Nothing screams Easter like a beautifully decorated Easter Swiss Roll, bursting with pastel colors, light sponge cake, and a dreamy cream filling. This festive dessert is not just delicious but also a showstopper on any Easter table. Whether you’re hosting a family gathering or simply want to indulge in a sweet seasonal treat, this homemade Swiss roll will be the perfect addition to your Easter celebrations.
A Swiss roll, also known as a jelly roll or roulade, is a light, airy sponge cake rolled with a luscious filling. The Easter version takes it up a notch by incorporating fun pastel colors, a hint of citrus or vanilla flavor, and a creamy, fluffy center that melts in your mouth. The best part? It’s easier to make than you might think! While rolling a cake might sound intimidating, I’ll walk you through each step so you can master the technique like a pro. The result is a soft, spongy, and beautifully swirled dessert that tastes as good as it looks.
Why You’ll Love This Easter Swiss Roll
- Light and fluffy texture – The sponge cake is incredibly airy, making it a delightfully light dessert after a hearty Easter meal.
- Visually stunning – The pastel swirls, fun decorations, and beautifully rolled layers make this Swiss roll an eye-catching centerpiece.
- Customizable flavors – You can keep it classic with vanilla or add a citrusy twist with lemon or orange zest.
- Perfect for Easter celebrations – Whether served at brunch, as an afternoon treat, or as a festive dessert, this cake is sure to impress.
- Kid-friendly and fun to decorate – Let the little ones help with sprinkles, frosting, and edible decorations for a fun Easter activity.
Preparation Time and Yield
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cooling Time: 30 minutes
- Assembly Time: 15 minutes
- Total Time: Approximately 1 hour 15 minutes
- Servings: 8-10 slices
Nutritional Information (Per Serving)
- Calories: 220
- Carbohydrates: 30g
- Protein: 4g
- Fat: 9g
- Fiber: 1g
- Sugar: 20g
Ingredients for Easter Swiss Roll
For the Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
- 2 tablespoons melted butter
- Gel food coloring (pastel pink, blue, yellow, and green)
For the Cream Filling:
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Powdered sugar, for dusting
- Sprinkles or edible Easter decorations
- Melted white chocolate or pastel-colored frosting (optional)
Step-by-Step Instructions for Easter Swiss Roll
Step 1: Preheat and Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the entire surface and slightly overhangs the edges. This will help with easy cake removal later. Lightly grease the parchment paper with non-stick spray or butter.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 3-4 minutes. The mixture should become pale, thick, and triple in volume. This step is crucial for achieving a light and airy sponge.
Step 3: Add Vanilla and Dry Ingredients
Gently fold in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually sift the dry ingredients into the egg mixture, folding gently with a spatula to maintain the airiness. Avoid overmixing, as this can deflate the batter.
Step 4: Incorporate Milk and Butter
Warm the milk and melted butter slightly, then gently fold them into the batter. This adds moisture and ensures the sponge remains soft.
Step 5: Divide and Color the Batter
Divide the batter into four equal portions in separate bowls. Add a few drops of pastel gel food coloring (pink, blue, yellow, and green) into each bowl and mix gently.
Step 6: Create the Colorful Design
Using a spoon, drop small dollops of each colored batter onto the prepared jelly roll pan in a random pattern. Swirl the colors slightly using a toothpick or skewer for a marbled effect.
Step 7: Bake the Sponge Cake
Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the cake is set and springs back when lightly touched. Do not overbake, as an overbaked sponge will crack when rolled.
Step 8: Roll the Cake While Warm
While the cake is still warm, carefully lift the parchment paper and flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and immediately roll the cake (starting from the short end) with the towel inside. This step trains the cake to hold its rolled shape. Let it cool completely.
Step 9: Prepare the Cream Filling
While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form. This will be your light and fluffy filling.
Step 10: Unroll and Fill the Cake
Once the cake is fully cooled, carefully unroll it. Spread the whipped cream filling evenly over the surface, leaving a slight border around the edges.
Step 11: Roll the Cake Back Up
Gently roll the cake back up, this time without the towel, using light pressure to keep the filling intact. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.
Step 12: Decorate and Serve
Unwrap the Swiss roll and place it on a serving platter. Dust the top with powdered sugar and decorate with sprinkles, melted white chocolate, or pastel-colored frosting for a festive touch. Slice and enjoy your beautiful Easter Swiss Roll!
Ingredient Background
A Swiss roll may seem simple, but its magic comes from a carefully balanced combination of ingredients that work together to create a light, airy, and flavorful cake. Let’s take a closer look at the key ingredients that make this Easter Swiss Roll so special.
One of the most important elements in this cake is eggs. Eggs provide structure and stability to the sponge while also contributing to its light texture. When whipped with sugar, they create an airy batter that helps the cake rise without the need for excessive leavening agents. This is why beating the eggs properly is a crucial step in making a perfect Swiss roll.
Next is all-purpose flour, which gives the cake its structure while keeping it soft. A small amount of baking powder helps create additional lightness, ensuring that the sponge remains delicate. To maintain this light texture, it’s essential to fold the flour mixture gently into the egg batter, preventing deflation.
Milk and butter add moisture and tenderness to the sponge. Warmed milk helps incorporate all the ingredients smoothly, while melted butter enriches the flavor without making the cake too heavy. These ingredients work together to create a sponge that is soft, flexible, and easy to roll.
For the filling, heavy whipping cream is essential. When whipped to stiff peaks, it becomes a light and airy filling that perfectly complements the delicate sponge. A touch of powdered sugar adds sweetness without making the filling too heavy, while vanilla extract enhances the overall flavor profile.
Technique Tips for Easter Swiss Roll
Perfecting a Swiss roll takes a bit of practice, but with these expert tips, you’ll be rolling cakes like a pro in no time.
The first key technique is whipping the eggs and sugar properly. When you beat the eggs with sugar, you need to do it long enough to incorporate air, which gives the sponge its light and fluffy texture. If the mixture isn’t beaten properly, the cake may turn out dense and difficult to roll. Aim for a thick, pale, and slightly foamy consistency.
Another important step is rolling the cake while it’s still warm. As soon as the sponge comes out of the oven, it must be transferred to a clean kitchen towel dusted with powdered sugar and rolled up immediately. This step is crucial because it “trains” the cake to hold its shape, preventing cracks when it’s filled and rolled again. If you wait too long and let the cake cool before rolling, it may break or become difficult to shape.
Finally, chilling the filled roll before slicing ensures that the filling stays intact and the cake holds its shape. Refrigerating for at least 30 minutes before serving helps the flavors meld together and makes the slicing process easier. If you try to cut the cake while it’s still too soft, the filling might spill out, and the roll won’t hold its form as well.
Alternative Presentation Ideas
The Easter Swiss Roll is already a beautiful dessert, but if you want to take it up a notch, here are some creative presentation ideas.
Instead of the classic dusting of powdered sugar, consider coating the entire roll with a thin layer of white chocolate ganache. You can color the ganache in pastel shades, then drizzle or spread it over the Swiss roll for a smooth, elegant finish. Adding edible glitter or gold leaf will make it extra eye-catching for special occasions.
For a fun and festive touch, slice the roll into smaller pieces and arrange them in a circular pattern to create a “flower” shape on your serving platter. Garnish with fresh berries, mint leaves, and a light drizzle of honey or caramel sauce. This arrangement makes it easy for guests to grab individual pieces without needing to slice at the table.
If you want to make this dessert even more interactive, set up a Swiss roll decorating station. Provide bowls of colorful sprinkles, melted chocolate, whipped cream, and mini chocolate eggs so guests can customize their slices. This is a fantastic idea for Easter gatherings, especially when kids are involved!
Freezing and Storing Easter Swiss Roll
If you want to make this dessert ahead of time, you can store it properly to keep it fresh and delicious.
For short-term storage, keep the Swiss roll in the refrigerator. Wrap it tightly in plastic wrap to prevent it from drying out. Stored this way, it will stay fresh for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly.
For longer storage, you can freeze the Swiss roll. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. You can also place it in an airtight container for added protection. Frozen Swiss rolls can last for up to 2 months. To thaw, place the cake in the refrigerator overnight before serving.
If you prefer to freeze the cake before adding the filling, simply roll the sponge with parchment paper, wrap it tightly, and freeze. When ready to use, let it thaw at room temperature before unrolling, adding the filling, and rolling it back up.
Healthier Twist Ideas
Want to enjoy this delicious dessert while keeping it on the lighter side? Here are some healthier alternatives.
Instead of using all-purpose flour, swap it out for whole wheat pastry flour or a gluten-free flour blend. This will add more fiber and nutrients while keeping the cake soft and fluffy. You can also reduce the amount of sugar slightly or use coconut sugar for a less refined option.
For a lighter filling, replace the heavy cream with Greek yogurt or whipped coconut cream. Greek yogurt provides a slight tang and extra protein while keeping the filling creamy. Whipped coconut cream is a great dairy-free alternative with a naturally sweet taste.
To enhance the nutritional value, consider adding fresh fruit to the filling. Thinly sliced strawberries, raspberries, or kiwi add natural sweetness, color, and a refreshing contrast to the cream. You can also mix lemon zest into the batter for a burst of citrus flavor without extra calories.
Serving Suggestions for Events
The Easter Swiss Roll is versatile and can be served at various events beyond just Easter celebrations.
For a springtime brunch, pair it with a selection of fresh fruit, herbal teas, and light pastries. The pastel colors and airy texture make it a perfect match for a bright and cheerful brunch table.
If you’re hosting an Easter afternoon tea, serve the Swiss roll alongside mini sandwiches, scones, and a variety of teas. The soft sponge and creamy filling complement the delicate flavors of a tea party perfectly.
For a birthday or baby shower, customize the roll with different pastel shades to match the theme. You can even pipe small decorations or messages on top with colored icing. Pair it with sparkling lemonade or mocktails for an elegant touch.
Frequently Asked Questions (FAQs)
1. Can I use a different filling instead of whipped cream?
Yes! Try using lemon curd, chocolate ganache, or cream cheese frosting for a delicious twist.
2. What can I do if my Swiss roll cracks?
Don’t worry! Cover any cracks with frosting, powdered sugar, or sprinkles to hide imperfections.
3. How do I prevent my Swiss roll from becoming dry?
Be careful not to overbake the sponge, and wrap it in plastic wrap while cooling to retain moisture.
4. Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
5. Can I use natural food coloring?
Absolutely! Try beet powder for pink, turmeric for yellow, and matcha for green.
6. Why is my cake not rolling properly?
It may have cooled too much before rolling. Always roll the cake while warm to prevent cracks.
7. Can I add nuts or chocolate chips to the batter?
Yes! Finely chopped nuts or mini chocolate chips add texture and flavor.
8. How can I make this dessert more festive?
Use edible glitter, pastel icing, and themed sprinkles to enhance the Easter vibes.
9. What’s the best way to slice the Swiss roll?
Use a sharp serrated knife and wipe it clean between slices for neat presentation.
10. Can I make mini Swiss rolls instead?
Yes! Cut the sponge into smaller sections before rolling for adorable mini versions.
Conclusion
The Easter Swiss Roll is the perfect festive dessert—light, colorful, and deliciously creamy. Whether you’re making it for an Easter celebration, a springtime brunch, or just a sweet treat, this roll is sure to impress. With simple ingredients, easy techniques, and fun decorations, it’s a wonderful way to celebrate the season. Enjoy making and sharing this delightful dessert with loved ones!
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Easter Swiss Roll
- Total Time: 1 hour 15 minutes
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
- 2 tablespoons melted butter
- Gel food coloring (pastel pink, blue, yellow, and green)
For the Cream Filling:
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Powdered sugar, for dusting
- Sprinkles or edible Easter decorations
- Melted white chocolate or pastel-colored frosting (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the entire surface and slightly overhangs the edges. This will help with easy cake removal later. Lightly grease the parchment paper with non-stick spray or butter.
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 3-4 minutes. The mixture should become pale, thick, and triple in volume. This step is crucial for achieving a light and airy sponge.
Gently fold in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually sift the dry ingredients into the egg mixture, folding gently with a spatula to maintain the airiness. Avoid overmixing, as this can deflate the batter.
Warm the milk and melted butter slightly, then gently fold them into the batter. This adds moisture and ensures the sponge remains soft.
Divide the batter into four equal portions in separate bowls. Add a few drops of pastel gel food coloring (pink, blue, yellow, and green) into each bowl and mix gently.
Using a spoon, drop small dollops of each colored batter onto the prepared jelly roll pan in a random pattern. Swirl the colors slightly using a toothpick or skewer for a marbled effect.
Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the cake is set and springs back when lightly touched. Do not overbake, as an overbaked sponge will crack when rolled.
While the cake is still warm, carefully lift the parchment paper and flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and immediately roll the cake (starting from the short end) with the towel inside. This step trains the cake to hold its rolled shape. Let it cool completely.
While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form. This will be your light and fluffy filling.
Once the cake is fully cooled, carefully unroll it. Spread the whipped cream filling evenly over the surface, leaving a slight border around the edges.
Gently roll the cake back up, this time without the towel, using light pressure to keep the filling intact. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.
Unwrap the Swiss roll and place it on a serving platter. Dust the top with powdered sugar and decorate with sprinkles, melted white chocolate, or pastel-colored frosting for a festive touch. Slice and enjoy your beautiful Easter Swiss Roll!
- Prep Time: 20 minutes
- Cooling & Assembly Time: 30 minutes &15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 8-10 slices
- Calories: 220
- Sugar: 20g
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g