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