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Easter Swiss Roll

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This Easter Swiss Roll is a light, fluffy sponge cake rolled with creamy filling and decorated with festive pastel colors, perfect for celebrating the holiday with a delightful dessert.

Ingredients

Scale
  • 4 large eggs
  • 100g granulated sugar
  • 100g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 50g powdered sugar, for dusting
  • 200ml heavy cream
  • 2 tbsp powdered sugar (for cream)
  • 1 tsp vanilla extract (for cream)
  • Food coloring in pastel colors (optional)

Instructions

  1. Preheat the oven to 180°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar until thick, pale, and tripled in volume.
  3. Gently fold in the sifted flour and baking powder, being careful not to deflate the batter.
  4. Add vanilla extract and mix gently to combine.
  5. Pour the batter evenly into the prepared pan and smooth the top.
  6. Bake for 10-12 minutes until the cake springs back when touched.
  7. While warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
  8. Roll the cake up in the towel from the short end and let it cool completely.
  9. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form; divide and tint with food coloring if desired.
  10. Unroll the cooled cake and spread the cream filling evenly over the surface.
  11. Reroll the cake without the towel, wrap in plastic wrap, and chill for at least 1 hour.
  12. Slice and serve decorated with additional cream or sprinkles if desired.

Notes

For a fruity twist, add a layer of fresh berries or jam before spreading the cream filling to enhance flavor and texture.

Find it online: https://seasonedrecipe.com/easter-swiss-roll-delight/