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–+ servings
Easter Cake Roll

Fluffy Easter Cake Roll with Whipped Cream Bliss

This Fluffy Easter Cake Roll is a delightful dessert featuring sponge cake and whipped cream, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 large Eggs room temperature
  • 1 cup Granulated Sugar can substitute for fewer calories
  • 1 teaspoon Vanilla Extract or almond extract
  • 1 cup All-Purpose Flour gluten-free flour option available
  • 1 teaspoon Baking Powder
  • 1 pinch Salt optional
For the Whipped Filling
  • 2 cups Heavy Whipping Cream or coconut cream for dairy-free
  • 1/2 cup Powdered Sugar omit for lower sugar option
For Decoration
  • 1/4 cup Sprinkles optional for decoration
  • 1 bar White Chocolate for drizzling; dark chocolate optional

Equipment

  • Jelly Roll Pan
  • electric mixer
  • Mixing bowls
  • Spatula
  • kitchen towel

Method
 

Step-by-Step Instructions for Easter Cake Roll
  1. Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper. Grease lightly.
  2. In a large bowl, beat eggs and granulated sugar for about 3 minutes until pale and thick.
  3. Fold in vanilla extract, then sift and gradually add flour, baking powder, and salt to the egg mixture.
  4. Spread batter into the prepared pan and bake for 10-12 minutes until springy and golden.
  5. Dust a towel with powdered sugar, invert the cake onto it, and roll it up while warm. Cool for 30 minutes.
  6. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  7. Unroll the cake, spread whipped cream evenly, add sprinkles if desired, and roll back up without the towel.
  8. Melt white chocolate, drizzle over the cake, add more sprinkles, and refrigerate for at least 30 minutes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Use room temperature eggs for better volume and gentle folding techniques to keep the cake airy. Avoid overbaking to maintain texture.

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