Easter Cake Roll

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Here’s a complete recipe for an Easter Cake Roll, including its history, ingredients, step-by-step instructions, and tips for success.

Easter Cake Roll: A Delightful Spring Treat

The Easter Cake Roll is a festive and elegant dessert that embodies the spirit of spring. This light and airy sponge cake is rolled with a luscious filling, often adorned with pastel colors and festive decorations. The tradition of rolled cakes dates back to the 19th century, evolving into the popular Swiss roll and its variations worldwide. The Easter Cake Roll is not just a treat—it’s a celebration of renewal, togetherness, and sweet indulgence.

Ingredients

For the Cake:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons melted butter
  • Powdered sugar (for rolling)

For the Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cream cheese (optional, for a richer filling)
  • Food coloring (optional, for a festive look)

For Decoration:

  • Pastel sprinkles
  • Shredded coconut (dyed green for a grass effect)
  • Small chocolate eggs or edible flowers

Instructions

Step 1: Preparing the Cake Batter

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a mixing bowl, beat the eggs and sugar together for about 3-5 minutes until light and fluffy.
  3. Add the vanilla extract and mix well.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gently fold the dry ingredients into the egg mixture until just combined.
  6. Mix the melted butter and milk together, then fold into the batter carefully.

Step 2: Baking the Cake

  1. Pour the batter into the prepared jelly roll pan, spreading it evenly.
  2. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  3. Remove from the oven and immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
  4. Peel off the parchment paper and roll the cake up in the towel while warm. Let it cool completely.

Step 3: Preparing the Filling

  1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. If using cream cheese, beat it separately until smooth, then gently fold into the whipped cream mixture.
  3. If desired, add a few drops of food coloring for a pastel Easter touch.

Step 4: Assembling the Cake Roll

  1. Carefully unroll the cooled cake and spread the filling evenly over the surface.
  2. Gently roll the cake back up, peeling away the towel as you go.
  3. Wrap the cake roll in plastic wrap and refrigerate for at least an hour to set.

Step 5: Decorating and Serving

  1. Dust the top with powdered sugar or frost with additional whipped cream.
  2. Decorate with pastel sprinkles, coconut “grass,” or chocolate eggs for an Easter touch.
  3. Slice and serve chilled for the best texture.

History of the Cake Roll

Rolled sponge cakes have origins in 19th-century Europe, particularly in Austria and France. The technique involves baking a thin sponge, rolling it while warm, and filling it with creams, jams, or ganache. Over time, this evolved into Swiss rolls, yule logs, and festive variations like the Easter Cake Roll, incorporating seasonal flavors and colors.

Conclusion: A Cake for All Easter Lovers

The Easter Cake Roll is a delightful dessert that combines airy sponge cake with rich, creamy filling, making it the perfect centerpiece for Easter gatherings. Whether decorated with pastel colors or simple elegance, this cake brings joy to all who taste it.

Would you like a variation with different flavors like lemon or chocolate? Let me know how I can help make your Easter baking special!

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