Easy Easter Cake Roll

This vibrant Easter Cake Roll has become my holiday tradition whenever spring arrives, combining delicate sponge cake with creamy frosting in a beautiful spiral that always impresses guests without hours of complicated work.

I first made this cake roll during a rainy Easter weekend when my nieces and nephews were visiting. Their excitement watching the flat cake transform into a colorful spiral created a family tradition we now repeat every spring.

Ingredients

• Egg whites: Fresh eggs at room temperature create the best volume and structure for your cake
• Lemon juice: Acts as a stabilizer for the meringue making it more reliable
• Kosher salt: Enhances flavors and helps strengthen the egg white structure
• Sugar: Regular granulated sugar creates the perfect sweetness without being overwhelming
• Cake flour: Creates a more delicate crumb than all purpose flour would
• Pastel gel food coloring: Gel colors provide vibrant hues without thinning the batter
• Cream cheese: Full fat cream cheese provides the best flavor and texture for the filling
• Unsalted butter: Room temperature butter ensures a smooth frosting without lumps
• Powdered sugar: Dissolves perfectly into the frosting for a silky texture
• Pure vanilla extract: Adds depth of flavor to complement the tanginess of cream cheese
• Powdered sugar for dusting: Creates a beautiful finishing touch that resembles spring snow

Step-by-Step Instructions

Prepare the Baking Surface:

Preheat your oven to 350 degrees and prepare your baking sheet meticulously by spraying with baking spray then lining with parchment paper. This double protection ensures your delicate cake will release perfectly after baking.

Create the Perfect Meringue Base:

Using a stand mixer with the whisk attachment beat egg whites lemon juice and salt until foamy approximately 1 minute. Gradually add sugar in a slow stream while mixing continuously until soft peaks form about 3 minutes. The meringue should look glossy and hold a soft shape when you lift the whisk.

Incorporate the Flour:

Gently fold in the cake flour using a rubber spatula with a light hand. Use sweeping motions from the bottom to the top of the bowl rotating as you go. This preserves the air bubbles that will give your cake its light texture. Continue until no dry flour remains but avoid overmixing.

Create the Colorful Batter:

Divide the batter equally between four bowls. Add different pastel food coloring to each bowl starting with just a few drops and adjusting until you achieve your desired shade. Pastel pink blue yellow and green create a classic Easter palette.

Assemble the Colorful Pattern:

Drop alternating dollops of colored batter across your prepared baking sheet creating a random pattern. Use a flat spatula to gently spread the batter into an even layer about 1/4 inch thick reaching all corners of the pan.

Bake to Perfection:

Bake in the preheated oven for exactly 12 minutes or until the cake springs back lightly when touched. Do not overbake or the cake will become too dry to roll without cracking.

Roll While Warm:

Allow the cake to cool for just 5 minutes then flip onto a fresh sheet of parchment paper dusted with powdered sugar. Carefully peel off the original parchment paper. While still warm roll the cake tightly starting from the short end using the parchment paper to help guide it. This trains the cake to hold its shape.

Chill Thoroughly:

Place the rolled cake seam side down on a baking sheet and refrigerate for at least 2 hours. This cooling period stabilizes the structure allowing for easier handling when filling.

Prepare the Cream Cheese Frosting:

Beat softened cream cheese and butter until completely smooth about 2 minutes. Add powdered sugar and vanilla extract continuing to beat until light and fluffy approximately 3 more minutes. The frosting should be spreadable but firm enough to hold its shape.

Fill and Reroll:

Carefully unroll the chilled cake removing the parchment paper. Spread the cream cheese frosting evenly across the entire surface leaving a 1/4 inch border. Use an offset spatula for the smoothest application. Gently reroll the cake using the parchment paper as a guide to help maintain a tight spiral.

Finish and Serve:

Just before serving dust the entire cake generously with powdered sugar using a fine mesh sieve for the most even coating. This adds a beautiful finishing touch and helps disguise any minor imperfections in the roll.

Pin it

The secret to this cake's success lies in the careful whipping of the egg whites. My grandmother taught me that patience during this step creates the perfect airy texture that makes this cake roll special enough for holiday traditions but simple enough for weekend baking projects.

Storage Solutions

This Easter Cake Roll keeps beautifully in the refrigerator for up to 3 days when wrapped tightly in plastic wrap. The cream cheese frosting firms up slightly when chilled making slicing even easier. Allow the cake to sit at room temperature for about 20 minutes before serving for the best texture and flavor. If you need to make it further in advance you can freeze the unfrosted rolled cake for up to a month well wrapped in plastic wrap and aluminum foil. Simply thaw overnight in the refrigerator then fill and finish as directed.

Troubleshooting Tips

The most common challenge with cake rolls is cracking. If you notice small cracks forming while rolling do not panic. The frosting will cover most minor imperfections. For best results always roll the cake while still warm and be sure not to overbake. If large cracks do occur consider turning your cake roll into a trifle by cutting into cubes and layering with the frosting in a clear bowl sprinkled with fresh berries. No one will know it was not your original plan.

Customization Ideas

While traditional pastel colors create a classic Easter look feel free to customize this cake roll for any season or celebration. Use red and green for Christmas blue and white for winter holidays or school colors for graduation parties. The filling can also be adapted by adding 1/4 cup of lemon curd swirled into the cream cheese frosting for a tangy variation or folding in 1/2 cup of finely chopped strawberries for a fresh spring flavor. For chocolate lovers try adding 2 tablespoons of cocoa powder to the cake batter and filling with chocolate cream cheese frosting.

Frequently Asked Questions

→ How can I ensure my cake roll doesn’t crack?

Roll the cake while it's still warm, using parchment paper to guide the roll. Let it cool in the rolled shape before adding filling.

→ What type of food coloring should I use?

Use gel food coloring for vibrant pastel colors that blend well without adding excess liquid to the batter.

→ What is the best way to spread the batter evenly?

Use a flat spatula to gently spread the batter to an even thickness, ensuring a uniform baking surface.

→ Can I use a different frosting for this cake roll?

Yes, you could use whipped cream or buttercream frosting, but cream cheese frosting gives the best balance of flavors with this dessert.

→ How do I store the cake roll?

Wrap the cake roll tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days.

→ Can I make this cake roll ahead of time?

Yes, you can prepare and refrigerate the rolled cake (without frosting) a day in advance. Add the frosting before serving.