Easter Cake Roll Delight (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
6 large egg whites, room temperature
02 -
1 tsp lemon juice, freshly squeezed
03 -
¼ tsp kosher salt
04 -
¼ cup sugar
05 -
½ cup cake flour + 1 tbsp
06 -
Pastel gel food coloring
→ Cream Cheese Frosting Ingredients
07 -
8 oz cream cheese, softened
08 -
½ cup unsalted butter, softened
09 -
1 cup powdered sugar
10 -
1 tsp pure vanilla extract
11 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat your oven to 350°F, spray with baking spray, and line a 13x18 baking sheet with parchment paper.
02 -
Using a standing mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy. Gradually whisk in the sugar. Continue to beat until the mixture forms soft peaks.
03 -
Gently fold in the cake flour until combined and smooth.
04 -
Divide the cake batter into 4 bowls and mix in a few drops of pastel gel food coloring to achieve desired shades. Alternate between the colors, dropping dollops of batter onto the parchment paper and spreading evenly with a flat spatula.
05 -
Bake in the oven for 12 minutes, or until the cake springs back when touched. Remove and let cool for 5 minutes.
06 -
Flip the pan over onto another sheet of parchment paper and remove the top parchment layer. Tightly roll the cake into a spiral and refrigerate for a few hours to cool completely.
07 -
Using the standing mixer, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and combined.
08 -
Unroll the cooled cake gently, frost the entire top evenly with the cream cheese frosting, and carefully re-roll the cake. Dust the finished cake with powdered sugar before serving.
# Notes:
01 -
Ensure the egg whites are at room temperature for optimal whipping.
02 -
Chill the cake thoroughly before frosting to prevent tearing.
03 -
Use gel food coloring for vibrant pastel shades without altering batter consistency.