Easter Pastel Striped Cake Roll Recipe
Introduction
This Easter Pastel Striped Cake Roll is a delightful and colorful dessert perfect for spring celebrations. Light, fluffy sponge cake with pastel stripes is filled with a creamy, tangy filling and rolled into a beautiful spiral. It’s as fun to make as it is to eat!
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract (for batter)
- Gel food coloring (pink, blue, yellow, green)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1½ cups cold heavy whipping cream
- Extra whipped frosting (optional outer layer)
- Pastel sprinkles
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Step 2: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat eggs and granulated sugar until pale and fluffy. Add vanilla extract, then gently fold in the dry ingredients.
- Step 3: Divide the batter evenly into four small bowls. Tint each portion with a different gel food coloring. Transfer each colored batter into separate piping bags.
- Step 4: Pipe alternating stripes of colored batter across the prepared pan until the entire surface is covered with pastel stripes.
- Step 5: Bake for 10–12 minutes, or until the cake springs back when lightly pressed. Avoid overbaking to keep the cake soft.
- Step 6: Immediately dust a clean kitchen towel with powdered sugar. Turn the warm cake out onto the towel and roll it up tightly with the towel inside. Let it cool completely while rolled.
- Step 7: To prepare the filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Step 8: Carefully unroll the cooled cake and spread the cream filling evenly over the surface, leaving a small border around the edges. Roll the cake back up without the towel.
- Step 9: Optional: Frost the outside with extra whipped frosting and decorate with pastel sprinkles for a festive finish. Chill before serving.
Tips & Variations
- Use gel food coloring to keep the batter vibrant without thinning it.
- Make sure eggs are at room temperature for better volume in the sponge.
- Wrap the cake tightly in plastic wrap after rolling for a few hours to help the roll hold its shape.
- Try adding lemon zest to the filling for a fresh citrus twist.
Storage
Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For best texture, consume within this time. When ready to serve, let it sit at room temperature for 15 minutes. Leftovers do not freeze well due to the whipped cream filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake roll ahead of time?
Yes, you can prepare the cake and filling a day ahead. After assembling, wrap tightly and refrigerate. This allows the flavors to meld and the roll to set nicely.
What if I don’t have a piping bag for the stripes?
You can use resealable plastic bags with a small corner snipped off as an easy alternative for piping the striped batter onto the pan.
Print
Easter Pastel Striped Cake Roll Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This delightful Easter Pastel Striped Cake Roll features a light and fluffy sponge cake with colorful pastel stripes, filled with a smooth and creamy cream cheese whipped cream filling. Perfect for spring celebrations, this cake roll is both visually stunning and deliciously soft, making it an impressive centerpiece for your Easter dessert table.
Ingredients
Scale
For the Sponge Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Gel food coloring (pink, blue, yellow, green)
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
For Decoration (Optional):
- Extra whipped frosting (optional outer layer)
- Pastel sprinkles
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the Sponge Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the eggs and granulated sugar until the mixture is pale and fluffy. Add the vanilla extract and gently fold in the dry ingredients until just combined to keep the batter light.
- Create the Pastel Stripes: Divide the batter evenly into four separate bowls. Tint each bowl with a different gel food coloring: pink, blue, yellow, and green. Transfer each colored batter into piping bags for precise application. Pipe alternating stripes of colored batter across the prepared pan to achieve the pastel striped effect.
- Bake: Place the pan in the preheated oven and bake for 10 to 12 minutes, or until the surface springs back when lightly touched. Be careful not to overbake to maintain softness and flexibility for rolling.
- Roll While Warm: Immediately after baking, dust a clean kitchen towel generously with powdered sugar. Carefully turn the warm cake out onto the towel. Starting from a short side, roll the cake tightly with the towel inside to shape it and prevent cracking. Allow it to cool completely in this rolled form.
- Prepare the Cream Filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and airy filling.
- Assemble the Cake Roll: Unroll the cooled cake carefully, spread the cream filling evenly over the surface, leaving about a one-inch border around the edges to prevent overflow. Re-roll the cake tightly without the towel.
- Decorate (Optional): If desired, frost the outside of the cake roll with extra whipped frosting and sprinkle pastel sprinkles on top for an extra festive touch.
Notes
- Use room temperature eggs to achieve maximum volume in the sponge.
- Be gentle when folding ingredients to keep the batter light and airy.
- Rolling the cake while warm is crucial to avoid cracks in the sponge.
- For best results, chill the assembled cake roll before slicing.
- Gel food coloring works best for vibrant pastel colors without thinning the batter.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Easter cake roll, pastel striped cake, sponge cake roll, cream cheese filling, festive dessert, spring cake
