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
