why make this recipe
Easter Pastel Striped Cake Roll is perfect for spring celebrations. Its vibrant colors make it a feast for the eyes and a delight for the taste buds. It brings joy to family gatherings, especially during Easter. This cake roll is not only beautiful but also delicious. The creamy filling complements the fluffy sponge, making it a favorite dessert for all ages.
how to make Easter Pastel Striped Cake Roll
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
- Gel food coloring (pink, blue, yellow, green)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
- Extra whipped frosting (optional outer layer)
- Pastel sprinkles
Directions:
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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.
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Make the Sponge Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the eggs and granulated sugar until the mix is pale and fluffy. Add vanilla extract and gently fold in the dry ingredients.
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Create the Pastel Stripes: Divide the batter into four bowls. Tint each section with different gel food colors. Transfer the colors to piping bags. Pipe alternating stripes in the prepared pan.
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Bake: Bake the cake for 10–12 minutes or until the surface springs back when touched. Be careful not to overbake.
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Roll While Warm: Dust a kitchen towel with powdered sugar, turn the cake onto it, and roll it up tightly with the towel inside.
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Prepare the Cream Filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream and then fold it into the cream cheese mixture.
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Assemble the Cake Roll: Unroll the cooled cake carefully, spread the cream filling evenly, and remember to leave a small border around the edges.
how to serve Easter Pastel Striped Cake Roll
Slice the cake roll into pieces and place them on a lovely serving plate. You can fancy it up with extra whipped frosting and pastel sprinkles on top for a festive look. It’s perfect for dessert after lunch or dinner, or even for a sweet treat at a brunch gathering.
how to store Easter Pastel Striped Cake Roll
Store any leftover cake roll in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh for up to three days. If you want to keep it for a longer time, you can freeze it without the frosting for up to a month. Just thaw it overnight in the fridge before serving.
tips to make Easter Pastel Striped Cake Roll
- Ensure all your ingredients are at room temperature for the best texture.
- Don’t overmix the batter after adding the dry ingredients to keep the cake light and airy.
- When rolling the cake in the towel, roll it tightly to help maintain the shape.
- Experiment with different color combinations for the stripes.
variation
You can change the filling to your favorite flavored pudding or whipped cream. For a chocolate twist, consider adding cocoa powder to the cake batter or using chocolate icing as a filling.
FAQs
1. Can I use cake mix instead of making the sponge from scratch?
Yes, you can use a box cake mix. Just follow the instructions and add food coloring to create the stripes.
2. How do I prevent the cake from cracking when rolling it?
Make sure to roll the cake while it’s warm, and roll it gently but firmly. The towel helps keep the roll tight.
3. What if I don’t have gel food coloring?
If you don’t have gel food coloring, you can use liquid food coloring, but you may need to add more to achieve the same vibrancy. Be cautious, as too much liquid coloring can affect the batter.
Easter Pastel Striped Cake Roll
A vibrant and delightful cake roll, perfect for spring celebrations, especially during Easter.
- Total Time: 32 minutes
- Yield: 8 servings 1x
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
- Gel food coloring (pink, blue, yellow, green)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
- Extra whipped frosting (optional outer layer)
- Pastel sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease it.
- Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, beat the eggs and granulated sugar until pale and fluffy. Add vanilla extract and gently fold in the dry ingredients.
- Divide the batter into four bowls and tint each with different gel food colors. Transfer the colors to piping bags and pipe alternating stripes in the prepared pan.
- Bake for 10–12 minutes or until the surface springs back when touched.
- Dust a kitchen towel with powdered sugar, turn the cake onto it, and roll it up tightly with the towel inside.
- Beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream and then fold it into the cream cheese mixture.
- Unroll the cooled cake carefully, spread the cream filling evenly, leaving a small border around the edges.
Notes
Ensure all ingredients are at room temperature for the best texture. Don’t overmix the batter after adding the dry ingredients. Roll the cake tightly to maintain its shape.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
