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The Easter Swiss Roll: A Celebration of Spring and Sweet Memories

This light and airy Easter Delight Swiss Roll is as whimsical as it is delicious! With a pastel-colored sponge and a creamy, dreamy filling, this festive treat is perfect for spring celebrations and Easter gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 6 large egg whites
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ¼ cup sugar
  • ½ cup + 1 tablespoon sifted cake flour
  • Powdered sugar for dusting
  • Gel food coloring your choice of pastel shades
For the Filling:
  • 4 ounces cream cheese softened
  • ¾ cup heavy cream
  • 1 tablespoon sugar
  • Dash of vanilla extract
  • Crushed Easter candies optional, for added texture

Method
 

  1. Preheat & Prepare: Preheat your oven to 350°F. Lightly spray a jelly roll pan with nonstick spray and line it with parchment paper.
  2. Whip It Up: In a stand mixer or with a hand mixer, beat the egg whites with lemon juice and salt until foamy. Gradually add sugar and continue whipping until soft peaks form.
  3. Gentle Fold: Using a rubber spatula, gently fold in the sifted cake flour to maintain the airy texture.
  4. Color the Magic: Divide the batter into three bowls and mix in different pastel food colors. Swirl the batters together for a marbled effect.
  5. Bake to Perfection: Pour the batter into the prepared pan, spreading evenly. Bake for 12 minutes until the cake springs back when touched. Let cool for a few minutes.
  6. The Rolling Trick: Place another sheet of parchment over the cake, flip it out of the pan, and remove the top parchment. Carefully roll the warm cake into a tight spiral and allow it to cool completely.
  7. Creamy Filling: Whip together the cream cheese, heavy cream, sugar, and vanilla until smooth.
  8. Fill & Roll Again: Unroll the cooled cake, spread the filling evenly, and sprinkle crushed Easter candies if desired. Roll the cake back into a tight spiral.
  9. Finishing Touches: Dust with powdered sugar and decorate with additional candies. Slice and serve!

Notes

  • Be gentle when folding the flour into the egg whites to maintain a fluffy sponge.
  • Rolling the cake while warm prevents cracks.
  • Store in the refrigerator for up to 3 days.
  • Customize the colors to match any occasion!

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