Easter Cake Roll
Light, delicate, and simple, this Easter Cake Roll features a tender sponge and a filling that adds brightness to every bite. A perfect showstopper for celebrations.
Ingredients
Cake Ingredients
- 3 large large eggs Beaten to ribbon stage for best results.
- 3/4 cup granulated sugar Incorporated gradually into the eggs.
- 1 tsp vanilla extract Adds aromatic lift.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 15x10-inch (or similar) rimmed baking sheet with parchment and lightly grease it.
- In a large bowl, beat the eggs on medium-high until thick and lemon-colored, about 5–7 minutes.
- Gradually add the granulated sugar while continuing to beat until incorporated and glossy.
- Stir in the vanilla extract gently to maintain volume.
- Pour the batter onto the prepared baking sheet and spread evenly to about 1/4 inch thickness.
Baking
- Bake for 12–15 minutes until the top is lightly golden and the center is set.
- Remove from the oven and immediately turn the sponge out onto a kitchen towel dusted with powdered sugar.
- Roll the cake up with the towel starting from the short end and let it cool completely.
Filling and Assembly
- Once cool, unroll gently, spread your filling of choice leaving a 1/2-inch border.
- Roll back up without the towel, wrap tightly in plastic wrap, and chill at least 1 hour before slicing.
Notes
For best results, ensure the eggs reach true ribbon stage, spread the batter thin and even, roll while warm, and chill before slicing.