Easter Swirl Cake Roll
A light, pastel-speckled cake roll filled with whipped cream, perfect for spring celebrations. This easy-to-make dessert bakes quickly in the air fryer and impresses with its delightful appearance.
Ingredients
For the sponge
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs Use large eggs for best results
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the filling and decoration
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Colorful pastel sprinkles For decoration
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl until combined.
- In a separate large bowl, beat eggs and granulated sugar until thick and pale, then stir in vanilla extract.
- Gradually fold the flour mixture into the egg mixture, alternating with milk, until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes until lightly golden.
- Invert the hot cake onto a sugar-dusted kitchen towel and peel off the parchment. Roll the cake up tightly using the towel.
- Let the rolled cake cool completely at room temperature.
Filling
- Beat heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly, leaving a border.
- Roll the cake back up without the towel and place seam side down on serving plate.
- Decorate with pastel sprinkles before serving.
- Slice with a sharp serrated knife and serve.
Notes
Store covered in the refrigerator for up to 48 hours. Can be made ahead by rolling the sponge and freezing it without the filling.