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Delightful Easter Cake Roll

This Easter Cake Roll is a soft, airy sponge cake swirled with pastel colors, filled with velvety cream cheese frosting, and rolled into a festive spiral. Perfect for spring gatherings and Easter tables.
Calories:
Author: Sandra Myers

Ingredients

For the Cake

  • 6 large egg whites room temperature
  • 1 tsp freshly squeezed lemon juice
  • ¼ tsp kosher salt
  • ¼ cup sugar
  • ½ cup + 1 tbsp cake flour
  • Pastel gel food coloring pink, yellow, blue, purple recommended

For the Cream Cheese Frosting

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • Additional powdered sugar for dusting

Instructions

  • Preheat oven to 350°F, spray a 13×18 inch pan, line with parchment, and spray again lightly.
  • Whip egg whites, lemon juice, and salt until foamy, then gradually add sugar and beat to soft peaks.
  • Fold in sifted cake flour gently until batter is smooth and airy.
  • Divide batter into 4 bowls, color each with pastel gel food coloring, and mix gently.
  • Drop spoonfuls of colored batter onto pan and spread evenly to create a swirl pattern.
  • Bake for 12 minutes until the surface springs back when touched, then cool 5 minutes.
  • Flip onto clean parchment, peel off the old one, roll cake while warm, and chill to set.
  • Beat cream cheese, butter, powdered sugar, and vanilla until creamy and smooth.
  • Unroll chilled cake, spread frosting evenly, re-roll, and refrigerate again.
  • Dust with powdered sugar before serving and slice to reveal the colorful swirl.