Description
A luscious sponge cake rolled with whipped cream and adorned with colorful sprinkles, perfect for Easter celebrations.
Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar, for rolling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup pastel-colored sprinkles or mini chocolate eggs
- ½ cup melted white chocolate
- Extra sprinkles or Easter candies
Instructions
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and granulated sugar in a large bowl for 3 minutes until light and fluffy.
- Mix in vanilla extract.
- Whisk together flour, baking powder, and salt in another bowl.
- Gently fold the dry mixture into the egg mixture until fully combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes until golden and springy to the touch.
- Turn the cake out onto a towel dusted with powdered sugar.
- Peel off parchment and roll up with the towel while warm.
- Let cool completely.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake and spread whipped cream evenly.
- Sprinkle with pastel sprinkles or mini chocolate eggs.
- Roll the cake up tightly, seam-side down.
- Drizzle melted white chocolate over the roll and top with extra sprinkles or candies.
- Refrigerate for at least 30 minutes before slicing.
- Serve chilled and enjoy!
Notes
For sugar substitutes, consider using stevia, monk fruit, or allulose for a lower sugar option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg