Description
A delightful and easy recipe for a pastel striped cake roll, perfect for Easter celebrations.
Ingredients
Scale
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Gel food coloring (pink, blue, yellow, green)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
- Extra whipped frosting (optional outer layer)
- Pastel sprinkles
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease it.
- Make the Sponge Batter: Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat eggs and granulated sugar until pale and fluffy. Add vanilla and gently fold in dry ingredients.
- Create the Pastel Stripes: Divide the batter into four bowls, tint each with food coloring, and transfer to piping bags. Pipe alternating stripes in the pan.
- Bake: Bake for 10–12 minutes or until the surface springs back. Do not overbake.
- Roll While Warm: Dust a kitchen towel with powdered sugar, turn the cake onto it, and roll tightly with the towel inside.
- Prepare the Cream Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream and fold it into the cream cheese mixture.
- Assemble the Cake Roll: Unroll the cooled cake, spread the cream filling evenly, leaving a border.
Notes
- Make sure your eggs are at room temperature for better volume.
- Don’t skip the cooling process after rolling the cake to maintain its shape.
- Use a light touch when folding the batter to preserve fluffiness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg