Description
Celebrate Easter with this stunning pastel-swirled Springtime Swirl Easter Cake Roll! Light and airy with a smooth cream cheese frosting, this festive dessert is as beautiful as it is delicious.
Ingredients
- Egg Whites – 6 large, room temperature
- Lemon Juice – 1 teaspoon, freshly squeezed
- Kosher Salt – ¼ teaspoon
- Granulated Sugar – ¼ cup
- Cake Flour – ½ cup + 1 tablespoon
- Pastel Gel Food Coloring – Assorted colors
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Extra powdered sugar for dusting
Instructions
- Preheat & Prep
- Heat the oven to 350°F. Grease a 13×18-inch baking sheet with baking spray and line with parchment paper.
- Whip Up the Batter
- In a standing mixer, whisk egg whites, lemon juice, and salt until foamy.
- Slowly add sugar while whisking until soft peaks form.
- Gently fold in the cake flour until smooth.
- Color & Swirl
- Divide the batter into four bowls and add pastel food coloring to each.
- Drop alternating spoonfuls onto the parchment-lined pan and smooth out with a spatula.
- Bake & Cool
- Bake for 12 minutes, or until the cake bounces back when touched.
- Let it cool for 5 minutes, then flip onto a fresh sheet of parchment paper.
- Remove the top parchment layer and roll into a log. Refrigerate for a few hours.
- Make the Frosting
- Beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Fill & Roll Again
- Carefully unroll the chilled cake, spread an even layer of frosting, then roll it back up.
- Final Touches
- Dust with powdered sugar before serving. Slice and enjoy!
Notes
- For an extra festive touch, decorate with sprinkles or edible flowers.
- Store leftovers in the fridge for up to 3 days.
- Serve with fresh berries for a refreshing contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American