Description
This Easter Cloud Roll Cake is a light, airy, and beautifully swirled sponge cake filled with a creamy, sweet filling. Its pastel colors make it a perfect centerpiece for your Easter table, and the soft, fluffy texture melts in your mouth with every bite. With a touch of crushed Easter candies inside, it’s a fun and festive dessert that’s as delicious as it is stunning.
Ingredients
For the Cake:
- 6 large egg whites
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ cup sugar
- ½ cup + 1 tablespoon sifted cake flour
- Powdered sugar, for dusting
- Gel food coloring (pastel pink, blue, yellow, purple, etc.)
For the Filling:
- 4 ounces cream cheese, softened
- ¾ cup heavy cream
- 1 tablespoon sugar
- Dash of vanilla extract
- Crushed Easter candies
Instructions
-
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat egg whites, lemon juice, and salt until frothy. Gradually add sugar and continue beating until soft peaks form.
- Sift in the cake flour and gently fold it into the mixture, being careful not to deflate the batter.
- Divide the batter into separate bowls and add gel food coloring to each. Drop spoonfuls onto the baking sheet and swirl lightly with a skewer for a marbled effect.
- Bake for 10-12 minutes or until the cake springs back when touched.
- While the cake is still warm, dust a clean kitchen towel with powdered sugar and carefully roll the cake with the towel inside. Let it cool completely.
- For the filling, beat the cream cheese, sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Stir in the crushed Easter candies.
- Unroll the cooled cake, spread the filling evenly, then gently roll it back up. Refrigerate for at least an hour before slicing.
- Dust with powdered sugar before serving.
Notes
-
- Rolling the cake while warm prevents cracks and helps it keep its shape.
- Use cake flour for a lighter texture; if using all-purpose flour, replace 1 tablespoon with cornstarch.
- Let the cake chill before slicing for cleaner cuts.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American