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–+ servings
Merry

Easter Swiss Roll Cake

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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
  •  

Method
 

  1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. In a mixing bowl, beat egg whites, lemon juice, and salt until frothy. Gradually add sugar and continue beating until soft peaks form.
  3. Sift in the cake flour and gently fold it into the mixture, being careful not to deflate the batter.
  4. 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.
  5. Bake for 10-12 minutes or until the cake springs back when touched.
  6. 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.
  7. 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.
  8. Unroll the cooled cake, spread the filling evenly, then gently roll it back up. Refrigerate for at least an hour before slicing.
  9. 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.

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