Can I use regular all-purpose flour instead of cake flour?

You can, but the cake won’t be as soft and airy. To mimic cake flour, remove two tablespoons from one cup of all-purpose flour and replace it with two tablespoons of cornstarch.

What if my cake cracks when I roll it?

Small cracks are normal. Spread plenty of frosting and dust with powdered sugar to cover any imperfections beautifully.

Can I skip using lemon juice?

Lemon juice helps stabilize egg whites, but you can substitute cream of tartar instead if preferred. Use the same amount.

How do I keep colors from blending too much?

Use a spatula gently and quickly, spreading just enough to cover evenly without overly blending the colors together.

Easter Cake Roll Recipe

Description

A delightful and colorful treat that’s perfect for spring, this Easter Cake Roll combines soft and fluffy sponge cake with a luscious cream cheese frosting. The pastel colors make it visually stunning, while the light and airy texture ensures it’s a hit at any gathering. Impress your guests with this easy-to-prepare yet festive dessert!

Ingredients

Units Scale

Cake Ingredients:

6 large egg whites, room temperature
1 tsp lemon juice, freshly squeezed
1/4 tsp kosher salt
1/4 cup sugar
1/2 cup cake flour + 1 tbsp
Pastel gel food coloring

Cream Cheese Frosting Ingredients:

1 (8 oz) cream cheese, softened
1/2 cup butter, unsalted, softened
1 cup powdered sugar
1 tsp pure vanilla extract
Powdered sugar, for dusting

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Instructions

Preheat the Oven
Preheat your oven to 350°F. Spray a 13×18 baking sheet with baking spray and line it with parchment paper to prevent sticking.
Prepare the Cake Batter
Using a standing mixer fitted with a whisk attachment, beat the egg whites, lemon juice, and salt until the mixture becomes foamy. Gradually whisk in the sugar and continue beating until soft peaks form. Carefully fold in the cake flour until the batter is smooth and evenly combined.
Color the Batter
Divide the cake batter into four bowls. Add a few drops of pastel gel food coloring to each to achieve vibrant shades. You can adjust the amount of food coloring to get your preferred hues.
Spread and Bake
Alternate dropping dollops of the colored batter onto the prepared baking sheet. Spread evenly using a flat spatula to create a smooth surface. Bake the cake for about 12 minutes, or until it springs back when touched lightly.
Cool and Roll the Cake
Once baked, let the cake cool for 5 minutes. Flip it over onto another sheet of parchment paper, then carefully remove the top layer of parchment. Roll the cake into a spiral while it’s still warm, then place it in the fridge to cool for a few hours.
Prepare the Cream Cheese Frosting
In a standing mixer, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
Frost and Re-Roll the Cake
Once the cake has thoroughly cooled, gently unroll it. Spread a generous and even layer of cream cheese frosting over the entire surface. Re-roll the cake tightly and dust it with powdered sugar before serving. Enjoy!

Notes

For the best rolling results, make sure the cake is warm but not too hot when rolling. This helps prevent cracking.
Use gel food coloring instead of liquid food coloring for more vibrant colors without affecting the batter consistency.
If the cake cracks slightly, don’t worry—it will still taste amazing, and you can cover imperfections with powdered sugar.
Store the cake roll in the fridge for up to 3 days, wrapped tightly to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 22g
Sodium: 220mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 4g
Cholesterol: 75mg