easter swiss roll cake Recipe
The easter swiss roll cake is a delightful and festive treat that feels like a warm hug on a plate. With its light, fluffy chocolate sponge wrapped around creamy, dreamy whipped filling that can be colored in pretty pastel swirls, this cake captures the joy of spring celebrations beautifully. It’s not just about looks—each bite offers a perfect balance of rich cocoa and sweet creaminess, making it a showstopper dessert for any Easter gathering or simply when you want to share something special with loved ones. If you’ve been searching for an impressive yet approachable recipe, this easter swiss roll cake will quickly become a beloved favorite.
Ingredients You’ll Need
Simple ingredients bring this easter swiss roll cake to life, each playing a crucial role from creating a tender cake base to a luscious filling. Combining pantry staples with a few decorative touches, you’ll find this recipe refreshingly straightforward yet incredibly rewarding.
- 4 large eggs: Essential for structure and that light, airy texture we all crave in a Swiss roll.
- 100 grams granulated sugar: Sweetens and helps to create the perfect fluffy sponge.
- 75 grams all-purpose flour: Provides the foundation for the cake’s tender crumb.
- 25 grams cocoa powder: Adds a rich chocolate flavor and beautiful color contrast.
- 1 teaspoon baking powder: Gives a subtle lift to keep the cake airy but not cakey.
- 1/4 teaspoon salt: Balances sweetness and enhances the chocolate notes.
- 30 grams unsalted butter, melted: Adds moisture and richness without weighing the cake down.
- 200 grams heavy whipping cream: Whips into the luscious filling that makes every bite melt-in-your-mouth delightful.
- 30 grams powdered sugar: Sweetens the cream without grit for a smooth finish.
- 1 teaspoon vanilla extract: Infuses the filling with warm, comforting flavor.
- Varied food coloring (Pastel colors recommended): To evoke that classic Easter look with gentle, charming hues.
- Varied edible decorations (chocolate eggs, sprinkles): Perfect for adding that final whimsical Easter touch.
How to Make easter swiss roll cake
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper, extending the paper beyond the edges to help you lift the cake out easily after baking. This simple prep step will save you hassle later.
Step 2: Whisk Eggs and Sugar
In a mixing bowl, beat the eggs and granulated sugar together on high speed until the mixture becomes pale, fluffy, and nearly doubles in volume. This aeration is key for the cake’s incredible lightness, so take your time here—it’s where the magic starts.
Step 3: Combine Dry Ingredients
Sift the all-purpose flour, cocoa powder, baking powder, and salt into a separate bowl. Sifting not only blends these ingredients but also ensures no lumps, contributing to a silky smooth sponge.
Step 4: Fold Dry Ingredients into Egg Batter
Gently fold the dry mixture into the fluffy egg batter using a rubber spatula. Folding carefully keeps the air in, so your cake remains tender and airy—avoid stirring vigorously!
Step 5: Add Melted Butter
Drizzle the melted unsalted butter into the batter and fold just until it’s incorporated. The butter adds moisture and richness without compromising the light texture you’ve built so far.
Step 6: Bake the Cake
Pour the batter evenly into your prepared baking sheet and smooth the surface with an offset spatula. Bake in your preheated oven for approximately 10 minutes, or until the cake springs back when you lightly press it. The timing here keeps the cake soft and pliable for rolling.
Step 7: Roll the Cake While Warm
Once baked, immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment carefully, then roll the cake up in the towel from one short end. Rolling it warm helps prevent cracking once cooled.
Step 8: Whip the Cream Filling
While the cake cools for about 30 minutes, whip the heavy cream along with powdered sugar and vanilla extract to soft peaks. This airy, sweetened cream will be the luscious filling that turns this cake into a celebration-worthy delight.
Step 9: Color and Spread the Filling
Unroll the cooled cake gently. If you want to bring in that classic easter swiss roll cake look, divide the whipped cream and tint each portion with soft pastel colors, swirling delicately over the cake surface. Then spread evenly for a festive finish.
Step 10: Roll and Chill
Roll the cake back up without the towel, wrapping it tightly in plastic wrap. Chill the easter swiss roll cake in the fridge for about an hour to let everything set perfectly.
Step 11: Decorate and Serve
Once chilled, unwrap the cake and slice it into beautiful rounds. Garnish with chocolate eggs, sprinkles, or other edible decorations to bring that joyful Easter spirit to your table.
How to Serve easter swiss roll cake
Garnishes
To really showcase the easter swiss roll cake’s charm, decorate with pastel-colored sprinkles, mini chocolate eggs, or edible flower petals. These add whimsical texture and make your dessert pop with festive joy, inviting everyone to dig in.
Side Dishes
Pair your Swiss roll with fresh berries or a light fruit salad to complement the rich creaminess without overwhelming your palate. A dollop of lemon curd or berry coulis also adds a bright, tangy contrast that celebrates spring’s freshness.
Creative Ways to Present
For a charming Easter centerpiece, arrange cake slices on a rustic wooden board surrounded by pastel napkins and spring flowers. You might even serve individual slices in delicate glass dessert bowls layered with fruit and whipped cream to elevate the experience.
Make Ahead and Storage
Storing Leftovers
Store your easter swiss roll cake in an airtight container in the refrigerator to keep the whipped cream filling fresh and the sponge soft. Properly stored, it maintains its lovely texture and flavor for up to three days.
Freezing
If you want to enjoy your easter swiss roll cake later, wrapping it tightly in plastic and foil before freezing preserves its quality. For best taste, consume within one month, and thaw overnight in the refrigerator before serving.
Reheating
This cake is best enjoyed chilled, so avoid reheating. However, if your cake feels too firm after refrigeration, leaving it at room temperature for 15–20 minutes softens the cream without compromising the delicate sponge layers.
FAQs
Can I use different flavors besides cocoa for the cake?
Absolutely! You can experiment with vanilla or matcha powder to swap out the cocoa, tailoring the easter swiss roll cake to your taste preferences while keeping the same fluffy texture.
What if I don’t have pastel food coloring?
No worries—natural colors such as beet juice, turmeric, or spirulina powder make lovely, subtle shades that work well to create the signature Easter palette.
How do I prevent the cake from cracking when rolled?
The key is rolling the cake while it’s still warm in a powdered sugar-dusted towel, which trains the sponge to curve gently and prevents cracks as it cools.
Can I make the whipped cream filling ahead of time?
Yes! Make the whipped cream a few hours ahead and keep it refrigerated. Give it a gentle re-whip if it starts to soften before filling the cake.
Is this recipe suitable for beginners?
Definitely! The instructions are clear, and the ingredients are simple, making the easter swiss roll cake an approachable and impressive project even if you’re new to Swiss rolls.
Final Thoughts
This easter swiss roll cake isn’t just a dessert; it’s a celebration of spring, color, and joyful moments shared around the table. Whether you’re making it for a holiday or just to brighten up any day, it’s guaranteed to bring smiles and compliments galore. I can’t wait for you to try it and make it your own special treat!
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easter swiss roll cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easter Swiss Roll Cake is a light and fluffy chocolate sponge rolled with a creamy whipped filling, perfect for spring celebrations. The pastel-colored marbled cream and festive decorations make it a delightful and visually appealing dessert for your Easter table.
Ingredients
For the Chocolate Sponge Cake
- 4 large eggs
- 100 grams granulated sugar
- 75 grams all-purpose flour
- 25 grams cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 30 grams unsalted butter, melted
For the Whipped Cream Filling
- 200 grams heavy whipping cream
- 30 grams powdered sugar
- 1 teaspoon vanilla extract
- varies food coloring (Pastel colors recommended)
For Decoration
- varies edible decorations (e.g., chocolate eggs, sprinkles for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper, leaving enough overhang for easy lifting.
- Beat Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until pale and fluffy, about 5-7 minutes, ensuring maximum volume for a light sponge.
- Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a separate bowl to remove lumps and evenly distribute the leavening agents.
- Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture using a rubber spatula to avoid deflating the batter and maintain airiness.
- Add Melted Butter: Drizzle the melted butter into the batter and fold gently until just combined, incorporating the fat without losing volume.
- Spread Batter & Bake: Pour the batter into the prepared baking sheet and spread evenly with an offset spatula. Bake for 10 minutes or until the cake springs back lightly when pressed.
- Roll Warm Cake: Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake tightly in the towel starting from one short end. Let it cool completely, about 30 minutes, to retain shape and moisture.
- Prepare Whipped Cream: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and stable filling.
- Add Color & Spread Filling: Unroll the cooled cake carefully. If desired, divide the whipped cream and tint portions with pastel food coloring to create a marbled effect. Spread the cream evenly over the cake surface.
- Roll Cake with Filling: Roll the cake back up gently without the towel, rolling from one short end to the other to enclose the filling smoothly. Wrap in plastic wrap and refrigerate for about 1 hour to set.
- Decorate and Serve: Remove the cake from the fridge, slice into portions, and garnish with edible decorations such as chocolate eggs or sprinkles to add a festive Easter touch.
Notes
- Use fresh eggs and room temperature ingredients for best results in the sponge’s texture.
- When folding the batter, use a gentle motion to keep it airy and light.
- Dust the towel with powdered sugar to prevent the cake from sticking while rolling.
- Chilling the rolled cake helps it hold shape and makes slicing neater.
- Customize the decoration to suit your Easter theme with colorful sprinkles or edible flowers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and whipping
- Cuisine: European
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 270
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 115mg
Keywords: Easter cake, swiss roll, chocolate sponge cake, whipped cream filling, festive dessert, pastel marbled dessert
