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
Scale
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
