Description
This Easter Swiss Roll is a light, airy meringue-style cake swirled with soft pastel colors and rolled around a creamy, dreamy cream cheese filling. Finished with crushed Easter candies for a playful crunch, it’s the ultimate spring centerpiece dessert. Elegant yet fun, this rainbow-inspired roll brings bakery-style beauty right to your Easter table — and it’s easier than you think once you master the technique!
Ingredients
6 large egg whites
1 tsp lemon juice
¼ tsp salt
¼ cup sugar
½ cup + 1 tbsp sifted cake flour
Gel food coloring (pastel shades)
Powdered sugar (for dusting)
For the Filling:
4 oz cream cheese, softened
¾ cup heavy cream
1 tbsp sugar
Dash of vanilla extract
½ cup crushed Easter candies (optional)
Instructions
Preheat oven to 350°F (175°C). Lightly spray a 14×9-inch jelly roll pan and line with parchment paper.
Beat egg whites, lemon juice, and salt until foamy. Gradually add sugar and beat until soft peaks form.
Gently fold in sifted cake flour using a spatula, keeping batter light and airy.
Divide batter into bowls, tint with pastel gel colors, then lightly swirl together.
Spread evenly in prepared pan. Bake 12–15 minutes until cake springs back lightly. Do not overbake.
Flip onto fresh parchment, remove paper, and roll cake tightly while warm. Cool completely.
Whip cream cheese, heavy cream, sugar, and vanilla until smooth and fluffy.
Unroll cooled cake, spread filling evenly, sprinkle with crushed candies, and roll back into a tight spiral.
Dust with powdered sugar before slicing.
Notes
Difficulty: Intermediate
Storage: Refrigerate up to 3 days
- Prep Time: 30 minutes
- Cook Time: 15 mins
- Category: Dessert
Nutrition
- Sugar: 11g
- Carbohydrates: 17g
- Protein: 6g