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easter swiss roll cake

easter swiss roll cake

This delightful Easter Swiss Roll Cake is a light and fluffy sponge cake filled with vibrant fruit-flavored cream and decorated with seasonal decorations. Perfect for your Easter celebration, it's easy to make and sure to impress your guests.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine Swiss
Servings 4 People
Calories 180 kcal

Equipment

  • 1 15x10-inch jelly roll pan
  • 1 parchment paper
  • mixing bowls mixing bowls
  • 1 electric mixer or whisk
  • 1 spatula
  • 1 plastic wrap
  • 1 serrated knife

Ingredients
  

  • 4 large eggs
  • 1 cup granulated sugar 200g
  • 1 cup all-purpose flour 120g
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted 60g
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream 240ml
  • ¼ cup powdered sugar 30g
  • 1 teaspoon strawberry or raspberry extract
  • food coloring optional
  • fresh fruits (strawberries, raspberries, etc.) for decoration

Instructions
 

  • Preheat your oven to 375°F (190°C). Line the jelly roll pan with parchment paper, leaving some overhang on the sides.
  • In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and thick (about 5 minutes).
  • Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the egg mixture using a spatula.
  • Fold in the melted butter and vanilla extract gently, ensuring no lumps remain.
  • Pour the batter into the prepared pan and spread evenly. Bake for 10 minutes or until the cake is lightly golden and springs back when touched.
  • Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel, starting from one short side. Let it cool while rolled.
  • In another bowl, whip the heavy cream with powdered sugar and strawberry or raspberry extract until soft peaks form. You can add food coloring if desired.
  • Once the cake is completely cool, gently unroll it. Spread the whipped cream evenly over the surface, and place a few fresh fruits on top.
  • Roll the cake back up carefully without the towel and transfer it to a serving plate. Chill in the refrigerator for at least 30 minutes before serving.
  • Slice with a serrated knife and garnish with more fresh fruits if desired.

Notes

For an extra festive touch, you can decorate the rolled cake with chocolate shavings, edible flowers, or sprinkles.
Make sure the cake is completely cooled before unrolling to prevent tearing.
You can substitute the fruit for any of your favorites or use a different flavored cream.