Description
This Easter Pastel Striped Cake Roll is a delightful springtime dessert featuring a light, fluffy sponge cake adorned with colorful pastel stripes. Filled with a smooth cream cheese whipped cream frosting and optionally coated with extra whipped frosting, this roll cake combines visual charm with creamy, sweet flavors perfect for festive occasions.
Ingredients
Scale
Cake Batter
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Gel food coloring (pink, blue, yellow, green)
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
Optional Decoration
- Extra whipped frosting for outer layer
- Pastel sprinkles
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed using a hand or stand mixer for 5–6 minutes. The mixture should become pale, thick, fluffy, and triple in volume, leaving a ribbon trail when the beaters are lifted.
- Divide and Color Batter: Divide the batter evenly into separate bowls and tint each with gel food coloring to create soft pink, baby blue, pale yellow, and light green colors.
- Pipe Stripes: Pipe evenly sized stripes of each colored batter onto a parchment-lined baking pan in parallel lines, being careful not to swirl the colors together. Gently tap the pan on the counter to level the batter.
- Bake Cake: Bake the cake in a preheated oven at 350°F (175°C) for 10–12 minutes until the surface springs back when lightly touched, and the cake is just set and lightly golden.
- Roll Cake Warm: Immediately after removing from the oven, lay a clean kitchen towel on the counter and dust generously with powdered sugar. Turn the cake out onto the towel, carefully peel off the parchment paper, and starting from the short end, roll the cake tightly with the towel inside. Allow to cool completely.
- Prepare Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
- Fill and Chill: Unroll the cooled cake gently and spread the cream cheese whipped cream filling evenly over the surface. Carefully re-roll the cake without the towel and chill in the refrigerator to set.
- Optional Frosting and Decoration: Once chilled, spread a thin layer of extra whipped frosting over the outside of the cake roll to achieve a smooth finish. Sprinkle pastel sprinkles on top for a festive touch.
Notes
- Use room temperature eggs for better aeration and volume in the batter.
- Gel food coloring is preferred to avoid thinning the batter.
- Rolling the cake while warm prevents cracking.
- Dusting the towel with powdered sugar prevents sticking when rolling.
- Chilling the cake roll before frosting makes spreading easier and neater.
- Store the cake refrigerated and consume within 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Easter cake roll, pastel striped cake, cream cheese frosting, whipped cream filling, spring dessert, colorful cake roll
