Description

This Easter Swiss Roll is soft, fluffy, and filled with creamy goodness and cheerful pastel candy. It looks fancy on the table but is surprisingly simple to make. With a light sponge cake and smooth cream cheese filling, it’s the kind of dessert that becomes a yearly tradition. Perfect for Easter gatherings, spring parties, or a fun weekend bake.

Ingredients

Scale

For the Cake

6 large egg whites, room temperature
1 tsp lemon juice or white vinegar
¼ tsp salt
¼ cup granulated sugar
½ cup + 1 tbsp cake flour, sifted
Gel food coloring (pastel colors)
Powdered sugar, for dusting

For the Filling

4 oz cream cheese, softened
¾ cup cold heavy cream
1 tbsp sugar
1 tsp vanilla extract
½–¾ cup crushed pastel Easter candies or mini chocolate eggs

Instructions

1️⃣ Prep Pan & Oven
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.

2️⃣ Whip Egg Whites
Beat egg whites, lemon juice, and salt until foamy. Slowly add sugar while mixing. Beat to soft glossy peaks.

3️⃣ Add Flour
Sift flour over the meringue in two additions. Gently fold with a spatula until just combined.

4️⃣ Color & Marble
Divide batter into 3 bowls. Tint each with gel coloring. Spoon dollops back into one bowl and swirl lightly for a marbled look.

5️⃣ Bake
Spread batter evenly in pan. Bake 10–12 minutes until the top springs back when touched.

6️⃣ Roll While Warm
Dust a clean towel with powdered sugar. Turn hot cake onto towel, peel parchment, and roll up from the short side with the towel. Cool completely.

7️⃣ Make Filling
Beat cream cheese and sugar until smooth. Add cream and vanilla. Whip to firm peaks.

8️⃣ Fill & Roll Again
Unroll cooled cake. Spread filling evenly and sprinkle crushed candies. Roll back up tightly (without towel).

9️⃣ Chill & Serve
Chill at least 30 minutes. Dust with powdered sugar, slice with a serrated knife, and serve.

Notes

Roll the cake while warm — this prevents cracking later.
Use gel coloring only so the batter doesn’t thin out.
Don’t overbake — dry cake cracks more easily.
Cold cream whips best for a stable filling.
Leave a border when spreading filling so it doesn’t squeeze out.