Pastel Easter Cake Roll

A pastel colored cake roll with a cream cheese filling.

4 from 1 vote

A deliciously fresh, moist rolled Easter cake with pastel colors in a cream cheese roll that is perfect for spring and Easter celebrations. Also great for baby showers.

Course Dessert

Cuisine American

Keyword cake roll recipe, Easter cake roll, spring cake roll

Prep Time 20

Cook Time 12

refrigeration time 5

Total Time 5 32

Servings servings

Calories 263kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Cake Ingredients

6 large egg whites room temperature
1 teaspoon lemon juice, freshly squeezed
¼ teaspoon kosher salt
¼ cup granulated sugar
½ cup cake flour
1 Tablespoon cake flour in addition to the ½ cup of cake flour
neon green food coloring
pink gel food coloring
light blue gel food coloring
lemon yellow gel food coloring
non-stick baking spray

Cream Cheese Frosting

8 ounces cream cheese room temperature
½ cup unsalted butter room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
powdered sugar for dusting the cake

Instructions

How to make Easter Cake Roll

Preheat your oven to 350°F, spray a 13" x 18" baking pan with baking spray, and line the pan with parchment paper.
Using a standing mixer with the whisk attachment, beat the 6 large egg whites1 teaspoon lemon juice, freshly squeezed , and ¼ teaspoon kosher salt until foamy.
Gradually whisk in the ¼ cup granulated sugar Continue to beat until the mixture forms soft peaks.
Gently fold in ½ cup cake flour plus 1 Tablespoon cake flour until combined and smooth.
Divide the cake batter into 4 bowls and mix in a few drops of each neon green food coloring, pink gel food coloring, light blue gel food coloring, and lemon yellow gel food coloring to get a nice vibrant shade.
Mix in a few more drops to get the shade that you prefer.
Alternate between all 4 colors and drop dollops of each batter onto the parchment paper.
Use a flat spatula to spread evenly the batter.
Bake in the preheated oven for 12 minutes or until it springs back.
Remove and let the cake cool for 5 minutes before flipping the pan over onto another sheet of parchment paper.
Remove the top layer of parchment paper and tightly roll the cake into a spiral.
Place the cake into the refrigerator. Allow to cool for at least 4 hours.

Cream Cheese Frosting

Using the standing mixer, with the paddle attachment, beat 8 ounces cream cheese, ½ cup unsalted butter, 1 cup powdered sugar and 1 teaspoon pure vanilla extract until combined and smooth. Set aside until ready to frost.
Once the cake is chilled enough, carefully unroll the cake.
Frost the entire top of the cake with the cream cheese frosting. Be sure to spread the frosting evenly.
Roll the cake back up into a tight spiral. Place back in the refrigerator to chill for at least one hour.
When ready to serve, dust the entire cake in powdered sugar
Slice and serve.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Storage - Storage - Once the cake is rolled and cooled, store it in an airtight container at room temperature for up to 3 days.

Freezer - The cake can be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap. Place it in an airtight container or a freezer-safe bag.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition