Ingredients:
For the sponge cake:
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar (for rolling)
For the filling:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 cup pastel-colored sprinkles or mini chocolate eggs
For the decoration:
1/2 cup melted white chocolate
Extra sprinkles or Easter candies
Directions:
Preheat oven & prepare pan: Set oven to 350°F (175°C). Line a jelly roll pan (10×15-inch) with parchment paper and lightly grease it.
Make the batter: Beat eggs and sugar together until light and fluffy (about 3 minutes). Add vanilla extract.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gently fold into the egg mixture.
Bake: Spread batter evenly onto the prepared pan. Bake for 10-12 minutes until the top is lightly golden.
Roll the cake: Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake gently with the towel. Let it cool completely.
Make the filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble: Unroll the cake, spread the filling evenly, and sprinkle with pastel sprinkles. Roll it back up tightly.
Decorate: Drizzle with melted white chocolate and top with extra sprinkles or Easter candies.
Chill & serve: Refrigerate for at least 30 minutes before slicing.
Nutritional Information:
⏰ Prep Time: 15 min | 🔥 Cooking Time: 12 min | ⏳ Total Time: 1 hr
⚡ Calories per serving: ~250 | 🍽️ Servings: 8
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