Easter’s almost here and everybody’s getting ready to make it special. Baking treats is one of the best parts. The kitchen fills with sweet smells, kids run around helping (or making a mess), and before you know it you’ve got memories that’ll last years. A Swiss roll cake is great for Easter ’cause it looks cool, tastes awesome, and you can change it up any way you want.
The Swiss roll cake, with its soft sponge and creamy filling, actually came from Europe way back. In the US folks call it a “Jelly Roll.” That spiral shape is neat and it lets you try all sorts of fillings and decorations. You could go fruity, chocolaty, or pastel-colored—whatever you like.
In this article you’ll find simple steps and tips to make an Easter Swiss roll cake that works every time. We’ll cover the basics, a step-by-step recipe, decoration ideas, and even some pairing suggestions. Plus, we’ll answer common questions that come up when you try this fun dessert. Let’s get baking!
Understanding the Swiss Roll Cake
The Swiss roll cake is a light sponge rolled up with a tasty filling. It started in Austria and Switzerland, but now it’s everywhere. The trick is to bake the sponge thin and soft, roll it while it’s warm, then fill it before it cools. Because it’s so airy, this cake is perfect for festive days like Easter.
What is a Swiss Roll Cake?
A Swiss roll cake (or Jelly Roll in the US) is just a thin sponge layer that you bake, spread with filling, and roll into a log shape. On the outside you might dust it with powdered sugar or spread frosting. You can use jam, whipped cream, fresh fruits—whatever sounds good.
Why Swiss Roll Cakes are Perfect for Easter
Easter is all about bright colors and happy vibes. The spiral of a Swiss roll lets you show off pastel creams or berries that look like little Easter eggs. You can also mix spring flavors like lemon or strawberry, so it feels fresh. It’s easy to make yours unique and festive.
Essential Ingredients for Easter Swiss Roll Cake
Basic Ingredients
You don’t need fancy stuff—just good quality basics:
- All-purpose flour – keeps the cake light but holds its shape
- Sugar – makes it sweet and helps mix air into the batter
- Eggs – bind everything and give moisture
- Baking powder – makes the sponge rise
- Salt – brings out the other flavors
- Vanilla extract – gives a nice aroma
Better ingredients give a nicer texture and taste.
Easter-Specific Ingredients
To make it Eastery, try things like:
- Lemon curd or berry compote for filling
- Whipped cream, edible flowers, or pastel sprinkles to decorate
Detailed Recipe for Easter Swiss Roll Cake
Ingredients
- For the Cake:
- 4 large eggs
- 100g sugar
- 100g all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
- For the Filling:
- 200ml heavy cream
- 2 tablespoon powdered sugar
- Assorted fruits or jam
- For the Decoration:
- Edible flowers
- Extra whipped cream
- Colorful sprinkles
Directions
- Preheat oven to 180°C (350°F).
- Separate egg whites and yolks into two bowls.
- Beat yolks with sugar until pale and fluffy.
- In other bowl, beat whites until stiff peaks form.
- Fold whites into yolk mix, then sift in flour, baking powder, and salt.
- Pour into a greased, lined tray and smooth the top.
- Bake 10–12 minutes, till sponge is lightly golden.
- Turn cake onto a towel dusted with powdered sugar. Peel off paper. Roll up with towel and let cool.
- Whip cream and powdered sugar until soft peaks form.
- Unroll cake, spread cream, add fruits or jam.
- Roll again (no towel) and place seam-side down.
- Decorate with extra cream, flowers, sprinkles.
Advice for Success
- Let the cake cool fully so it doesn’t crack.
- Roll gently but snug for neat spirals.
- Trim ends with a serrated knife for a clean look.
Decorating Your Easter Swiss Roll Cake
Ideas for Decoration
- Sliced strawberries, raspberries, or kiwi for color.
- Pipe extra whipped cream on top.
- Sprinkle coconut flakes or pastel candies to mimic flowers.
Themed Decoration Ideas
- Spring Colors: Pastel creams and matching sprinkles.
- Flower Garden: Arrange edible flowers and candies around the cake.
- Chocolate Drizzle: Melted chocolate over the roll adds richness.
Pairing Suggestions
- Beverages: Herbal tea or lemonade balances the sweetness.
- Other Desserts: Fruit tarts or lemon bars make a nice mix.
FAQ about Easter Swiss Roll Cake
Common Questions
- Can I make it a day before?
Yes, wrap it tight in plastic and keep in fridge.
- Any egg substitutes?
You can use applesauce (¼ cup per egg) or an egg replacer.
- How long does it last?
In an airtight container it’s good for 3 days in the fridge.
- Can I freeze it?
Freeze unfilled roll wrapped in plastic and foil for up to 2 months.
- Other filling ideas?
Try mascarpone with fruit puree, nut butter, or flavored cream.
Conclusion
Making an Easter Swiss roll cake is a fun way to celebrate. The soft sponge, creamy filling, and bright decorations will wow your friends and family. Give it your own twist and enjoy every bite!
Call to Action
Show us your Easter Swiss roll cake in the comments below. We wanna see your tasty creations and any cool ideas you tried out. Happy baking!
easter swiss roll cake
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet (10x15 inches)
- 1 parchment paper
- 1 offset spatula or butter knife
- 1 clean kitchen towel
- 1 plastic wrap
- 1 serving platter
Ingredients
- 4 large eggs
- 100 grams granulated sugar ½ cup
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour ¾ cup
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 50 grams unsalted butter melted, ¼ cup
- 200 milliliters heavy cream ¾ cup
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 150 grams mixed seasonal berries e.g., strawberries, blueberries, raspberries
- Food coloring optional
Instructions
- Preheat your oven to 180°C (350°F). Line the baking sheet with parchment paper, ensuring it extends slightly over the edges for easy removal later.
- In a large mixing bowl, beat the eggs and granulated sugar using an electric mixer until the mixture is thick and pale, about 5-7 minutes. Add 1 teaspoon vanilla extract and mix well.
- Sift together the flour, baking powder, and salt in a medium mixing bowl. Gradually fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.
- Gently fold in the melted butter until just combined. Pour the batter onto the prepared baking sheet, spreading it evenly with an offset spatula.
- Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched. Remove from the oven and let it cool for a few minutes.
- While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from one end, gently roll the cake up with the towel inside, creating a spiral. Allow the rolled cake to cool completely.
- Meanwhile, whip the heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. If desired, add food coloring to achieve your preferred pastel shades.
- Unroll the cooled cake carefully. Spread the whipped cream evenly over the surface and arrange the mixed berries on top.
- Roll the cake back up without the towel and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to set.
- Once set, slice the Swiss roll into portions and serve on a platter, garnished with extra berries if desired.
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