Easter Cake Roll – Soft Lemon Cake with a delicious Cream Cheese Filling (Page 1 ) | May 8, 2023
Annonce:
Key Ingredients You’ll Need
- Lemon juice: This will add a tart and spicy flavor to the cake batter.
- Sugar: Will need granulated sugar for the dough and powdered sugar for the glaze.
- Flour: You will need cake flour for this recipe.
- Food coloring: I like to use cake food coloring, but you can use other colors as well.
- Cream: I love using my Homemade Cream Cheese Frosting for this recipe.
How to make an Easter cake roll
- Prepare the dough for the cake. Set oven to 350 degrees and use baking spray to grease a 13×18-inch baking sheet, then line with parchment paper. Add the egg whites, lemon juice, and salt to a stand mixer and combine with a whisk attachment. Add the sugar and gradually beat until combined and form soft peaks. Add the cake flour and fold to gently combine.
- color the dough. Divide the batter into 4 bowls and add a couple drops of the food coloring. Combine until you reach the desired shade. Drop spoonfuls of the batter onto the prepared baking sheet, alternating between each one and spreading evenly with a flat spatula.
- bake the cake. Add pan to oven and bake 12 minutes or until bouncy. Take it out and let it sit for 5 minutes to cool down. Once cooled, flip onto another sheet of parchment paper and remove the top layer of parchment paper. Start rolling it tightly into a log before placing it in the fridge for a few hours to chill.
- Make the glaze. Add cream cheese, butter, powdered sugar, and vanilla into a stand mixer and combine until smooth. Once the cake has cooled, unroll and cover the top with the prepared frosting evenly. Dust the cake with more powdered sugar when ready to serve. Enjoy!
Ways to Decorate
A jelly cake is a beautiful dessert on its own. However, there are many ways to dress it up with some Easter-themed decorations. Consider topping the cake roll with piped meringue, marshmallow fluff, or chocolate buttercream frosting and add colored sprinkles and edible flowers for additional decoration.
tips and tricks
- Make sure your pie crust is spread evenly on the baking sheet and cools completely before rolling.
- If you are adding a filling, be sure to give it plenty of time to cool before spreading it over the cake.
- When rolling, be sure to lift the parchment paper carefully while using the towel to hold and shape the roll.
- Refrigerate your Easter cake for at least an hour before serving. This helps keep all of its flavors intact.
- Preheat your oven to 350 degrees, spray with baking spray, and line a 13×18 baking sheet with parchment paper. Using a stand mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy. Gradually beat in the sugar. Continue beating until the mixture forms soft peaks. Gently stir in the cake flour until just combined and smooth.
- Divide the cake batter among 4 bowls and mix in a few drops of each color for a nice vibrant shade. Mix a few more drops to get the shade you prefer. Alternate between the 4 colors and drop spoonfuls of the batter onto the parchment paper. Using a flat spatula, spread evenly.
- Bake in the oven for 12 minutes or until it pops up on you! Remove and allow cake to cool for 5 minutes before inverting pan onto another sheet of parchment paper, remove top layer of parchment paper, and tightly roll cake into a spiral. Put in the fridge and let cool for a few hours
- Using the stand mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth. Once the cake is cool enough, carefully unroll it and then cover the entire top of the cake with the cream cheese frosting, making sure to spread the frosting evenly. When ready to serve, dust the entire cake with powdered sugar. Enjoy!
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