Easter Cake Roll

Ingredients:

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup powdered sugar (for dusting)

Assorted food coloring

Sprinkles (for decoration)

Directions:

Preheat & Prep: Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Make the Batter: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy (about 3-4 minutes). Stir in vanilla extract. Gently fold in the dry ingredients until combined.

Color & Swirl: Divide the batter into separate bowls and tint each with different food colors. Spoon dollops of each color onto the prepared pan and use a toothpick or skewer to swirl them together for a marbled effect.

Bake: Spread the batter evenly and bake for 10-12 minutes, or until the cake springs back when touched.

Roll & Cool: Immediately dust a clean kitchen towel with powdered sugar. Flip the warm cake onto the towel, remove the parchment, and roll the cake (with the towel) from the short end. Let cool completely.

Fill & Decorate: Carefully unroll the cooled cake, spread with your favorite frosting or whipped cream, then roll it back up. Sprinkle with sprinkles for a festive touch.

Chill & Serve: Refrigerate for 30 minutes before slicing. Enjoy!

Prep Time: 15 minutes | Cooking Time: 12 minutes | Chilling Time: 30 minutes | Total Time: 57 minutes

Kcal: 220 kcal | Servings: 8 slices

Tips:

Use gel food coloring for vibrant colors without affecting the batter’s texture.

Roll the cake while warm to prevent cracks and make it easier to shape.