Description
Delight your guests this Easter with these colorful Swiss rolls filled with a creamy cream cheese filling, perfect for celebrating the season.
Ingredients
Scale
- 6 large egg whites (about ¾ cup / 180g)
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ cup (50g) granulated sugar
- ½ + 1 cup + 1 tbsp (70g) cake flour, sifted (plus more for dusting)
- Gel food coloring (pink, yellow, green, or your choice)
- Powdered sugar for dusting
- 4 oz (113g) cream cheese, softened
- ¾ cup (180ml) heavy cream
- 1 tablespoon (12g) granulated sugar
- Dash of vanilla extract
- ½ cup crushed Easter chocolate candies (plus more for decorating)
Instructions
- Preheat oven to 350°F (175°C). Spray a 10×15-inch jelly roll pan, line with parchment, and spray parchment lightly.
- In a large bowl, beat egg whites, lemon juice, and salt on medium-high until foamy. Gradually add sugar and beat until soft peaks form.
- Sift cake flour over the egg whites. Gently fold with a rubber spatula until just combined. Do not overmix.
- Divide batter evenly into three bowls. Add a different gel food color to each bowl and fold gently until uniform.
- Drop spoonful of each colored batter randomly into the prepared pan. Use a knife or skewer to gently swirl colors together. Spread into an even layer.
- Bake for 12 minutes, until cake springs back when touched.
- Immediately flip cake onto a clean towel or parchment dusted with powdered sugar. Peel off baked parchment. Starting at a short end, roll cake up with the towel inside. Cool completely on a wire rack.
- In a medium bowl, beat cream cheese, heavy cream, sugar, and vanilla until medium-stiff peaks form. Fold in crushed candies.
- Gently unroll cooled cake. Spread filling evenly over cake, leaving a small border around edges.
- Roll cake back up tightly, without the towel inside. Wrap in plastic and chill for at least 30 minutes.
- Dust with powdered sugar and top with extra crushed candies before slicing and serving.
Notes
- For best results, be gentle when folding in the flour to maintain the aeration in the egg whites.
- Feel free to customize the colors to match your Easter theme.
- The rolled cake can be stored in the refrigerator for up to 2 days before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg