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Easter Swiss Roll Cake with Colorful Marbled Sponge

This Easter Swiss Roll Cake is a light and fluffy chocolate sponge, beautifully marbled with pastel colors and filled with a rich, vanilla whipped cream. Its delicate texture and festive design make it the perfect centerpiece for your Easter dessert table. Simple to make yet stunning in presentation, this cake is sure to impress guests and add a touch of sweetness to your celebration!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • Food coloring pastel colors
For the Filling:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
For Dusting:
  • Powdered sugar

Method
 

Prepare the Baking Pan:
  1. Preheat the oven to 350°F (175°C).
  2. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
Make the Cake Batter:
  1. In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until thick and pale.
  2. Stir in the vanilla extract.
Combine the Dry Ingredients:
  1. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  2. Gradually fold the dry ingredients into the egg mixture until just combined.
Incorporate the Liquids:
  1. In a small bowl, mix the milk and vegetable oil.
  2. Gently fold this into the batter until smooth and fully incorporated.
Create the Marbled Effect:
  1. Divide the batter into three equal portions and tint each with a different pastel food coloring (e.g., pink, blue, and yellow).
  2. Spoon dollops of the colored batter randomly onto the prepared pan.
  3. Use a toothpick or skewer to gently swirl the colors together for a marbled effect.
Bake the Cake:
  1. Bake for 10-12 minutes or until the cake springs back when lightly touched.
Roll the Cake:
  1. While the cake is still warm, carefully lift it with the parchment paper and place it on a clean surface.
  2. Dust a clean kitchen towel with powdered sugar and flip the cake onto the towel.
  3. Remove the parchment paper and gently roll the cake (with the towel inside) into a log shape.
  4. Let it cool completely.
Prepare the Whipped Cream Filling:
  1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Swiss Roll:
  1. Carefully unroll the cooled cake.
  2. Spread the whipped cream evenly over the surface, leaving a small border around the edges.
  3. Re-roll the cake (without the towel), ensuring a tight but gentle roll.
Final Touches:
  1. Dust with powdered sugar for a simple finish.
  2. Slice and serve this beautifully marbled Swiss roll!

Notes

  • Roll the cake while it's still warm to prevent cracks.
  • Let the Jello cool slightly before pouring it over the cream cheese layer to prevent melting.
  • Use gel food coloring for vibrant pastel shades without altering the batter consistency.
  • Store leftovers in the refrigerator for up to 3 days.