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Easter Cake Roll

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A beautiful gluten-free cake roll filled with creamy whipped frosting and adorned with colorful sprinkles, perfect for Easter celebrations.

Ingredients

Scale
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose gluten-free flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup powdered sugar, for rolling
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup pastel-colored sprinkles or mini chocolate eggs
  • ½ cup melted white chocolate
  • Extra sprinkles or Easter candies

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
  3. Beat eggs and granulated sugar in a large bowl for 3 minutes until light and fluffy.
  4. Mix in vanilla extract.
  5. Whisk together flour, baking powder, and salt in another bowl.
  6. Gently fold the dry mixture into the egg mixture until fully combined.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 10–12 minutes until golden and springy to the touch.
  9. Turn the cake out onto a towel dusted with powdered sugar.
  10. Peel off parchment and roll up with the towel while warm.
  11. Let cool completely.
  12. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  13. Unroll the cooled cake and spread whipped cream evenly.
  14. Sprinkle with pastel sprinkles or mini chocolate eggs.
  15. Roll the cake up tightly, seam-side down.
  16. Drizzle melted white chocolate over the roll and top with extra sprinkles or candies.
  17. Refrigerate for at least 30 minutes before slicing.
  18. Serve chilled and enjoy!

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/easter-cake-roll/