Easter Cake Roll: A Beautiful Swirled Springtime Treat

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat eggs and sugar for about 3 minutes until light and fluffy.
Add vanilla extract and milk, mixing until well combined.
Gradually fold in the dry ingredients until just incorporated.
Step 2: Create the Colorful Swirls
Divide the batter evenly into four bowls and tint each with a different pastel food coloring.
Transfer each colored batter into a piping bag or zip-top bag and pipe stripes or swirls onto the prepared baking sheet.
Smooth the top with a spatula and gently tap the pan to release any air bubbles.
Step 3: Bake and Roll the Cake
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
Gently peel off the parchment paper and immediately roll the cake from the short end with the towel inside.
Let it cool completely while rolled to prevent cracking.
Step 4: Make the Whipped Cream Filling
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
For a richer filling, fold in softened cream cheese.
Step 5: Assemble and Decorate
Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
Gently roll the cake back up (without the towel) and refrigerate for 30 minutes to set.
Dust with powdered sugar, drizzle with melted white chocolate, and decorate with spring-themed sprinkles.
Slice and serve chilled.
Serving and Storage Tips