Easter Cake Roll: A Beautiful Swirled Springtime Treat

Serving: Serve this cake roll chilled for the best texture and flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cake roll (without decorations) for up to 2 months. Wrap tightly in plastic wrap and thaw in the refrigerator before serving.
Variations
Lemon Twist: Add 1 teaspoon of lemon zest to the batter for a citrusy touch.
Chocolate Drizzle: Instead of white chocolate, drizzle with dark or milk chocolate for contrast.
Berry-Filled: Spread a thin layer of strawberry or raspberry jam before adding the whipped cream for extra flavor.
FAQ
Q: Why do I need to roll the cake while it’s warm?
A: Rolling it while warm helps prevent cracks and makes it easier to shape once filled.

Q: Can I make this cake a day ahead?
A: Yes! The cake roll actually tastes better after a few hours in the fridge, making it a great make-ahead dessert.

Q: What’s the best way to get bright pastel colors?
A: Use gel food coloring instead of liquid for more vibrant colors without thinning the batter.

This Easter Cake Roll is a show-stopping, deliciously light dessert that brings a festive touch to any springtime celebration. Enjoy!