Easter Swiss Roll

Celebrate Easter with this delicious pastel tie-dyed sponge cake. Learn how to make an impressive, yet easy Easter Swiss Roll recipe here!

If you’re looking for an impressive dessert to wow your Easter guests, then THIS is the one.

A classic Swiss roll (because being creative with a classic never goes out of style!) revived with pastels, a tie dye vibe, and dreamy cream cheese filling – this colourful cake just screams springtime! With its unique approach to presentation, it’ll definitely steal the show.

So if you’re ready for an amazing take on a traditional Easter treat – let’s get baking!

Why You Will LOVE This Easter Swiss Roll

• Pretty pastel tie dye look
• The batter is quick and easy to make.
• Bakes in just 12 minutes
• Really easy to assemble
• Amazing cream cheese filling
• Perfect Easter dessert for the whole family.

Tips for the BEST Swiss Roll

This easy swiss roll recipe results in a cake with a tender crumb, but you should be aware of some cake baking basics.

• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• The cake is very thin and can break easily, so handle with care!
• Roll the cake carefully while still warm. It will be impossible to roll without breaking if you let it cool.
• Allow your cake to completely cool before frosting.
• If your cake roll does break while rolling, just use frosting to repair it.
• Since a cake roll is typically made without a raising agent, and even though we are helping ours out here with a little baking powder, you absolutely do need to make sure you reach soft peaks when beating the batter.
• Using parchment paper to roll the cake is just so much easier than using a towel. Feel free to use a clean, dry towel though if you prefer.

How to Store a Swiss Roll

If you want to store a Swiss roll for later, it is important to make sure that it does not dry out. The best way to do this is by wrapping the Swiss roll in cling film and storing it in an airtight container.

You must store this swiss roll in the refrigerator due to the cream cheese frosting. It will stay fresh for 3 to 4 days.

If you will not be eating the Swiss roll within three days, it is best to freeze it. To do this, wrap the cake in cling film or aluminum foil and place it into a freezer-safe container. If stored correctly in the freezer, the Swiss roll should stay fresh for up to three months.

When ready to eat, simply thaw the cake at room temperature and enjoy.

About the Ingredients for Easter Swiss Roll

Egg whites – They should be room temperature. You can use pasteurized eggs whites or fresh from eggs. You can also substitute with 4 whole eggs, but your colours may not end up as vibrant.

Flour – If you don’t have any cake flour on hand you can use all-purpose flour with cornstarch to achieve the fluffiness that cake flour gives this cake. To make your own cake flour substitute, measure out your flour, then remove 3 Tablespoons. Add back in 3 Tablespoons of cornstarch. Then sift your flour twice over so it is nice and fluffy like cake flour. Ready to use! Spoon and level the flour when measuring it, or your cake may end up too dense.

Salt – Makes all the other ingredients really shine.

Baking powder – Jelly roll or swiss roll cakes are typically made without raising agents, but we add a little bit to ours to make this recipe fool-proof.

Sugar – You should use only plain old white granulated sugar.

Food colouring – You need to use gel food colouring as liquid colouring will affect the batter.

Vanilla – Pure vanilla extract is best but feel free to use artificial if that is what you have on hand.

Cream cheese – Use full fat cream cheese for the best flavour.

Butter – Helps to firm up the frosting, I usually use salted because that is what I have on hand.

Looking for More Easter Desserts?

Check out more of my favourite Easter dessert recipes!

A delicious Bunny Butt Cheese Ball made with strawberry cake mix, cream cheese, sprinkles, and white chocolate – a hit at any Easter party!

Here is a yummy recipe for Carrot Cake Roll with Cream Cheese Filling with a moist and tender crumb. It’s the perfect dessert for Easter!

Make this delicious Easter M&M Cookie Bars recipe for a fun and easy spring dessert loaded with Easter m&ms and pastel sprinkles!

How to Make an Easter Swiss Roll

Yields: 12 Servings | Prep Time: 15 minutes | Cook Time: 12 minutes

Ingredients:

3/4 cup cake flour
¼ teaspoon kosher salt
¼ teaspoon baking powder
6 large egg whites, room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh squeezed lemon juice
¼ cup sugar
Pastel gel food colouring

For the cream cheese frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
Powdered sugar for dusting

Directions:

Preheat your oven to 375 degrees Fahrenheit. Line a 13×18 baking sheet with parchment paper.

Into a medium bowl, sift together the flour, salt, and baking powder. Set aside.

Using a stand mixer with the whisk attachment, beat the egg whites, lemon juice and vanilla together until foamy.

Gradually whisk in the sugar. Continue to beat until the mixture forms soft peaks, about 5-8 minutes. The batter should be thick enough that when you stop your mixer that the excess on the beaters slowly drop and pile onto the batter in the bowl for a few seconds before smoothing out.

Gently fold in the dry ingredients by hand with a spatula until just combined and smooth.

Divide the cake batter into 4 bowls and carefully fold in a few drops of food colouring in each bowl to get your desired shades.

Alternate between all 4 colours, dropping dollops of the batter onto the parchment paper lined sheet.

Using an offset spatula, spread across the sheet pan in an even layer.

In the middle of the oven, bake for 12 minutes or until firm to the touch and springy.

Remove from oven. Loosen any stuck edges with a butter knife, and carefully invert the pan over onto another sheet of parchment paper.

Remove the top layer of parchment paper and cut away any crisp edges. Then tightly roll the cake into a spiral from the narrow end.

Allow to completely cool on a wire rack.

Using a stand mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth.

Once the cake is cool, carefully unroll the cake and then frost the entire top of the cake in the cream cheese frosting, making sure to spread the frosting evenly. Roll the cake back up and place on a serving platter.

When ready to serve, dust the entire cake in powdered sugar and slice.

Enjoy!