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Easter Swiss Roll

A light and airy pastel-swirled Swiss roll filled with a tangy cream cheese filling and studded with crushed chocolate eggs, perfect for Easter brunch.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Course Dessert, Sweet
Cuisine American, Easter
Servings 12 slices

Ingredients
  

For the cake

  • 6 large large egg whites Room temperature helps volume.
  • 1 teaspoon lemon juice Stabilizes whites.
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup sifted cake flour Substitute: use pastry flour if unavailable.
  • 1 tablespoon sifted cake flour
  • Powdered sugar for dusting
  • Gel food coloring More vibrant than liquid.

For the filling

  • 4 ounces cream cheese Softened.
  • 3/4 cup heavy cream
  • 1 tablespoon sugar For filling.
  • dash vanilla
  • Crushed Easter candies Mini chocolate eggs or similar.

Instructions
 

Preparation

  • Preheat your oven to 350°F.
  • Lightly spray a jelly roll pan and line it with parchment paper.

Whipping Egg Whites

  • In a large bowl or stand mixer, combine egg whites, lemon juice, and salt. Whip until foamy.
  • Gradually add sugar and continue whipping until soft peaks hold.

Folding in Flour

  • Sift the cake flour and gently fold it into the whipped whites with a rubber spatula.
  • Use broad strokes to keep as much air as possible.

Color and Swirl

  • Divide the batter into three bowls and tint each with gel color.
  • Stir gently and return all batters to one bowl. Fold just a few times to create swirls — do not overmix.

Baking

  • Spread the batter evenly in the prepared pan.
  • Bake for 12 minutes, until the center springs back lightly.

Rolling the Cake

  • Remove from oven and cool in the pan for a few minutes.
  • Invert the pan so the cake comes out, peel off the top parchment, and roll the cake tightly (parchment and all).

Chilling

  • Let the rolled cake cool completely — refrigerate if you want to speed this up.

Making the Filling

  • Whip the cream cheese with heavy cream, sugar, and vanilla until smooth and spreadable.

Assembling the Roll

  • Unroll the chilled cake, spread an even layer of filling, sprinkle crushed candies, and roll tightly again.

Finishing Touches

  • Dust with powdered sugar and decorate with extra candies.
  • Slice and serve.

Notes

Best served thin slices with a dollop of whipped cream; refrigerate after assembly to allow the filling to set. Can be prepared ahead of time and stored in the fridge for up to 3 days.
Keyword Chocolate eggs, Cream cheese filling, Easter dessert, Swiss Roll