Description
A light and fluffy sponge cake roll filled with sweet whipped cream and decorated like a beautiful robin’s egg for a perfect Easter dessert.
Ingrédients
Scale
- 4 eggs
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- Blue food coloring
- Cocoa powder (for speckles)
Instructions
- Preheat oven to 350°F (175°C).
- Beat eggs and sugar until light and fluffy.
- Fold in flour, baking powder, and vanilla extract.
- Spread batter evenly in a lined baking pan.
- Bake for 10–12 minutes.
- Turn cake onto a towel and roll gently while warm.
- Let the rolled cake cool completely.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Unroll the cake and spread the filling evenly.
- Roll the cake back up carefully.
- Add blue coloring to frosting and spread over the cake.
- Lightly speckle with cocoa powder for a robin’s egg effect.
Notes
Rolling the cake while warm helps prevent cracking. Use a light hand when adding speckles for a natural look.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 210
- Sucre: 16g
- Sodium: 90mg
- Graisse: 10g
- Graisse saturée: 6g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 26g
- Fibres: 1g
- Protéine: 4g
- Cholestérol: 95mg