Description
A soft and colorful Easter funfetti cake roll filled with fluffy whipped cream frosting and rolled into a festive swirl, perfect for spring celebrations.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup rainbow sprinkles (funfetti)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Extra powdered sugar for dusting
Instructions
- Preheat oven to 175°C (350°F) and line a jelly roll pan with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale.
- Mix in vanilla extract and milk.
- Gently fold in dry ingredients, then fold in sprinkles.
- Spread batter evenly in the prepared pan.
- Bake for 10–12 minutes until the cake springs back when touched.
- Dust a clean kitchen towel with powdered sugar and invert the cake onto it.
- Carefully peel off parchment and roll the cake with the towel. Let cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll cooled cake, spread whipped cream evenly, then re-roll tightly.
- Chill for at least 1 hour before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use jimmies-style sprinkles to avoid color bleeding.
- Chill before slicing for clean swirls.
- Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American