Ingredients :
For the sponge cake:
4 large eggs (room temperature)
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/4 cup whole milk (warmed)
Powdered sugar (for rolling)
For the pink icing:
1 cup unsalted butter (softened)
3 cups of powdered sugar
2-3 tablespoons of heavy cream or milk
1 teaspoon of vanilla extract
Pink food coloring (gel preferred)
For decoration:
Sweet whipped cream or whipped topping in a box
Chocolate chip or loops
Mini candy-coated chocolate eggs (speckled or pastel colored)
Instructions :
Preheat the oven to 350 ° F (175 ° C). Line a 10×15 inch jelly roll with parchment paper and grease it lightly.
Making the sponge cake:
In a large bowl, beat eggs and sugar for 5-6 minutes until light, fluffy and pale. Just add some vanilla.
Sift in flour, baking powder and salt. Bend gently with a spatula. Add hot milk and fold again just until it’s hot
Make the cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until top comes out when touched.
Roll the cake:
Place a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Flip the hot cake on the towel and remove the parchment paper. Roll up the cake with the towel (from the short end). Let it cool down completely
Make the icing:
Beat the butter until creamy. Gradually add powdered sugar, vanilla and cream. Fight ’til fluffy. Add pink food coloring to your desired hue.
Assemble the roll:
Rolling out the cooled cake. Spread a generous layer of pink icing and then roll it up (no towel). Cover outside with more pink frosting.
Décorer:
Pipe of little bushes of whipped cream on top. Add chocolate chips and gently press down the speckled mini eggs into the whipped cream.
Decorating tips:
Use a mix of matte and glossy candy eggs for texture and variety.
Paint edible brown or cocoa powder lightly on candy eggs with a brush for a DIY speckled look.
To get neat chocolate curls, use a vegetable peeler on a chocolate bar at room temperature.
Add edible flowers or pastel nuggets for even more springtime charm.
Refrigerate until ready to serve, but bring to room temperature for best flavour
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