The sponge is made with separated eggs, baked ten to twelve minutes and rolled warm in a towel so it cools in its curl.
Half the cream cheese filling is tinted pink, yellow and blue; the rest stays white for the outside of the roll.
Ingredient Notes
- Eggs
- Four large, separated; whites beaten to medium-stiff peaks.
- Cream cheese
- Eight ounces, softened, folded with whipped cream.
- Candy eggs
- Ten small pastel eggs for the top.
How to Make It
Pan lined
Heat oven to 350°F. Line a 10-by-15-inch jelly-roll pan with parchment and lightly grease it.
Eggs beaten
Beat egg yolks with 1/4 cup granulated sugar and 1 teaspoon vanilla until pale. Beat egg whites separately, gradually adding the remaining 1/2 cup sugar, until medium-stiff peaks form. Fold yolk mixture into whites. Sift in cake flour, baking powder and salt and fold gently.
Baked and rolled
Spread batter evenly in the pan and bake 10 to 12 minutes, until the sponge springs back when lightly touched. Turn immediately onto a clean towel dusted lightly with powdered sugar, remove parchment and roll the warm cake up with the towel. Cool completely.
Filling tinted
Beat cream cheese, 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth. Whip heavy cream to stiff peaks and fold it into the cream-cheese mixture. Divide half the filling into three small portions and tint pink, yellow and blue; keep the rest white.
Filled and finished
Unroll the cooled sponge. Spread stripes or spoonfuls of the pastel filling over the cake and roll it back up without the towel. Cover the outside with a thin layer of the reserved white filling. Finish with pastel sprinkles and generic pastel candy eggs. Chill 1 hour before slicing.
Sponge, Filling, Finish
Three phases with a full cooling break between them.
Stage 1 of 3
Sponge
Steps 1–3 of 5
Separated eggs, a thin batter, a short bake and a warm roll in a towel.
- Pan linedHeat oven to 350°F. Line a 10-by-15-inch jelly-roll pan with parchment and lightly grease it.
- Eggs beatenBeat egg yolks with 1/4 cup granulated sugar and 1 teaspoon vanilla until pale. Beat egg whites separately, gradually adding the remaining 1/2 cup sugar, until medium-stiff peaks form. Fold yolk mixture into whites. Sift in cake flour, baking powder and salt and fold gently.
- Baked and rolledSpread batter evenly in the pan and bake 10 to 12 minutes, until the sponge springs back when lightly touched. Turn immediately onto a clean towel dusted lightly with powdered sugar, remove parchment and roll the warm cake up with the towel. Cool completely.
Stage 2 of 3
Filling
Steps 4–4 of 5
Cream cheese and whipped cream, half tinted pink, yellow and blue.
- Filling tintedBeat cream cheese, 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth. Whip heavy cream to stiff peaks and fold it into the cream-cheese mixture. Divide half the filling into three small portions and tint pink, yellow and blue; keep the rest white.
Stage 3 of 3
Fill and finish
Steps 5–5 of 5
Unrolled, striped with pastel filling, rolled back, coated white and decorated.
- Filled and finishedUnroll the cooled sponge. Spread stripes or spoonfuls of the pastel filling over the cake and roll it back up without the towel. Cover the outside with a thin layer of the reserved white filling. Finish with pastel sprinkles and generic pastel candy eggs. Chill 1 hour before slicing.
Success Tips
- Dust the towel with powdered sugar so the warm sponge does not stick.
- Spread the pastel filling in stripes for a clearer spiral.
- Chill before slicing and wipe the knife between cuts.
Why This Recipe Works
- Rolling the sponge while warm trains it into shape without cracking.
- Cream cheese in the filling keeps the spiral firm enough to slice.
- Tinting only half the filling leaves a white coat for the outside.
- An hour of chilling sets the roll before it is cut.
Storage and Reheating
Refrigerate
Refrigerate covered up to 3 days.
Serving Ideas
Slice into ten rounds so the pastel spiral shows on every plate.
Frequently Asked Questions
How do I stop the sponge cracking?
Roll it in the towel while it is still warm and let it cool rolled.
Does it need refrigerating?
Yes, chill one hour before slicing and keep it covered for up to 3 days.
