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Easter Swiss Roll – Macheesmo: A Colorful and Delicious Easter Treat

Easter Swiss Roll - Macheesmo
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Easter brings back memories of pastel colors, joyful laughter, and sweet treats shared with loved ones. This Easter Swiss Roll is not just a dessert—it’s a celebration of spring! With a light and airy cake swirled in vibrant colors, filled with luscious cream cheese frosting and crushed Easter candies, every bite is pure happiness. Whether you’re hosting brunch or making memories with the little ones, this roll is sure to brighten your table. Try it and spread the Easter joy!

Ingredients

Scale

Cake:

  • 6 large egg whites
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ¼ cup sugar
  • ½ cup + 1 tablespoon sifted cake flour
  • Powdered sugar, for dusting
  • Gel food coloring (pastel colors work best for Easter)

Filling:

  • 4 ounces cream cheese, softened
  • ¾ cup heavy cream
  • 1 tablespoon sugar
  • Dash of vanilla extract
  • Crushed Easter candies (e.g., chocolate eggs, jelly beans)

Instructions

  1. Prepare the Pan:
    • Lightly spray a jelly roll pan with nonstick spray and line it with parchment paper. Preheat the oven to 350°F (175°C).
  2. Make the Cake Batter:
    • In a large bowl or stand mixer with a whisk attachment, beat the egg whites with lemon juice and salt until foamy. Gradually add the sugar and continue beating until soft peaks form.
    • Gently fold in the sifted cake flour using a rubber spatula, being careful not to overmix.
  3. Add Color:
    • Divide the batter into three bowls. Add a few drops of gel food coloring to each bowl and stir gently to combine.
    • Pour the colored batters back into one bowl and fold a few times to create swirls of color.
  4. Bake the Cake:
    • Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12 minutes, or until the cake springs back when touched in the center.
    • Let the cake cool in the pan for a few minutes, then cover it with a second piece of parchment paper and flip it over to remove it from the pan. Peel off the top parchment paper.
  5. Roll the Cake:
    • While the cake is still warm, tightly roll it into a spiral (starting from the shorter end) using the parchment paper to help. Let it cool completely (you can chill it in the fridge to speed up the process).
  6. Make the Filling:
    • In a bowl, whip together the cream cheese, heavy cream, sugar, and vanilla until smooth and creamy.
  7. Assemble the Swiss Roll:
    • Unroll the cooled cake and spread an even layer of the cream cheese filling over the surface. Sprinkle crushed Easter candies on top.
    • Carefully re-roll the cake into a tight spiral. Dust with powdered sugar and decorate with additional candies if desired.
  8. Serve:
    • Slice and serve your colorful Easter Swiss Roll! Store any leftovers in the refrigerator.

Notes

  1. Egg Whites: Ensure your egg whites are at room temperature for the best volume when whipped.
  2. Food Coloring: Use gel food coloring for vibrant colors without thinning the batter.
  3. Rolling the Cake: Roll the cake while it’s still warm to prevent cracking.
  4. Chilling: Chill the rolled cake before adding the filling to make it easier to handle.
  5. Candies: Use your favorite Easter candies for the filling, such as chocolate eggs, jelly beans, or crushed pastel-colored candies.

Nutrition

Find it online: http://recipes.swedishinarabic.net/easter-swiss-roll-macheesmo-a-colorful-and-delicious-easter-treat/