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Easter Mini Egg Chocolate Swiss Roll

A light chocolate sponge cake rolled with vibrant blue vanilla whipped cream and topped with pastel speckled mini eggs.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American, Spring
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 4 large eggs room temperature
  • 0.5 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.33 cup all-purpose flour
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 tbsp powdered sugar for dusting
Blue Cream Filling & Topping
  • 1.5 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-3 drops blue gel food coloring to desired shade
  • 0.5 cup speckled chocolate mini eggs crushed and whole
  • 2 tbsp dark chocolate shavings

Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Clean, thin kitchen towel
  • Electric hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
  2. Beat eggs and granulated sugar on high for 5-7 minutes until pale and tripled in volume. Mix in vanilla.
  3. Sift cocoa powder, flour, and salt together. Gently fold into the egg mixture in three additions.
  4. Spread batter evenly in the prepared pan. Bake 10-12 minutes until cake springs back when touched.
  5. Dust a clean kitchen towel with 2 tbsp powdered sugar. Turn the hot cake onto the towel and peel off parchment.
  6. Starting from the short end, tightly roll the warm cake and towel together. Cool completely on a wire rack.
  7. Whip heavy cream, 1/2 cup powdered sugar, vanilla, and blue food coloring until stiff peaks form.
  8. Unroll cooled cake, spread with filling (reserving some for top), and reroll without the towel.
  9. Frost top with reserved cream and decorate with chocolate shavings and mini eggs. Chill before serving.

Notes

Ensure you roll the cake while it is still hot from the oven to prevent cracking. Store covered in the refrigerator for up to 3 days.