This Easter Creme Egg Swiss Roll has a delicious whipped creamy Cadbury Easter Creme egg filling wrapped up in a light and airy sponge cake, then covered in chocolate frosting and adorned with Easter creme eggs and mini eggs. It's a fun and whimsical cake to make and the perfect Easter cake centerpiece!
Course Dessert, Snack
Cuisine American, British, Canadian
Keyword chocolate, Easter, Easter Creme eggs, swiss roll
Preheat the oven to 425 degrees F. Place parchment paper on a 17X12 sheet pan (jelly roll pan) and grease with butter. If you don't have a jelly roll pan, you can use a regular baking sheet (my son did this when he made it at Christmas and it turned out just fine)
Bring and inch of water to simmer in a medium saucepan. Whisk eggs and sugar in a heatproof bowl, then place on the simmering water. Make sure the water doesn't touch the bottom of the bowl at any time.
Using a hand mixer, continuously beat the egg mixture until the eggs are thick, pale yellow and warm to the touch (120 degrees F) It should feel like hot tap water.
Remove the egg bowl from the heat and continue beating on a high speed until the mixture is thick and airy, and has reached the ribbon stage. This means that when you drag and drizzle a spoonful of liquid, it shouldn't settle back into the liquid for a good 5-10 seconds. Mix in the melted butter.
In a small bowl, whisk together the cocoa powder, flour and salt. Add the dry ingredients to the egg mixture and gently fold it into the eggs with a rubber spatula
Spread the batter onto the buttered parchment, leaving approximately an inch from the edges of the parchment. Bake the cake for 8 minutes until springy to the touch.
Sprinkle cocoa on a large piece of parchment paper while cake is baking.
As soon as you take the cake out of the oven, flip it onto the cocoa covered parchment paper.
Remove the parchment paper that the cake was baked on by gently peeling it off. Then trim the parchment around it, leaving a 1 ½ - 2 inch border.
IMMEDIATELY gently roll the cake up in the parchment paper into a log while it's warm.
Keep rolling, as shown.
Leave it in a rolled up state until cool (this is like muscle memory for cakes)
While cake is cooling, whip the whipping cream in a large bowl until soft peaks form, then add vanilla and sugar and beat until stiff peaks form.
Crush the Easter Creme Eggs. TERRI'S TIP: I do this by placing them on a cutting board and placing a large plastic ziplock bag over them. Then I hit each egg a couple of times gently with a hammer or mallet to crush them, with the plastic between the tool and the eggs. * This is the best and cleanest way I have come up with to crush them. If you enlist your kids to help you unwrap and crush them, it goes much faster and it's fun for them!
Mix the crushed Easter creme eggs into the whipped cream.
Unroll the cake, spread the filling all over, leaving a 1 inch border around all the edges.
Then gently roll the cake back up, leaving the parchment paper behind. * If it cracks a little, don't worry, as it will be covered in frosting. Trim about an inch off each end to make it look neater.
Frost the cake with chocolate frosting, then drag the dull side of a butter knife across it all over to look like wood texture. Pipe grass around the cake with green frosting (see video in NOTES on how to pipe grass) * If you have never piped grass before, don't worry - it's one of the easiest types of piping to do (easier than most borders!)
Add eggs around the cake and serve with additional chocolate eggs on each slice and a little grass piped on.