📋 Easter Creme Egg Swiss Roll Recipe

Slice of Easter Swiss Roll Cake on a white plate (with lattice trim) with fork on the side and whole cake in background

5 from 3 votes

📋 Easter Creme Egg Swiss Roll Recipe

This Easter Creme Egg Swiss Roll has a delicious whipped creamy Cadbury Easter Creme egg filling wrapped up in a light and airy chocolate 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

Special Diet Vegetarian

Prep Time 20

Cook Time 8

Decorating and assembly 40

Total Time 1 10

Servings people

Calories 517kcal

Author Terri Gilson

Equipment

Ingredients

Swiss Roll Cake

1 tablespoon butter for greasing parchment
4 large eggs at room temperature
½ cup white granulated sugar
4 tablespoon butter melted
½ cup all purpose flour
¼ cup unsweetened cocoa plus more for sprinkling
¼ teaspoon salt

Filling

1 cup whipping cream (35% +)
2 tablespoon white granulated sugar
1 teaspoon vanilla extract
25 Cadbury Easter creme mini eggs *about a 300 g bag (save remainders for decorations)

Frosting

2 cups chocolate frosting either homemade or store bought (See NOTES for recipe) * You can use any chocolate frosting but I used my No Butter Chocolate Frosting

Decorations

additional mini Easter Creme eggs (some wrapped and some unwrapped
mini colored eggs
1 cup green frosting (for grass) * you can use store bought or color white frosting. * I use Wilton leaf green icing color mixed in with white icing - I find it gives it a nice vibrant green

US Customary - Metric

Instructions

Cake

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 prepared pan, 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)

Filling

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.

Assembly

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.
Gently ransfer to a serving plate (or you can wait until after you frost it).

Decorations

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.

Notes

🎥 Videos

How to pipe frosting grass

How to pipe grass WITHOUT a grass tip (decorating hack)

🎂Frosting Recipe:

Chocolate Frosting (without butter)

*NOTE: Be aware that because the filling in this cake also has mini creme eggs in it, it's not going to roll up as "clean looking" as other Swiss roll recipes

Nutrition