📋 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!
Servings 8 people
Calories 517kcal
Ingredients
Swiss Roll Cake
- 1 tablespoon butter for greasing parchment
- 4 large eggs at room temperature
- ½ cup white granulated sugar
- 4 tablespoon unsalted butter melted
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa plus more for sprinkling
- ¼ teaspoon salt
- additional cocoa powder for sprinkling
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
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)1 tablespoon butter for greasing parchment
- 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.4 large eggs, ½ cup white granulated sugar
- 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 with a spoon (do NOT beat in with mixer).4 tablespoon unsalted 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 spatula½ cup all purpose flour, ¼ cup unsweetened cocoa, ¼ teaspoon salt
- 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.additional cocoa powder for sprinkling
- 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.1 cup whipping cream (35% +), 2 tablespoon white granulated sugar, 1 teaspoon vanilla extract
- 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!25 Cadbury Easter creme mini eggs
- 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!)2 cups chocolate frosting either homemade or store bought (See NOTES for recipe)
- Add eggs around the cake and serve with additional chocolate eggs on each slice and a little grass piped on.additional mini Easter Creme eggs (some wrapped and some unwrapped, mini colored eggs, 1 cup green frosting (for grass)
Notes
Expert Recipe Tips:
- Egg Beating Technique for a Light Sponge Cake: When beating the eggs with sugar over simmering water (called the bain-marie method), make sure the water doesn’t touch the bowl. The key is to achieve a ribbon stage, where the mixture holds its shape for a few seconds before sinking back in. This ensures your sponge cake will be light and fluffy. Pro Tip: If you have a hand mixer with multiple speed settings, start on low and gradually increase speed to prevent the eggs from splattering as they begin to foam.
- Perfect Cake Rolling: Roll the cake immediately after removing it from the oven while it’s still warm. This helps it hold the rolled shape without cracking. If you do find a crack, don’t worry! It’s easy to hide with frosting and decorations later on. Pro Tip: Use parchment paper instead of a kitchen towel for rolling. The parchment gives you a cleaner release from the cake, reducing the chances of sticking.
- Whipped Cream Filling: Be sure to whip the cream to stiff peaks but not over-whip it. If you over-whip, it may separate or become too firm and difficult to spread evenly. Pro Tip: Keep the whipping cream cold, and chill your mixing bowl and beaters for even faster whipping. This helps the cream whip up to stiff peaks much quicker.
- Crushing Cadbury Creme Eggs: Crushing mini Cadbury Creme Eggs can get messy, so use the ziplock bag method! It makes cleanup easy and prevents any eggs from flying around. Just gently tap them with a mallet or hammer to crush them into small pieces. *You could also use a rolling pin. Pro Tip: If you’re working with regular-sized Cadbury Creme Eggs, chop them into smaller pieces to ensure they blend smoothly into the whipped cream filling.
- Decorating with Frosting: For the wood-textured frosting on the outside, use the back of a butter knife to create a rough, vertical pattern. It adds a rustic feel, perfect for an Easter-themed dessert. Pro Tip: For piping the grass, using a grass piping tip #233 will give you perfect strands. If you don't have one, a simple leaf tip or even a star tip can mimic grass with practice. You can always use a toothpick to add fine details if needed.
- Extra Touches: Garnish your cake with extra mini Easter Creme Eggs and colorful chocolate mini eggs around the edges. It’ll not only make the cake look festive but also enhance the flavor with more chocolatey goodness. Pro Tip: If you're feeling creative, use edible flowers or pastel-colored sprinkles (you can get these in flower shapes too - I use them on my Mini Egg Cupcakes for an extra pop of Easter charm).
Nutrition
Serving: 1slice | Calories: 517kcal | Carbohydrates: 60g | Protein: 5g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 141mg | Sodium: 282mg | Potassium: 213mg | Fiber: 2g | Sugar: 48g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
