tips and tricks
- Make sure your pie crust is spread evenly on the baking sheet and cools completely before rolling.
- If you are adding a filling, be sure to give it plenty of time to cool before spreading it over the cake.
- When rolling, be sure to lift the parchment paper carefully while using the towel to hold and shape the roll.
- Refrigerate your Easter cake for at least an hour before serving. This helps keep all of its flavors intact.
- Preheat your oven to 350 degrees, spray with baking spray, and line a 13×18 baking sheet with parchment paper. Using a stand mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy. Gradually beat in the sugar. Continue beating until the mixture forms soft peaks. Gently stir in the cake flour until just combined and smooth.
- Divide the cake batter among 4 bowls and mix in a few drops of each color for a nice vibrant shade. Mix a few more drops to get the shade you prefer. Alternate between the 4 colors and drop spoonfuls of the batter onto the parchment paper. Using a flat spatula, spread evenly.
- Bake in the oven for 12 minutes or until it pops up on you! Remove and allow cake to cool for 5 minutes before inverting pan onto another sheet of parchment paper, remove top layer of parchment paper, and tightly roll cake into a spiral. Put in the fridge and let cool for a few hours
- Using the stand mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth. Once the cake is cool enough, carefully unroll it and then cover the entire top of the cake with the cream cheese frosting, making sure to spread the frosting evenly. When ready to serve, dust the entire cake with powdered sugar. Enjoy!
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