Easter Cake Roll

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat eggs and sugar until thick and pale, about 5 minutes. Stir in vanilla extract.
4. Gently fold in the flour mixture until just combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 10-12 minutes or until cake springs back when touched.

Step 2: Roll the Cake

1. While the cake is still warm, dust a clean kitchen towel with powdered sugar.
2. Invert the cake onto the towel, peel off the parchment, and gently roll the cake up with the towel from the short end.
3. Let cool completely, seam side down.

Step 3: Make the Filling

1. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. If desired, divide and tint the whipped cream with pastel food coloring.

Step 4: Fill and Decorate

1. Carefully unroll the cooled cake and spread the whipped cream filling evenly.
2. Gently re-roll the cake (without the towel).
3. Dust with powdered sugar and decorate with pastel sprinkles or candies.

Serving Suggestions:

Slice and serve chilled or at room temperature for a light and festive Easter dessert!