finished swiss roll with slice taken out in the back
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Easter Peeps Swiss Roll

Swiss Rolls have become one of my favorite things to bake and one of my favorite pastimes. The process of seeing the design come to life is fulfilling and therapeutic. This Easter Peeps-themed Swiss Roll is the perfect addition to your Easter table this year. This Swiss Roll is filled with light and sweet whipped cream and some fresh strawberries to make it even more perfect for Spring.

up close easter peeps swiss roll

How To Make An Easter Peeps Swiss Roll

This Swiss Roll is the perfect way to put your favorite designs onto a cake! I’ve laid out the steps clearly so that they’re easy to follow. I recommend reading through all of the steps before diving into the recipe. That way you are prepared and know what to expect.

Making The Swiss Roll Batter

This is the most important part of the recipe. Without preparing the batter correctly, our Swiss Roll is at risk of cracking or coming out too thin and flat. We start this recipe by separating our egg yolks and whites. Once this is done we add ingredients to the egg yolks to create a thick batter. After this, we whip our egg whites to reach stiff peaks while adding sugar and vinegar. Once our egg whites are nice, firm, and stiff, we fold them into the egg yolk batter. At this point, it’s so important to be sure not to overmix the batter. Overmixing the batter will deflate the egg whites and leave you with a thin batter.

Easter Peeps Swiss Roll Batter dyed and in piping bags

How To Roll A Swiss Roll

If you’ve ever attempted to make a swiss roll in the past, rolling the cake may have been one of the more difficult parts. I have a few tricks that’ll help! It’s very important to roll the cake right when it’s hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking. This is optional but helpful.

Be sure to prepare the damp rag or parchment paper before the cake comes out of the oven. Because we need to roll the cake while it’s very hot, it’s best to be prepared. This part can be a bit stressful. Follow the steps, use these helpful tips, and relax 🙂 I believe in you!

finished swiss roll before slicing

How To Create A Swiss Roll Design

To create the Peeps design on parchment paper, use an edible marker to either trace or draw 3 1/2″ to 4″ peeps all over the left side of your parchment paper
. If you don’t have an edible marker, make the design on one side of the parchment paper then flip the parchment paper over so the design is facing down, and won’t touch the batter directly.

peeps design piped onto cookie sheet
swiss roll batter piped on top of the designs before baking

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Easter Peeps Swiss Roll

Recipe by Maddison Koutrouba – thesqueakymixer.com
4.7 from 49 votes
Servings

8-10

servings
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • Whipped Cream Filling
  • 1 cup heavy whipping cream

  • 2 1/2 Tbsp. confectioners sugar

  • dash salt

  • 1 tsp. vanilla

  • 1/2 cup sliced strawberries

Directions

  • Preheat the oven to 375 degrees and grease a 13″ x 18″ baking sheet with cooking spray and line it with parchment paper. Use an edible marker to draw/trace peeps all over the left half of the parchment paper.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple of tsp. of batter into small bowls and dye every color you want for your design. I made pastel pink, purple, blue, and yellow.
  • Place each color into a piping bag.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up and won’t see designs that are on the inside. Let the finished designs set in the freezer for 5-8 minutes to firm up before covering them with batter.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread. Place a thin layer of sliced strawberries on top of the whipped cream.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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