Easter Cake Roll Recipe

Preheat your oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan and line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until light and fluffy, about 5 minutes. Mix in the vanilla extract.
Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
Divide the batter evenly into three separate bowls. Add a few drops of food coloring to each bowl, stirring until the desired colors are achieved.
Pour each colored batter into its own prepared section of the jelly roll pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 8-10 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, carefully loosen the edges with a knife and invert it onto a clean kitchen towel dusted with powdered sugar.
Starting from one short end, carefully roll up the cake and towel together. Place it seam side down on a wire rack to cool completely.
Once cooled, carefully unroll the cake and remove the towel. Spread a layer of frosting or whipped cream over the cake, leaving a border around the edges.
Gently re-roll the cake without the towel, starting from the same short end. Place it seam side down on a serving platter.
Decorate the top of the cake roll with additional frosting or whipped cream and sprinkles, if desired.
Chill the cake roll in the refrigerator for at least 1 hour before slicing and serving. Enjoy your festive Easter treat!