Easter Dessert Ideas: Indulge in a Melting Soufflé Roll Cake

Spring is in the air, and with it comes the joy of Easter celebrations. For those looking to elevate their Easter dessert table, we've got a delightful recipe that's sure to impress. This Melting Soufflé Roll Cake is a perfect blend of creaminess and lightness, making it a refreshing choice for any Easter brunch or dinner.

Ingredients are simple, yet the result is a decadent treat that's sure to satisfy any sweet tooth. From the fluffy meringue to the rich cream filling, this cake is a must-try for anyone looking to add a touch of elegance to their Easter dessert lineup. Whether you're a seasoned baker or new to the art of making cakes, this recipe is straightforward and requires minimal effort, ensuring everyone in the kitchen can create a delicious treat.

So, gather your ingredients, don your apron, and let's dive into making this Melting Soufflé Roll Cake. With a few easy steps, you'll be ready to serve up a dessert that's sure to delight your guests and bring a springtime feel to your Easter celebration.


- Roll fabric

- Egg whites:  3 pieces

- Granulated sugar:  80g

- Egg yolk:  3 pieces

- Light flour (Venus):  35g

- Unsalted butter:  20g

- Milk:  30g


  - Fresh cream:  150g

  - Condensed milk:  26g

  - Organic vanilla bean paste:  1g

Tools Needed:

  • Roll cake top plate


1. Preheat your oven to  180℃.

2. In a large bowl, whisk the egg whites until they form firm peaks. Gradually add the granulated sugar in three parts.

3. Add the egg yolks and mix with a hand mixer on low speed until the mixture is uniform. Remove the hand mixer and use a rubber spatula for mixing.

4. Sift the flour and mix it in with the rubber spatula, while sifting it again.

5. Add the melted butter and milk to the mixture using a rubber spatula, mixing by scooping from the bottom.

6. Pour the batter into the mold, level it with a card, and then drop the mold from a slightly higher place to eliminate any large air bubbles.

7. Bake in the oven at  180℃ for  12 minutes.

8. Once baked, place the cake in a cake cooler and remove the paper from the raised sides. Cover with a baking sheet to prevent it from drying out and let it cool.

9. To roll up the roll cake, mix fresh cream, condensed milk, and vanilla bean paste in a bowl and let it stand for  8 minutes.

10. Place the dough with the grilled side facing down on the paper, cut off the end of the roll diagonally, and make four  1cm wide shallow cuts at the beginning of the roll.

11. Lightly spread the cream over the end of the roll and then raise the beginning of the roll to form a core.

12. With the paper still covering, roll the cake by pushing the beginning of the paper firmly inside.

13. Then, pull the paper and roll the cake with the flow.

14. Once rolled, wrap the cake tightly in paper, then in plastic wrap, and let the cream settle in the refrigerator for about  30 minutes.

15. Cut the cake with a warmed knife, ensuring to clean it each time.

This recipe provides a delicious and fluffy soufflé roll cake, perfect for a dessert that's light and satisfying.