If you’re looking for an elegant and easy-to-make dessert for Easter celebrations, the pineapple and cream sponge cake roll is the perfect choice.
With its soft texture and fresh, enveloping filling, this dessert combines the lightness of sponge cake with the sweetness of pineapple and the creaminess of the filling.
Ideal for surprising your guests with a touch of originality, it’s a dessert that conquers at the first taste.
The preparation of this simple and quick sponge cake roll is within everyone’s reach.
The base, made with a few ingredients like eggs, sugar, and flour, cooks quickly to achieve a soft and flexible texture, perfect for rolling without difficulty. The filling, based on pastry cream or a delicate chantilly cream, pairs perfectly with the freshness of pineapple, creating an irresistible contrast of flavors.
Perfect for completing the Easter menu with a refined dessert, the pineapple and cream roll can be decorated with powdered sugar, hazelnut crumble, or a light glaze. Serve it fresh to best enhance its aromas and creaminess.
Preparing this creamy Easter dessert is a great alternative to classic Easter doves or cakes. Thanks to its combination of simplicity and taste, it’s perfect to share with family or to enrich the holiday table.
Discover how to make an easy and delicious pineapple sponge cake roll and bring to the table a dessert that combines tradition and freshness.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 5 eggs
- 1 cup flour
- ½ cup sugar
- 1 teaspoon baking powder
- 2 egg yolks
- 3 tablespoons potato starch
- lemon zest
- 1 cup milk
- ⅓ cup sugar
- ⅓ cup heavy cream
- 12 oz canned pineapple
Tools
- electrolux oven
- mixer
Steps
Here is the procedure:
Start by making the sponge cake.
Separate the egg whites from the yolks
Beat the whites until stiff peaks form
Beat the yolks with the sugar until pale and fluffy
Next, add the sifted baking powder and flour
Mix well
Add the previously beaten egg whites
Mix from top to bottom to avoid deflating them.
Cover a baking sheet with moistened and squeezed parchment paper
Pour the batter and level it.
Bake in a preheated static oven at 350°F for 10 minutes.
Once cooked, turn the sponge cake over onto a surface with another moistened and squeezed parchment paper
Remove the parchment paper used for baking.
Roll it up gently using the parchment paper
Let it cool.
Meanwhile, prepare the cream by adding the sugar to the yolks and whisking them with a whisk.
Add the potato starch and mix well to avoid lumps.
In a saucepan, heat the milk with lemon zest
once hot, add half of it to the egg mixture and stir.
Pour everything back into the saucepan and with the flame on, mix well
The cream will be ready when it has thickened. Let it cool.
Whip the cream
Add it to the cream.
Unroll the sponge cake and add the cream, leaving the edges free.
Dice the pineapple, leaving some aside for decoration
Add the diced pineapple on top of the cream
Roll it up again using the parchment paper.
Trim the ends
Cover with plastic wrap and refrigerate for 2 hours.
Dust with powdered sugar and garnish with the remaining pineapple.
Enjoy your meal!
