Easter Swiss Roll Cake

• 1 cup + 2 tablespoons sifted Swans Down® Cake Flour
• 1 teaspoon baking powder
• 1 pinch salt
• 3 large eggs, separated
• 2 large eggs
• 1 cup sugar, divided
• 1/3 cup water, room temperature
• 1 1/2 teaspoons vanilla extract
• Gel food coloring in pink, yellow and blue

Frosting

• 1 batch Ermine Buttercream Frosting

1. Preheat oven to 375℉. Grease and line a 10×15-inch jelly roll pan.
2. Mix flour, baking powder and salt in a small bowl; set aside.
3. Using a stand mixer fitted with the whisk attachment, whisk the 3 separated egg whites until foamy. Slowly add 1/4 cup of the sugar, whisking until firm peaks form; remove from mixer bowl and set aside.
4. Place the 3 separated egg yolks and the 2 whole eggs in a clean stand mixer bowl fitted with the whisk attachment and whisk for 2 to 3 minutes. Add remaining 3/4 cup sugar, the water and the vanilla and whisk for another minute on high speed. Sift the flour mixture directly into the yolk mixture and fold in gently. Fold the whipped egg whites into batter, being careful not to deflate batter. Before egg whites are completely incorporated, divide batter into 3 equal portions, leaving 1 portion in the bowl of the mixer.
5. Add food coloring to each portion and finish folding in each to incorporate food coloring. Return the batter from the 2 extra bowls to the bowl of the mixer. Very carefully fold the 3 colored batters together to create swirls of separate color. Pour batter into prepared pan and lightly spread it out evenly with an offset spatula. Bake for 10 to 12 minutes or until tester inserted comes out clean and top of cake bounces back when lightly pressed.
6. Remove cake from oven and let sit for 1 minute. Lay a clean kitchen towel on a flat surface. Run an offset spatula along the sides of the cake to make sure it is not sticking. Turn the cake upside down onto the kitchen towel, remove the parchment paper from bottom of cake and replace with a clean sheet of parchment. Starting from a short end, roll the cake into a spiral along with the towel; the towel will roll up inside the roll. Let cool at room temperature.
7. Once the cake is completely cooled, gently unroll it and remove the parchment paper (the cake will be lying on the towel). Spread 1/3 of the frosting evenly over the cake surface, leaving a 1-inch border around the edge. Reroll the cake with the frosting on the inside (use the kitchen towel on the outside to help with rolling, but do not roll the towel or any parchment paper inside the cake this time). The cake will be rolled with the frosting on the inside. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
8. Remove cake from refrigerator and place onto a serving plate. Frost the outside of the cake with the remaining frosting. Decorate as desired with sprinkles, candy, filigree or other additions.

Kitchen Tip:

• To decorate with white chocolate filigree, melt 1/2 cup white chocolate and divide into 3 bowls. Add a small amount of food coloring to each. Place in parchment paper cones or piping bag and cut a small hole at the tip. Pipe a filigree (or desired decoration) onto parchment paper and place in the refrigerator or freezer until set, about 5 minutes. Remove with a small offset spatula and place the filigree directly on the frosted cake.