Creme Egg roulade

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Creme Egg roulade
Creme Egg roulade
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

The kids are going to seriously love this fun and creative Creme Egg roulade. It's easier to make than it may look and is the perfect option for Easter dessert. Decorate with the kids for a fun afternoon activity.


For the sponge:
  • 4 large eggs
  • 125g caster sugar
  • ¾tsp vanilla extract
  • 40g plain flour
  • 40g cocoa powder

For the filling:

  • 200ml whipping cream
  • 1tbsp icing sugar
  • ½tsp vanilla extract
  • few drops yellow food colouring
  • 2-3 Creme Eggs, cut into thick slices, or 8 whole mini Creme Eggs

For the topping:

  • 150g icing sugar
  • few drops red food colouring
  • few drops yellow food colouring
  • few drops purple food colouring
  • 25g milk chocolate, melted

You will also need:

  • 25cm x 30cm Swiss roll tin, greased and lined with baking parchment
  • large sheet of baking parchment dusted with cocoa powder
  • small piping bag

Allow the roulade to set before cutting into slices so you get perfect slices every time.


  1. Set the oven to 220C/gas mark 7. Whisk the eggs and sugar until thick and creamy - this take around 6 minutes. Whisk in the vanilla extract. In a separate bowl, mix the flour and cocoa powder until well combined. Gently sift into the egg mixture then very carefully fold together using as large metal spoon. Scrape into the tin and gently spread to the edges. Bake for 8-10 minutes. Set aside on a wire rack to cool slightly.
  2. Once cool enough to handle, turn out onto the cocoa dusted baking parchment. Carefully peel off the parchment that lined the tin. Roll the shorter end of the sponge to the opposite shorter side, using the parchment to help grip it. Leave to cool completely.
  3. For the filling: Whip the cream with the icing sugar and vanilla extract. When it’s almost holding its shape, marble in a few drops of yellow food colouring and whisk until almost stiff.
  4. Unroll the sponge and spread over the cream. Place the Creme Egg slices or mini Creme Eggs in a row running down what will be the inner side once rolled. Fill in the gaps between the eggs with cream.
  5. Divide the icing sugar between 3 small bowls. Mix one food colour into each bowl along with around ½tsp water or as needed so it’s thick but still slightly runny.
  6. Drizzle the different icings onto the roulade one by one, then allow to dry.
  7. Fill the piping bag with the melted chocolate and cut the tip to 2mm. Try to draw neatly over the roulade along the edges of the splashes of icing. Allow to set before cutting into slices to serve.

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