This easy Easter Cake Roll is a light and fluffy vanilla cake wrapped around marshmallow buttercream and topped with cute marshmallow peeps.
Once the egg whites have become frothy and bubbly, turn the speed up to medium high. Very slowly stream in the granulated sugar while the mixer is running
Scoop one cup of the egg whites into the bowl, and gently fold together. Then pour all of that mixture into the bowl with the remaining egg whites and fold together
Pour the batter onto the prepared cookie sheet. Spread the batter out evenly. Gently but firmly tap the bottom of the cookie sheet on the counter
Place a second sheet of parchment onto the top of the cake. Then slide the cake off of the cookie sheet and onto a clean tea towel on the counter.
Remove the top piece of parchment paper and carefully begin to roll the cake up with the towel starting at one of the short sides. Set aside to cool while you make the buttercream.
To make the buttercream, cream together the butter and powdered sugar until light and fluffy.
Add half of the marshmallow cream and beat until combined. Add the remaining marshmallow fluff and beat again until combined and light and fluffy.
Separate the buttercream into 3 bowls, one for each of the colors blue, yellow, and pink. Mix each of the bowls until the desired color has been reached and no more white is showing.
Unravel the cooled cake roll. Slice the brown edges off of each side. Gently apply the 3 colors of buttercream in a striped pattern going parallel to the short ends of the cake.
Save any leftover buttercream to use as glue for the Peeps. Roll the cake back up tightly, gently remove the bottom piece of parchment as you roll.
Wrap the rolled up cake in some parchment again and place in the refrigerator to set for at least 30 minutes.
When you are ready to serve, slice the ragged ends off of the cake roll, dust with powdered sugar and top with a line of Peeps, alternating in color.