Description
Sweet holiday magic unfolds with this Vanilla Christmas Roll Cake, promising festive delight in every delicate slice. Elegant Swiss roll layers whisper Christmas cheer, inviting you to savor seasonal warmth and culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 eggs
- 3 egg yolks
- 2 egg whites
- 1/2 cup (100 grams) sugar
- 1 tablespoon sugar
- 1/3 cup (30 grams) cake flour, sifted
- 3 tablespoons (30 grams) cornstarch
Flavoring and Decorative Ingredients:
- 1 teaspoon vanilla extract
- 1/4 cup red & green Wilton batter bits
- 3 to 4 tablespoons red and green sprinkles
- Additional red and green sprinkles for decoration
Frosting and Chocolate Ingredients:
- 1 cup butter, at room temperature
- 3 cups (360 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 to 3 teaspoons heavy cream
- 4 ounces white chocolate
Instructions
- Prepare the oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper, ensuring complete coverage and light greasing.
- Create a smooth batter by whisking whole eggs and additional yolks with sugar until pale and voluminous, then incorporate vanilla extract for enhanced flavor profile.
- Gently fold sifted cake flour and cornstarch into the egg mixture, maintaining a delicate texture and preventing lumps, then mix in decorative Wilton batter bits.
- Separately whip egg whites, gradually adding sugar to create a glossy, stiff meringue that will provide airy lift to the cake batter.
- Carefully fold the meringue into the initial batter using a light, sweeping motion to preserve the mixture’s delicate structure.
- Distribute the batter evenly across the prepared pan, using an offset spatula to create a uniform layer and eliminate air pockets.
- Bake for 12-15 minutes until the cake surface is golden and springs back when lightly touched, indicating perfect doneness.
- Immediately after removing from the oven, roll the cake with its parchment paper while still warm to prevent cracking and set the shape.
- Allow the rolled cake to cool completely, maintaining its cylindrical form.
- Prepare buttercream by whipping butter until creamy, then gradually incorporating powdered sugar, vanilla, and cream to achieve a smooth, spreadable consistency.
- Fold colorful sprinkles into the buttercream for added texture and festive appearance.
- Carefully unroll the cooled cake, spread an even layer of buttercream, and gently re-roll the cake.
- Drizzle melted white chocolate over the rolled cake for a decorative finish, then garnish with additional sprinkles for a whimsical touch.
Notes
- Prevent cake cracking by rolling the cake immediately after baking while it’s still warm and flexible.
- Use room temperature eggs for better volume and smoother batter incorporation during mixing.
- Replace cornstarch with gluten-free flour alternative for celiac or gluten-sensitive individuals, ensuring consistent cake texture.
- Create colorful variations by swapping vanilla sprinkles with seasonal or themed decorative sugar pieces for festive presentations.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 105 mg