Christmas Vanilla Roll Cake
An enchanting dessert that features a light and airy sponge cake swirled with velvety vanilla buttercream, adorned with vibrant red and green sprinkles, perfect for holiday celebrations.
Ingredients
Cake Ingredients
- 2 whole eggs At room temperature
- 3 yolks egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup sifted cake flour
- 3 tablespoons cornstarch
- 1/4 cup red & green Wilton batter bits or edible confetti
- 2 whites egg whites At room temperature
- 1 tablespoon sugar
Vanilla Buttercream Ingredients
- 1 cup butter Room temperature
- 3 cups powdered sugar 360 grams
- 3-4 tablespoons red & green sprinkles
- 1 teaspoon vanilla extract
- 1-3 teaspoons heavy cream Adjust for desired consistency
Decoration Ingredients
- 4 oz white chocolate For drizzle
- to taste red & green sprinkles For decoration
Instructions
Preparation
- Preheat your oven to 450°F (232°C).
- Line a 17X12 jelly or sheet pan with parchment paper.
- In a mixing bowl, combine 2 eggs, 3 egg yolks, and 1/2 cup of sugar. Beat on medium to high speed for about 5 minutes until pale and thick.
- Add 1 teaspoon of vanilla extract and mix for a few more seconds.
- Sift 1/3 cup of cake flour and 3 tablespoons of cornstarch over the mixture and fold gently.
- Fold in 1/4 cup of red and green batter bits.
- Whip 2 egg whites with 1 tablespoon of sugar until firm peaks form.
- Gently fold the meringue into the egg yolk mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 6-7 minutes or until golden brown.
Cooling and Filling
- Once baked, sprinkle powdered sugar over the top to prevent sticking.
- Invert the cake onto a clean dish towel and sprinkle more powdered sugar on the surface, then gently roll up the cake with the towel.
- Let it cool on a wire rack.
- To make the vanilla buttercream, whip 1 cup of room temperature butter for 2-3 minutes.
- Gradually add 3 cups of powdered sugar until creamy, adjusting with heavy cream if needed, and fold in red and green sprinkles.
Assembly
- Once cool, unroll the cake carefully. Spread the vanilla buttercream evenly and re-roll tightly.
- Chill the cake in the refrigerator for 2 hours.
- Melt the white chocolate and drizzle it over the chilled roll cake.
- Sprinkle additional red and green sprinkles on top.
Serving
- Place the cake on a cake stand or platter and cut into even slices.
- Optionally serve with whipped cream or a light dusting of powdered sugar.
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Notes
Use room temperature eggs for better volume when beating. Be gentle when folding ingredients to maintain the cake's lightness.