Easy Christmas Cake Roll
A delightful holiday dessert featuring a light and fluffy sponge cake rolled with a rich cream cheese filling and topped with festive sprinkles.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup powdered sugar for the cake
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling
- 1 cup cream cheese softened
- 1/2 cup powdered sugar for the filling
- 1/2 teaspoon vanilla extract for the filling
- 4 ounces white chocolate melted
- to taste red and green sprinkles for decoration
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, ½ cup powdered sugar, salt, and baking powder.
- In a separate bowl, beat together the eggs and granulated sugar until thick and pale (about 3 to 5 minutes). Mix in the vanilla extract.
- Gently fold in the dry ingredients to the egg mixture. Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake for 10 to 12 minutes until the cake springs back to touch.
- Dust a clean kitchen towel with powdered sugar and turn the baked cake out onto it. Peel off the parchment paper.
- Roll the cake up with the towel inside and let it cool completely.
Making the Filling
- Beat the softened cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla extract together until smooth and creamy.
Assembling
- Once cooled, gently unroll the cake from the towel. Spread the cream cheese filling evenly across the cake and carefully re-roll the cake.
- Melt the white chocolate and drizzle it over the rolled cake. Top with red and green sprinkles before serving.
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Notes
Wrap leftover cake roll tightly in plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.