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Christmas Roll Cake

Christmas Vanilla Roll Cake

   Ingredients

  • 2 eggs
  • 3 egg yolks
  • ½ cup (100 grams) sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup (30 grams) cake flour, sifted
  • 3 tablespoons (30 grams) cornstarch
  • ¼ cup red & green Wilton batter bits (found at WalMart)
  • 2 egg whites
  • 3 cups (360 grams) powdered sugar
  • 3 to 4 tablespoons red and green sprinkles

  Directions

  • Heat the oven to 450°F. Line a 17X12-inch jelly pan with parchment paper.
  • In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
  • Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Fold in the batter bits as well.
  • In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  • Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
  • As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool.

 

Homemade Christmas Cake Roll

   Ingredients

  • 1 box of yellow cake mix
  • 4 eggs
  • 1 cup of plain yogurt
  • ½ cup of vegetable oil
  • 1 cup of butter, softened
  • 1 tsp of vanilla
  • 4 cups of powdered sugar
  • 2 tablespoons of milk
  • 8 oz of whipped topping (Cool Whip)
  • 1 pkg of instant vanilla pudding

        Instructions

  • Grease a 15x10x1″ jelly roll pan and line with parchment paper. Grease and flour the paper.
  • Combine the cake mix, eggs, yogurt and vegetable oil and beat until well blended.
  • Spread the batter into the pan (there will be some batter left over). Tap the pan gently on a flat surface to remove any trapped air bubbles.
  • Bake for 15 minutes (at the recommended temperature on the box cake) or until a toothpick inserted in middle comes out clean.
  • Carefully flip the cake from the pan onto prepared parchment paper. Remove pan and parchment paper used during baking.
  • Starting at a short end, roll up the cake with the parchment paper and towel inside. Place on a wire rack to cool for 25-30 minutes.
  • In a large bowl, cream the butter and add vanilla (and red food coloring if desired).
  • Unroll cake, removing paper and towel (cracks and breaks should fit back together when you re-roll).
  • Spread the butter cream icing on the cake and roll back up. Refrigerate at least 30 minutes
  • Spread topping mixture all over roll and sprinkle with candy decorations.
  • Refrigerate for at least 2 hours.

 

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