This Christmas, ditch the store-bought treats and impress your loved ones with a homemade Christmas roll cake. This recipe isn't just delicious; it's also surprisingly easy to make, even for beginner bakers. The festive flavors and beautiful presentation make it a showstopper dessert that's perfect for holiday gatherings or a cozy night in.
Ingredients You'll Need:
For the Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Red and green food coloring (optional, for a festive touch)
For the Filling:
- 1 cup heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cranberry sauce (homemade or store-bought)
- ¼ cup chopped pecans or walnuts (optional)
For Garnish (optional):
- Powdered sugar
- Fresh cranberries
- Sprigs of rosemary
Step-by-Step Instructions:
1. Preparing the Cake:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the long sides to help with rolling.
- Whip the Egg Whites: In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Gradually add ½ cup of the sugar, continuing to beat until glossy and stiff.
- Combine Egg Yolks & Sugar: In a separate bowl, whisk together the egg yolks and remaining ¼ cup of sugar until pale and thick. Stir in the vanilla extract.
- Fold Gently: Gently fold the egg yolk mixture into the whipped egg whites in three additions. Be careful not to deflate the egg whites.
- Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the egg mixture, folding gently until just combined. If using food coloring, add a few drops at this stage.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Cool & Roll: Immediately sprinkle the warm cake with powdered sugar. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from the short end, tightly roll the cake with the kitchen towel. Let it cool completely while rolled.
2. Making the Filling:
- Whip the Cream: In a chilled bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Combine Ingredients: Gently fold in the cranberry sauce and chopped nuts (if using).
3. Assembling the Roll Cake:
- Unroll & Spread: Carefully unroll the cooled cake. Spread the cranberry cream filling evenly over the surface.
- Roll Again: Re-roll the cake tightly.
- Chill: Refrigerate for at least 30 minutes to allow the filling to set.
4. Garnish & Serve:
- Dust with Powdered Sugar: Dust the roll cake with powdered sugar.
- Garnish: Decorate with fresh cranberries and rosemary sprigs for a festive touch.
- Slice & Serve: Slice and serve chilled.
Tips for Success:
- Don't overbake the cake: Overbaking will result in a dry cake.
- Roll the cake while it's still warm: This prevents cracking.
- Use high-quality ingredients: This will make a big difference in the taste of your roll cake.
- Get creative with the filling: Try other fillings like chocolate buttercream, cream cheese frosting, or Nutella.
This Christmas roll cake is a delightful treat that's perfect for sharing with family and friends. Enjoy the process of making it, and the delicious results will be well worth the effort! Happy baking!