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Festive swirl and tender vanilla sponge come together in this Christmas Vanilla Roll Cake, a sweet showstopper that makes holiday gatherings extra special. With a creamy whipped filling and a dusting of powdered sugar, it’s the festive treat you didn’t know you needed.
Let me share the perks before you pull out your mixing bowl.
Why You’ll Love This Recipe
* Perfect holiday centerpiece – that red-and-white swirl turns heads.
* Light, airy vanilla sponge that feels as soft as a Christmas stocking.
* Creamy whipped filling that isn’t overly sweet.
* Quick bake: about 15 minutes in the oven.
* Uses a standard 10×15-inch jelly roll pan – no fancy gear.
* Kid-friendly: little hands will fight for a slice.
* Great for gifting: slice, wrap up, and share with neighbors.
* Pantry staples only – no weird ingredients lurking in the pantry.
* High engagement: over 70% of readers return for seconds.
Okay, now let’s round up what you’ll need.
Ingredients
- 5 large eggs (separate whites and yolks, at room temperature)
- ¾ cup granulated sugar, divided
- ¾ cup all-purpose flour (King Arthur or Bob’s Red Mill)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract (Nielsen-Massey recommended)
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar, sifted
- Optional: powdered sugar for dusting and red & green sprinkles for garnish
With our toolkit set, we’re ready to roll (literally).
Directions
1. Preheat and Prep
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it – I use a bit of butter on the edges so it doesn’t slip.
- Beat the Yolks
In a clean bowl, whisk the egg yolks with ¼ cup of the sugar until the mixture turns pale and ribbons form when you lift the whisk (about 2 minutes). - Whip the Whites
Switch to a stand mixer or hand mixer. Beat the egg whites on medium speed until foamy. Gradually add the remaining ½ cup sugar, then increase speed to high until you see glossy, stiff peaks. - Fold in Flour
Sift the flour, baking powder, and salt together. Gently fold the dry mix into the yolk mixture in thirds, then fold in half the whipped whites, and finish with the rest – go slow so you don’t deflate the batter. - Add Vanilla and Pour
Splash in the vanilla extract and give a final gentle fold. Immediately spread the batter evenly in your prepared pan, smoothing the top with a rubber spatula. - Bake and Check
Bake for 12–15 minutes, or until the cake springs back lightly when you touch the center. Even though it looks delicate, it holds up beautifully. - Roll While Warm
Lay a clean kitchen towel on your counter and dust it with powdered sugar. Loosen the cake edges, invert onto the towel, peel off parchment, and roll it up gently from the short side – towel and all. - Make the Filling
Chill the rolled cake seam-side down for 10 minutes. Meanwhile, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla until you see medium-stiff peaks – you want the filling to hold shape but still be fluffy. - Unroll, Fill, and Re-roll
Carefully unroll the cake. Spread the whipped cream in a thin, even layer, leaving a ½-inch border. This keeps things neat. Then re-roll snugly without the towel and place seam-side down on a platter. - Decorate and Chill
Dust with a bit more powdered sugar, scatter festive sprinkles, and chill for at least 30 minutes so the shape sets. If you skip chilling, the cake can sag – trust me, it needs its rest.
Did you know? Google Trends shows “holiday roll cake” searches jump nearly 30% each December—so you’re right on time!
All set? Let’s talk servings and timing so you can plan your holiday menu.
Servings & Timing
Makes 8–10 slices
Prep Time: 20 minutes (separating eggs takes just a minute more)
Bake Time: 15 minutes (plus quick cool)
Chill/Rest Time: 30 minutes (or chill overnight for firmer slices)
Total Time: 1 hour 5 minutes
Feeling adventurous? Check out these twists next.
Variations
* Peppermint Kiss: Swap ½ teaspoon peppermint extract for vanilla in the filling and top with crushed candy canes.
* Strawberry Swirl: Spread ¼ cup strawberry jam before adding whipped cream and garnish with fresh berries.
* Chocolate Lover’s: Mix 2 tablespoons cocoa powder into the batter and drizzle melted dark chocolate on top.
* Gluten-Free Swap: Use a 1-to-1 gluten-free flour blend and add 1 teaspoon xanthan gum.
* Vegan-Friendly: Sub aquafaba for egg whites and coconut cream for the whipped filling.
Once the slices are gone, you’ll want to know how to keep things fresh.
Storage & Reheating
Store wrapped in plastic wrap in the fridge for up to 2 days; it stays moist. Freeze slices in an airtight container for up to 1 month—thaw in the fridge overnight. No reheating needed; bring to room temperature for 15 minutes, and it’s ready.
Got questions? I’ve probably covered them below.
FAQs
Q: Can I make this ahead?
A: Yes—you can bake and roll the cake a day ahead; store it unfilled and chilled, then fill and decorate just before guests arrive.
Q: Why did my cake crack?
A: If you let it cool too long before rolling, it will crack. Roll it right out of the oven to train that spiral.
Q: My whipped cream went runny. What now?
A: Make sure your bowl and beaters are cold, and whip to medium-stiff peaks—not too loose and not rock-hard.
Q: Can I use fresh fruit in the filling?
A: Absolutely—thinly sliced strawberries or raspberries add a lovely pop; just blot excess juice so the cake doesn’t get soggy.
Q: What if I don’t have a jelly roll pan?
A: A standard rimmed baking sheet works fine; just watch the bake time as the thickness can change.
Q: Any sugar-free tricks?
A: Try swapping granulated sugar with erythritol and use a sugar substitute like Swerve in the filling for a lower-glycemic option.
Q: My batter deflated when folding. Help?
A: Gently fold in two stages, using a wide spatula in an S-motion—don’t overmix or stir like pancake batter.
Whew, we’ve covered a lot! Now, let’s wrap this up.
Conclusion
This Christmas Vanilla Roll Cake blends light-as-air sponge with a silky filling and festive flair. It’s simple enough for holiday brunch yet eye-catching enough for dinner parties. Give it a spin, leave your feedback below, and explore my Peppermint Bark Brownies and Gingerbread Cookie Bars next!
Finally, for the tech savvy, here’s the JSON you can plug into your site.
Christmas Vanilla Roll Cake
Ingredients
- 5 large eggs separated, at room temperature
- 3/4 cup granulated sugar divided
- 3/4 cup all-purpose flour King Arthur or Bob’s Red Mill
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract Nielsen-Massey recommended
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar for filling, sifted
- Powdered sugar and festive sprinkles for dusting and garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Whisk egg yolks with 1/4 cup sugar until pale and ribbon-like.
- Beat egg whites on medium until foamy, add remaining sugar gradually, then whip to stiff peaks.
- Sift together flour, baking powder, and salt; gently fold into yolk mixture, then fold in half of whipped whites, followed by the rest.
- Stir in vanilla extract, spread batter evenly in prepared pan.
- Bake for 12–15 minutes until springy to the touch.
- Invert onto a powdered-sugar-dusted towel, peel parchment, and roll up warm.
- Whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks.
- Unroll cake, spread filling evenly, then re-roll snugly and place seam-side down.
- Dust with powdered sugar, add sprinkles, and chill for 30 minutes before slicing.
Notes
Nutrition
