Christmas Vanilla Roll Cake
This light and fluffy Christmas Vanilla Roll Cake is swirled with a creamy whipped filling and decorated with festive sprinkles, making it the perfect holiday dessert for family gatherings.
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
Ensure cake is still warm when rolling to avoid cracks. Leftovers keep well in fridge up to 2 days or freeze for 1 month.
Nutrition
Calories: 250kcal
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