Best 2 Christmas Vanilla Roll Cake Recipes
Indulge in the festive spirit with our exquisite Christmas Vanilla Roll Cake, a delightful treat that will be the star of any holiday gathering. This classic European dessert combines the richness of a moist vanilla sponge cake with a velvety vanilla buttercream filling, all wrapped in a delicate layer of marzipan. With its elegant appearance and irresistible taste, this roll cake is sure to impress your family and friends.
In this comprehensive guide, we'll take you through the process of creating this stunning dessert from scratch. We'll provide detailed instructions for making the vanilla sponge cake, the vanilla buttercream filling, and the marzipan layer. We'll also share tips on how to roll the cake perfectly and achieve a smooth, even finish.
Additionally, we've included a section on variations of the Christmas Vanilla Roll Cake, offering exciting flavor combinations and decorating ideas to suit your personal preferences. Whether you're a seasoned baker or a beginner looking for a challenge, this recipe is designed to guide you every step of the way.
So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds merry and bright!
CHRISTMAS VANILLA ROLL CAKE RECIPE - (3.9/5)
Provided by dlgates60
Number Of Ingredients 19
Steps:
- Heat the oven to 450°F. Line a 17X12-inch jelly pan with parchment paper. Set aside. 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 VANILLA BUTTERCREAM: In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed. Lower the speed and slowly add the sugar, 1/2 cup at a time. When all the sugar is incorporated increase the speed and whip for 2 more minutes. Add few drops of heavy cream until it reaches the consistency you desire. With a spatula fold in the sprinkles. Gently unroll the cake and spread the buttercream evenly all over it. Roll it again and place in the fridge for a couple of hours. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add more sprinkles if desired. Let the chocolate settle for few minutes and slice the cake.
JELLY ROLL CAKE
Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
- In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the oven is preheated to the correct temperature before baking.
- Be careful not to over-mix the batter, as this can make the cake tough.
- Spread the batter evenly in the prepared pan and bake for the recommended time, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- When spreading the frosting, use a spatula or offset spatula to create a smooth, even layer.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Vanilla roll cake is a classic Christmas dessert that is sure to please everyone at your table. With its light and fluffy sponge cake, creamy vanilla frosting, and festive sprinkles, this cake is perfect for any holiday gathering. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will help you create a beautiful and delicious vanilla roll cake that will be the star of your Christmas dessert table.
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