This Christmas dessert has all the flavors of Thanksgiving rolled into one. It’s got the fresh and clean taste of a classic vanilla cake, but the added punch of a white chocolate topping. The combination is perfect for any holiday table — whether it be during Christmas dinner or dessert! If that weren’t enough, you can whip up your own homemade vanilla extract to give this classic cake an even better flavor than store-bought products.
Christmas Vanilla Roll Cake
Ingredients
Vanilla Roll Cake
- 2 eggs
- 3 egg yolks
- 1/2 cup 100 grams sugar
- 1 teaspoon vanilla extract
- 1/3 cup 30 grams sifted cake flour
- 3 tablespoons 30 grams cornstarch
- 1/4 cup red & green Wilton batter bits or edible confetti
- 2 egg whites
- 1 tablespoon sugar
Vanilla Buttercream
- 1 cup butter room temperature
- 3 cups 360 grams powdered sugar
- 3-4 tbsp red & green sprinkles
- 1 teaspoon vanilla extract
- 1-3 teaspoons heavy cream
Decorations
- 4 oz white chocolate
- red & green sprinkles
Instructions
- Heat the oven to 450F.
- Line a 17X12 jelly/sheet 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 high speed around 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 Add more sprinkles (optional)
- Let the chocolate settle for few minutes and slice the cake.
