Christmas Vanilla Roll Cake
Christmas Vanilla Roll Cake is a festive baked dessert featuring a light sponge, creamy buttercream center, and smooth white chocolate topping.The Christmas vanilla roll cake tastes sweet, buttery, and gently nutty from almond extract, while the sponge stays soft and flexible. White chocolate gives the topping a creamy finish, and colorful sprinkles add a cheerful holiday touch.
Equipment
- 10 × 15-inch jelly-roll pan
- parchment paper,
- Large mixing bowls
- Electric hand or stand mixer
- Fine mesh sieve
- Rubber spatula
- offset spatula
- Clean kitchen towel
- Wire cooling rack
- Small microwave-safe bowl
- Sharp serrated knife
Ingredients
Vanilla Sponge
- 4 large eggs separated and brought to room temperature
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon almond extract
- ⅛ teaspoon salt
- 2 tablespoons whole milk
- 1 teaspoon white vinegar
- ⅔ cup granulated sugar divided
- 1 teaspoon pure vanilla extract
- 2 tablespoons red and green holiday sprinkles
- ⅓ cup powdered sugar for dusting
Buttercream Filling
- 3 tablespoons heavy cream
- 2 tablespoons red and green holiday sprinkles
- 3 tablespoons vegetable shortening
- 6 tablespoons salted sweet cream butter softened
- 1¾ cups powdered sugar
- ½ teaspoon almond extract
- 1 teaspoon clear vanilla flavor
White Chocolate Glaze
- 4 ounces white chocolate baking bar chopped
- 3 tablespoons heavy cream
- ½ cup powdered sugar
Instructions
Step 1
- Heat the oven to 350°F (175°C). Line a 10 × 15-inch jelly-roll pan with parchment paper and lightly grease the paper.
Step 2
- Place the yolks in one bowl and the whites in another clean bowl. Make sure no yolk gets into the whites.
Step 3
- Beat the whites until foamy, then add the vinegar. Gradually beat in half of the sugar until the mixture forms firm, glossy peaks.
Step 4
- Beat the yolks, remaining sugar, vanilla, almond extract, and milk until pale and slightly thickened.
Step 5
- Sift the flour, baking powder, and salt over the yolk mixture. Fold gently. Add the whipped whites in several portions, keeping the batter airy. Fold in the holiday sprinkles at the end.
Step 6
- Spread the batter evenly in the prepared pan. Bake for about 12–15 minutes, until the center springs back lightly when touched.
Step 7
- Dust a clean kitchen towel generously using powdered sugar. Turn the warm cake onto the towel, carefully remove the parchment, then roll the sponge from one short end while it is still warm. Let it cool completely.
Step 8
- Beat the softened butter and shortening until creamy. Gradually add the powdered sugar, then mix in the cream, almond extract, and clear vanilla. Stir in the holiday sprinkles.
Step 9
- Unroll the cooled sponge carefully. Spread the buttercream across the surface, leaving a small border around the edges. Roll it back up tightly. Melt the chopped white chocolate and cream gently, then whisk in the powdered sugar until smooth. Spoon the glaze over the cake.
Step 10
- Refrigerate the finished roll until the filling firms up. Before serving, trim the ends if desired and cut into even slices using a sharp knife. Add a few festive sprinkles on top for decoration.