Christmas Roll Cake
Enjoy a deliciously festive treat with this Christmas Roll Cake. Recipe inspired by @thesqueakymixer
Preparation and Cooking time: 1 hour
Serves 12
INGREDIENTS
- 6 Egg yolks
- 4 Tablespoons sugar
- 4 Tablespoons vegetable oil
- 4 Tablespoons whole milk
- 2 Teaspoons vanilla extract
- 1 Cup all-purpose flour
- 2 Tablespoons cornstarch
- 6 Egg whites
- 1/2 Teaspoon vinegar
- 4 Tablespoons sugar
- 1/4 Cup cocoa powder (or brown food gel if you want to keep it vanilla)
Whipping cream
- 1 Cup heavy whipping cream
- 2 1/2 Tablespoons confectioner's sugar
- Dash of salt
- 1 Teaspoon vanilla extraact
METHOD
1. Preheat the oven to 375 degrees, grease a baking sheet with cooking spray, and line with parchment paper. If you are using a pan that is 9" by 13" or smaller, you can cut this recipe in half.
2. Whisk together the egg yolks and sugar until smooth. Keep the egg whites - you'll need them for later.
3. Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
4. Sift in the flour and cornstarch to the wet ingredients. then whisk until the batter is nice and smooth.
5. In the bowl of a stand mixer, whisk the 6 egg whites until frothy. Then slowly add in the sugar and vinegar.
6. Whisk the egg whites until stiff peaks form.
7. Fold the egg whites into the batter until everything is fully combined.
8. Place about 1/2 cup of the batter into a piping bag. We will use this white colored batter to pipe our designs.
9. Sift the cocoa powder into the rest of the batter. You can also use a few drops of brown food dye to color the rest of the batter if you don't want to use cocoa powder. Fold this in very slowly and gently so that you don't deflate the whipped egg whites in the batter.
10. Pipe all of your festive designs onto the prepared baking sheet. If you need guidance, trace the outlines on the backside of the parchment paper then flip it over and trace it with your piping bag. To seal the designs, freeze the cookie sheet for 10 minutes then top with the original batter. Bake for 9-11 minutes.
11. While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven.
12. If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
13. Place the cake on the damp kitchen rag and slowly peel off the parchment paper.
14. Roll the cake using the damp rag and let it sit and cool for about 1 hour.
15. While the cake cools, you can prepare the filling.
16. In the bowl of a stand mixer, whisk the cream, sugar and vanilla until stiff peaks have formed and it has reached a whipped cream consistency.
17. Once the cake has cooled, unravel it and fill it with the whipped cream or peppermint buttercream until it is evenly spread.
18. Re-roll the cake then chill for about 15-20 minutes before enjoying.
