Christmas Roll Cake
Servings: 8-10 slices
6 egg yolks
4 Tbsp. sugar
4 Tbsp. vegetable oil
4 Tbsp. whole milk
2 tsp. vanilla extract
1 cup all purpose flour
2 Tbsp. cornstarch
6 egg whites
1/2 tsp. vinegar
4 Tbsp. sugar
Typically this dessert is made with a whipped cream filling, for mine I made a peppermint buttercream. Feel free to use whichever recipe you'd like :)
Whipped Cream Ingredients:
1 cup heavy whipping cream
2 1/2 Tbsp. confectioners sugar
dash of salt
1 tsp. vanilla
1/2 cup butter
1 3/4 cups powdered sugar
1/4 tsp. peppermint extract
1-2 Tbsp. milk
3-4 Tbsp. crushed peppermint pieces (optional)
Preheat the oven to 375 degrees and 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.
Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
Sift in the flour and cornstarch to the wet ingredients. then whisk until the batter is nice and smooth.
In the bowl of a stand mixer fit with a whisk attatchment, whisk the 6 egg whites until frothy. Then slowly add in the sugar and vinegar.
Whisk the egg whites until stiff peaks form.
Fold the egg whites into the batter until everything is fully combined.
Separate about 3 Tbsp. of batter into three separate bowls and dye them brown, red, and green. Or whichever colors you want for your designs.
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. (Use the video above to help guide you).
While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven.
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.
Place the cake on the damp kitchen rag and slowly peel off the parchment paper off.
Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
While the cake cools, you can prepare the filling.
For the whipped cream - In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency. For the peppermint buttercream - cream the butter and sugar together while slowly adding in milk a little at a time. Once you've reached a smooth consistency, add in the peppermint extract then fold in the peppermint pieces.
Once the cake has cooled, unravel it and fill it with the whipped cream or peppermint buttercream until it is evenly spread.
Re roll the cake then chill for about 15-20 minutes before enjoying.