Description
This Christmas Cake Roll is a delightful holiday dessert featuring a light, spiced sponge cake filled with a creamy, luscious whipped cream and cream cheese mixture. Rolled to perfection and garnished with festive sprinkles and chocolate shavings, it’s perfect for celebrating the season with family and friends.
Ingredients
Scale
Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup milk
- ¼ cup unsalted butter, melted
- Powdered sugar, for dusting
Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp brandy or rum (optional)
Garnish:
- Sprinkles, chocolate shavings, or powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, which usually takes about 5 minutes. Add the vanilla extract and mix to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the spices and leavening agent.
- Fold Dry Ingredients into Wet: Gradually fold the dry mixture into the egg mixture carefully to ensure the batter remains airy and not deflated.
- Add Milk and Butter: Warm the milk and melted butter together in a small saucepan, then fold this liquid mixture gently into the batter until smooth and well incorporated.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Roll the Cake While Warm: Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside to maintain its shape and prevent cracking. Allow the rolled cake to cool completely.
- Prepare the Filling: While the cake cools, beat the heavy whipping cream in a large bowl until stiff peaks form. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture. Optionally stir in brandy or rum for flavor.
- Fill and Re-roll the Cake: Once the cake is cooled, carefully unroll it and spread the cream filling evenly over the surface. Then roll the cake back up without the towel to encase the filling.
- Chill and Garnish: Transfer the filled cake roll to a serving platter and refrigerate for at least 1 hour to allow it to set properly. Before serving, dust with additional powdered sugar and garnish with festive sprinkles, chocolate shavings, or your choice of holiday decorations.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- You can substitute brandy or rum with orange juice or omit it for a child-friendly version.
- Use a damp kitchen towel dusted with powdered sugar to avoid sticking when rolling the cake.
- For best results, chill the cake roll thoroughly before slicing to maintain its shape.
- Store leftovers covered in the refrigerator for up to 3 days.
