Christmas Cake Roll
A delightful rolled cake filled with creamy filling, combining festive flavors perfect for holiday gatherings.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs Use fresh eggs for best results.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract For flavor enhancement.
For the Filling
- 1 cup cream cheese, softened Ensure it is at room temperature.
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar For sweetness and texture.
- Sprinkles for decoration Optional, for festive presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 15×10-inch jelly roll pan, then line it with parchment paper.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In another bowl, beat the eggs and granulated sugar until thick and pale.
- Add vanilla extract to the egg mixture and stir gently.
- Gradually fold the flour mixture into the egg mixture.
- Spread the batter evenly onto the prepared pan.
Baking
- Bake for 12-15 minutes until the cake springs back when touched.
- Once baked, cool the cake briefly, then roll it in the parchment paper starting from the short end.
Filling and Assembly
- Beat the cream cheese until smooth in a bowl.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Fold the whipped cream into the cream cheese until combined.
- Once the cake is cooled completely, unroll it carefully.
- Spread the creamy filling evenly over the cake.
- Re-roll the cake tightly holding the parchment paper and chill in the refrigerator for about 1 hour.
Serving
- Slice into pieces and serve decorated with sprinkles.
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Notes
Store any leftovers tightly wrapped in plastic wrap in the refrigerator for 3-4 days. Can freeze unfilled rolled cake for up to 3 months.