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Christmas Roll Cake

A delightful festive dessert featuring a light sponge cake rolled with sweet whipped cream filling and vibrant colors perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large large eggs Fresh eggs provide the structure and richness that make the sponge cake light and airy.
  • 3/4 cup granulated sugar Sweetens the cake and enhances natural flavors.
  • 1 cup all-purpose flour Forms the cake base for a soft texture.
  • 1 teaspoon baking powder Adds lift for a fluffy sponge.
  • 1/4 teaspoon salt Balances sweetness and enhances flavor.
  • 1 teaspoon vanilla extract Provides warm, inviting essence.
For the Filling
  • 1 cup heavy cream Creates a rich and creamy filling.
  • 1/4 cup powdered sugar Sweetens the whipped cream for a delicate finish.
For Decoration
  • Red and green gel food coloring Adds festive color to the cake.
  • Holiday sprinkles Used for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. In a large mixing bowl, beat the eggs and granulated sugar together for 5-7 minutes or until thick and pale.
  3. Gently fold in all-purpose flour, baking powder, salt, and vanilla extract until just combined.
  4. Divide the batter into three parts; leave one plain and color the other two with red and green gel food coloring.
  5. Spread the colored batters into stripes onto the prepared jelly roll pan.
Baking & Rolling
  1. Bake the cake for 10-12 minutes until set and it springs back when pressed.
  2. Invert the warm cake onto a powdered sugar-dusted kitchen towel and roll gently, let it cool completely.
Filling & Decorating
  1. Whip heavy cream with powdered sugar until stiff peaks form.
  2. Unroll the cooled cake gently and spread the whipped cream filling evenly, then roll it back up without the towel.
  3. Frost the outside with remaining whipped cream and decorate with holiday sprinkles.
  4. Chill for at least 1 hour before slicing and serving.

Notes

For added flavor, incorporate peppermint extract or crushed peppermint candies into the cream. The rolled cake can be stored in the fridge for up to 3 days, but for the best texture, consume within two days.