Holiday Celebration Cake Roll

Description

Immerse yourself in the festive spirit with this enchanting Holiday Celebration Cake Roll. This delightful dessert transforms the traditional vanilla roll cake into a colorful, joyful treat perfect for any seasonal celebration. Light and fluffy with a rich vanilla buttercream filling, this cake is both a visual and gastronomical centerpiece, adorned with cheerful red and green accents.

Ingredients

Vanilla Roll Cake

• 2 eggs
• 3 egg yolks
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup sifted cake flour
• 3 tablespoons cornstarch
• ¼ cup red and green Wilton batter bits
• 2 egg whites
• 1 tablespoon sugar

Vanilla Buttercream Filling

• 1 cup butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-3 tablespoons heavy cream
• 3-4 tablespoons red and green sprinkles

Decorations

• 4 oz white chocolate
• Red and green sprinkles

Step-by-step Directions

1. Preparing the Cake

Preheat your oven to 450 degrees. Line a 17X12 jelly/sheet pan with parchment paper. In a mixing bowl, beat 2 eggs, 3 egg yolks, and ½ cup sugar using a paddle attachment on medium to high speed for 3-5 minutes until pale and thickened. Mix in the vanilla extract. Sift the flour and cornstarch over the egg mixture and fold gently. Incorporate the red and green batter bits.

2. Making the Meringue

In another bowl, whip 2 egg whites and 1 tablespoon of sugar until firm peaks form. Fold this gently into the egg yolk mixture to keep the air in the meringue, which makes the cake fluffy.

3. Baking the Cake

Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 6-7 minutes until the cake is golden and springs back when touched. Immediately invert onto a dishtowel dusted with powdered sugar, peel off the parchment paper, dust with more sugar, and roll up the cake with the towel. Let it cool on a wire rack.

4. Preparing the Filling

Whisk the butter for the filling until creamy. Gradually add powdered sugar and vanilla extract, then thin with cream if necessary. Fold in the sprinkles last to avoid color bleeding.

5. Assembling the Cake Roll

Once the cake has cooled, unroll it and spread the buttercream evenly over the surface. Roll it back up and refrigerate for a few hours to set.

6. Decoration

Melt the white chocolate and drizzle it over the chilled cake. Embellish with additional sprinkles. Allow the chocolate to set before slicing.

Servings & Preparation Time

Serves approximately 8-10 people. Total preparation time is around 1 hour, with additional chilling time.

Tips for Storage & Reheating

• Storage: Keep the cake roll in an airtight container in the refrigerator for up to 3 days.
• Serving: For neater slices, use a sharp, warm knife to cut the cake roll after it has fully set.

Conclusion

The Holiday Celebration Cake Roll is not only a festive treat but also a delightful centerpiece that will brighten your holiday table. With its soft textures, vibrant colors, and delectable flavors, this cake encapsulates the joy and festivity of the season. Happy baking and merry feasting!

Holiday Celebration Cake Roll

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• Author: Dulcia
• Total Time: 1 hour
• Yield: Serves approximately 8-10 people 1x

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Description

Immerse yourself in the festive spirit with this enchanting Holiday Celebration Cake Roll. This delightful dessert transforms the traditional vanilla roll cake into a colorful, joyful treat perfect for any seasonal celebration. Light and fluffy with a rich vanilla buttercream filling, this cake is both a visual and gastronomical centerpiece, adorned with cheerful red and green accents.

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Ingredients

Scale 1x2x3x

• 2 eggs
• 3 egg yolks
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup sifted cake flour
• 3 tablespoons cornstarch
• ¼ cup red and green Wilton batter bits
• 2 egg whites
• 1 tablespoon sugar
• 1 cup butter, room temperature
• 3 cups powdered sugar
• 1–3 tablespoons heavy cream
• 3–4 tablespoons red and green sprinkles
• 4 oz white chocolate
• Red and green sprinkles

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Instructions

1. Preparing the Cake: Preheat your oven to 450 degrees. Line a 17X12 jelly/sheet pan with parchment paper. In a mixing bowl, beat 2 eggs, 3 egg yolks, and ½ cup sugar using a paddle attachment on medium to high speed for 3-5 minutes until pale and thickened. Mix in the vanilla extract. Sift the flour and cornstarch over the egg mixture and fold gently. Incorporate the red and green batter bits.
2. Making the Meringue: In another bowl, whip 2 egg whites and 1 tablespoon of sugar until firm peaks form. Fold this gently into the egg yolk mixture to keep the air in the meringue, which makes the cake fluffy.
3. Baking the Cake: Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 6-7 minutes until the cake is golden and springs back when touched. Immediately invert onto a dishtowel dusted with powdered sugar, peel off the parchment paper, dust with more sugar, and roll up the cake with the towel. Let it cool on a wire rack.
4. Preparing the Filling: Whisk the butter for the filling until creamy. Gradually add powdered sugar and vanilla extract, then thin with cream if necessary. Fold in the sprinkles last to avoid color bleeding.
5. Assembling the Cake Roll: Once the cake has cooled, unroll it and spread the buttercream evenly over the surface. Roll it back up and refrigerate for a few hours to set.
6. Decoration: Melt the white chocolate and drizzle it over the chilled cake. Embellish with additional sprinkles. Allow the chocolate to set before slicing.