Christmas Cake Roll
User Reviews
5
Christmas Cake Roll
Description
This recipe uses a white or vanilla cake mix combined with eggs, sour cream, oil, and water to create a light batter. The batter is split and tinted with red and green gel food colors, then piped diagonally in alternating stripes on a parchment-lined pan to form a festive pattern. Baking the cake for a short time keeps it pliable for rolling.
Once baked, the cake is dusted with powdered sugar and warmed slightly to prevent cracking during rolling. It is carefully rolled up with a whipped cream, powdered sugar, and vanilla filling, giving a soft and creamy interior that contrasts with the moist, decorated cake exterior.
The cake roll makes a suitable dessert for holiday gatherings due to its festive colors and delicate texture. Handling the cake while warm and using parchment lining facilitate rolling and prevent sticking or breaking.
Ingredients
Cake:
- 1 box vanilla cake mix or white cake mix
- 6 egg room temperature
- 1/4 cup water
- 1/4 cup canola oil
- 1/4 cup sour cream
- red gel food coloring a few drops
- Green Gel Food Coloring few drops
- powdered sugar for rolling cake
Filling:
- 1 1/3 cup whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line a 15 x 10 flat-rimmed baking sheet with parchment paper and set it aside.
- In a large mixing bowl, use a mixer to beat the eggs until doubled in volume. This will take about 4-5 minutes.
- Next, on low speed whisk in the cake mix, oil, sour cream, and water. Beat on low for about 30 seconds, then, on high for 1 minute.
- Divide batter equally into two separate bowls.
- Add red food coloring to one bowl, and green food coloring to the second, and mix until colored to the desired intensity.
- Transfer the batter to two piping bags.Pipe the batter diagonally onto the prepared pan, alternating colors to create a pattern, see the process shot.
- Bake the cake in the preheated oven for 8-10 minutes or until the cake springs back when touched.
- Remove from oven and let the cake cool just for 5 minutes. It still needs to be warm when you roll it.
- Dust the top of the cake with powdered sugar and cover it with a clean dish towel.
- Place a second baking sheet on top of the dish towel, and flip the cake over.
- Take off the parchment paper from the top of the cake and dust the cake with powdered sugar.
- Using the underneath towel, roll the cake gently into a log.
- Let the cake cool for 30 minutes to an hour before adding the filling.
Filling:
- In a large mixing bowl, beat whipping cream, powdered sugar, and vanilla until soft peaks form.
- Carefully, unroll the cake from the towel and spread the frosting 1 inch from the sides of the cake. Then, re-roll it tightly.
- Refrigerate the cake for 1 hour before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 410mg | 17% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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