Christmas Vanilla Roll Cake

A simple vanilla roll cake with red and green dots and spirals of creamy butter cream is the perfect dessert for Christmas parties.

Ingredients:

Vanilla Roll Cake:
 
• 2 eggs
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanilla extract
• 1/3 cup (30 grams) sifted cake flour
• 3 tablespoons (30 grams) cornstarch
• 1/4 cup red & green Wilton batter bits (found at WalMart)
• 2 egg whites
• 1 tablespoon sugar 
•  
• Vanilla Buttercream:
• 
  
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprinkles
• 1 teaspoon vanilla extract
• 1-3 teaspoons heavy cream 
•  
•  Decorations:
•  
• 4 oz white chocolate
• red & green sprinkles
•  1 cup Land O'Lakes butter, room temperature

Directions:

1. Heat the oven to 450F.
2. Line a 17X12" jelly pan with parchment paper. Set aside.
3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
5. Fold in the batter bits as well.
6. In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla butter cream
10. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
11. Lower the speed and slowly add the sugar, 1/2 cup at a time.
12. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
13. Add few drops of heavy cream until it reaches the consistency you desire.
14. With a spatula fold in the sprinkles.
15. Gently unroll the cake and spread the butter cream evenly all over it.
16. Roll it again and place in the fridge for a couple of hours.
17. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
18. Let the chocolate settle for few minutes and slice the cake.

 Source: roxanashomebaking.com

Holiday Cake Roll

 

Everyone loves a holiday Yule log! Especially when it's made with yellow cake and a creamy chocolate filling and festooned with festive mint and berries.

 

Ingredients:

1/3   cup  powdered sugar, divided

4      eggs, separated

3/4   cup  granulated sugar, divided

1      tsp.  vanilla

3/4   cup  flour

1/2   tsp.  CALUMET Baking Powder

1      pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, divided

4      oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

2      cups   thawed COOL WHIP Whipped Topping, divided

1/2   cup  fresh raspberries

1/4   cup  fresh mint leaves

 

Directions: 

 

Heat oven to 400ºF.
Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Mix in flour and baking powder until blended.
Add egg whites to yolk mixture; stir gently with whisk just until blended. Spread onto bottom of prepared pan.
Bake 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
Meanwhile, microwave 3 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted; cool slightly. Mix cream cheese and remaining powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Gently stir in 1-1/2 cups COOL WHIP. Microwave remaining chocolate and COOL WHIP in separate microwaveable bowl on HIGH 45 sec.; stir until blended.
Unroll cake on towel. Spread cream cheese mixture onto cake; re-roll cake. Place filled cake, seam-side down, on platter. Drizzle with chocolate glaze. Garnish with raspberries and mint. 

Kraft Kitchen Tips: 

Size-Wise

 

Complete your holiday meal by serving this special-occasion dessert.

 

How to Achieve Maximum Volume When Beating Eggs

 

It is best to separate the eggs when cold, then bring them to room temperature before using as directed.

 

Special Extra

 

Sprinkle frosted cake with additional 2 tsp. sifted powdered sugar before drizzling with chocolate glaze.

 

Source:  kraftrecipes.com