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 
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• Vanilla Buttercream:
• 
  
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprinkles
• 1 teaspoon vanilla extract
• 1-3 teaspoons heavy cream 
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•  Decorations:
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• 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

Flour-less Mini Carrot Cakes

Ingredients:

4 eggs, separated
1/2 cup + 1 tbsp. white sugar
Zest and juice of 1/2 lemon
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. vanilla
3/4 cup almond meal/flour (or substitute hazelnut flour)
1 1/4 cups finely shredded carrots

Directions:

Preheat the oven to 350 F.  Line a cookie sheet with parchment paper, then arrange the 8 English Muffin rings on top and coat them all with cooking spray.  Or, prepare 4-inch custard dishes in the same way.

Separate 3 of the eggs, placing the egg whites and yolks in separate bowls.  Add the last (whole) egg to the egg yolks.  Using an electric mixer, beat them together.  Add the 1/2 cup sugar and continue beating.  Add the lemon juice and zest, cinnamon, pumpkin pie spice, salt, and vanilla.  Finally, beat in the almond flour and carrots.

Now rinse off your mixing paddles, and then beat the 3 egg whites and 1 tbsp. sugar together until stiff peaks form (about 2 - 4 minutes).  Gently fold the egg whites into the carrot-almond mixture.  Spoon equal amounts gently into each of the English Muffin Rings or custard dishes.

Bake at 350 F for about 30 minutes, or just until set.  The tops should be slightly browned and should spring back when you push on them lightly, and a toothpick inserted into the middle should come out clean.  Remove from oven and let sit on the cookie sheet for about 5 minutes, then slide the parchment paper off of the hot tray and onto the counter to cool the rest of the way.  Let cool for a full 45 minutes to an hour before serving.

Top with a light vanilla glaze or sprinkle with powdered sugar and cinnamon to serve.  (Check to make sure that the ingredients you use for that are kosher if you want it to be a Passover dessert, though!)  Keep these in the refrigerator until ready to serve.

Simple Vanilla Glaze

2 tbsp. Tofutti Vegan Cream Cheese
1/4 - 1/2 cup powdered sugar
1 - 2 tsp. vanilla
Dash of cinnamon

Mix all ingredients together very well until there are no clumps.  Drizzle or spread over the mini-cakes in a thin layer. Sprinkle some cinnamon over the top for a nice visual.

Makes 8 mini cakes (can easily be doubled according to recipe in link above)