Description
This festive Christmas Cake Roll is a soft, moist chocolate sponge rolled with luscious whipped cream filling. Perfectly light yet decadent, it makes a stunning holiday dessert adorned with powdered sugar, chocolate ganache, and festive sprinkles or crushed peppermint. Easy to make and visually impressive, this classic rolled cake is a delicious way to celebrate the season.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping (Optional):
- Powdered sugar (for dusting)
- Chocolate ganache or melted chocolate
- Festive sprinkles or crushed peppermint (optional)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure easy release of the cake.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine evenly and aerate the mixture.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–6 minutes, until the mixture is thick, pale, and ribbons form when lifted.
- Add Vanilla and Milk: Mix in the vanilla extract and milk gently into the egg mixture to keep it light and airy.
- Combine Wet and Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture just until combined, being careful not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
- Roll the Cake While Warm: Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake up in the towel to shape it and prevent cracking. Allow it to cool completely while rolled.
- Prepare the Filling: While the cake cools, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, making a smooth and fluffy filling.
- Fill and Re-roll the Cake: Once the cake is completely cool, gently unroll it and spread the whipped cream evenly over the entire surface. Carefully re-roll the cake without the towel and place seam-side down on a serving platter for a neat presentation.
- Decorate: Dust the top with powdered sugar, drizzle with chocolate ganache or melted chocolate, and sprinkle festive sprinkles or crushed peppermint for a seasonal touch.
Notes
- Roll the cake while it is warm to prevent cracking during shaping.
- Try alternative fillings like buttercream, cream cheese frosting, or fruit jam for different flavors.
- Store the cake in the refrigerator to keep the cream fresh and the cake moist.
- Use a serrated knife to slice the cake for clean, even pieces without squashing.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
