Description
A festive and delicious Christmas Roll featuring a light and fluffy sponge cake with vibrant holiday sprinkles, filled with a creamy buttercream frosting, and topped with a luscious white chocolate drizzle and more sprinkles. Perfect for holiday celebrations and a beautiful centerpiece dessert.
Ingredients
Scale
Cake
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, separated (room temperature)
- 1 teaspoon white vinegar
- ¾ cup granulated sugar (divided into ½ cup and ¼ cup)
- ¼ cup whole milk
- 1 tablespoon whole milk
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1½ tablespoons red and green holiday sprinkles
- ½ cup powdered sugar (for dusting)
Buttercream Filling
- ½ cup salted sweet cream butter, softened
- ¼ cup vegetable shortening
- 1 teaspoon clear vanilla flavor
- ½ teaspoon almond extract
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1½ tablespoons red and green holiday sprinkles
Topping
- 1½ cups white chocolate chips (preferably good quality like Ghirardelli)
- 3 tablespoons heavy cream
- Red, green, and white holiday nonpareil sprinkles or decorating sprinkles for garnish (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 375°F. Line a 10x15x1 inch baking sheet with parchment paper and lightly spray with nonstick cooking spray. In a small bowl, whisk together flour, baking powder, and salt and set aside. In a stand mixer or with a handheld mixer, beat the egg whites with white vinegar on high speed to medium peaks, gradually adding ¼ cup sugar until stiff peaks form, about 5-7 minutes. In a separate bowl, beat egg yolks until pale yellow, then add ½ cup sugar, ¼ cup milk, vanilla, and almond extract. Mix in half the flour mixture, then the rest, until combined. Gently fold the egg whites into the batter in increments.
- Prepare the Baking Sheet: Evenly sprinkle red and green holiday sprinkles onto the prepared baking sheet to create a colorful base under the cake batter.
- Bake the Cake: Pour the batter gently over the sprinkles and tap the pan to release air bubbles. Bake for 10 to 12 minutes until the cake is just golden and springs back lightly when touched.
- Prepare for Rolling: While baking, spread ¼ cup powdered sugar on a thin tea towel. When the cake is done, loosen edges with a knife. Quickly invert the cake onto the sugared towel, peel off parchment paper, and dust the cake surface with powdered sugar. Roll the cake immediately using the towel starting from the short edge with a small towel “tail” to help maintain shape. Place on a cooling rack, rolled, to cool completely.
- Make the Buttercream Filling: Beat softened butter and shortening together until creamy. Add vanilla and almond extracts. On low speed, alternate adding powdered sugar and heavy cream in increments, then beat on high until smooth and fluffy.
- Fill and Chill the Cake: Unroll the cooled cake carefully. Spread buttercream filling evenly over the cake, avoiding edges. Sprinkle red and green sprinkles evenly on the filling. Roll the cake back up gently but firmly. Wrap tightly with plastic wrap and chill in the refrigerator for 6 hours or overnight to set.
- Prepare the White Chocolate Topping: Melt white chocolate chips with heavy cream in a microwave-safe bowl, heating for 45 seconds and stirring, then continuing in 20-second intervals until smooth.
- Decorate and Serve: Remove the cake roll from plastic wrap and place on a cooling rack over parchment paper. Drizzle the melted white chocolate over the cake. Sprinkle extra holiday sprinkles over the top as garnish. Transfer to a serving plate and slice into ½ inch slices to serve.
Notes
- Use room temperature eggs for better volume and mixing.
- Be sure to roll the cake while still warm to prevent cracking.
- The buttercream can be adjusted in consistency by adding more or less heavy cream.
- Choose good quality white chocolate chips for a smoother topping.
- Chilling the cake roll overnight improves sliceability and flavor melding.
- Handle the cake carefully when unrolling and rolling to keep its shape intact.
- For a dairy-free version, substitute butter and cream with vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas Roll, holiday cake roll, festive dessert, sponge cake roll, buttercream filling, white chocolate drizzle, holiday sprinkles
