Christmas Cake Roll Recipe
Christmas Cake Roll Recipe is a festive dessert featuring a soft, fluffy sponge cake rolled around a creamy, sweet filling. Flavoured with vanilla and optional peppermint, it creates a beautiful spiral when sliced. Topped with powdered sugar, candy canes, or chocolate, it becomes a delightful holiday treat. Easy to make, visually appealing, and delicious, it brings joy to any Christmas celebration.
Equipment
- 10×15 inch jelly roll pan
- Parchment paper
- Large mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Clean kitchen towel
- Wire cooling rack
Ingredients
For The Sponge Cake
- ¾ cup all purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 3 tablespoons vegetable oil
- ¼ cup powdered sugar for dusting the towel when rolling
For The Filling
- 1½ cups chilled heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces softened cream cheese
- Optional: ½ teaspoon peppermint extract
For Decoration
- Powdered sugar for dusting
- Crushed candy canes or festive sprinkles
- Optional: melted chocolate for drizzling
Instructions
Get The Pan And Oven Ready
- Heat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure it reaches the edges. Lightly grease the parchment so the cake releases easily.
Mix The Sponge Cake Batter
- Stir the flour, baking powder, and salt together in a small bowl. In a separate large bowl, beat the eggs on high for about 3–4 minutes until they’re pale and thick. Slowly add the sugar while mixing, then blend in the oil and vanilla. Gently fold the dry ingredients into the egg mixture until the batter is smooth.
Bake The Cake
- Pour the batter into the lined pan and spread it out evenly. Bake for 10–12 minutes, or until the surface springs back when lightly pressed.
Roll The Cake While Warm
- Spread a clean kitchen towel on the counter and dust it well with powdered sugar. Turn the warm cake out onto the towel and peel off the parchment. Roll the cake up from the short side, towel and all, and leave it to cool completely.
Make The Filling
- Beat the cream cheese until creamy. Add powdered sugar, vanilla, and peppermint extract if you want a minty flavor. Pour in the heavy cream and whip until the mixture holds stiff peaks.
Fill And Re-Roll
- Unroll the cooled cake gently. Spread the filling evenly across the surface. Roll it back up this time without the towel and set it seam side down on a serving plate.
Finish And Serve
- Dust the top with powdered sugar and decorate with crushed candy canes, sprinkles, or a drizzle of melted chocolate. Slice into spirals and serve chilled.