Freshen up every season with the Christmas Vanilla Cake Roll. This holiday concoction combines dense cake layers with the peppermint goodness of the buttercream filling to give you the best possible treat.
Prep Time:15 minutes
Chill Time:2 hours
Cook Time:7 minutes
Total Time:2 hours 22 minutes
Yield:Serves 8-10 1x
4 large eggs (2 whole, 2 separated) plus 1 large egg yolk
1/2 cup plus
1 tablespoon granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
1/3 cup sifted cake flour
3 tablespoons cornstarch
1/4 cup confectioners’ sugar, plus extra for dusting
For the cake: Preheat the oven to 450 degrees F. Line a 17 11-inch rimmed baking pan with parchment paper. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the 2 whole eggs, 3 egg yolks, and 1/2 cup of the sugar on high speed for about 5 minutes or until thickened. Add the vanilla and beat to incorporate.
In a small bowl, whisk together the flour and cornstarch. Sift over the egg mixture and gently fold in with a spatula. In a separate bowl, combine the 2 egg whites and the remaining 1 tablespoon sugar. Whisk until firm peaks form. Fold into the egg mixture.
Pour the cake batter into the pan, spread it evenly, and bake for 6 to 7 minutes or until golden and springy when touched.
As soon as you remove the cake from the oven, dust with 1/4 cup confectioners’ sugar and then invert onto a clean dish towel. Remove the parchment paper, dust with more confectioners’ sugar and roll up the cake on the short side with the towel. Place on a wire rack to cool.