Description
This classic Christmas Cake Roll combines a light, spiced sponge cake with a creamy, rich filling of whipped cream and cream cheese, enhanced with warm spices and optional brandy or rum. Perfectly rolled and decorated with festive garnishes, it makes an elegant holiday dessert that’s sure to impress your guests.
Ingredients
Scale
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup milk
- ¼ cup unsalted butter, melted
- Powdered sugar, for dusting
For the Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp brandy or rum (optional)
For Garnish:
- Sprinkles, chocolate shavings, or powdered sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake once baked.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes light, fluffy, and pale in color, about 5 minutes. Add the vanilla extract and mix briefly to combine, creating a well aerated base for the sponge cake.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices for balanced flavor in the cake.
- Combine dry and wet: Gradually fold the dry ingredients into the egg mixture, taking care not to overmix or deflate the batter, which will keep the sponge light and airy.
- Add milk and butter: Warm the milk and melted butter together in a small saucepan until combined, then gently fold this into the batter until smooth and homogenous.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and roll the cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up within the towel to cool completely, setting its shape to make rolling with filling easier later.
- Prepare the filling: Beat the heavy whipping cream until stiff peaks form in one bowl. In another bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture, adding optional brandy or rum for extra depth of flavor.
- Assemble the cake roll: After the cake has cooled, carefully unroll it and spread the cream filling evenly over the surface. Re-roll the cake without the towel to enclose the filling securely.
- Set and garnish: Transfer the cake roll to a serving platter and refrigerate for at least 1 hour to allow the filling to set firmly. Before serving, dust the roll with powdered sugar and garnish with sprinkles, chocolate shavings, or other festive decorations to enhance its holiday appeal.
Notes
- Be gentle when folding the batter to maintain airiness for a light sponge cake.
- Rolling the cake immediately after baking while still warm prevents cracking and helps shape it effectively.
- Chilling the rolled cake ensures the filling firms up for clean slices.
- Adding brandy or rum to the filling is optional but adds a traditional holiday flavor dimension.
- Use fresh, high-quality ingredients for best taste and texture.
