Introduction

This festive Christmas Roll is a delightful and colorful dessert perfect for holiday gatherings. With a light, fluffy cake wrapped around a creamy buttercream filling and topped with white chocolate and sprinkles, it’s sure to impress your guests and brighten your celebration table.

A festive cake roll sits on a white rectangular plate placed on a white marbled surface. The roll has a soft yellow sponge cake layer that wraps around a creamy white filling with red and green sprinkles mixed in. The outside is coated with smooth white icing, decorated on top with a line of small red and green sugar balls and colorful sprinkles in red, green, and white, some of which have fallen onto the plate. In the blurred background, a slice of the roll is visible on stacked white plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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
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

Step 1: Preheat your oven to 375°F. Line a 10x15x1 inch baking sheet with parchment paper and lightly spray with nonstick cooking spray.
Step 2: In a small bowl, whisk together flour, baking powder, and salt; set aside.
Step 3: Using a stand mixer or handheld mixer, beat egg whites with white vinegar on high speed until medium peaks form. Gradually add ¼ cup sugar and continue beating until stiff peaks form, about 5-7 minutes.
Step 4: In a separate bowl, beat egg yolks until pale yellow. Add ½ cup sugar, ¼ cup milk, vanilla extract, and almond extract, mixing well.
Step 5: Mix half the flour mixture into the yolk mixture, then add the remaining flour until combined. Gently fold the beaten egg whites into the batter in increments.
Step 6: Evenly sprinkle the red and green holiday sprinkles onto the prepared baking sheet to create a colorful base.
Step 7: 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.
Step 8: While baking, spread ¼ cup powdered sugar on a thin tea towel. When the cake is done, loosen edges with a knife, then invert the cake onto the sugared towel. Peel off parchment paper and dust the cake surface with powdered sugar.
Step 9: Immediately roll the cake using the towel starting from the short edge with a small “tail” of towel to help maintain shape. Place the rolled cake on a cooling rack to cool completely.
Step 10: To make the buttercream, beat softened butter and shortening together until creamy. Add vanilla and almond extracts.
Step 11: On low speed, alternate adding powdered sugar and heavy cream, then beat on high until smooth and fluffy.
Step 12: Unroll the cooled cake carefully. Spread buttercream filling evenly over the cake, avoiding edges. Sprinkle red and green sprinkles evenly over the filling.
Step 13: 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.
Step 14: Melt white chocolate chips with 3 tablespoons heavy cream in a microwave-safe bowl. Heat for 45 seconds, stir, then continue heating in 20-second intervals until smooth.
Step 15: Remove the cake roll from plastic wrap and place on a cooling rack over parchment paper. Drizzle melted white chocolate over the cake and sprinkle extra holiday sprinkles for garnish.
Step 16: Transfer to a serving plate and slice into ½ inch slices to serve.

Tips & Variations

Use room temperature eggs for better volume in your batter.
Gently folding the egg whites into the batter helps keep the cake light and airy.
Substitute almond extract with extra vanilla if preferred for a milder flavor.
For a festive twist, try adding crushed peppermint candies to the filling or topping.
If you don’t have holiday sprinkles, regular colored sprinkles work well too.

Storage

Store the wrapped cake roll in the refrigerator for up to 3 days. For best flavor and texture, let the cake sit at room temperature for about 15 minutes before slicing and serving. The decorated roll can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of light yellow sponge cake is rolled tightly with a thick white cream filling creating a visible spiral pattern with small red and green sprinkles inside. The outside of the roll is coated with the same white cream and decorated with red, green, and white sprinkles on top. The slice sits on a white plate with a metal spatula lifting it slightly. In the background, a whole cake roll with similar decoration is out of focus. The scene is set on a white marbled surface with blurred gold and white decorations behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the cake and filling the day before and let it chill overnight. Add the white chocolate topping and sprinkles just before serving to keep them fresh.

What can I use instead of white vinegar in the egg whites?

You can substitute lemon juice or cream of tartar to help stabilize the egg whites while whipping them.