Christmas Tree Cake Roll Recipes

CHRISTMAS TREE CAKE ROLL

Steps:

• Cream butter (3tbsp) with powdered sugar (1/2cup). Beat until creamy. Gradually beat in egg whites (3 egg whites). Mix until well blended together. Then add vanilla extract (1/4tsp) and on low speed add flour (2/3cup). If batter appears too stiff beat in 1 tbsp of water.
• Color batter with leaf green food coloring. I used Americolor brand. Place tree pattern onot a flat surface. Layer a piece of parchment over it. With green pattern batter pipe trees onto the parchment paper. Freeze for 20-30 minutes.
• In a clean bowl beat egg whites (6 egg whites) with a pinch of salt until soft peaks are formed. Then gradually beat in about 1/2 of the granulated sugar (1/2 cup). Beat until stiff and glossy peaks are formed.
• In a bowl beat egg yolks (6 egg yolks) with remaining sugar (1/2cup) until pale in color and doubled in volume(ribbon stage). Gradually add melted and cooled butter (5tbsp). Beat well. Lastly beat in Vanilla extract (2tsp).
• Sift flour (1 cup) and salt (pinch) into a bowl.Into the egg yolk mixture gradually and alternating fold in sifted flour and meringue.
• Spray the jelly roll pan with non stick spray, lay the piped frozen tree pattern into a bakign sheet (half sheet) and spread the cake batter over the tree pattern layer.
• Bake at 350F for 13-15 minutes.
• Dust the wax paper sheet with powdered sugar, invert baked and still hot cake onto the wax paper. Peel of the top layer of parchment paper. Now it's time to flip the cake so the tree pattern is facing the surface. Place another layer of wax paper on the top of the tree pattern. Put a cutting board or another baking sheet on the top and flip the cake, peel the wax paper. Starting at the side with no tree pattern, roll the cake. Wrap into a kitchen towel, let cool completely before filling, about 3 hours.
• Beat cream cheese ( 1 and 1/2 block of cream cheese) and butter (1/4 cup) until smooth and creamy. Then gradually add powdered sugar (1 cup and 1/4 cup) alternating with cream (2 -3 tbsp), beat well. Then mix in Vanilla extract (2 tsp). Reserve about 2/3 cup of cream cheese frosting.Place into a small dish, cover and refrigerate until ready to use.Into the remaining frosting stir in crushed candy candies (1/ 2cup) and few drops of peppermint flavoring. Don't add too much as flavor will be overpowering.
• Carefully unroll cake roll and spread candy cane cream cheese onto the cake. Ten roll it up again. Cover with food wrap and refrigerate for couple of hours, until it firms up a little.
• Divided reserved filling and color one portion with green and one with yellow food coloring. Spoon green frosting into the piping bag fitted with a round piping tip #3 or #4. And yellow frosting into a piping bag fitted with a small open star tip.
• Unwrap cake roll from a food wrap. Pipe yellow starts on the top of the trees. And green garland across. Decorate garland with Christmas lights. Use sprinkles or small candies, such as mini M&M candies.
• Cake roll should be stored loosely but well covered in the fridge. Prepare it up to 3 days ahead.

CHRISTMAS TREE ROLLS

Steps:

• Unroll crescent roll dough into a rectangle. Press seams and perforations to seal; roll lightly with a rolling pin. Spread butter over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side. Seal edge. Cut into 22 slices. To form a tree, place slices on a greased baking sheet with sides touching and cut side up. Place one slice in the top row and two slices in the second row. Repeat with remaining rolls, adding one slice per row, until the tree has six rows. Center the one remaining slice under the last row for a truck. Bake at 350° for 16-20 minutes or until golden brown. Remove to a wire rack. Combine confectioners' sugar and milk; drizzle over warm rolls. Decorate with cherries if desired.

CHRISTMAS VANILLA ROLL CAKE RECIPE - (3.9/5)

Steps:

• Heat the oven to 450°F. Line a 17X12-inch jelly pan with parchment paper. Set aside. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Fold in the batter bits as well. In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form. With the spatula, fold the whipped egg whites into the egg yolks mixture. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool VANILLA BUTTERCREAM: In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed. Lower the speed and slowly add the sugar, 1/2 cup at a time. When all the sugar is incorporated increase the speed and whip for 2 more minutes. Add few drops of heavy cream until it reaches the consistency you desire. With a spatula fold in the sprinkles. Gently unroll the cake and spread the buttercream evenly all over it. Roll it again and place in the fridge for a couple of hours. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add more sprinkles if desired. Let the chocolate settle for few minutes and slice the cake.

CINNAMON-ROLL CHRISTMAS TREE

Steps:

• Line a baking sheet with parchment. In a small bowl, mix brown sugar, sugar and cinnamon., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Center 1 slice near top of prepared pan, cut side down. Closely arrange 9 more slices to form 3 additional rows, adding 1 slice per row, to form a tree. Center remaining 2 slices at base of tree for trunk. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 18-20 minutes or until golden brown. Spread with frosting; serve warm.