Holiday Cake Roll Recipes

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.

FIG HOLIDAY ROLL

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter an 18-by-12-inch jelly-roll pan. Line with parchment paper, and butter the parchment. Place figs, dried currants, and milk in a medium saucepan; bring to a simmer over medium heat. Cook until liquid is absorbed, 8 to 10 minutes. Remove from heat, place mixture in the bowl of a food processor, and process until it is a thick paste (it should not be completely smooth). Set aside.
• Sift flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt into a medium bowl; set aside. Tear bread into small pieces; place in the bowl of a food processor. Pulse until even crumbs form, about 10 pulses, to yield about 1 1/2 cups breadcrumbs.
• Place eggs in the bowl of an electric mixer fitted with the paddle attachment; beat on high speed until frothy. Add reserved fig mixture, breadcrumbs, kumquats, ginger (if using), and melted butter. Mix until combined. With mixer on low speed, add reserved flour mixture; mix until just combined.
• Bring about 3 cups water to a boil in a medium saucepan. Using an offset spatula, spread batter as evenly as possible in prepared pan. Cover pan loosely with buttered aluminum foil, and place on middle rack in oven. Place a baking pan filled with the boiling water on rack beneath cake. Bake until cake is springy and a cake tester comes out clean, about 40 minutes, rotating once halfway through baking time. Remove from oven, and set on a cooling rack for 10 minutes. Lay a clean kitchen towel and a sheet pan over cake, and invert cake onto towel. Allow to cool for 10 minutes. Roll gently, using towel as a guide, curling the cake without applying too much pressure, to prevent excessive cracking. Allow roll to remain wrapped in towel for 10 minutes. Unroll, and cool to room temperature. Don't worry if there are some breaks in the cake; once filled it can be rolled with cracked pieces on bottom.
• Make the filling: Combine mascarpone, cream, and confectioners' sugar in a large bowl; fold until smooth. Place mixture in refrigerator until ready to use; it will be easier to roll cake if cheese mixture is cold. Using an offset spatula, spread chilled mascarpone mixture evenly over unrolled cake. Roll up again inside kitchen towel, forming a 17 1/2-inch-long log: Leaving the cake ends exposed, bring the towel's edges up over the top of the cake, and roll, applying pressure to the sides. Secure with clothespins or plastic binder clips to make a cylindrical log shape. Chill rolled cake for at least 4 hours, or overnight. Allow to stand at room temperature for 30 minutes before serving.
• Just before serving, trim off ends of the cake, forming a 16-inch-long log. Slice into 1-inch-thick servings. Garnish with red currants, candied kumquats, and raspberry coulis, if desired.

HOLIDAY CAKE ROLL

Steps:

• Heat oven to 400ºF.
• Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
• Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Mix in flour and baking powder until blended.
• Add egg whites to yolk mixture; stir gently with whisk just until blended. Spread onto bottom of prepared pan.
• Bake 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Meanwhile, microwave 3 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted; cool slightly. Mix cream cheese and remaining powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Gently stir in 1-1/2 cups COOL WHIP. Microwave remaining chocolate and COOL WHIP in separate microwaveable bowl on HIGH 45 sec.; stir until blended.
• Unroll cake on towel. Spread cream cheese mixture onto cake; re-roll cake. Place filled cake, seam-side down, on platter. Drizzle with chocolate glaze. Garnish with raspberries and mint.

20 CAKE ROLLS FOR ALL OCCASIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cake roll in 30 minutes or less!