I have always wanted to make a roll style cake, however the task seemed a bit scary. This year while my Mom was in town I asked if she could watch/assist me. Success! I was so happy with how it turned out; I don’t know why I hadn’t made one before. It looks so dang festive and was very creamy and delicious. The buttercream filling is amazing, not too sweet and very vanilla-y. The most important technique in a roll cake is to not be afraid to roll it tightly. This makes a beautiful even roll design when you cut slices. Another cool thing I discovered was Wilton batter bits. Besides the fun name, these bits are hard like sprinkles out of the package but once you add them to the cake batter and bake the cake they become softer and add a beautiful “wow” factor to the inside of the cake. I had a hard time finding them but after going to multiple stores I found them at crafting stores like Michael’s and Jo-Ann’s, then when I didn’t need them anymore at good ol’ Target! This cake would be a nice ending to a Christmas Eve or Christmas dinner and looks amazing dished up. Enjoy!
Vanilla Roll Cake
3 egg yolks
½ cup sugar
1 teaspoon vanilla extract
1/3 cup sifted cake flour
3 tablespoons cornstarch
¼ cup red and green Wilton batter bits
2 egg whites
1 tablespoon sugar
Vanilla Buttercream Filling
1 cup butter, room temperature
3 cups powdered sugar
3-4 tablespoons red and green sprinkles
1 teaspoon vanilla extract
1-3 tablespoons heavy cream
4 oz white chocolate
red and green sprinkles
- Heat oven to 450 degrees.
- Line a 17X12” jelly/sheet pan with parchment paper set aside.
- In a mixing bowl add the 2 eggs, 3 egg yolks and ½ cup sugar. With the paddle attachment on, beat on medium to high speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat a few more seconds.
- Sift the flour and cornstarch over the egg yolks mixture and with a spatula gently fold it in.
- Fold in the batter bits.
- 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 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 powdered sugar and then invert the cake onto a clean dishtowel. Remove the parchment paper, sprinkle with more powdered sugar and roll up the cake with towel. Place on a wire rack to cool.
10.In a clean bowl add the butter. With the whisk attached to the mixer whip the butter 2-3 minutes on medium to high speed.
11.Lower the speed and slowly add the sugar, ½ cup at a time.
12.When all the sugar is incorporated increase the speed and whip for 2 more minutes.
13.Add a few drops of heavy cream until it reaches the consistency you desire.
14.With a spatula fold in the sprinkles.
15.Gently unroll the cake and spread the buttercream evenly all over it.
16.Roll it again and place in the fridge for a couple of hours.
17.To decorate, melt the white chocolate in a double boiler or microwave and pour it over the cake. Add more sprinkles if you wish.
18.Let the chocolate settle for a few minutes and slice the cake!
-For the dishtowel, make sure there is no texture or design. I purchased some plain “flour sack” towels at the store. These will be my special cake roll towels from now on. When you wash them refrain from using bleach, strong detergent, or dryer sheets.
– Instead of white chocolate I think whipped cream would be delicious too, and easier! Bring on the cool whip or spray cream!
-Watch one or two YouTube videos on how the whole process works before attempting. This helped me a lot and I felt more comfortable doing the inverting and rolling part.