Holiday Cake Roll

Holiday Cake Roll
Makes 8
Prep 30 m
Bake 10 m



  1. 1 of 7 Heat oven to 375 degrees . Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Line bottom of pan with wax or parchment paper and coat paper with spray.
  2. 2 of 7 In a large bowl, combine whole eggs, egg yolks and 1/2 cup of the granulated sugar. Beat with a hand mixer on medium-high speed 5 minutes, until thickened and a very pale yellow. Beat in 1 tsp of the vanilla.
  3. 3 of 7 Sift cake flour over egg mixture and fold into batter.
  4. 4 of 7 In a clean bowl with clean beaters, whip egg whites with remaining 1 tbsp granulated sugar and the salt until stiff peaks form. Fold egg whites into egg mixture. Spread into pan. Bake at 375 degrees for 8 to 10 minutes, until top springs back when pressed. Sift 1/2 tbsp of the confectioners' sugar over the cake; invert onto a clean kitchen towel (run a thin knife around edge of pan before flipping cake over). Remove pan and paper. Sift 1/2 tbsp of the confectioners' sugar over bottom of cake. Starting from a short side, loosely roll up cake and towel. Cool cake completely on a wire rack.
  5. 5 of 7 Meanwhile, make filling. In a large bowl, beat butter until smooth. Set aside 1/3 cup of the confectioners' sugar. Gradually beat remaining sugar into butter. Add 1/3 cup of the heavy cream and beat until desired consistency. On low, beat in 1 tsp of the vanilla and fold in nonpareils.
  6. 6 of 7 Gently unroll cake and spread with filling. Carefully re-roll cake without towel. Transfer to a serving platter, seam side down.
  7. 7 of 7 For frosting, beat cream cheese until smooth. Beat in reserved 1/3 cup confectioners' sugar. Add remaining 1/2 cup heavy cream and 1/2 tsp vanilla and beat until a fluffy frosting forms, about 5 minutes. Spread frosting on sides and top of cake. Sprinkle cake with decorating sugar and embellish with holly made from spearmint leaves and cherry candies.
Nutrition Information for Holiday Cake Roll
Servings Per Recipe: 8
Per Serving: