Description
This Christmas Cake Roll is a festive and delightful dessert perfect for holiday celebrations. It features a light and fluffy spiced sponge cake rolled with a creamy, luscious cream cheese filling. The cake is flavored with warm spices like cinnamon and nutmeg, enhanced with vanilla and a touch of brandy or rum for a rich holiday taste. Decorated with powdered sugar and festive garnishes, it makes an impressive centerpiece for any holiday table.
Ingredients
Scale
Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup milk
- ¼ cup unsalted butter, melted
Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp brandy or rum (optional)
Garnish:
- Powdered sugar, for dusting
- Sprinkles, chocolate shavings, or additional powdered sugar for garnish
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 3 large eggs and 1 cup granulated sugar together until the mixture is light and fluffy, which should take about 5 minutes. Then add 1 tsp vanilla extract and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together ¾ cup all-purpose flour, 1 tsp baking powder, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt. Gradually fold these dry ingredients into the egg mixture carefully to maintain the airiness of the batter.
- Add Milk and Butter: Warm ¼ cup milk with ¼ cup melted unsalted butter in a small saucepan just until combined. Fold this liquid mixture gently into the batter to create a smooth consistency.
- Bake the Sponge: Pour the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Roll the Cake While Warm: Immediately invert the baked cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up inside the towel while still warm. Allow it to cool completely in this rolled shape to form the traditional sponge roll.
- Prepare the Filling: While the cake cools, beat 1 cup heavy whipping cream in a large bowl until stiff peaks form. In another bowl, beat 8 oz softened cream cheese with ½ cup powdered sugar and 1 tsp vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture. Optionally, add 1 tbsp brandy or rum for enhanced flavor and fold again.
- Fill and Re-roll the Cake: Once the cake is completely cooled, carefully unroll it from the towel. Spread the cream cheese filling evenly over the surface. Roll the cake back up gently but without the towel this time.
- Chill to Set: Transfer the filled cake roll to a serving platter and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
- Garnish and Serve: Before serving, dust the top of the cake roll with powdered sugar and decorate with sprinkles, chocolate shavings, or any festive holiday garnishes of your choice.
Notes
- Rolling the cake while warm helps prevent cracking when shaping the roll.
- Line the jelly roll pan with parchment paper for easy removal.
- Optional brandy or rum adds a festive flavor but can be omitted for a non-alcoholic version.
- Use a clean kitchen towel dusted generously with powdered sugar to prevent sticking while rolling the cake.
- Refrigerating the cake roll for at least an hour helps the filling set and improves slicing.
- You can prepare the cake a day in advance and assemble the filling later.
