Description
This delightful Christmas Cake Roll features a light and fluffy spiced sponge cake filled with a creamy, luscious cream cheese and whipped cream filling. Rolled and chilled to perfection, this festive dessert is elegantly dusted with powdered sugar and garnished with sprinkles or chocolate shavings, making it a show-stopping centerpiece for your holiday celebrations.
Ingredients
Scale
For the 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
- Powdered sugar, for dusting
For the 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)
For Garnish
- Sprinkles, chocolate shavings, or powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper to ensure the cake rolls easily after baking.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs and granulated sugar until the mixture is light, fluffy, and has increased in volume, about 5 minutes. Add the vanilla extract and beat again to combine fully.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually fold these dry ingredients into the egg mixture, folding gently to avoid deflating the batter.
- Add milk and butter: Warmly combine the milk and melted unsalted butter in a small saucepan or microwave, then fold this mixture carefully into the batter until smooth and homogenous.
- Bake the sponge: Pour the batter evenly into the prepared pan, smoothing the surface. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Roll cake while warm: Immediately after baking, invert the cake onto a clean kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake tightly up with the towel. Allow it to cool completely in this rolled shape to set the form.
- Prepare the filling: While the cake cools, beat the heavy whipping cream in a large bowl until stiff peaks form. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Gently fold the whipped cream into the cream cheese mixture. Optionally, add brandy or rum for extra flavor.
- Unroll and fill: Once the cake is completely cooled, carefully unroll it and spread the cream filling evenly over the surface. Re-roll the cake carefully without the towel to avoid cracking.
- Chill to set: Transfer the assembled cake roll to a serving platter and refrigerate for at least 1 hour. This helps the filling set and allows flavors to meld beautifully.
- Garnish and serve: Before serving, dust the cake roll with powdered sugar and decorate with sprinkles, chocolate shavings, or festive holiday decorations as preferred.
Notes
- Rolling the cake while still warm helps prevent cracks in the sponge.
- You can substitute the brandy or rum in the filling with orange juice or omit it for a non-alcoholic version.
- Ensure the cream cheese is softened for a smooth filling without lumps.
- Use a clean kitchen towel and generously dusted powdered sugar to prevent sticking when rolling the cake.
- The cake roll can be made a day ahead and refrigerated, improving flavor and ease of serving.
