Description
This Christmas Cake Roll is a delightful holiday dessert featuring a light and fluffy spiced sponge cake rolled with a rich and creamy cream cheese filling. Perfectly spiced with cinnamon and nutmeg, and optionally enhanced with brandy or rum, this festive treat is garnished with powdered sugar and colorful decorations, making it a show-stopping centerpiece for your holiday celebrations.
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
- Powdered sugar, for dusting
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
- Sprinkles, chocolate shavings, or powdered sugar for garnish
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 easy removal of the cake.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light, fluffy, and pale, about 5 minutes. Stir in the vanilla extract to combine the flavors.
- Mix 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 gently to keep the batter airy.
- Add Milk and Butter: Warm the milk and melt the butter in a small saucepan, then fold this mixture into the batter until smooth and well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Roll the Cake: Once baked, immediately 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 up with the towel while still warm. Allow the rolled cake to cool completely, which helps it maintain its shape.
- Prepare Cream Filling: While the cake cools, beat the heavy whipping cream in a large bowl until stiff peaks form. Separately, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture. Optionally, stir in brandy or rum for added flavor.
- Fill the Cake: Once the cake has fully cooled, carefully unroll it and spread the cream filling evenly over the entire surface. Then, roll the cake back up without the towel to encase the filling inside.
- 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 the flavors to meld.
- Garnish and Serve: Before serving, dust the cake roll with powdered sugar and decorate with sprinkles, chocolate shavings, or other festive holiday decorations to enhance its appearance and flavor.
Notes
- Rolling the cake while it’s warm prevents cracking and helps it retain its shape.
- If you prefer an alcohol-free version, omit the brandy or rum in the filling.
- For easier slicing, chill the cake roll thoroughly before cutting.
- You can prepare the cake and filling a day ahead and assemble just before serving for convenience.
- Use a serrated knife to slice the roll cleanly without squishing the filling.
