Description
Indulge in the festive spirit with this delightful Christmas Cake Roll. A tender chocolate sponge filled with luscious whipped cream and topped with a dusting of powdered sugar, this dessert is perfect for holiday gatherings.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup milk
- powdered sugar for dusting
Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping (optional):
- powdered sugar
- chocolate drizzle
- crushed peppermint
- festive sprinkles
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake batter: Sift together the flour, cocoa powder, baking powder, and salt. Beat eggs and sugar until thick, then mix in vanilla, oil, and milk. Fold in dry ingredients and spread batter in the pan. Bake for 10–12 minutes.
- Roll the cake: Dust a towel with powdered sugar, invert the cake onto it, peel off parchment paper, and roll the cake in the towel. Let it cool.
- Prepare the filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the cake: Unroll the cake, spread whipped cream, and carefully roll it back up. Chill before dusting with powdered sugar and decorating.
Notes
- You can add peppermint extract to the whipped cream for a holiday twist.
- Alternatively, use chocolate ganache for a richer flavor.
- This cake can be made a day ahead and stored in the fridge.
