Menu Enter a recipe name, ingredient, keyword...

Vanilla Christmas Roll Cake


If you’ve never made a roll cake, it’s time to change that. You should not be afraid, just follow few simple steps and in no time you’ll have the most beautiful swirled cake. The secret to roll cakes is beating the egg yolks until light yellow and thickened. That should take round 3 minutes on high-speed or around 5 on medium speed.

Google Ads
Rate this recipe 4.5/5 (38 Votes)
Vanilla Christmas Roll Cake 1 Picture


  • 2 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup cake flour, sifted
  • 3 tablespoons cornstarch
  • 1/4 cup red & green Wilton batter bits
  • 2 egg whites
  • 1 tablespoon sugar
  • 1 cup Land O'Lakes butter, room temperature
  • 3 cups powdered sugar
  • 3 - 4 tablespoons red and green sprinkles
  • 1 teaspoon vanilla extract
  • 1 to 3 teaspoons heavy cream
  • 4 ounces white chocolate


Servings 1
Preparation time 15mins
Cooking time 180mins
Adapted from


Step 1

Heat the oven to 450°F.

In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.

Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.

In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.

With the spatula, fold the whipped egg whites into the egg yolks mixture.

Pour the cake batter into the prepared pan, spread it evenly and bake for 6 to 7 minutes until golden brown and, when touched, it springs back.

As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool.

In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2 to 3 minutes on medium to high speed.

Lower the speed and slowly add the sugar, 1/2 cup at a time.

Add few drops of heavy cream until it reaches the consistency you desire.

Roll it again and place in the fridge for a couple of hours.

To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake.

Decorate with more sprinkles on top!

Review this recipe