A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect dessert for Christmas parties.
This spiral cake has always caught my attention. Although it carries different names depending from country to country, I find roll cakes prettier than a layer cake. Plus, not to mention they are so much easier to make. My love for roll cake grew with every roulade (that’s how we call it in Romania) my mom made, mostly around the holidays.
Last year I made a gingerbread roll cake and few weeks ago I made a pumpkin roll cake. I wanted to make a new one for this Christmas, but wasn’t sure what flavor to pick until I found the red & green batter bits. I knew right then I wanted a simple vanilla cake filled with creamy buttercream with lots and lots of Christmas sprinkles.
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 swill 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.
The secret to the creamy buttercream is to whip the butter fist before adding the powder sugar to it and whip on medium speed for 2 minutes once all the sugar is incorporated. Doing so, you’ll have a light buttercream way better than the store-bought ones.
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