Holiday Roll Cake (adapted from “500 Fabulous Cakes and Bakes”)
Makes 1 cake – serves approximately 8
For the cake:
4 eggs, separated
¼ cup superfine sugar
1 tablespoon water
1 cup all-purpose flour
1 teaspoon baking powder
Some suggestions for the filling: (choose one or more; layer the fillings on top of one another)
1 small jar peach or strawberry jam
2 cups of prepared whipped cream
1 container of chocolate icing (apply thickly)
1 cup of finely chopped walnuts mixed with 3 tablespoons cinnamon and 3 tablespoons sugar and drizzled with honey
1 small jar of hazelnut-chocolate spread
Preheat oven to 350 degrees; Grease a 13 X 9-inch jelly roll pan (or cookie sheet). Line the bottom with parchment paper (or wax paper) and grease the paper.
Whisk the egg whites until stiff. Beat in 2 tablespoons of the superfine sugar.
Beat the egg yolks with the rest of the superfine sugar and 1 tablespoon water for about 2 minutes. The mixture should be pale, and if a bit of the mixture is poured from a spoon, it should leave a thick ribbon trail.
Sift together the flour and baking powder. Carefully fold the beaten egg yolks into the egg whites. Next, fold in the flour mixture.
Pour the cake batter into the prepared pan. Use a spatula to gently smooth the surface. Bake in the center of the oven for 12-15 minutes, or until the cake starts to pull away from the edges of the pan.
Turn out onto a piece of wax paper lightly sprinkled with superfine sugar. Peel off the lining paper. Trim cake into neat edges, if needed. Spread with filling of your choice.
Gently roll the cake, starting with the short side that is closest to you. Ice and decorate after cake has completely cooled.
Like the idea of a rolled cake but don’t have enough time to make one from scratch? Check online to find an easy rolled cake you can make from a cake mix.