At Mi Huerta, Christmas is our favorite time of year.   It’s a time for family.  A time for giving.  A time for celebrating.   A time for reflection.   A time for thanks.   It’s also a time to make delicious food – which is something we love to do all year long!

 From our family to yours, we hope you have a great Christmas season.   If you’re looking for a great dessert for Christmas dinner we have this delicious roll cake for you to try.



Vanilla Roll Cake

  • 2 eggs
  • 3 egg yolks
  • ½ cup sugar
  • 1 teaspoon Mi Huerta Vanilla
  • 1/3 cup sifted cake flour
  • 3 tablespoons cornstarch
  • ¼ cup red and green Wilton batter bits or edible confetti
  • 2 egg whites
  • 1 tablespoon sugar

Vanilla Buttercream

  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 3-4 tbsp red and green sprinkles
  • 1 teaspoon Mi Huerta vanilla extract
  • 1-3 teaspoons heavy cream


  • 4oz white chocolate
  • Red and green sprinkles


  1. Heat the oven to 450F.
  2. Line a 17×12 jelly/sheet pan with parchment paper. Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and ½ cup sugar.  With the paddle attachment on, beat on mediumto high speed around 5 minutes until pale in color and thickened.   Add the Mi Huerta vanilla and beat a fewmore seconds.
  4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gentlyfold it in.
  5. Fold in the batter bits as well.
  6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar.   With a whisk, whip until firm peaks form.
  7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes untilgolden brown and, when touched, it springs back.
  9. As soon as you remove the cake from the oven sprinkle with powdered sugar and then invertthen cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powdered sugar, and rollup the cake with the towel.  Place on awire rack to cool.

Vanilla Buttercream

  1. In a clean bowl add the butter.   With the whisk attached on to the mixer, whip the butter for 2-3 minutes on medium to highspeed.
  2. Lower the speed and slowly add the sugar, ½ cup at a time.
  3. When all the sugar is incorporated, increase the speed and whip for 2 more minutes.
  4. Add the Mi Huerta Vanilla.
  5. Add a few drops of heavy cream until it reaches the consistency you desire.
  6. With a spatula, fold in the sprinkles
  7. Gently unroll the cake and spread the buttercream evenly all over it.
  8. Roll it again and place in the fridge for a couple of hours.
  9. To decorate, melt the while chocolate in double boiler or microwave and pour it over the cake.  Add more sprinkles (optional)
  10. Let the chocolate settle for a few minutes and slice the cake.


 If you can’t find the batter bits, you can use Christmas edible confetti instead.  Theywill not bleed while baking the cake.