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
- 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
- Heat the oven to 450F.
- Line a 17×12 jelly/sheet pan with parchment paper. Set aside.
- 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.
- Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gentlyfold it in.
- Fold in the batter bits as well.
- 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 6-7 minutes untilgolden brown and, when touched, it springs back.
- 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.
- 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.
- Lower the speed and slowly add the sugar, ½ cup at a time.
- When all the sugar is incorporated, increase the speed and whip for 2 more minutes.
- Add the Mi Huerta Vanilla.
- Add a few drops of heavy cream until it reaches the consistency you desire.
- With a spatula, fold in the sprinkles
- Gently unroll the cake and spread the buttercream evenly all over it.
- Roll it again and place in the fridge for a couple of hours.
- To decorate, melt the while chocolate in double boiler or microwave and pour it over the cake. Add more sprinkles (optional)
- 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.