Christmas Vanilla Cake Roll
Ingredients:
- eggs - 2
- egg yolks - 3
- sugar - 1/2 cup
- vanilla extract - 1 t
- sifted cake flour - 1/3 cup
- cornstarch - 3 T
- red & green sprinkles - 1/4 cup
- egg whites - 2
- sugar - 1 T
- butter, room temperature - 1 cup
- powdered sugar - 3 cups
- red & green sprinkles - 3 - 4 T plus more for garnish
- vanilla extract - 1 t
- heavy cream - 1 - 3 t
- white chocolate, melted - 4 ounces
Instructions:
Prepare cake -- in a bowl, with mixer on medium high speed, beat 2 eggs, 3 egg yolks and 1/2 cup sugar, about 5 minutes until mixture is pale in color and thickened. Beat in vanilla. Sift flour and cornstarch over egg mixture add 1/4 cup sprinkles, gently fold in with a spatula.
In a second bowl, whip 2 egg whites and 1 T sugar, with a whisk until firm peaks form. With a spatula, fold whipped egg whites into egg mixture.
Spread batter evenly in a parchment paper lined 17 x 12 inch baking pan, bake in a preheated 450 degree oven for 6 - 7 minutes until golden brown, when touched, it springs back. Remove cake from oven. Immediately sprinkle cake with powdered sugar and invert cake onto a clean dish towel. Remove parchment paper, sprinkle more powdered sugar over cake, roll up the cake with the towel. Place on a wire rack to cool.
Prepare buttercream filling -- in a clean bowl, on medium speed, whip the butter with the whisk attachment on mixer. Lower speed, slowly add 3 cups powdered sugar, 1/2 cup at a time. When all the sugar is incorporated increase mixer speed, whip for 2 minutes. Add a little cream until desired consistency is reached. Fold in 3 - 4 T sprinkles. Gently unroll the cake and evenly spread buttercream over entire cake. Roll it up again, cover and place in the refrigerator for 2 hours.
Decorate cake -- melt white chocolate in the top of a double boiler, stir until smooth. Spread over the cake, scatter more sprinkles over top. Let chocolate settle for few minutes, slice and serve.
