Description
A festive and delightful Holiday Mint Vanilla Christmas Roll Cake featuring a soft green sponge, mint-vanilla cream filling, and crunchy chocolate bits, perfect for holiday celebrations.
Ingredients
Scale
- Green Sponge Cake
- 4 large eggs, room temperature
- 120 g granulated sugar (½ cup + 2 tbsp)
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 tbsp whole milk
- 100 g cake flour (¾ cup), sifted
- ½ tsp baking powder
- Pinch of salt
- 1–2 tsp mint extract (adjust to taste)
- Green gel food coloring
- Mint Vanilla Cream Filling
- 250 ml heavy cream (1 cup), chilled
- 200 g cream cheese, softened
- 80 g powdered sugar (¾ cup)
- 1 tsp vanilla extract
- ½ tsp mint extract
- ½ cup crunchy chocolate pearls, chopped mint chocolate, or crispy bits
- Whipped Topping
- 1 cup heavy cream, cold
- 2–3 tbsp powdered sugar
- ½ tsp vanilla
- Christmas sprinkles
- Optional: edible decorations (trees, gold balls, stars)
Instructions
- Preheat oven to 175°C (350°F) and line a 10×15 inch (25×38 cm) jelly roll pan with parchment.
- Separate egg whites and yolks. Beat egg whites until foamy, then slowly add half the sugar. Beat until glossy soft peaks form.
- In another bowl, whisk egg yolks with remaining sugar until pale and thick. Add oil, milk, vanilla, mint extract, and a few drops of green gel color.
- Fold in sifted flour, baking powder, and salt (do not overmix). Gently fold the egg whites into the batter in 3 additions.
- Pour batter into the pan, smooth the top, and tap lightly to remove bubbles. Bake for 10–12 minutes, or until the top springs back when touched.
- Place a clean towel on the counter and dust with powdered sugar. Flip the warm cake onto the towel and gently peel off parchment.
- Roll the cake with the towel inside, starting from the short side, and let cool completely.
- Beat cream cheese until smooth, then add powdered sugar, vanilla, and mint, mixing well. Add cold heavy cream and whip until thick and fluffy. Fold in crunchy chocolate pearls/bits.
- Unroll the cooled cake gently and spread the mint-vanilla cream evenly. Roll back tightly (without the towel) and wrap in plastic. Refrigerate for 1–2 hours to set.
- Whip the cream with vanilla and sugar until stiff. Pipe swirls on top, add Christmas sprinkles, edible golden balls, and a small tree topper. Dust lightly with powdered sugar “snow”.
- Slice cleanly with a warm knife and serve chilled.
Notes
- Adjust the amount of mint extract to taste.
- Ensure the cake is completely cool before filling to prevent melting the cream.
- Use a serrated knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg