vanilla roll cake





2 eggs plus 3 egg yolks
½ C sugar
1 tsp vanilla
⅓ C sifted cake flour
3 Tbsp cornstarch
¼ C Christmas sprinkles
2 egg whites
1 Tbsp sugar



1 C butter, room temperature
3 C powdered sugar
4 Tbsp Christmas sprinkles
1 tsp vanilla
1-3 tsp heavy cream

4 oz white chocolate
Christmas sprinkles




Directions :

Heat the oven to 450°F.
Line a jellyroll pan with parchment paper. Set aside.
In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla, then beat thirty more seconds.
Sift the flour and the cornstarch over the egg yolks mixture , then with a spatula gently fold it in.
Fold in the Christmas sprinkles.
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 until golden brown and, when touched, it springs back.
As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool



Vanilla buttercream

In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
Lower the speed and slowly add the sugar, 1/2 cup at a time.
When all the sugar is incorporated increase the speed and whip for 2 more minutes.
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 white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
Let the chocolate settle for few minutes and slice the cake.

*The secret to the creamy buttercream is to whip the butter first before adding the powder sugar to it. Whip on medium speed for 2 minutes once all the sugar is incorporated. Doing it like this, you’ll have a light buttercream way better than any store-bought one.