Eggnog Cake Roll

Name: Eggnog Cake Roll
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 10 - 12 servings
Cuisine: American
Ingredients: 4 medium eggs, separated; 3/4 c sugar, divided; 1 1/2 tsp pure vanilla extract, divided; 3/4 c sifted cake flour; 3/4 tsp baking powder; 1/4 tsp salt; 1/4 tsp ground nutmeg; 4 Tbsp confectioners' sugar, divided; 4 tsp cornstarch; 1 1/2 c eggnog; 8 oz (1 can) crushed pineapple, well drained; 2/3 c quartered, maraschino cherries; 1/4 c flaked coconut; 1 c heavy whipping cream; green food coloring; additional marischino cherries, optional

By Kim Biegacki
@pistachyoo

Wow, another amazing eggnog recipe that is so incredibly festive and delicious. It is full of the flavors of eggnog, pineapple, coconut and cherries all rolled together and beautifully displayed. I look forward to everyone trying this recipe for this Christmas holiday and I hope you will too.

This recipe and pic I found on Country Woman Christmas.

Rating:

★★★★★ 1 vote5

Comments:

14 Comments

Serves:

10 - 12 servings

Prep:

35 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 medium

eggs, separated
3/4 c

sugar, divided
1 1/2 tsp

pure vanilla extract, divided
3/4 c

sifted cake flour
3/4 tsp

baking powder
1/4 tsp

salt
1/4 tsp

ground nutmeg
4 Tbsp

confectioners' sugar, divided
4 tsp

cornstarch
1 1/2 c

eggnog
8 oz

(1 can) crushed pineapple, well drained
2/3 c

quartered, maraschino cherries
1/4 c

flaked coconut
1 c

heavy whipping cream
·

green food coloring
·

additional marischino cherries, optional
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How to Make Eggnog Cake Roll

Step-by-Step

In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well.
In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean.
Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool.
Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired. Yield: 10-12 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutrition Facts: 1 serving (1 slice) equals 274 calories, 12 g fat (7 g saturated fat), 117 mg cholesterol, 132 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.