Eggnog Cake Roll
This recipe and pic I found on Country Woman Christmas.
- 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
- 1/4 tsp
- ground nutmeg
- 4 Tbsp
- confectioners' sugar, divided
- 4 tsp
- 1 1/2 c
- 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
How to Make Eggnog Cake Roll
- 1In 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.
- 2In 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.
- 3Turn 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.
- 4Unroll 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.
- 5Editor'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.