Eggnog Cake Roll Recipe

Name: Eggnog Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs,; 3/4 cup sugar, divided; 1-1/2 teaspoons vanilla extract, divided; 3/4 cup sifted cake flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 4 tablespoons confectioners' sugar, divided; 4 teaspoons cornstarch; 1-1/2 cups eggnog; 1 can (8 ounces) crushed pineapple, well drained; 2/3 cup quartered maraschino cherries; 1/4 cup sweetened shredded coconut; 1 cup heavy whipping cream; Green food coloring; Additional maraschino cherries, optional

Servings: persons

4 large eggs,
3/4 cup sugar, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 tablespoons confectioners' sugar, divided
4 teaspoons cornstarch
1-1/2 cups eggnog
1 can (8 ounces) crushed pineapple, well drained
2/3 cup quartered maraschino cherries
1/4 cup sweetened shredded coconut
1 cup heavy whipping cream
Green food coloring
Additional maraschino cherries, optional

1
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.
2
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 15x10x1-in. baking pan. Bake at 375u00b0 for 13-15 minutes or until a toothpick comes out clean.
3
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.
4
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.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 large eggs,, 3/4 cup sugar, divided, 1-1/2 teaspoons vanilla extract, divided, 3/4 cup sifted cake flour, and more.

Yes, Eggnog Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Cake Roll

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