Eggnog Cake Roll Recipe

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Eggnog Cake Roll Recipe
Eggnog Cake Roll Recipe photo by Taste of Home
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Eggnog Cake Roll Recipe

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This festive dessert is on the menu for lots of special occasions at our house— especially Christmas. The eggnog flavor really comes through, making it a natural for holiday entertaining.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 4 eggs, separated
  • 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 flaked coconut
  • 1 cup whipping cream
  • Green food coloring
  • Additional maraschino cherries, optional

Directions

In a large mixing 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 mixing 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 cake tests done. 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.
Originally published as Eggnog Cake Roll in Country Woman Christmas 1996, p37

Nutritional Facts

1 slice: 274 calories, 12g fat (7g saturated fat), 117mg cholesterol, 132mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 5g protein.

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  • 4 eggs, separated
  • 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 flaked coconut
  • 1 cup whipping cream
  • Green food coloring
  • Additional maraschino cherries, optional
  1. In a large mixing 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 mixing 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 cake tests done. 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.
Originally published as Eggnog Cake Roll in Country Woman Christmas 1996, p37

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MY REVIEW
dwinokur User ID: 887938 49393
Reviewed Nov. 27, 2014 Edited Feb. 4, 2015

"Iit turned out quite tasty and the filing was smooth and flavorful. I traded mandarin oranges for a pineapples"

MY REVIEW
qwm User ID: 1379428 22274
Reviewed Feb. 20, 2010

"This brings back memories of my mother's great cooking/ baking skills. This was a Christmas holiday favorite!"

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