Mint Christmas Cake Roll

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The best, easiest, color, and flavorful Mint Christmas Cake Roll ever

Mint Christmas Cake Roll

Mint Christmas Cake Roll
Prep Time 30 minutes
Cook Time 10 minutes
Assembling and Set Time 55 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 6 large eggs
  • ¼ cup sour cream
  • ¼ cup of vegetable oil
  • 1 box (425g) Gluten Free Betty Crocker White Cake Mix
  • ¼ cup of water
  • 1 tsp Wilton Christmas Red as well as 1 tsp Christmas Green Icing Colour – I could not get Christmas Green, so used Juniper Green)
  • ½ tsp Peppermint/Mint extract

For the Icing

  • 1 x 340g tin Betty Crocker Whipped Vanilla Frosting
  • ¾ tsp Peppermint/Mint extract

Instructions

Preheat oven to 180C (350F).

Line a 10”x15” flat baking tray, or if you have a larger one, so much the better, with parchment paper.

Beat eggs in a stand mixer until light in color and extremely frothy, a minimum of 5 minutes.

Add sour cream, water, oil, and cake mix.

Also, add ½ tsp Mint extract to the batter.

Continue to mix on low speed until combined. Gently scrape down the sides with a spatula.

Divide the batter into three equal portions. I used a measuring cup to ensure that I divide it equally.

Add red Icing coloring to one bowl and green to another.

Place 3 large piping bags in 3 tall glasses and then scoop each of the mixtures into a separate bag.

Get your pan ready and only then snip a small opening at each tip of the piping bags.

At this point you need to pipe alternating batters as follows:

1 x vanilla, then 1 x red, 1 x vanilla, and then 1 x green, 1 x vanilla and proceed with the lines diagonally across the pan.

I used a larger pan, and still had some remaining batter and used that for mini cupcakes.

Slightly tap the pan, once or twice on the counter, to pop any large air bubbles.

Bake in 180C (350F) heated oven for 7-8 minutes until cake is spongy and bounce back when touched.


How to assemble your Mint Christmas Cake Roll

By this time, you will already set out a dish towel covered with parchment paper, the same size as used in the pan.

I prefer to have one on the towel, as the color of the cake can be rather messy on the towel and may be difficult to wash out.

While the cake is still hot (not piping hot), carefully flip the cake onto the parchment-covered dish towel and roll it up tightly but be gentle. Set aside the rolled-up cake to cool for approximately 40 minutes.

Once cold, gently unroll the cake and liberally spread it with the whipped Vanilla Frosting in which you already mixed ¾ tsp of Peppermint/Mint extract, but leave a ½" with no frosting at the end of the roll. Now roll it up, like a jelly roll, evenly and as tight as you can.

Place it in the fridge to set for 30 minutes.

Slice and enjoy with a steaming cup of coffee or tea and enjoy!

Notes

Prepared, tried, and tested 

Tried this recipe? Esme Slabs

Mention @_EsmeSalon or tag #shareEScare

Nutrition Information

Yield

1

Serving Size

1

Amount Per Serving Calories 2753Total Fat 160gSaturated Fat 32gTrans Fat 2gUnsaturated Fat 118gCholesterol 1151mgSodium 1328mgCarbohydrates 286gFiber 1gSugar 250gProtein 43g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

What an eye-catching and colorful Swiss roll for the Christmas and holiday season.  I flavored this one with Peppermint/Mint extract and some cream filling.

Looking for more Christmas cooking and baking?

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