Ingredients
Scale
For the Vanilla Sponge Cake
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons milk
For the Whipped Filling
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Decoration
- Powdered sugar
- Holiday sprinkles
- Christmas-colored sanding sugar
- Optional: red and green gel colors
Instructions
- Preheat the Oven: Heat to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Whip Eggs & Sugar: Beat eggs and granulated sugar for 4–5 minutes until pale, thick, and doubled in volume.
- Add Vanilla: Mix in the vanilla extract.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a separate bowl.
- Fold Gently: Add dry ingredients gradually into the egg mixture, folding carefully to avoid deflating.
- Add Milk: Fold in the milk until smooth.
- Bake: Spread batter evenly in the pan and bake for 10–12 minutes, or until the cake springs back to touch.
- Roll While Warm: Invert cake onto a powdered-sugar–dusted towel, peel off parchment, roll it up gently, and let it cool completely.
- Make the Filling: Whip heavy cream to soft peaks. Add powdered sugar and vanilla; beat until stiff peaks form. Chill 10 minutes.
- Assemble: Unroll cooled cake, spread whipped filling evenly, then roll back up tightly.
- Decorate: Dust with powdered sugar and add holiday sprinkles or sanding sugar.
- Chill & Serve: Refrigerate at least 30 minutes before slicing.
Notes
- Do not overbake—this causes cracking.
- Roll the cake while warm to help it hold shape later.
- Use fresh eggs for better volume when whipping.
- Let cake cool fully before adding the cream filling.
- Decorate right before serving for the freshest look.