These days Christmas Cakes come in all shapes and sizes, but they’re most commonly a round layer cake made with layers of sponge cake, cream, and strawberries. To save time and effort, I’ve turned this version into a rustic roll cake, which only takes about ten minutes in the oven.
Why This Recipe Works
By heating the eggs and sugar in a double boiler before whipping them it makes for a foolproof sponge that’s light and fluffy. Adding only a limited number of strawberries on the side and using the rest to top the cake, not only makes it easier to roll, it also prevents the inside from getting watery. Using cultured unsalted butter in the cake results in a moist buttery sponge cake.
Other Holiday Treats
Warm Eggnog Recipe Matcha Crinkle Cookies Best Burnt Basque Cheesecake Chocolate Filled Mochi
📖 Recipe
