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Great recipe for Vanilla Cake Roll with Cranberry Mousse Filling. This is a festive Holiday Cake using the short season for cranberrys for a mousse filling using them. See recipes for Vanilla Cake Roll with Cranberry Mousse Filling too.
To begin with this recipe, we have to first prepare a few ingredients. You can have vanilla cake roll with cranberry mousse filling using 16 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Vanilla Cake Roll with Cranberry Mousse Filling:
- Prepare VANILLA CAKE ROLL
- Get 6 large eggs, seperated
- Make ready 1/2 tsp cream of tartar
- Make ready 1/4 cup buttermik, at room temperature
- Make ready 1 1/2 cup granulated sugar, divided use
- Get 1 1/2 tsp vanilla extract
- Take 1 1/4 cup cake flour
- Take 1/2 tsp baking powder
- Take 1/2 tsp salt
- Make ready confectioner's sugar
- Get CRANBERRY MOUSSE FILLING
- Make ready 1 recipe Cranberry Mousse, recipe attached in direction step # 12
- Take 1 recipe White Chocolate Ganache Frosting and Filling, recipe attached in direction step #14
- Make ready GARNISH
- Get Candied Cranberrys, recipe attached in direction step #15
- Prepare Holiday sprinkles
Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Vanilla and chocolate go together perfectly. Fill this gluten-free chocolate cake with this vanilla mousse cake filling. Squirt some vanilla cake filling into the center of red velvet cupcakes before you add the frosting.
Instructions to make Vanilla Cake Roll with Cranberry Mousse Filling:
- Preheat oven to. 350. Spray a 15 ×10 ×1 inch jelly roll pan with bakers spray. Line pan with parchment paper and spray paper with bakers sprau
- Have egg whites in one large bowl and egg yolks in another bowl. Have them at room temperature
- Whisk in a bowl, flour, baking powder and salt, set aside
- Beat egg yolks with buttermilk until light in color and increased in volume, beat in 1 cup of the sugar and the Vanilla and mix well
- Stir in flour mixture, making sure it's well blended but don't overmix
- With clean and dry beaters beat egg whites and cram of tarter until soft peaks form, add the remaining 1/2 cup sugar and beat until glossy peaks form
- Fold 1/4 of egg whites into yolk/flour mixture then fold in remaing in 3 more additions
- Spread batter evenly in prepared pan. Bake 16 to 18 minutes until golden and it springs bake when touched and not sticky to the touch
- Cool the cake 5 minutes then Invert onto confectioner's sugar dusted kitchen towel. Carefully peel off parchment paper
- Roll cake up in towel into a roll and cool on rack
- ASSEMBLE CAKE
- Unroll cake and spread with the Cranberry Mpousse, recipe attached below - - https://cookpad.com/us/recipes/362340-cranberry-mousse
- Roll cake up enclosing filling using towel as a guide. Keep the roll snug. Place bottom side down om serving platter.
- Frost cake roll with white Ganache Frosting, recipe attached below - - https://cookpad.com/us/recipes/359637-white-chocolate-ganache-whipped-frosting-filling
- Garnish with Candied cranberrys, recipe attached below and holiday sprinkles. Chill cake at least 4 hours to set before slicing and serving - - https://cookpad.com/us/recipes/356570-candied-fresh-cranberries
It will be a delightful surprise. Vanilla Swiss Roll Cake Recipe Vanilla Swiss Roll Cake Recipe. Swiss Roll cake recipe with whipped cream filling is an extremely delicious Swiss roll recipe that you will want to make again and again. A thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of vanilla whipped cream & bite size strawberries. Strawberry mousse cake on a chocolate genoise sponge.
Above is tips on how to cook vanilla cake roll with cranberry mousse filling, very easy to make. Do the cooking levels correctly, loosen up and use your heart then your cooking will probably be delicious. There are numerous recipes that you would be able to strive from this website, please discover what you want. If you like this recipe please share it with your pals. Happy cooking.
