Eggnog Cake Roll
Eggnog Cake Roll might be just the dessert you are searching for. This recipe makes 12 servings with 225 calories, 4g of protein, and 10g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. It will be a hit at your Christmas event. Head to the store and pick up eggs, heavy whipping cream, salt, and a few other things to make it today.
Instructions
In a large 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 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 a toothpick comes out clean.
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.