Rudolph The Reindeer Candy Cane Cake Roll (Swiss Roll)
Get ready to roll into the season with a delightfully cheerful treat that’ll have everyone singing carols and smiling ear to ear: Rudolph The Reindeer Candy Cane Cake Roll! This whimsical Swiss roll is not just a feast for the eyes; it’s a scrumptious blend of fluffy cake and creamy peppermint filling that captures the spirit of the holidays in every bite!
Whether you’re hosting a holiday party, looking for the perfect gift to share with friends, or just want to treat yourself to something special, this festive creation is sure to steal the show!
So, grab your apron, and let’s spread some holiday cheer with this merry masterpiece!
Difficulty Level:
This comprehensive live class is perfect for both beginner and intermediate bakers, whether you’re a hobbyist or a professional.
Summary and Skills Covered in Class:
In this class, you will learn how to:
Master flexible design paste and soft, airy chiffon (genoise) cake.
Create beautifully patterned cake roll designs without cracks.
Properly color, pipe, cool, roll, fill and serve Swiss roll cakes.
Equipment and Supplies Needed:
Digital Kitchen Scale
Stand Mixer
Stand Mixer’s Bowl and Whisk Attachment
Separate Large and Small bowls
9”x13” Baking Pan
Silicone Spatulas
Off-Set Spatula
Mesh Sifter
Hand Whisk
Piping Bags or Small ZipLock Plastic Bags
Kitchen Plastic/ Glade/Cling Film
Parchment Paper
Sharp Serrated Knife
Toothpick or Scriber
1A or 2A piping tips
Ingredients Needed:
All-Purpose Flour
Sugar
Butter
Eggs
Powdered Sugar
Heavy Cream
Food Coloring Gels
Vanilla and Peppermint Extracts
Flexible Pattern/Design Paste:
30 g unsalted butter, softened to room temperature
25 g powdered sugar, sifted
30 g (~ from 1 egg) egg whites, room temperature
28 g all-purpose flour, sifted
Food Coloring Gels: flesh tone, brown, red, white
Chiffon/Genoise Cake:
4 eggs, room temperature
98 g granulated sugar
100 g all-purpose flour, sifted
1 tsp vanilla extract
Red food coloring gel
“Candy Cane” Chantilly Cream:
250 ml heavy cream, cold
2 tbsp powdered sugar, sifted
1 tsp vanilla extract
1 tsp peppermint extract
Red food coloring gel
Let’s Get Baking!
Step 1: Create the Flexible Pattern Paste
Prepare the Design: Start by printing out a design photo of our adorable reindeer. Place it under a piece of parchment paper in your baking pan, so you have a guide to follow while piping.
Mix the Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, add the softened butter and sifted powdered sugar. Begin whipping on low speed, gradually increasing to high for about 5 minutes until light and fluffy.
Add Egg Whites: Reduce the mixer’s speed to low and carefully add in the egg whites. Increase to medium speed and whip until they incorporate and nearly double in volume (about 3-5 minutes).
Incorporate Flour: Stop the mixer and gently fold in the pre-sifted flour, mixing on low speed and gradually increasing to medium-high until the paste is creamy and smooth.
Color the Paste: Divide the mixture into four small bowls. Color about a teaspoon each of the paste for the white, brown, and red, leaving the largest portion for the flesh tone. Mix well with food coloring gels.
Pipe the Design: Transfer the colored pastes into small tipless piping bags or ziplock bags. Start by piping the small details of the reindeer, like the ears, antlers, and facial features. Once done, give the pan a gentle tap to release any air bubbles.
Chill the Design: Place the pan in the refrigerator for 15 minutes to set. Afterward, pipe the rest of the reindeer’s body using the flesh-tone paste. Smoothly circle around the details to avoid gaps, then refrigerate again for 30 minutes.
Step 2: Prepare the Chiffon Cake
Preheat the Oven: While the design sets, preheat your oven to 350°F (175°C).
Separate the Eggs: Separate the egg yolks into a medium bowl and the egg whites into a clean, grease-free mixing bowl.
Mix Yolks: Add granulated sugar and vanilla extract to the egg yolks and whisk until well combined. Gradually whisk in the sifted flour until smooth.
Whip the Egg Whites: In the stand mixer fitted with a whisk attachment, whip the egg whites with red food coloring gel until you reach stiff peaks.
Combine Mixtures: Gently fold one-third of the whipped egg whites into the yolk mixture until smooth. Add another third and fold again, followed by the remaining egg whites until fully incorporated.
Pour the Batter: Carefully remove the baking pan with the reindeer design from the refrigerator. Pour the chiffon cake batter over the pattern, smoothing it out with an offset spatula.
Bake: Bake on the middle rack for 10-12 minutes, or until the center springs back when lightly touched and a toothpick comes out clean.
Cool the Cake: Remove the cake from the oven and gently tap the pan on the counter to prevent shrinkage. Allow it to cool for 5 minutes, then flip it onto a cooling rack and peel off the parchment paper. Let it cool completely.
Step 3: Make the Candy Cane Chantilly Cream
Whip the Cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the cold heavy cream and powdered sugar until you reach soft peaks.
Flavor the Cream: Divide the whipped cream into two bowls. Mix in vanilla extract in one bowl and peppermint extract with red food coloring gel in the other.
Pipe the Cream: Transfer the creams into two piping bags fitted with large round tips (like 1A or 2A). Pipe alternating colors onto the cooled chiffon cake, smoothing it out lightly with an offset spatula.
Step 4: Roll and Chill
Roll the Cake: Starting from the short end, tightly roll the cake, ensuring a nice swirl of cream throughout.
Wrap and Chill: Wrap the rolled cake tightly in plastic wrap and place it in the refrigerator for at least 4 hours or overnight for the flavors to meld beautifully.
Slice and Serve!
When you’re ready to impress your guests, simply unwrap your festive creation, slice it, and watch their eyes light up! This Festive Reindeer Chiffon Cake Roll is not only a visual delight but also a deliciously fluffy treat filled with a peppermint twist. Happy baking, and may your holiday season be sweet and joyful! 🎄✨
Rudolph The Reindeer Candy Cane Cake Roll (Swiss Roll)
Ingredients
- All-Purpose Flour
- Sugar
- Butter
- Eggs
- Powdered Sugar
- Heavy Cream
- Food Coloring Gels
- Vanilla and Peppermint Extracts
- 30 g unsalted butter, softened to room temperature
- 25 g powdered sugar, sifted
- 30 g (~ from 1 egg) egg whites, room temperature
- 28 g all-purpose flour, sifted
- Food Coloring Gels: flesh tone, brown, red, white
- 4 eggs, room temperature
- 98 g granulated sugar
- 100 g all-purpose flour, sifted
- 1 tsp vanilla extract
- Red food coloring gel
- 250 ml heavy cream, cold
- 2 tbsp powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red food coloring gel
Instructions
- Prepare the Design: Start by printing out a design photo of our adorable reindeer. Place it under a piece of parchment paper in your baking pan, so you have a guide to follow while piping.
- Mix the Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, add the softened butter and sifted powdered sugar. Begin whipping on low speed, gradually increasing to high for about 5 minutes until light and fluffy.
- Add Egg Whites: Reduce the mixer’s speed to low and carefully add in the egg whites. Increase to medium speed and whip until they incorporate and nearly double in volume (about 3-5 minutes).
- Incorporate Flour: Stop the mixer and gently fold in the pre-sifted flour, mixing on low speed and gradually increasing to medium-high until the paste is creamy and smooth.
- Color the Paste: Divide the mixture into four small bowls. Color about a teaspoon each of the paste for the white, brown, and red, leaving the largest portion for the flesh tone. Mix well with food coloring gels.
- Pipe the Design: Transfer the colored pastes into small tipless piping bags or ziplock bags. Start by piping the small details of the reindeer, like the ears, antlers, and facial features. Once done, give the pan a gentle tap to release any air bubbles.
- Chill the Design: Place the pan in the refrigerator for 15 minutes to set. Afterward, pipe the rest of the reindeer’s body using the flesh-tone paste. Smoothly circle around the details to avoid gaps, then refrigerate again for 30 minutes.
- Preheat the Oven: While the design sets, preheat your oven to 350°F (175°C).
- Separate the Eggs: Separate the egg yolks into a medium bowl and the egg whites into a clean, grease-free mixing bowl.
- Mix Yolks: Add granulated sugar and vanilla extract to the egg yolks and whisk until well combined. Gradually whisk in the sifted flour until smooth.
- Whip the Egg Whites: In the stand mixer fitted with a whisk attachment, whip the egg whites with red food coloring gel until you reach stiff peaks.
- Combine Mixtures: Gently fold one-third of the whipped egg whites into the yolk mixture until smooth. Add another third and fold again, followed by the remaining egg whites until fully incorporated.
- Pour the Batter: Carefully remove the baking pan with the reindeer design from the refrigerator. Pour the chiffon cake batter over the pattern, smoothing it out with an offset spatula.
- Bake: Bake on the middle rack for 10-12 minutes, or until the center springs back when lightly touched and a toothpick comes out clean.
- Cool the Cake: Remove the cake from the oven and gently tap the pan on the counter to prevent shrinkage. Allow it to cool for 5 minutes, then flip it onto a cooling rack and peel off the parchment paper. Let it cool completely.
- Whip the Cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the cold heavy cream and powdered sugar until you reach soft peaks.
- Flavor the Cream: Divide the whipped cream into two bowls. Mix in vanilla extract in one bowl and peppermint extract with red food coloring gel in the other.
- Pipe the Cream: Transfer the creams into two piping bags fitted with large round tips (like 1A or 2A). Pipe alternating colors onto the cooled chiffon cake, smoothing it out lightly with an offset spatula.
- Roll the Cake: Starting from the short end, tightly roll the cake, ensuring a nice swirl of cream throughout.
- Wrap and Chill: Wrap the rolled cake tightly in plastic wrap and place it in the refrigerator for at least 4 hours or overnight for the flavors to meld beautifully.
- When you’re ready to impress your guests, simply unwrap your festive creation, slice it, and watch their eyes light up! This Festive Reindeer Chiffon Cake Roll is not only a visual delight but also a deliciously fluffy treat filled with a peppermint twist. Happy baking, and may your holiday season be sweet and joyful! 🎄✨
