A Christmas themed Swiss roll cake with vanilla cannabutter icing
It’s time to break out the Christmas recipes, and if you’re anything like me, then you’re probably looking forward to a little bit of indulgence over the holidays. Though there are certainly plenty of options to choose from, this swiss roll cake just hits the sweet tooth, and it’s made using bright red and green sprinkles throughout to offer a perfect, pretty, and even elegant yet simple Christmas theme.
Swiss roll recipe
This roll cake looks excellent with its spiralling layers that are encased in a perfect layer of cannabutter icing, and it’s straightforward to make, as long as you keep a fair-sized work surface clean and ready. The fluffy pastry part of this dessert is rich, moist, with the perfect amount of vanilla. Though the sprinkles are spread throughout, the ones inside of the swiss roll will soften as they cook, which makes the remaining ones easy to pick off, a neat feature that’s awesome if someone isn’t a huge fan of sprinkles.
Preparation: 20 minutes
Cooking: 10 minutes
- ½ cup granulated sugar
- 1/3 cup all-purpose flour
- ¼ cup red and green sprinkles
- 3 egg yolks
- 2 egg whites
- 2 large eggs
- 3 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla flavouring
- 3 cups icing sugar
- 1 cup cannabutter (or dilute to preferred potency)
- 2 teaspoons heavy whipping cream
- 1 teaspoon vanilla flavouring
- 4 ounces white chocolate
- 1 tablespoon red and green sprinkles
- 17x12 sheet pan
- Parchment paper
- Large mixing bowl
- Electric mixer
- Silicone spatula
- Wooden spoon
- Clean dish towel
- Medium mixing bowls
- Microwave safe dish
Preheat the oven to 450 F.
Use parchment paper to line the sheet pan.
Add the two whole eggs, 3 egg yolks, and ½ cup of granulated sugar to a large mixing bowl, and combine them using an electric mixer on high for approximately five minutes.
By this point, the batter should be white and much thicker than when you started, and this is the perfect time to add the vanilla before giving one final stir to the mixture.
Slowly sift all of the cornstarch and flour over the egg combination, and make sure to use a silicone spatula to fold it into the batter as you go gently.
Pour the sprinkles onto the batter and fold them into it with the spatula, just like you did with the flour until they are evenly distributed throughout the mixture.
In a medium bowl, add the tablespoon of sugar and egg whites, and then whisk them together for 2-5 minutes, or until soft peaks appear.
Now fold the whipped eggs into the roll cake batter and then pour the batter into the sheet pan.
Bake the cake for between 6-10 minutes or until it turns a light golden brown on the outside.
Remove the layer of vanilla cake from the oven and then dust the top with icing sugar before flipping it onto a dry clean dish towel.
Sprinkle some powder onto the newly exposed side of the cake layer, and then leave it to cool on a wire rack.
Put the cannabutter and icing sugar into a mixing bowl, and use an electric mixer to blend it all slowly until the sugar is thoroughly mixed.
Keep mixing the icing while adding a few drops of the whipping cream at a time until it reaches your desired consistency.
Use half of the icing to cover the layer of vanilla cake, and then roll it up into a tight tube.
Next, you’ll need to melt the white chocolate in the microwave on high in 30-second increments, and once it’s all liquid, it can be drizzled all over the cake until it is completely sealed.
Grab pinches of the sprinkles and use them to decorate the outside of the cake until you are pleased with the results.
Now you can slice the freshly baked Christmas cake into ten servings and enjoy the benefits of all of your hard work.
The icing does a great job at sealing up all of the delicious roll cake so that it doesn’t dry out too quickly, but we still highly recommend proper storage if it’s not going to be eaten within an hour after it’s complete. Unfortunately, the freezer isn’t safe because the icing is thick, and it will harden, but if it’s stored in the fridge in an airtight Tupperware container, this yummy swiss roll Christmas cake will last for almost a whole week and still taste great right to the very end.
The deliciously sweet cannabutter icing that goes into this recipe is also intensely potent. Especially if you’re using butter that’s been infused with flower that has a moderate amount (or more) of THC. Which is why we highly recommend sticking to single servings until you can get a gage of how these edibles might affect you, the effects themselves can take up to two hours to kick in, so it’s essential to keep that in mind as you await the sensations of relaxation.