Description
Delight, in the captivating twirls of this Cinnamon Cake Roll, a recipe where each slice takes you on a journey of flavors. Imagine the cinnamon-infused cake rolling effortlessly with a layer of eggnog-infused frosting every bite dissolving into a delectable blend of sweetness and spices. This recipe goes beyond ingredient mixing; it’s an expression that honors the perfect balance between warmth and sugary goodness. As the cake bakes its enticing aroma fills your kitchen creating a nostalgic atmosphere. Ideal, for evenings or festive get-togethers this cake roll doesn’t just offer a dessert but an entire experienceβa slice of happiness wrapped in simplicity and an abundance of taste.
Ingredients
For the Cake:
3 eggs
3/4 c sugar
2 tablespoon vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 c flour
1 teaspoon baking powder
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Powdered sugar (for rolling)
For the Frosting:
1/2 c unsalted butter (room temperature)
5 c powdered sugar
1/2 tablespoon white rum or 1 teaspoon rum extract
1/4 c eggnog
For the Glaze:
1 1/2 c powdered sugar
2 tablespoon eggnog
Instructions
Preheat your oven to 350Β°F. Take a 10×15 jelly roll pan. Line it with foil. Spray the foil with cooking spray. Lightly dust it with flour.
Using a mixer beat the eggs until they become frothy, which usually takes 5 minutes. Then add the sugar, oil and vanilla to the mixer. Mix everything together thoroughly.
In a bowl combine the flour, salt, baking powder, cinnamon, nutmeg and cloves.
Gently fold the ingredients into the mixture. Be careful not, to overmix; simply blend them until combined.
Pour the batter into your pan. Spread it out evenly. Bake for 9 minutes until it’s cooked through.
Lay a towel on your kitchen counter or surface and dust it lightly with sugar. Immediately turn out your cake onto this towel while removing any foil lining. Carefully roll up the cake using this towel as a guide. Allow it to cool for 1 to 4 hours.
In another mixing bowl beat butter until fluffy. Gradually add sugar while continuing to mix. Finally incorporate rum and eggnog into this frosting mixture.
Gently unroll your cooled cake from its towel surface. Spread a layer of frosting across its surface before carefully rolling it back up without using any towels this time.
Whisk together sugar and eggnog in order to prepare a glaze consistency. Drizzle this glaze, over your rolled-up cake.
Let the glaze solidify then cut the cake and serve it.
Notes
To turn this Cinnamon Cake Roll into a gluten-free treat you don’t have to compromise on taste or texture. The key is to pick a substitute, for flour. Opt for a high-quality blend of gluten-free all-purpose flour that is specifically designed to imitate the properties of flour. Make sure the blend includes xanthan gum, as it helps furnish the elasticity and structure for a rolled cake that won’t crack.
When computing your flour accuracy is crucial. Gluten-free baking can be compared to alchemy; obtaining the right ratios is crucial. Further, consider adding a fraction of baking powder to your recipe. Sometimes gluten-free flours require a boost ensuring that your cake turns out light and airy like its gluten-containing counterpart.
Keep in mind that each brand of gluten-free flour blend is unique so your first shot may demand some experimentation. Don’t hesitate to try blends until you find the one that works best for you. With some adjustments along the way, you’ll acquire a Cinnamon Cake Roll that is equally amusing and satisfying as the original β a sweet victory, for any fan of gluten-free baking!
