Volume 30



Roll Cake

As we head into the holiday season, there’s nothing anyone loves more than a classic dessert! Inspired by Life Made Sweeter and Fifteen Spatulas, this vanilla nutmeg roll cake will add an elegant flair to your table and is sure to impress your family and friends with both its festive decorations and delectable flavor. Filled with smooth mascarpone filling and topped with sweet candied pecans, this is a treat worth the effort. Not to mention, it’s a piece of cake to make!

Roll cake


  • 2 large eggs

  • 3 egg yolks

  • 3 egg whites

  • 1 cup granulated sugar

  • 1/3 cup water

  • 2 tsp pure vanilla extract

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • Pinch of nutmeg

  • 4 tbsp powdered sugar for dusting towel


  1. Preheat oven to 375 F. Line a baking sheet with parchment paper and grease the sides with butter and flour so the cake doesn’t stick.

  2. Sprinkle powdered sugar onto a clean towel, the size of the baking sheet. Make sure it covers the whole surface. (This will be used to help roll the cake later)

  3. Using an electric mixer, beat the egg whites until frothy, then slowly add in 1/4 cup of granulated sugar and beat until stiff peaks form.

  4. In a separate, larger bowl, beat the egg yolks and eggs for 2 to 3 minutes. Add the water, vanilla and the remainder of the sugar and beat for about 1 minute until fully incorporated. Add salt, sift in baking powder and flour and mix until just combined. Gently fold in the egg whites until just incorporated and lightly fold in a pinch of nutmeg. (A small amount goes a long way)

  5. Pour the batter onto the baking sheet and spread with a spatula to ensure the whole sheet is covered with an even layer of batter.

  6. Bake the cake for between 9 to 12 minutes or until the surface is golden and springs back when gently pressed down in the center, but make sure to keep an eye on it after about 7 minutes so it doesn’t overbake.

  7. Remove carefully from the oven and immediately flip onto the powdered sugar dusted towel. Peel off the parchment paper and place a clean sheet of parchment paper on top of the cake. Roll the cake in the towel while it’s still warm, from short end to short end. Chill in the fridge for about an hour.



  • 2/3 cup heavy cream cold

  • 1/2 cup powdered sugar

  • 1 cup mascarpone cheese, room temperature

  • 1 teaspoon vanilla extract


  1. In a chilled/cold bowl, whip heavy cream until soft peaks form.

  2. Add powdered sugar and whip until stiff peaks form. In a separate bowl, using a rubber spatula, fold together the mascarpone cheese and vanilla until smooth.

  3. Fold the whipped cream mixture into the mascarpone and vanilla mixture, and chill in the fridge until ready to assemble the cake.

Assembly Directions

  1. Gently unroll the cake and peel off the parchment paper. (The cake may crack, but this is okay)

  2. Spread an even, thick layer of the frosting over the whole surface of the cake.

  3. Gently roll the cake back up again and place on a flat serving dish.

  4. Top with sifted powdered sugar and candied pecans.

Candied Pecans


  • 1/2 cup brown sugar

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon nutmeg

  • 2 tablespoons water

  • 1 cup pecan halves, roughly chopped


  1. Combine all ingredients, excluding the pecans, in a skillet and cook over medium heat until the mixture begins to bubble, between 1 to 2 minutes.

  2. Cook the mixture with the pecans for an additional 3 minutes. Stir to coat pecans in glaze.

  3. Remove mixture from heat. Spread mixture out on parchment paper to cool. If using as a topper, break apart pecans when they are cool enough to handle, and then let cool completely. If using as a brittle, let harden into a square shape. Then, when ready, break apart and enjoy.

  4. Pecans can be kept in an airtight container in room temperature for up to a week.

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