Poinsettia Cake Roll Recipe

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Poinsettia Cake Roll
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Ingredients
22
Count
Nutrition
800
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. For poinsettia dough, divide corn syrup between two bowls. Stir red candy coating into one bowl and green into the other just until blended. Spread each mixture onto a sheet of waxed paper to 1/2-in. thickness (about 4-in. square). Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Remove each mixture from waxed paper and gather into a ball. Wrap tightly in plastic wrap; let stand overnight.
  2. Make leaf and petal patterns and trace onto waxed paper and cut out, or use leaf-shaped cookie cutters. Knead a portion of green dough until pliable but not soft. Roll between waxed paper to 1/8-in. thickness. Cut out four large and four small leaves; with a toothpick, score veins. Arrange in two circles on waxed paper with center points touching.
  3. Knead and roll out a portion of red dough as above. For each poinsettia, cut out five to seven large flower petals. Shape petals as shown in photo; place in between green leaves, matching centers. Cut out 10 to 14 smaller flower petals from red dough (use additional dough if needed). Shape as shown; arrange between large red petals.
  4. For flower stamens, form tiny balls of green dough. Place several in center of each flower, covering all petal centers. Melt white chips; stir in yellow food coloring. Transfer to a resealable heavy-duty plastic bag; cut a small hole in corner of bag. Pipe onto green centers. Store poinsettias in an airtight container at room temperature.
  5. For cake, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add sifted ingredients; mix well.
  6. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold a fourth of egg whites into batter; fold in remaining whites.
  7. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  8. For filling, in a large bowl, cream butter until fluffy. Beat in 2 cups confectioners' sugar, cocoa, 3 tablespoons milk and vanilla. Add remaining confectioners' sugar and enough milk to achieve desired consistency. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Place on a wire rack over a baking sheet; cover and set aside.
  9. Place chocolate chips in a small bowl. In a heavy saucepan, bring cream to a boil over low heat. Pour over chips; whisk gently until smooth. Chill for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
  10. Pour half of the ganache over cake, allowing excess to drip off. Chill cake and remaining ganache, uncovered, for 30 minutes or until remaining ganache has cooled and a thermometer reads about 62°. Pour ganache slowly in a thin stream over cake; chill until set.
  11. If piping is desired, transfer ganache that dripped from cake into a bowl; chill for 45 minutes. Whisk until thickened, about 1 minute. Place cake on a serving platter. Place thickened ganache in a pastry bag with a #21 star tip; pipe around bottom of cake. Position poinsettias on top of cake; gently press into ganache. Store in the refrigerator. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 800.37 Kcal (3351 kJ)
Calories from fat 231.03 Kcal
% Daily Value*
Total Fat 25.67g 39%
Cholesterol 106.56mg 36%
Sodium 157.03mg 7%
Potassium 111.35mg 2%
Total Carbs 143.3g 48%
Sugars 121.8g 487%
Dietary Fiber 5.83g 23%
Protein 5.01g 10%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 4.1mg 23%
Calcium 54.2mg 5%
Amount Per 100 g
Calories 359.03 Kcal (1503 kJ)
Calories from fat 103.64 Kcal
% Daily Value*
Total Fat 11.52g 39%
Cholesterol 47.8mg 36%
Sodium 70.44mg 7%
Potassium 49.95mg 2%
Total Carbs 64.28g 48%
Sugars 54.64g 487%
Dietary Fiber 2.62g 23%
Protein 2.25g 10%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 1.8mg 23%
Calcium 24.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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