Snow White Roll Cake
This post may contain affiliate links. Read full disclosure.
This post was sponsored by MARS and Pillsbury. All opinions are mine alone.
This gorgeous snow white roll cake is made from a box cake mix!! It’s unbelievably delicate and light and filled with white chocolate mousse filling.
Table of Contents
Why you’ll love this recipe:
Let me guess…. When planning your holiday menu, you want a festive and beautiful dessert that does’t require half of your pantry and/or entire day in the kitchen?
Is it really possible to make something so elegant and delicious with just handful of ingredients? Oh yes, you can!
Sophisticated doesn’t have to be complicated!
And this gorgeous jelly roll cake is just that! Effortlessly beautiful and quick to make.
But the look isn’t the selling point here.
You’ll fall in love with its unbelievably light and tender crumbs with delicate flavor.
And did I mention you’ll only need 7 ingredients including the filling?
The secret is in the CAKE MIX!
- Pillsbury Moist Supreme White Premium Cake Mix is the base of the cake. IMPORTANT NOTE: We only need 1/2 of the cake mix to make 1 roll cake!
- Melted butter and milk enrich the batter with flavor!
- Egg whites, whipped into a fluffy meringue, provide flexible structure and pristine white finish!
- White chocolate and whipping cream is for making the simple white chocolate mousse filling.
- If you’re filling festive, you may crush some red and green M&Ms and sprinkle them on top of the cake.
How to make this recipe:
1. Make the batter
To make the most elastic sponge cake that won’t fall apart into 5 pieces when you roll it, we need to whip the egg whites into a white meringue. Meringue adds volume and elasticity to the batter.
And meanwhile, mix together milk and melted butter in a small bowl. This will add a great flavor to our cake.
Next, sift cake mix into the whipped egg whites and gently fold the batter until most of the dry ingredients are incorporated. And then add the milk and butter mixture.
Notice the batter will deflate a bit once you mix in the dry ingredients. But it’ll turn into a nice and smooth batter once you combine butter mixture.
Mix the batter gently not to deflate the batter too much though.
2. Bake the cake
Line a baking sheet (I’m using baker’s half sheet pan, which is roughly 18x13x1in) with a parchment paper, or a silicone mat.
Pour and spread the batter evenly. I like using this flexible silicone scraper.
Bake the cake for 12-15 minutes at 350°F, or until inserted toothpick comes out clean. The cake will look lightly golden, but not browned.
Don’t be alarmed! The layer of batter will be extremely thin, but rest assured it’ll rise in the oven into a perfect thickness!
3. Make the mousse filling
While the cake is baking, make the filling!
- Gently melt white chocolate in a microwave in 30 second bursts at 50% power. And pour in 1/4 cup of warmed heavy cream. Gently mix until nice and smooth. Let it cool.
- Then whip the remaining 1 cup of heavy cream until stiff peaks form.
- Pour in cooled white chocolate mixture into the whipped cream. And gently fold with a spatula until well combined.
Do NOT whip the heavy cream after adding white chocolate! Or it’ll curdle!
4. Fill and roll
Right before cake is done, lay out a large lint-free kitchen towel on a counter and generously dust it with powdered sugar.
Once the cake is cooked, carefully invert it onto the prepared kitchen towel. Peel off the parchment paper (or silicone mat). And roll it up with the towel. Place the cake on a cooling rack and cool completely.
Then carefully un-roll the cake, generously smear the mousse filling, reserving about 1/3 of the filling for frosting the outside of the cake.
Finally, carefully roll the cake up again. Trim the ends and frost the cake with the remaining filling all over.
This roll cake is so pristine white and melt-in-your-mouth light! Sprinkle of crushed M&M’s Holiday minis on top adds a perfect festive look that I absolutely adore. Oh and that little bit of added crunch is divine!
Roll Cake Tips for Success:
I’ll be honest, this recipe was one of the most challenging one to perfect. But I’m grateful for every single failed cake, because I’ve learned a few valuable lessons!
- Weigh out 215g of cake mix, it’s exactly half of the boxed cake mix! Elastic sponge cake is all about correct ratio of dry ingredients vs eggs and liquid ingredients. A bit too much dry ingredients could cause dry cake that won’t roll up without cracking!
- Sift the cake mix to get rid of lumps, which won’t incorporate into the batter quickly. And you’ll end up mixing the batter too much, deflating it along the way.
- Don’t over-bake the cake. Over-baked cake will crack easily.
- Roll up the cake in kitchen towel quickly after it comes out of the oven. If you cool too much, you won’t be able to create that “muscle memory” and risk cracking the cake.
- And at the end of the day, it’s just baking! Take your time, follow the directions and step away, if needed.
Re-purpose failed roll cake:
In case your roll cake fell apart into pieces, please don’t trash it!!
Hope you found an inspiration for your holiday dessert table. Thanks for reading!
Snow White Roll Cake
- 4 large egg whites Note 1
- ¼ cup (60ml) milk Note 2
- 4 tablespoons (55g) unsalted butter melted
- ½ box Pillsbury Moist Supreme White Premium Cake Mix Note 3
- 2-3 tablespoons powdered sugar for dusting
- 1 ¼ cups (300ml) heavy whipping cream divided
- 4 oz (115g) white chocolate chopped
- M&M’s Holiday Minis crushed for topping
To make the cake:
- Preheat the oven to 350°F (177°C). Line a baking sheet (16.5 x 11.38 x 1 inches) with parchment paper, or silicone mat.
- In a mixing bowl with whisk attachment, beat the egg whites on medium speed until soft peaks form, 3-5 minutes.
- Meanwhile, combine milk and melted butter in a small bowl.
- Sift the cake mix into the meringue and carefully fold the batter until smooth with a silicone spatula. (NOTE: Use only half of the box mix!)
- Once most of dry ingredients are incorporated, pour in milk and butter mixture and gently fold the batter until nice and smooth.
- Pour the batter into the prepared baking sheet, and spread it evenly all over the sheet. (TIP: Don't be alarmed! It’ll be a thin layer, which is exactly how we want. This silicone scraper is super helpful!)
- Bake the cake for 12-15 minutes, or until inserted toothpick comes out clean. The cake should look lightly golden, but not browned.
- While the cake is baking, prepare a lint-free kitchen towel on a flat surface and generously dust with powdered sugar.
- As soon as the cake is done, carefully invert it onto the prepared kitchen towel and tightly roll the cake from the short side, while still warm. Cool completely on wire rack, about an hour.
To make the mousse filling:
- Microwave ¼ cup of heavy whipping cream until hot, about 30 seconds.
- Place the chopped chocolate in a small bowl and pour hot cream over it. Let it stand for a minute and stir until chocolate is fully melted. Cool completely. (You can put it in the fridge for a few minutes while working on the next step.)
- In a mixing bowl with whisk attachment, beat the remaining 1 cup of heavy whipping cream until hard peaks form.
- Add cooled white chocolate mixture into the whipped cream and carefully fold until well combined. (TIP: Be sure to add cooled white chocolate mixture is completely cooled before adding it into the whipped cream. And do NOT whisk it with a mixer, or it'll curdle!)
To fill and roll the cake:
- Once the cake is completely cooled, carefully unroll it.
- Generously spread white chocolate mousse all over the cake, reserving about ½ cup of filling. (TIP: Spread thinner layer of filling on outer end of the cake.)
- Then tightly roll the cake and trim off the ends of the cake.
- Frost the cake with the reserved mousse filling all over. Sprinkle some crushed M&Ms for festive look, if desired.
- Refrigerate the cake until ready to serve. The cake is best when served the same day. Leftovers can be refrigerated for up to 3 days.
Tips & Notes
– It’s best when cake is served the same day, as it’s a delicate cake. But you can make it a day in advance. Store in the fridge in an airtight container.
– Refrigerate the leftovers for up to 3 days.
– This cake is not suitable for freezing.