By the D23 Team
Whip up this snowy sweet treat for your loved ones this holiday season! For more scrumptious seasonal recipes, visit our D23 Season of Magic page or our ever-growing recipe collection. Kids, be sure to have adult supervision when using the oven and handling hot items—safety first during the holidays!
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, softened
- 1/3 cup cake flour, sifted
- 1 large egg white
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 2 additional tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons whole milk
- 2/3 cup cake flour, sifted
- Blue food coloring
- 1 1/4 cup heavy whipping cream
- 2 tablespoons powdered gelatin
- 2 tablespoons powdered sugar
- 1/4 cup cold water
- 4 teaspoons vanilla extract
- 2 teaspoons heavy whipping cream
Step 1: Make the paste
- Download and print our Mickey Snowflake Template or create a design of your own. Place the template on a 9×14 inch pan, and cover with a piece of parchment paper.
- Using a spatula or wooden spoon, mix butter and sugar together until smooth.
- Add flour and mix until incorporated, then add egg white and continue mixing until smooth.
- Transfer paste into a piping bag or sandwich bag. Cut a small hole in the corner to create a fine tip.
- Pipe the design onto the parchment, following the lines of the template. As shown on the template, you will only need to pipe the design on about 2/3 of the pan. The rest will not be visible once rolled.
- Place the pan in the freezer to solidify while you prepare the rest of the batter.
Step 2: Make the cake
- Preheat oven to 350° F.
- Place the egg yolks in a medium mixing bowl. Add the 1/4 cup sugar and whisk until dissolved. The yolks should have lightened in color. Slowly add the vegetable oil, whisking constantly until incorporated. Add in the milk, salt, and vanilla extract and mix until combined. Add a few drops of blue food coloring and mix until the desired color has been reached.
- Slowly add sifted cake flour and fold until incorporated.
- In a clean mixing bowl, add egg whites and whisk until frothy. Add the remaining 2 tablespoons of sugar and beat on high speed until medium-stiff peaks form.
- Fold half of the egg whites into the batter until lightened, then fold in the rest until just incorporated. Don’t overmix.
- Remove the pan from the freezer, discard the design template underneath the parchment paper, and pour the sponge batter over the frozen design. Use a spatula to spread the batter in an even layer. Bang the pan on the countertop a few times to remove and air bubbles.
- Bake for about 10 minutes, or until the top springs back when you lightly press it.
- Remove from the oven and run a knife around the edges of the pan to gently separate the cake. Place a tea towel on top of the cake and cover with a baking sheet or cutting board. Using oven mitts, invert the pan and board so that the cake is removed from the pan. Carefully peel off the parchment paper, revealing the design.
- Dust a clean tea towel with powdered sugar and lay on top of the cake. Flip the cake once more, so that the design is now facing down, with a tea towel underneath.
- Starting on the side of the cake without the design, carefully roll up the warm cake in the towel. Doing this while the cake is still warm will allow it to cool in this position and limit any cracks that may form.
- Let the rolled cake cool at room temperature for about 1 hour, or until completely cool to the touch.
Step 3: Make the filling
- Place the water in a microwave-safe bowl and sprinkle the powdered gelatin on top. Let bloom for 5 minutes.
- Microwave the gelatin-water mixture for 5 seconds, then stir until gelatin is fully melted. Add in 1 teaspoon of cream and stir to combine.
- In a mixing bowl, whip your heavy cream to soft peaks. Add in the powdered sugar and vanilla.
- Turn the mixer to low and slowly add the gelatin. Mix until the whipped cream just begins to form stiff peaks.
Step 4: Assemble the roll cake
- Carefully unroll the cooled sponge cake. Don’t worry if cracks appear—these should be covered by the filling once assembled.
- Spread an even layer of the stabilized whipped cream over the cake, making sure to spread it all the way to the edge.
- Carefully roll the cake back up. Wrap the roll in plastic wrap and chill for at least 30 minutes to allow it to firm up.
- When ready to serve, cut off each end of the roll to create a neat edge. Serve chilled and enjoy!