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  • Michelle W.

Christmas Candle Cake

Updated: Oct 1, 2020

Serving my festive roll cake a little differently, as a Christmas Candle Cake with gorgeous cream cheese filling.

Christmas Candle Cake

A totally unexpected idea inspired by the Snow White lanterns at Ikea during last minute Christmas shopping. Feel free to use a store bought roll cake on its side for the same effect, but I suggest following along this simple recipe to create your very own fluffy roll. My top tip is to separate the egg yolks from the egg whites, beating it into a meringue first. This is my to-go-to spongecake recipe whenever I need to whip up something fast in a pinch. It’s light and airy texture pairs extremely well with the sweet and savoury whipped cream cheese filling.



4 Egg Whites

40g White sugar

4 Egg Yolks

40g White Sugar

1tsp Vanilla Extract

40g Plain flour

Cream Cheese filling:

1 block Cream Cheese (for baking)

56g Salted butter (softened)

120g Powdered Sugar

1tsp Vanilla Extract


  1. Beat egg whites with sugar until soft peaks and set aside.

  2. Beat egg yolks and sugar until light in colour and doubled in volume. Add vanilla extract and plain flour.

  3. Whisk 1/3 of the meringue into the egg yolk mixture to loosen it. Then gently fold in another 1/3 of the meringue. Lastly add the remaining 1/3 of meringue carefully, being sure not to deflate the mixture or break too many bubbles, until you have one homogeneous cake batter.

  4. Pour your batter on a lined baking tray and bake for 170 degrees celcius for 15-20 minutes.

  5. Once out of the oven and while still warm, place the entire cake (with parchment paper) onto a damp kitchen towel. Score along the cake length ways and trim one end diagonally (visuals in the video). Roll the cake with the kitchen towel to shape it and let cool. This is a good trick to ensure your roll cake holds it’s curl.

  6. Beat room temperature cream cheese with butter until aerated. Blend in powdered sugar and vanilla extract carefully. That’s your easy frosting done!

  7. Spread your frosting onto your scored spongecake. Re roll it and place in the fridge to set for >3 hours or overnight.

  8. To serve, cut the roll cake to fit the height of your lantern. Turn and place on a cake board with the cut side facing downwards. Cover the exposed top with cream cheese frosting to mimic melted wax. Place a trimmed candle on the frosting.

  9. Place in the lantern and light your gorgeous, one of a kind, Christmas Candle Cake!

I know this may seem complicated, but I assure you, it’s just like making a regular Swiss roll except we’re serving it on its side. This cake makes a fantastic centerpiece at any dinner table and will surely steal all eyes, phones and tastebuds the whole night. Enjoy, happy holidays!



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