• Ann Scarberry

carousel Cake

My mother in-law made this every year, and I have always loved it! This is one of my favorite things to make during the holidays.

This cake is definitely an impressive dessert. The ingredients are simple, but the taste is impressive.




Carousel Cake

4 eggs, separated

3/4 C. cake flour

1/2 C. sugar

1/4 C. cocoa

1 T. baking powder

1/2 C. sugar

1/4 C. water

1 tsp. vanilla

2 C. Cool Whip

1/2 C. crushed candy cane

Sift together 3 times, flour, 1/2 cup sugar, cocoa, and baking powder. Add 1/4 tsp salt to egg whites, beat until almost stiff. Add remaining sugar gradually until shiny and and forms soft peaks. Beat egg yolks until light in color, gradually add water and vanilla. Fold dry ingredients into yolks. Fold mixture into the whites. Mix well. Pour into greased parchment paper jelly roll pan. Bake at 350 degrees for 15 minutes. Flip out onto a sugar lined tea towel. Roll up lengthwise. Let cool completely. Mix Cool Whip and candy canes together. Unroll cake. frost the entire cake. Cut into 4-5 strips.(3 strips make a taller cake, as in the picture) Skinnier strips makes a shorter, rounder cake. Roll strips standing up on the serving platter. The cake should look like a large cinnamon roll. Wrap in plastic wrap and keep cold until ready to serve.


Print Recipe Here.

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