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Preheat your oven to 350°F (175°C).
Line a 15x10-inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides.
Step 2: Make the Swiss Roll Batter
In a large mixing bowl, beat the eggs with granulated sugar using an electric mixer on medium-high speed for about 5-7 minutes, until the mixture is light and fluffy.
Add the vanilla and almond extract, mixing gently to combine.
Sift the flour, baking powder, and salt together, and then fold it into the egg mixture using a spatula, careful not to deflate the batter.
Step 3: Bake the Cake
Pour the batter onto the prepared baking sheet and spread it evenly.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Once out of the oven, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely while rolled up.
Step 4: Make the Filling
In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
Add vanilla extract and mix until incorporated.
Step 5: Unroll the Cake and Fill
Carefully unroll the cooled cake.
Spread a layer of whipped cream filling evenly over the cake, leaving about 1-inch of space on the edges.
Re-roll the cake tightly without the towel. Place seam-side down on a serving platter.
Step 6: Decorate the Christmas Tree
Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between.
Add green food coloring to the melted white chocolate, stirring until you get a festive green shade.
Using a spoon or piping bag, drizzle the green chocolate over the top of the Swiss roll in the shape of a Christmas tree.
Use candy decorations like stars, edible glitter, or small colorful candies to add ornaments and a star to the top of the tree.
Step 7: Chill and Serve
Refrigerate the Swiss roll for at least 30 minutes before serving to set the filling and decoration.
Slice and enjoy the sweet, festive flavor!
Serving and Storage Tips
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