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Eggnog Roulade with Rum Buttercream

Jennifer Farley
  • 60 minutes
  • Serves 8 to 12

INGREDIENTS

3

Egg whites, large

6

Eggs, large

1/2 tsp

Corn syrup, light

13/16 cup

Cake flour

3/4 tsp

Nutmeg, fresh grated

1

Nutmeg and cinnamon, Fresh

1 3/4 cups

Sugar

1 tbsp

Butter

10 oz

Butter, unsalted

2 tbsp

Eggnog

1/2 cup

Rum, dark

1/4 cup

Water