The classic yule log cake gets a modern update with piped-on designs and a whipped cream and cherry jam filling.

Christmas Jelly Roll Cake

Preheat oven to 375 degrees. Line a 15x10x1-inch jelly roll pan with parchment paper and spray with nonstick cooking spray; set aside.

Cut parchment paper to fit the 15x10x1-inch jelly roll pan exactly. If desired, draw designs with a permanent marker onto parchment paper. Flip paper over so drawing side is down.

Place egg whites into a stand mixer fitted with a whisk attachment. Beat until egg whites reach stiff peaks gradually adding 1/2 cup sugar. Remove from mixing bowl and set aside.

Place egg yolks, ¼ cup sugar, and vanilla and almond extract into a stand mixer fitted with a whisk attachment. Whisk until egg yolks become light and fluffy. Gently fold egg whites into egg yolks. Gently fold in flour, baking powder, and salt until just combined.

Remove 1/4 cup portion of batter and place into a small bowl. Add green food coloring and stir to combine. Place batter into a large resealable plastic bag or pastry bag fitted with a small circular piping tip. Pipe designs onto prepared jelly roll pan. Bake for 3 minutes.

Remove baking sheet from oven and evenly pour remaining cake batter on top of design. Bake 12 minutes or until toothpick inserted in center comes out clean.

Allow cake to cool for 10 minutes on wire cooling rack. Loosen edges with a sharp knife. Generously dust a large dish towel with powdered sugar. Invert cake onto wire cooling rack and carefully peel off parchment paper that was baked onto the cake. Invert cake again, onto prepared dish towel, making sure designed side of cake is facing down. Generously dust cake with additional powdered sugar.

Starting with the short side of the cake, roll up the warm cake and towel together in a tight spiral. Place on a wire cooling rack and allow to cool completely, about 1 hour.

When ready to fill, unroll the cake and spread an even layer of cherry jam on the inside of the cake roll; top with whipped topping. Roll cake tightly and place on a serving platter. Store leftover cake in the refrigerator.