Add in the eggnog, nutmeg and powdered sugar, beat again.
Add in the cool whip and mix gently with a spatula.
Place the filling in the fridge to chill.
CAKE ROLL
Preheat the oven to 350ºF. Line a jelly roll pan (15×10) with parchment paper and spray the paper with non-stick cooking spray. Set aside.
In a small mixing bowl, combine the flour, baking powder and salt. Mix and set aside. In a larger mixing bowl, beat all 4 eggs on high with an electric mixer for 3 minutes. The eggs will turn pale yellow. Continuing beating the mixture as you slowly add the sugar. Add in the vegetable oil, buttermilk, apple cider
vinegar, and vanilla, beat lightly. Spoon in the flour mixture, mixing until it’s just incorporated. Pour the batter into the prepared pan and use a spatula to smooth the batter to the edges of the pan.
Bake for 12 minutes or until the cake is springy to the touch.
Note: While baking, lay a towel on a flat surface. Dust BOTH sides of the towel with a generous amount of powdered sugar. This is to prevent the cake from sticking to the towel.
Once the cake is done baking, immediately turn it over onto the towel. Roll the cake around the towel. Place the rolled up cake on a rack to cool for 15-20 minutes.
Once the cake is cool, unroll the towel carefully, using your fingers to help release the cake from the towel. Spread the filling over the cake roll, leaving about a 1/2 inch gap around the edges. Roll the cake roll back up and place it on a tray, seam side down, in the fridge to chill. The longer you let it chill the easier it will be to slice.
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