Sunday, January 9, 2011

Peppermint: Chocolate Peppermint Cake Role

With the holiday season comes not only delicious food, but also lots of time with family and friends. And of course, if you work in a restaurant like I do, even more hours at work than usual. Basically, I'm asking you all forgive me for the delay on posting this, the last of my peppermint recipes.


Chocolate peppermint cake role filled with peppermint cream

Cake Role
1/2 cup flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
3/4 cup sugar
2 tablespoons water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line an 11 by 15 jelly role pan with parchment paper and grease with vegetable oil.
- Place a clean kitchen towel on a flat surface and sprinkle with powdered sugar.
- Combine flour, cocoa, baking powder, salt, and set aside.
- Separate the eggs. Whip the whites with 1/4 cup of the sugar until soft peaks form. Set aside.
- Beat the egg yolks with the rest (1/2 cup) of the sugar for 2 minutes. It should thicken and turn a light yellow color.
- Add the water and vanilla. Then, beat in the flour mixture in two batches until just combined.
- Carefully stir in half of the egg whites, then delicately fold in the rest of the egg whites.  
- Pour batter into the pan. Bake for 8-10 minutes, or just until cake springs back.  IMPORTANT: Do not overcook!  The cake is more likely to break when rolled if it is overdone.
- Gently loosen the edges of the cake with a sharp knife. Carefully invert then cake onto the sugared towel.  Remove parchment paper.  
- Begin at one end (a short side) of the cake and slowly roll the cake and the towel together.  Place on a wire rack to cool, 30 minutes or more.

Peppermint cream
8oz package of cream cheese, room temperature
5 tablespoons sugar
1 1/2 teaspoons peppermint extract
3 cups whipped cream, chilled 
2 candy canes, crushed 
3 drops red food coloring

- Beat the cream cheese with the sugar and peppermint extract until smooth.  
- Beat in whipped cream until just combined. Stir in the crushed candy canes.  
- Mix in the food color, leaving streaks if you wish to give it more of a candy cane look.
- Carefully unroll the cake and the towel. Do not force it to lay completely flat. Spread the cream equally over the cake, then slowly re-roll. Don't worry if it cracks, just keep going as best you can.
I served this cake on Christmas day. I had never made a cake role before, and I must say, it was stressful. Luckily, the cake turned out wonderfully, especially for a first attempt. The original recipe is designed to be low-carb, so I changed it to use real sugar, as opposed to sugar substitute. Overall, it was absolutely delicious. The cake was fluffy and the flavor of the cream wasn't overwhelming. A tip from the original recipe: let the cake sit overnight before serving, it makes the flavor better. 
-credit-
Eating Well, Living Thin blog

Tata for now,
L. Mousse