Chocolate peppermint cake role filled with peppermint cream
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.
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.
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