Best Christmas Peppermint Roll Cake
Ingredients
- 4 large eggs, yolks and whites separated
- 1/2 cup plus an additional 1/3 cup white sugar
- 1 teaspoon vanilla essence
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 8 ounces cream cheese
- 1/4 cup butter
- 1 cup icing sugar
- 1/2 teaspoon peppermint essence
- 20 starlight mint candies, crushed
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (or 3 ounces semi-sweet baking chocolate)
- Crushed starlight mint candies for garnish
Step 1: Prepare the Baking Pan and Preheat the Oven
Start by preheating your oven to 375 degrees F.
Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper.
Grease and flour the paper to ensure the cake doesn’t stick during baking.
Step 2: Make the Cake Batter
In a large bowl, beat egg whites until soft peaks form.
Gradually add 1/2 cup granulated sugar, continuing to beat until stiff peaks form.
In a separate medium bowl, beat the egg yolks and vanilla on medium speed for 3 minutes.
Gradually add the remaining 1/3 cup of granulated sugar and continue beating for another 2 minutes.
In another bowl, combine flour, cocoa, baking powder, baking soda, and salt.
Add this dry mixture to the egg yolk mixture alternately with water, beating on low speed just until the batter is smooth.
Gradually fold the chocolate mixture into the beaten egg whites until well blended.
Step 3: Bake and Roll the Cake
Spread the batter evenly in the prepared pan and bake for 14 to 16 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for one minute.
Lift the parchment paper and the hot cake out of the pan and transfer it to a flat, heat-safe surface.
Immediately roll the cake up starting from one of the short ends, keeping the parchment paper inside.
Allow the rolled-up cake to cool completely on a wire rack, then transfer it to the fridge for an additional 30-minute cool.
Step 4: Prepare the Filling
While the cake is cooling, mix cream cheese, butter, powdered sugar, and peppermint extract together with an electric mixer until fluffy and smooth.
Gently stir in crushed peppermint candies to taste, reserving some for the ganache topping if desired.
Step 5: Fill and Roll the Cake
Once the cake has cooled completely, carefully unroll it.
Spread the filling evenly over the surface of the cake.
Then, roll up the cake again, this time without the parchment paper.
Use a butter knife if needed to help release it.
Cover the cake roll with plastic wrap and refrigerate for at least 1 hour.
Step 6: Prepare Ganache and Finish
In a saucepan, heat the heavy cream until hot.
Pour it over chopped chocolate and stir continuously until the chocolate melts and the mixture is smooth.
Allow the ganache to cool for several minutes so it thickens slightly.
Gently spoon or pour the cooled chocolate ganache over the top of the peppermint roll.
Optionally, sprinkle additional chopped peppermint candy on top.
Refrigerate the finished cake roll for at least 20 minutes before serving.
Step 7: Serve and Store
Before serving, ensure the cake has chilled well so the ganache is set.
Store any leftovers in the fridge, covered, for up to three days.
Enjoy your festive peppermint roll!