Description
Candy Cane Cake Roll with Chocolate Peppermint Whipped Cream is a festive dessert that captures the magic of the holiday season. This delightful cake roll features a light, fluffy sponge adorned with vibrant red and white stripes, filled with a rich chocolate peppermint whipped cream. Perfect for holiday gatherings, this stunning dessert is not just visually appealing but also delivers a mouthwatering taste that will leave your guests asking for more.
Ingredients
Scale
- 4 large eggs
- 1 cup cake flour
- 1 cup granulated sugar
- 1/3 cup whole milk (or almond/oat milk)
- 2 tbsp unsweetened cocoa powder
- 1 cup heavy cream
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan (15×10 inches) with parchment paper.
- In a large bowl, beat eggs until frothy. Gradually add sugar, beating until thickened. Sift in cake flour and gently fold into the egg mixture.
- Mix in milk and peppermint extract until combined.
- Spread batter evenly in the prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.
- Let the cake cool slightly, then invert onto a powdered sugar-dusted towel and roll it up tightly using the towel.
- In a chilled bowl, whip heavy cream until soft peaks form; add cocoa powder and peppermint extract to achieve stiff peaks.
- Unroll the cooled cake, spread chocolate peppermint whipped cream over it, sprinkle crushed candy canes, then carefully roll back up.
- Slice and serve garnished with extra whipped cream and crushed candy canes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg