Description
A festive red-and-white striped roll filled with creamy peppermint frosting and a chocolate-swirled center.
Ingredients
- Red peppermint sponge cake
- Whipped peppermint cream filling
- Chocolate cream swirl
- Crushed candy canes
- Eggs
- Sugar
- Flour
- Vegetable oil
- Vanilla extract
- Peppermint extract
- Heavy cream
- Powdered sugar
- Red gel food coloring
Instructions
- Whip eggs and sugar until pale and voluminous; fold in flour, oil, vanilla, peppermint extract, and red food coloring.
- Spread batter into a thin rectangle pan and bake at 350°F for 10–12 minutes.
- Immediately roll the warm cake in parchment to form the spiral; cool completely.
- Make the filling by whipping cream with powdered sugar and peppermint extract.
- Unroll the cake gently, spread peppermint cream, then swirl a ribbon of chocolate cream over it.
- Roll back tightly and coat the outside with additional peppermint cream.
- Finish with crushed candy canes and chill before slicing.
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Use high-quality peppermint extract for the best flavor.
- Chill the roll for at least 30 minutes before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg