Peppermint Cake Log Recipe

Name: Peppermint Cake Log
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/3 cup baking cocoa; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 4 large eggs,; 1/3 cup plus 1/2 cup sugar, divided; 1 teaspoon vanilla extract; 1/3 cup water; 1 tablespoon confectioners' sugar; 1 cup heavy whipping cream; 1/4 cup confectioners' sugar; 1/3 cup crushed peppermint candies; 2 tablespoons butter; 2 tablespoons baking cocoa; 2 tablespoons water; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract

Servings: persons

1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
4 large eggs,
1/3 cup plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
1/3 cup water
1 tablespoon confectioners' sugar
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/3 cup crushed peppermint candies
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

1
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Combine the flour, cocoa, baking powder and baking soda; set aside.
2
In large bowl, beat egg yolks, 1/3 cup sugar and vanilla until thick and lemon-colored. Add dry ingredients alternately with water just until blended. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold into yolk mixture.
3
Spread batter evenly in prepared pan. Bake at 375u00b0 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4
For filling, in a small bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar until stiff peaks form. Fold in crushed candies. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for at least 1 hour.
5
For glaze, combine the butter, cocoa and water in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

819

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/3 cup baking cocoa, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Peppermint Cake Log falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Cake Log

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