Peppermint Cake Roll
You’ll want to share this delightful peppermint dessert at your next holiday celebration.
A roulade, more commonly known as a cake roll, is a large flat sponge cake with a soft filling that is rolled into a spiral. Cake rolls are beautiful in presentation but can require some practice to get them just perfect.
There are confetti cake rolls for birthday celebrations, pumpkin cake rolls for Thanksgiving gatherings and peppermint cake rolls to share with friends and family during the holidays.
Some peppermint cake rolls start with a chocolate cake and are rolled up with pink peppermint frosting in the center. There are also white sponge cake rolls with fluffy whipped cream in the center. They are often decorated with crushed candy canes to give them the festive look of a holiday dessert. This one is my favorite.
A friend gave me this recipe for Peppermint Cake Roll. She and I get together annually to bake before the holidays, and we make dozens of cookies, batches of dark chocolate peppermint bark and many other special treats.
She shared her recipe for this beautiful holiday dessert this year, and I decided to make it for my son, who was coming home for a visit. It is light and creamy with just the right amount of mint flavor.
Follow the directions exactly and take your time. These are the best tips I can offer when making this cake. The result will be a delightful cake to share at your next holiday celebration.
| Servings |
servings
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- 4 large egg whites
- 1/4 cup milk
- 4 tablespoons melted unsalted butter
- 1 2/3 cup Pillsbury Moist Supreme White Cake Mix
- 1/4 cup powdered sugar for dusting the towel
- 1 cup heavy whipping crea additional 1/4 cup
- 4 ounces white chocolate chopped
- 1/2 teaspoon vanilla extract
Ingredients
For the cake
For the filling
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- Heat the oven to 350 degrees F. Line a 15x10 inch baking sheet with parchment paper.
- In a mixer, beat egg whites on medium-high speed until soft peaks form, about 4-5 minutes.
- Combine the milk and melted butter in a small bowl.
- Sift the cake mix (only ½ of the box mix is used) into the egg whites. Fold the cake mix into the batter carefully using a spatula. Once the dry ingredients are incorporated, add the milk and butter mixture and fold gently until the batter is fluffy and smooth.
- Pour the batter onto the prepared baking sheet and spread it evenly into a thin layer. Do not overwork the batter.
- Bake the cake for 12-13 minutes until lightly golden.
- Lay a kitchen towel on a flat surface and generously dust it with powdered sugar. When the cake is done, remove it from the oven and invert it onto the prepared towel. Starting at the short end of the towel, tightly roll the cake and the towel together into a log. Cool completely on a wire rack for at least an hour.
- Microwave ¼ cup of heavy whipping cream until hot, 30-40 seconds.
- Place the chopped white chocolate in a small bowl and pour the hot cream over. Let it stand for 2 minutes and then stir until chocolate has melted. Do not use a whisk. Refrigerate the chocolate mixture while you whip the rest of the cream.
- In a mixing bowl, beat the remaining 1 cup of heavy whipping cream and the vanilla extract until hard peaks form. Add the fully-cooled white chocolate mixture to the whipped cream and gently fold until well combined.
- When the cake is cooled, carefully unroll it. Generously spread the whipped cream mixture evenly over the cake, reserving about 1 cup of filling for the top of the cake.
- Reroll the cake and spread the remaining whipped cream over the top and sides of the cake. Trim the ends of the cake with a sharp knife.
- Sprinkle with crushed candy cane pieces. Refrigerate the cake until ready to serve. Best served within 24 hours.
