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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Each Christmas, my husband only asks for one thing...this chocolate mint cake roll! This fluffy filling pairs well with the tender cake. Robyn Anderson, Sugar Grove, Illinois Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
4 eggs, separated |
1/3 cup plus 1/2 cup sugar, divided |
1 teaspoon vanilla extract |
1/3 cup water |
1 tablespoon confectioners' sugar |
filling: |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
1/3 cup crushed peppermint candies |
glaze: |
2 tablespoons butter |
2 tablespoons baking cocoa |
2 tablespoons water |
1 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Line a greased 15-in. x 10-in. x 1-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 375° 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. Yield: 10 servings.
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