Get ready to transform your holiday dessert table with a show-stopping treat that's as delightful to make as it is to devour! This Candy Cane Cake Roll isn't just a dessert—it's a festive experience that combines the light, airy texture of a perfect sponge cake with the refreshing zing of peppermint and the creamy richness of whipped filling. Perfect for holiday gatherings, Christmas parties, or when you simply want to impress your friends and family with a dessert that looks like it came straight from a professional bakery!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whipped cream
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, beat eggs with an electric mixer on high speed for 3-4 minutes until they become thick and pale yellow. Gradually add granulated sugar while continuing to beat until the mixture becomes light and fluffy.
- Stir in peppermint extract, mixing until well combined. The extract will provide a festive mint flavor to the cake roll.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and turns a light golden color.
- While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately.
- Starting from the short end, carefully roll the cake with the towel, creating a spiral shape. Allow the cake to cool completely while rolled, which helps prevent cracking.
- Once cooled, gently unroll the cake and spread whipped cream evenly across the surface, leaving a small border around the edges.
- Sprinkle crushed candy canes over the whipped cream, reserving some for garnish.
- Carefully re-roll the cake, this time without the towel, placing it seam-side down on a serving platter.
- Dust the top of the cake roll with additional powdered sugar and sprinkle the remaining crushed candy canes for decoration.
- Refrigerate the cake roll for at least 1 hour before serving to allow the flavors to meld and the cream to set.
- Slice and serve chilled, enjoying the perfect blend of light cake, creamy filling, and festive peppermint crunch.
Tips
- Room Temperature Eggs: Ensure your eggs are at room temperature before beating. This helps them reach maximum volume and creates a lighter, more tender cake.
- Don't Overmix: When folding in dry ingredients, be gentle to maintain the air you've whipped into the eggs. Overmixing can lead to a dense, tough cake.
- The Towel Trick: Dusting your kitchen towel with powdered sugar prevents the cake from sticking when you first roll it. This technique is crucial for a crack-free cake roll.
- Cooling is Key: Allow the cake to cool completely while rolled. This helps "train" the cake to hold its shape and prevents cracking when you add the filling.
- Chill Before Serving: Refrigerating the cake roll for at least an hour helps the flavors meld and makes slicing cleaner and more precise.
- Candy Cane Crush: For the best texture, crush your candy canes just before using—this keeps them crisp and prevents them from becoming sticky.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 85mg
