Peppermint Chocolate Swiss Roll

Impress your significant other this Valentine’s Day with this decadent, yet simple, Peppermint Chocolate Swiss Roll. Have you ever made a swiss roll cake? It looks pretty tricky to make, doesn’t it? Well, to be honest, it’s actually super simple. Instead of it being a regular cake recipe, you’ll want to make a sponge cake. What’s the difference between a regular cake and a sponge cake? Well, this one is made up of flour, sugar, and eggs, no butter and oil. Once you whip up the batter for this cake you’ll pour it into a large jelly roll pan that has been lined with parchment paper, and once it’s done you will immediately turn the cake out onto a flour sack towel that is heavily coated in powdered sugar – this is so it doesn’t stick. You’ll roll the cake up in the towel, starting at the short side. Then you’ll want to let it completely cool before you unroll it and spread the Hudsonville Peppermint Stick Ice Cream on it.

Peppermint Chocolate Swiss roll

For the batter: 

4 eggs, divided

1/2 cup + 1/3 cup sugar divided

1 teaspoon vanilla

1/2 cup flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup water



Directions

1. Preheat oven to 350 degrees.

2. Line a 10×15 inch jelly roll pan with parchment paper.

3. Grease the parchment paper with cooking spray.

4. In a mixing bowl, use an electric hand mixer to beat the egg whites until soft peaks (peaks will fall when you lift the beaters).

5. While mixing, slowly add in the 1/2 cup of sugar and beat until stiff peaks form.

6. In a bowl of a stand mixer with a whisk attachment, beat egg yolks on medium speed for 3 minutes. 

7. Add 1/3 cup sugar and vanilla.

8. Beat for 2 more minutes.

9. In another bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together.

10. Alternate adding the flour mixture and the 1/3 cup water to the egg yolk mixture in the stand mixer.

11. When thoroughly combined, fold the chocolate batter into the egg whites a little at a time.

12. Stir until completely combined.

13. Spread the batter onto the prepared baking sheet.

14. Bake for 12-15 minutes or until a toothpick comes out clean.

15. While the cake bakes coat your bowl with powdered sugar.

16. When the cake is complete, immediately turn it onto the towel.

17. Remove the parchment paper from the cake. 

18. Starting at the narrow end begin to roll the cake up in the flour sack towel. 

19. Let the cake completely cool.

20. Carefully unroll the cooled cake.

21. Spread the ice cream evenly over the entire surface.

22. Roll the cake back up in the same way you did before, but this time without the towel.

23. Cover the cake in plastic wrap.

24. Place it in the freezer for at least 3 hours. 

25. When ready to serve add a chocolate ganache. 

26. Enjoy!