Impress your guests this holiday season with a homemade chocolate peppermint roll cake. No matter what your skill level in the kitchen is, you can easily make a roll cake. Trust me, this cake may look tricky to make – but it\’s actually really simple (we will keep that our little secret). Instead of using a traditional cake recipe, you will be making a sponge cake. I bet you\’re wondering what the difference between a regular cake and a sponge cake is, right? Well, a sponge cake is made up of flour, sugar, and eggs – no oil or butter. You\’ll want to cook the sponge cake in a jelly roll pan that has been lined with parchment paper. Once the sponge cake has finished cooking you will immediately turn the cake out onto a flour sack towel, that has been heavily coated in powder sugar (this will make sure it does not stick). You\’ll roll the cake up in the towel, starting at the short side. Then you will want to allow it to cool completely before you unroll it. Now let\’s talk about the filling, I used Hudsonville Peppermint Stick Ice Cream… because yum! You can use any ice cream that you desire though.
Chocolate Peppermint Roll Cake
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
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 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.