Peppermint roulade
A cake that thinks it's a candy cane. A red & white striped cake roll is filled with white chocolate-peppermint cream and chunks of crushed candy canes.
servings
Ingredients
Cake Batter
- 2 oz unsalted butter (melted)
- 2 oz sour cream (¼ cup, room temperature)
- 1 teaspoon vanilla extract
- 4 ½ oz cake flour (1 cup, see note)
- ¼ teaspoon table salt
- 8 large egg whites
- 12 oz granulated sugar (1 ½ cups)
- 4 oz water (½ cup)
- red gel food coloring
Filling
- 12 oz heavy cream (1 ½ cups)
- 1 oz powdered sugar (¼ cup)
- 4 oz white chocolate (melted)
- 1 teaspoon peppermint extract
- 1-2 crushed candy canes
Instructions
Cake
- Place a ½ sheet pan in the freezer while you make the batter. Preheat the oven to 350 °F.
- Combine 2 oz unsalted butter, 2 oz sour cream and 1 teaspoon vanilla extract in a mixing bowl, set aside. In another bowl, whisk ¼ teaspoon table salt into 4 ½ oz cake flour, set aside.
- Whip 8 large egg whites to soft peak. Slowly add 12 oz granulated sugar and whip to full peak. With the mixer running on low, add 4 oz water and re-whip to full peak.
- Whisk a cup of the egg whites into the butter/sour cream mixture, then whisk that back into the egg whites. Sift the flour over the egg whites and fold into the whites.
- Remove ½ cup of the batter to a separate bowl. Add several drops of the red gel color to that ½ cup of batter to make a bright red color. Stir about ⅓ of the remaining white batter into the red base.
- Put the red batter into a large piping bag fitted with a plain tip or a disposable piping bag. Remove the cold pan from the freezer and line with a sheet of parchment paper. Pipe diagonal lines of red batter evenly spaced in the pan. Set the pan into the freezer for 10-15 minutes until the surface of the batter is firm.
- Pour the white batter over the stripes and use an offset spatula to spread to an even layer. Bake the cake about 15 minutes until the center of the cake springs back when pressed.
- Let the cake cool 5 minutes in the pan then flip out onto a clean sheet of parchment paper. Peel the parchment from the bottom of the cake then flip the cake back over. Roll the cake in the parchment and let it cool while you prepare the filling.
White Chocolate Peppermint Cream
- Whip 12 oz heavy cream with 1 oz powdered sugar to soft peak. Whisk a cup of the cream into the melted white chocolate to temper. Whisk the tempered chocolate back into the cream. Add 1 teaspoon peppermint extract and whip to full peak.
- Unroll the cake and spread the cream over the cake. Sprinkle crushed candy-canes over the cream. Roll the cake from the long side, and flip it so the seam is on the bottom. Cover with plastic wrap and refrigerate overnight or for at least 4-5 hours.
- Before serving, trim either end for a clean cut, dust with a little powdered sugar and decorate with optional holly leaves & berries made from fondant or marzipan.
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Equipment
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Because this batter is fairly soft, it's easiest to pipe the batter with a disposable piping bag. Fill the piping bag before cutting off the tip to avoid having the batter drip out of the tip.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!