Peppermint Cake Log

Name: Peppermint Cake Log
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps baking cocoa; 0 teaspoons baking powder; 0 teaspoons baking soda; 2 Tbsps butter; 237 milliliters confectioners sugar; 4 eggs, separated; 118 milliliters all-purpose flour; 237 milliliters heavy whipping cream; 79 milliliters crushed peppermint candies; 79 milliliters sugar, divided; 1 teaspoons vanilla extract; 2 Tbsps water

The recipe Peppermint Cake Log can be made in around 1 hour and 10 minutes. This dessert has 267 calories, 4g of protein, and 15g of fat per serving. This recipe serves 10. It will be a hit at your Christmas event. Head to the store and pick up baking cocoa, peppermint candies, sugar, and a few other things to make it today.

Instructions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

Equipment you will use

Baking Pan

Combine the flour, cocoa, baking powder and baking soda; set aside.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

In large bowl, beat egg yolks, 1/3 cup sugar and vanilla until thick and lemon-colored.

Ingredients you will need

Egg Yolk

Vanilla

Lemon

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Egg Whites

Sugar

Water

Egg Yolk

Equipment you will use

Bowl

Spread batter evenly in prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying 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.

Ingredients you will need

Powdered Sugar

Equipment you will use

Kitchen Towels

Oven

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Ingredients you will need

Jelly

Roll

Equipment you will use

Wire Rack

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.

Ingredients you will need

Powdered Sugar

Spread

Cream

Equipment you will use

Bowl

Roll up again. Cover and refrigerate for at least 1 hour.

Ingredients you will need

Roll

For glaze, combine the butter, cocoa and water in a small saucepan. Cook and stir over low heat until smooth.

Ingredients you will need

Butter

Cocoa Powder

Glaze

Water

Equipment you will use

Sauce Pan

Remove from the heat.

Whisk in confectioners' sugar and vanilla until smooth.

Ingredients you will need

Powdered Sugar

Vanilla

Equipment you will use

Whisk

Drizzle over cake. Refrigerate leftovers.

Equipment

Ingredients

Servings:

2Tbsps

baking cocoa 0teaspoons

baking powder 0teaspoons

baking soda 2Tbsps

butter 237milliliters

confectioners' sugar 4

eggs, separated 118milliliters

all-purpose flour 237milliliters

heavy whipping cream 79milliliters

crushed peppermint candies 79milliliters

sugar, divided 1teaspoons

vanilla extract 2Tbsps

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "