Description
A recipe for chocolate sponge cake rolled with peppermint cream filling.
Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon green food coloring (optional)
- 2 tablespoons melted dark chocolate for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.
- Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions. Fold in the vanilla extract. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, place a clean kitchen towel on your counter and dust it lightly with powdered sugar.
- Immediately invert the hot cake onto the prepared towel. Peel off the parchment paper. Starting at the short end, roll the cake and towel together tightly. Let it cool completely in this rolled position on a wire rack.
- To make the filling, beat the heavy whipping cream, powdered sugar, and peppermint extract until stiff peaks form. Add green food coloring if using.
- Once the cake is cool, carefully unroll it. Spread the peppermint cream evenly over the cake surface, leaving a small border around the edges.
- Reroll the cake tightly without the towel. Wrap the finished roll in plastic wrap and chill for at least 1 hour.
- Before serving, drizzle the top with melted dark chocolate. Slice into rounds.
Notes
- For best results, use room temperature eggs.
- If you do not have peppermint extract, use 1/4 teaspoon of mint extract instead.
- Chill the cream bowl and beaters before whipping the cream for faster whipping.
- Prep Time: 25 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 80
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 95
Keywords: chocolate, peppermint, swiss roll, cake roll, dessert, holiday baking