I love jellyroll type cakes, but rarely make them. I’m not sure why that is because they’re not that difficult and they accommodate so many variations. You can fill them with anything you want – flavored whipped cream, chocolate mousse, ice cream. Since I had peppermints leftover from the Sunset Peppermint Brownies, I decided to stir them into vanilla ice cream a peppermint cake roll. Using this recipe from Redbook, I made what we all thought was a very good cake roll. This was our Christmas Eve dessert.
Obviously, I need some more practice making jelly roll cakes so I created a Jellyroll Cake category and filed the Peppermint Cake Roll post there. Maybe I’ll make another one at Easter.
Peppermint Cake Roll
1/2 cup cake flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, separated and at room temperature
3/4 cup granulated sugar (divided use)
1 ½ teaspoon vanilla extract
4 cups vanilla ice cream
3/4 cup crushed peppermints
1/2 cup heavy cream
2 tablespoon dark corn syrup
6 ounce bittersweet or semisweet chocolate, chopped
1 teaspoon vanilla extract
Garnish with melted white chocolate if desired
Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil or parchment paper.
Combine cake flour, cocoa powder, baking powder, and salt in a small bowl and set aside.
Beat egg whites with an electric mixer until foamy. Gradually beat in ½ cup of the granulated sugar. Beat on high speed until stiff (but not dry) peaks form. Remove whites from bowl and set aside.
Add egg yolks to mixing bowl and using same beaters, beat yolks with the remaining 1/4cup sugar and extract until thickened, about 3 minutes. By hand or with lowest speed of mixer, beat in flour mixture until blended.
Fold 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
Dust a clean towel with confectioners’ sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
When cake is cool, mix the vanilla ice cream with the chopped peppermint. Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.
Make Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extract; cool to room temperature.
Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish cake with chopped peppermint