CHOCOLATE PEPPERMINT ROLL
Similar to the Pumpkin Rolls so famous at Thanksgiving time,
this variation is perfect for Christmas!
1/2 c flour
1/3 c cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
4 eggs, separated
1/3 c sugar plus 1/2 c sugar, divided
1 tsp vanilla extract
1/3 c water
1 Tablespoon powdered sugar
1 c heavy whipping cream
1/4 c powdered sugar
1/3 c crushed peppermint candies
Directions For Cake:
Heat oven to 375 F.
Line a 15x10x1 in. jelly roll pan with parchment paper; grease the paper, and set aside.
Combine flour, cocoa, baking powder and baking soda; set aside.
In large bowl, beat egg yolks, 1/3 c sugar and vanilla until thick and lemon-colored.
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 1/2 c sugar 1 Tablepspoon at a time, until stiff glossy peaks form.
Fold into yolk mixture.
Spread batter evenly into prepared pan.
Bake at 375 F for 12-15 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Loosen cake from edges of pan. Invert cake
onto a clean kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
Directions For filling:
In a small bowl, beat cream until soft peaks form.
Gradually beat in powdered sugar until stiff peaks form. Fold in crushed candies.
Unroll cake; spread filling to within 1/2 inch of edges. Roll up again. (without towel)
Sprinkle top with additional crushed peppermint candy or dust with powdered sugar
Cover and refrigerate for at least 1 hour.
Freeze or keep refrigerated. Slice when ready to serve.