Peppermint Log Roll Recipe
Ingredients
Instructions
- Line 15 1/2 x 10 1/2 x 1 inch pan with foil; grease generously.
- In large mixer bowl, beat egg whites till foamy; gradually add in 1/2 c. sugar, beating till stiff peaks form.
- Set aside.
- In small bowl, beat yolks and vanilla on high speed 3 min; gradually add in 1/3 c. sugar.
- Continue beating 2 more min.
- Combine dry ingredients; add in to yolk mix alternately with water on low, beating just till smooth.
- Gradually fold chocolate mix into whites; spread proportionately in pan.
- Bake at 375 degrees for 12 min or possibly till top springs back when touched.
- Immediately loosen cake, invert on towel sprinkled with confectioners' sugar.
- Remove foil.
- Roll cake in towel starting from narrow end; cold on wire rack.
- In small bowl, beat cream till slightly thickened.
- Add in confectioners' sugar, and peppermint candy; beat till stiff.
- Unroll cake; remove towel.
- Spread with filling; re-roll cake.
- Heat butter, add in cocoa and water.
- Stir till smooth.
- Blend in confectioners' sugar and vanilla.
- Glaze cake and chill.
- 10-12 servings.
Nutrition & Diet Analysis (per serving)
523
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).