Enjoy this delightful holiday recipe that’s relatively simple to prepare.
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Ingredients:
For the Cake:
- ⅓ cup all-purpose flour
- ⅓ cup unsweetened cocoa
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- Powdered sugar for decoration
For the Filling:
- 8 oz container of whipped topping
- 1 cup chopped peppermint candies of your choice
Instructions:
- Preheat the oven to 350°F. Line a 15 x 10-inch baking pan with wax paper, then grease and flour the lined pan, tapping out any excess.
- In a medium-sized bowl, mix together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt until combined.
- In another bowl, use an electric mixer on medium speed to beat the egg yolks and ¼ cup of sugar until the mixture is light and fluffy.
- In a small bowl with clean, dry beaters, whip the egg whites on high speed until they become foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until stiff peaks form without over-beating.
- Gently fold the flour mixture and egg whites into the egg yolk mixture alternately. Pour the batter into the prepared pan, smoothing the top, and bake until a toothpick inserted into the center comes out clean—about 15 minutes.
- In a separate bowl, combine 8 oz of whipped topping with the chopped peppermint candies.
Assembling the Cake:
- Sprinkle a clean cloth with the remaining sugar. Carefully turn the cake out onto the cloth and remove the wax paper.
- Starting from one long edge, tightly roll the cake up in the cloth. Place it seam side down on a wire rack to cool for 20 minutes.
- Unroll the cake, take off the cloth, and spread the peppermint whipped topping over the surface, then re-roll the cake. Set it seam side down on a serving plate and finish with a dusting of powdered sugar before serving.
