Description
A light and fluffy vanilla sponge cake rolled with a rich, creamy peppermint frosting and decorated for a festive holiday presentation.
Ingredients
Scale
For the Crust:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- Red food coloring (optional)
- Crushed candy canes for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat eggs on high speed for 5 minutes until thick. Gradually add granulated sugar and vanilla, beating until pale and fluffy. Gently fold in flour, baking powder, and salt until just combined.
- Spread batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the warm cake onto a kitchen towel dusted with the 1/2 cup of powdered sugar. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together into a log. Let cool completely on a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add 2 cups powdered sugar and peppermint extract. Beat until fluffy. Unroll the cooled cake, spread frosting evenly, then re-roll tightly without the towel. Chill for at least 1 hour before slicing and garnishing with crushed candy canes.
Notes
You can customize the seasonings to taste.