Description
A light and fluffy vanilla sponge cake rolled with a rich, creamy peppermint frosting, decorated to look like a festive Christmas log.
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 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon peppermint extract
- Red gel food coloring
- Green gel food coloring
- Powdered sugar for dusting
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 and pale. Gradually beat in sugar and vanilla. 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 invert the cake onto a clean kitchen towel dusted with 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 heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Divide the frosting into three bowls. Color one bowl red and one green, leaving one white.
- Unroll the cooled cake. Spread the white frosting evenly over the cake. Dollop the red and green frosting over the white layer. Gently re-roll the cake, using the towel to help. Place seam-side down on a serving platter.
- Dust with additional powdered sugar to resemble snow. Refrigerate for at least one hour before slicing and serving.
Notes
You can customize the seasonings to taste.