Print

Whipped Peppermint Roll Cake


  • Author: Joanie Simon
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x

Description

A festive holiday cake of rolled angel food cake with a whipped peppermint cream filling.


Scale

Ingredients

  • 1 16 oz box Angel Food Cake mix
  • 1 1/4 cup water
  • 1/4 tsp peppermint extract
  • 2 cups Shamrock Farms Heavy Whipping Cream
  • 3/4 cup powdered sugar *plus extra for dusting
  • 1/2 tsp peppermint extract
  • red food coloring *optional
  • 1/4 cup crushed peppermint pieces

Optional Garnish

  • 1 cup white chocolate melting chips
  • 1/4 cup fresh cranberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup sugar for dusting

Instructions

  • Preheat the oven to 325F
  • Line a 15 x 10” jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out and roll it up after baking. *do not spray with cooking spray or butter…greasing the pan messes up the angel food!
  • Mix angel food cake mix with water and 1/4 tsp peppermint extract according to package directions.
  • Pour cake mix into the jelly roll pan, smoothing to make an even layer.
  • Bake at 325F for 15 minutes until slightly browned on top and it has risen to the top.
  • Take the cake from the oven and then lay out a kitchen towel (larger in size than the 10 x 15” cake) and dust it with powdered sugar.  Remove the cake from the pan by lifting up on the edges and then place it cake-side down on the towel.  Pull away the parchment paper and then dust the top of the cake with powdered sugar.
  • Starting at one of the 10” sides, start rolling up the cake into the towel while it’s still warm until the whole thing is like a round tube.
  • Place the rolled cake into the fridge to cool for at least an hour (up to overnight).
  • Next, make the filling by placing the whipping cream in a large metal bowl or stand mixer and whisking the cream until soft peaks form.  Add 3/4 cup powdered sugar and peppermint extract, red food coloring and 1/4 cup crushed candies and keep beating until stiff peaks form.  Keep the filling refrigerated until ready to assemble the cake.
  • When the cake has cooled, unroll it and then spread the filling across the top of it, leaving about 2 inches on one of the 10” sides bare so as to create a seam.
  • Roll the cake from the covered 10” side toward the side that’s bare on 2” which then creates a closure and seam and roll that so the seam is on the bottom.
  • Keep refrigerated and serve chilled.
  • If you want to garnish, you can dust with additional powdered sugar, drizzle with melted white chocolate or top with candied cranberries.
  • You can candy cranberries by heating 1/2 cup of sugar with 1/4 cup of water in a sauce pan over medium high heat until it boils and allow it to boil 5 minutes.  Then dip the cranberries in the boiled sugar water and then toss with more sugar.

  • Category: dessert
  • Method: baking
  • Cuisine: American

Keywords: cake, roll cake, Swiss Roll, whipped cream, peppermint, dessert, Christmas dessert