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Hey there, holiday lovers!
Looking to jazz up your Christmas treats? I’ve got the perfect recipe for you.
Today, I’m sharing my festive Christmas peppermint log!
This sweet and minty delight is not just a feast for the taste buds but also a showstopper on your holiday table.
It’s super easy to make and will fill your kitchen with that cozy holiday spirit.
Grab your ingredients, and let’s get this peppermint party started!
Ingredient Substitutions
All-purpose flour can be replaced with almond flour or coconut flour for a gluten-free option. Use slightly less almond flour (about 3 tablespoons) or more coconut flour (about 1/3 cup) due to their different absorption properties. This substitution also lowers the carbohydrate content of the recipe.
White sugar can be substituted with coconut sugar or a sugar-free sweetener like erythritol for those looking to reduce their sugar intake. Use the same amount of coconut sugar, but only about 2/3 cup of erythritol as it’s sweeter than regular sugar. These alternatives may slightly alter the texture and color of the final product.
For the red food dye, consider using natural alternatives like beet powder or pomegranate juice concentrate. Start with 1-2 teaspoons of beet powder or 2-3 tablespoons of pomegranate juice concentrate, adjusting as needed to achieve the desired color. These options provide a more natural hue and may add subtle flavor notes to the recipe.
| Preparation Time | 30-45 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 50-60 g
- Carbohydrates: 180-200 g
Ingredients
- Butter, for greasing the pan
- 1/4 cup all-purpose flour, plus extra for dusting
- Powdered sugar, for dusting
- 6 large eggs, yolks and whites separated
- 3/4 cup white sugar
- 1 tablespoon red food dye
- 1/4 cup unsweetened cocoa powder
- Peppermint frosting
- Crushed peppermint candies for sprinkling (approximately 25 small pieces)
Step 1: Prepare the Baking Equipment
Preheat your oven to 400 degrees Fahrenheit.
Butter a 12-by-17-inch jelly-roll pan and line it with parchment paper.
Then, butter and lightly flour the parchment.
Set this prepared pan aside.
Next, lay a kitchen towel on top of a wire rack and dust it with confectioners’ sugar.
Set this aside as well.
Step 2: Make the Egg Yolk Mixture
Place the egg yolks into the bowl of an electric mixer fitted with the whisk attachment.
Beat the yolks on high speed until they become pale, which should take about 4 to 5 minutes.
Once done, transfer the beaten yolks to a medium bowl and set aside for later use.
Step 3: Prepare the Egg White Mixture
Clean the electric mixer bowl and whisk attachment thoroughly.
Then, add the egg whites to the bowl and beat on medium speed until soft peaks form, which should take around 2 minutes.
Increase the speed to medium-high and gradually add granulated sugar.
Continue beating until stiff peaks form.
Gently whisk in your chosen food coloring.
Then, transfer the egg-white mixture to a large bowl.
Step 4: Combine and Bake the Cake Batter
Carefully fold the beaten egg yolks into the egg-white mixture.
Sift the cocoa powder and flour over the top of the combined egg mixture, and gently fold them in to combine.
Pour the completed batter into the prepared jelly-roll pan and smooth the top with an offset spatula.
Bake in the preheated oven for 10 to 11 minutes until the cake springs back when touched.
Step 5: Roll the Cake
Once baked, run an offset spatula or sharp knife around the sides of the pan to loosen the cake.
Invert the cake onto the prepared kitchen towel dusted with confectioners’ sugar, and carefully remove the parchment paper.
Dust the top of the cake with additional confectioners’ sugar.
Starting at the short end closest to you, gently roll the cake along with the towel.
Allow the rolled cake to cool completely on the wire rack with the seam side down.
Step 6: Fill, Reroll, and Decorate the Cake
Once the cake has cooled, carefully unroll it.
Use an offset spatula to spread 2 cups of Peppermint Frosting across the surface, leaving a 1/4-inch border on all sides.
Begin at the short end closest to you and reroll the cake, this time not including the towel.
Transfer the fully rolled cake, seam side down, to a serving platter.
Spread the remaining frosting evenly over the cake’s surface.
To finish, sprinkle with crushed candy for decoration.
The cake can be stored at room temperature for up to 5 hours before serving.
