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Hey there, holiday lovers!
Are you in the festive spirit yet? If not, I’ve got just the thing to get you in the mood!
Today, I’m excited to share my Christmas peppermint roll recipe.
It’s a sweet, minty treat that’s sure to impress your friends and family.
Perfect for holiday gatherings or cozy nights at home.
Let’s roll into some holiday magic together!
Possible Ingredient Alternatives
For eggs, a common vegan alternative is to use 1/4 cup of mashed banana or applesauce per egg. This substitution maintains moisture and binding properties, though it may slightly alter the texture and flavor. Adjust leavening agents if needed.
Cream cheese can be replaced with dairy-free alternatives like cashew cream cheese or coconut cream cheese for those avoiding dairy. These options provide a similar creamy texture and tangy flavor. Use a 1:1 ratio for substitution.
For heavy cream, coconut cream or silken tofu can be used as plant-based alternatives. Coconut cream offers a rich texture, while silken tofu provides a lighter option. Blend silken tofu until smooth before using. Both substitutions work well in the chocolate ganache, maintaining a creamy consistency.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 1-2 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 25-30 g
- Fat: 150-170 g
- Carbohydrates: 300-320 g
Ingredients
- 4 large eggs, separate the whites from the yolks
- Scant 1 cup granulated sugar, split into two portions
- 1 teaspoon vanilla essence
- 1/2 cup plain flour
- 1/3 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 8 ounces cream cheese
- 1/4 cup butter
- 1 cup confectioner’s sugar
- 1/2 teaspoon peppermint essence
- 20 starlight mints, crushed
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (or 3 oz semi-sweet baking chocolate)
- Crushed starlight mints for garnish
Step 1: Prepare the Pan and Ingredients
Preheat your oven to 375 degrees F.
Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper.
Grease and flour the parchment paper to prevent sticking.
Step 2: Make the Egg Mixtures
In a large bowl, beat the egg whites until soft peaks form, then gradually add 1/2 cup of granulated sugar while continuing to beat until stiff peaks form.
In a medium bowl, beat the egg yolks and vanilla on medium speed for 3 minutes.
Gradually add the remaining 1/3 cup granulated sugar and continue beating for an additional 2 minutes.
Step 3: Combine Dry and Wet Ingredients
In a separate bowl, stir together the flour, cocoa, baking powder, baking soda, and salt.
Add to the egg yolk mixture alternately with water, beating on low speed until smooth.
Gradually fold this chocolate mixture into the beaten egg whites until well blended.
Step 4: Bake the Cake
Spread the batter evenly in the prepared pan.
Bake for 14 to 16 minutes, or until the top springs back when lightly touched in the center and a toothpick inserted comes out clean.
Allow the cake to cool in the pan for one minute before lifting it out using the parchment paper and placing it on a flat, heat-safe surface.
While it is still hot, gently roll the cake up with the parchment paper from one short end.
Place the rolled cake on a wire cooling rack to cool completely and then transfer to the fridge for an additional 30 minutes.
Step 5: Prepare the Filling
While the cake roll is cooling in the fridge, use an electric mixer to blend cream cheese, butter, powdered sugar, and peppermint extract until fluffy and smooth.
Stir in your desired amount of crushed peppermint candies, saving some for garnish on the finished roll, if desired.
Step 6: Fill and Roll the Cake
Once the cake is completely cooled, carefully unroll it.
Spread the filling evenly over the cake.
Re-roll the cake without the parchment paper.
If it starts to stick, use a butter knife to gently release the edges.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
Step 7: Make the Chocolate Ganache
Heat heavy cream in a saucepan until hot, then pour it over the chocolate.
Stir continuously until the chocolate is melted and smooth.
Allow the ganache to cool and thicken for several minutes before pouring it over the peppermint roll.
Step 8: Garnish and Serve
Gently spoon or pour the chocolate ganache over the cake roll.
Sprinkle additional crushed peppermint candy on top, if desired.
Refrigerate for at least 20 minutes before serving.
Store any leftovers in the fridge, covered, for up to three days.
