Angel Food Cake Roll with Peppermint Cream Cheese Frosting
The season of peppermint bliss is here!
…in all its creamy fluffiness. Kick-start the holiday season with this homemade peppermint cake roll. You’ll be dreaming of Christmas with every bite! This cake is our classic angel food cake recipe, just roll cake converted. You just might become a little too obsessed with the candy cane frosting; (like I am) but try not to eat it all before spreading it on the cake!
Peppermint Cake Roll Recipe
This festive peppermint roll cake is soft and pillowy, with an irresistible peppermint cream cheese frosting.
Servings 1 roll cake
Ingredients
Cake:
- 1 cup cake flour
- 1 1/2 cups powdered sugar (plus more for dusting)
- 1 1/2-2 cups egg whites (12 egg whites)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 1/2 tsp vanilla
Frosting:
- 4 oz cream cheese (1/2 a block)
- 15 drops peppermint essential oil*
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1 1/2 cups heavy cream
- 1/2 cup candy canes largely crushed
Instructions
- Preheat oven to 350 degrees F. Line a 17 1/2 x 12 3/4 in. baking sheet with parchment paper.
- Whisk together cake flour and powdered sugar. Set aside.
- In the bowl of a large stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt until thick, foamy, and opaque. Then with the mixer running, slowly add granulated sugar in small increments, letting the mixer incorporate between additions.
- Continue beating the meringue until stiff peaks form. Test to see how stiff your meringue is on your beater. You don’t want it to droop, or flop around when you move the beater. The meringue should hold its shape perfectly, stand pretty much upright, and remain rigid when you move the beater. It should also still be shiny, so take care not to overbeat.
- With a spatula, fold in vanilla extract.
- Sift the cake flour/powdered sugar into the meringue in about 1/2 cup increments, folding it in very gently between additions. Don't overmix.
- Spread the batter evenly on the prepared baking sheet and bake for 25-30 min. until lightly golden brown and springs back lightly to the touch. While the cake is baking, place a towel on the counter, and dust the top generously with powdered sugar.
- Once the cake is done baking, make sure all the sides/bottom are loosened from the pan so nothing sticks when you release it. Cool the cake for 5-7 min. so it's not piping hot when rolling it up.
- Release the cake unto the towel, and peel off the parchment paper. Dust the top of the cake with powdered sugar to prevent sticking, and roll the cake up with the towel jelly-roll style. Cool completely.
- For the frosting, beat cream cheese, both extracts, and powdered sugar in a mixing bowl with the whisk attachment until smooth and combined, scraping down the bowl occasionally. Pour in 1 1/2 cups heavy cream, and beat until thick and fluffy. This may take a while to become stiff, but just keep at it till it's there.
- Place frosting in the fridge until ready to use.*
- Unroll the cooled cake VERY GENTLY, and spread the frosting evenly over it, leaving about 1/2 in. border space. The frosting will fill any cracks that might occur. Sprinkle largely crushed candy canes over the top, and roll the cake up the same way you rolled it previously. Shape the cake a bit if you wish, and serve.
Notes
*if using peppermint extract, start with 1/4 tsp. Add more if you like, but keep in mind that the candy canes also add flavor.
*After refrigerating, feel free to beat the frosting again if it doesn't look stiff enough.
*If you want to dazzle up this cake further, you can try drizzling chocolate over the top and sprinkling crushed candy canes down the center!
We made this today ! For sure a holiday fav for us!
This is as good as as it looks! The filling is just right and doesn’t taste too much like cream cheese.😋