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Delightful Candy Cane Roll: A Festive Holiday Treat

Candy Cane Roll
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This festive Candy Cane Roll is a delightful peppermint-flavored meringue cake featuring striking red and white stripes, rolled with a creamy peppermint-infused cream cheese frosting and sprinkled with crushed candy canes. Perfect for holiday celebrations.

Ingredients

Scale
  • Cooking spray, for greasing
  • 3/4 cup (90 g) all-purpose flour, plus more for dusting
  • 3 Tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 9 large egg whites
  • 1/2 tsp cream of tartar
  • 1 cup (200 g) granulated sugar
  • 1 tsp peppermint extract
  • 2 drops (or more) red gel food coloring
  • 2 1/2 cups (283 g) confectioners’ sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 tsp peppermint extract
  • 1/4 tsp kosher salt
  • 1 small drop red gel food coloring
  • 1/2 cup crushed candy canes

Instructions

  1. Arrange a rack in the lower third of your oven and preheat it to 350°F (175°C). Grease an 18″ x 13″ baking sheet with cooking spray and line the bottom with parchment paper to prevent sticking.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until well combined.
  3. Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they start to thicken. Gradually add granulated sugar while continuing to beat. Increase speed to high and beat until the mixture is glossy and stiff peaks form. Stir in the peppermint extract.
  4. Gently fold the dry flour mixture into the egg white batter using a rubber spatula until combined, taking care to maintain the airy texture.
  5. Transfer a little more than half of the batter (about 350 g) into a separate medium bowl. Add red gel food coloring and fold gently until you achieve a bright red shade. Leave the remaining batter white (about 250 g).
  6. Fit two piping bags with 5/8” to 1/2” round tips and fill one with the white batter and the other with the red. Starting at a corner, pipe diagonal white stripes spaced about 1 inch apart across the prepared baking sheet. Pipe red batter in between the white stripes, filling completely.
  7. Bake the cake for 12 to 15 minutes, or until it starts to pull away from the pan edges and a gentle press in the center leaves no indentation. Remove from oven and let rest for 5 minutes.
  8. Lightly dust a clean kitchen towel with flour using a sieve. Turn the warm cake onto the towel and carefully peel off the parchment paper. Starting from a short end, roll the cake tightly into a spiral inside the towel. Allow to cool completely for about 1 hour.
  9. In the large bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar, softened butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt, then mix until fully combined. Add a small drop of red food coloring and beat until the frosting becomes a light pink color. Fold in crushed candy canes until just combined.
  10. Unroll the cooled cake carefully and remove the kitchen towel. Spread the peppermint cream cheese frosting evenly all over the cake surface. Roll the cake back into a tight spiral.
  11. Use a pastry brush to dust off any excess flour from the outer surface of the roll. The filled cake can be made up to 1 day in advance and kept refrigerated until ready to serve.

Notes

  • This light and fluffy dessert combines a tender sponge with a luscious, minty icing.
  • Perfect for holiday celebrations.

Nutrition

Find it online: https://keepityummy.com/candy-cane-roll/

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