Recipe courtesy of Eswin Rivera
and
Yvonne Pastor
Candy Cane Roll
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 964
- Total Fat
- 63
- Saturated Fat
- 37
- Carbohydrates
- 90
- Dietary Fiber
- 3
- Sugar
- 75
- Protein
- 16
- Cholesterol
- 295
- Sodium
- 435
- Total: 3 hr 15 min (includes chilling and freezing times)
- Active: 50 min
Ingredients
Red Velvet Cake:
4 large eggs, separated
1/2 cup plus 1/3 cup granulated sugar
2 tablespoons red food coloring
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 tablespoons powdered sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Filling:
2 cups cream cheese
1/2 cup heavy cream
2 sheets gelatin, melted according to package instructions
1/2 teaspoon peppermint extract
1 cup powdered sugar, sifted
1/2 cup candy cane pieces
Decorations:
Powdered sugar, for dusting
White Chocolate and Peppermint Cream, recipe follows
Candy canes, for garnish
White Chocolate and Peppermint Cream:
1 cup heavy cream
3/4 cup white chocolate chips
1 teaspoon peppermint extract
Directions
- For the red velvet cake: Line a half sheet pan with parchment paper and preheat the oven to 325 degrees F.
- Place the egg whites in a bowl with 1/2 cup of the granulated sugar and whisk using an electric hand mixer until stiff peaks form, 8 to 10 minutes.
- In a separate bowl, mix the egg yolks and remaining 1/3 cup granulated sugar. Add the food coloring, vanilla and 3 tablespoons water and mix. Combine the egg white mixture with the egg yolk mixture.
- To a separate bowl, add the flour, cocoa powder, powdered sugar, baking powder and baking soda and mix. Sift the flour mixture onto the egg mixture, folding it in gently; avoid overmixing it. Fold until all the ingredients are just combined.
- Spread the mixture onto the prepared half sheet pan, making it as level and even as possible. Bake until a cake tester inserted in the middle comes out clean, 15 to 20 minutes.
- Once out of the oven, roll the cake with the aid of the parchment paper while it is still warm. Otherwise, it will break when it is cold. Store it in the refrigerator rolled until you are ready to frost and roll it again.
- For the filling: Add the cream cheese, heavy cream, melted gelatin and peppermint extract to the bowl of a stand mixer and beat until soft peaks. Add the powdered sugar and candy cane pieces. Whip again to stiff peak stage. For a more stable filling, the mixture can be refrigerated for 24 hours; however, it can also be used right away.
- Unroll the red velvet cake roll, keeping it on the parchment paper, and spread the filling on as evenly as possible. Roll it up, using the parchment paper to help you again. Freeze for 1 hour.
- For the decorations: Cut the roll in half and trim the ends of both pieces so they are neat. Dust with powdered sugar, then decorate with the White Chocolate and Peppermint Cream and top with candy canes.
White Chocolate and Peppermint Cream:
- Add two-thirds of the cream to a small saucepan and place over medium-high heat. Heat until it begins to steam but does not boil, 2 to 3 minutes.
- Place the white chocolate chips in a heatproof bowl and pour the hot cream on top. Allow to stand for a couple of minutes, then stir until smooth. Add the remaining cream and the peppermint extract and whisk to combine. Cover the mixture and place in the refrigerator to cool completely and for the flavors to infuse, about 2 hours.
- Whisk with an electric hand mixer until soft peaks form, 4 to 5 minutes. Transfer to a piping bag and use to decorate the candy cane rolls.