Nothing says get your Yuletide carol on more than this mint candy cane roll cake. Tastemade‘s Julie Nolke and Jen Phanomrat team up for this delicious holiday recipe. Let’s see that candy cane roll!
Ingredients
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| https://youtu.be/WRCIQpbbN9Y |
- 3 egg yolks
- 2 tbsp sugar
- 1/4 milk
- 1 teaspoon peppermint extract
- 2 tbsp vegetable oil
- ¾ cup flour
- 1 teaspoon red food coloring
- 3 egg whites
- 2 tbsp sugar
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 2 tbsp icing sugar
- 6 Crushed Candy canes
Directions
1.) Preheat the oven to 350. Grease and line a baking sheet with parchment paper.
2.) Using an electric mixer, beat egg yolks and sugar on medium-high speed until pale and creamy.
3.) Pour in milk, peppermint extract and oil and whisk at low speed until just combined. Sift flour over egg mixture, and whisk at low speed until smooth and well-combined.
4.) Divide egg yolk mixture equally into two separate bowls. Add red food coloring into one portion of the egg yolk mixture, and stir. Set aside.
5.) In a clean dry bowl whisk the egg whites until foamy. Add the sugar and cornstarch a little at a time, whisking in between. Beat until egg whites are glossy and stiff peak form.
6.) Divide meringue equally between the colored and non-colored egg yolk mixture. Fold in lightly with a spatula to incorporate completely.
7.) Fill two piping bags fitted with 1cm plain round tips; one with the colored cake batter, and the other with the non-colored cake batter. Pipe with the red cake batter first, diagonally on prepared pan, about 3cm-4cm apart. Then fill in-between the piped red cake batter and any gaps with the non-colored cake batter.
8.) Bake for 14 minutes until the cake has risen and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely.
9.) To make the filling combine cream and icing sugar in a clean bowl. Using an electric mixer, whip cream at medium speed until stiff peaks form. Fold in crushed candy canes.
10.) When the cake is completely cool, scoop the whipped cream over the cake and then roll up the cake around the filling. Sliced of the edges to reveal the spiral pattern.
11.) Slice and enjoy.
2.) Using an electric mixer, beat egg yolks and sugar on medium-high speed until pale and creamy.
3.) Pour in milk, peppermint extract and oil and whisk at low speed until just combined. Sift flour over egg mixture, and whisk at low speed until smooth and well-combined.
4.) Divide egg yolk mixture equally into two separate bowls. Add red food coloring into one portion of the egg yolk mixture, and stir. Set aside.
5.) In a clean dry bowl whisk the egg whites until foamy. Add the sugar and cornstarch a little at a time, whisking in between. Beat until egg whites are glossy and stiff peak form.
6.) Divide meringue equally between the colored and non-colored egg yolk mixture. Fold in lightly with a spatula to incorporate completely.
7.) Fill two piping bags fitted with 1cm plain round tips; one with the colored cake batter, and the other with the non-colored cake batter. Pipe with the red cake batter first, diagonally on prepared pan, about 3cm-4cm apart. Then fill in-between the piped red cake batter and any gaps with the non-colored cake batter.
8.) Bake for 14 minutes until the cake has risen and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely.
9.) To make the filling combine cream and icing sugar in a clean bowl. Using an electric mixer, whip cream at medium speed until stiff peaks form. Fold in crushed candy canes.
10.) When the cake is completely cool, scoop the whipped cream over the cake and then roll up the cake around the filling. Sliced of the edges to reveal the spiral pattern.
11.) Slice and enjoy.
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