Peppermint Pattie Cake Roll
Ingredients
Cake
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs, separated
- 3/4 cup granulated sugar
- 1/3 cup water
- 1/2 teaspoon vanilla extract
- 15 small (1 1/2-inch) peppermint patties
Cream Filling
- 1 cup ( 1/2 pint) cold whipping cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- Green food color
Glaze
- 1 tablespoon butter
- 1 cup confectioners' sugar
- 1 to 1 1/2 tablespoons hot water
- Green food color
Instructions
- Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with foil; generously grease and lightly flour foil.
- Cake: Stir together flour, cocoa, baking soda and salt; set aside.
- Beat egg yolks in medium bowl on high speed of mixer for 3 minutes. Gradually add 1/4 cup granulated sugar, beating 2 additional minutes. Add flour mixture alternately with water and vanilla to egg yolk mixture, beating on low speed just until well mixed and smooth.
- Beat egg whites in another medium bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Add chocolate mixture to beaten whites, folding in carefully. Spread batter into prepared pan.
- Bake 14 to 16 minutes or until top springs back when touched lightly. Invert onto towel sprinkled with confectioners' sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool.
- Prepare cream filling. Unroll cake; spread with filling. Cut 10 peppermint patties into 6 to 8 pieces each; sprinkle evenly over filling. Reroll cake. Drizzle with glaze. Cover; refrigerate about 6 hours before serving.
- Garnish with remaining peppermint patties, cut in half, before serving. Cover; refrigerate leftover cake.
- Glaze: Melt butter in small microwave-safe bowl. Add confectioners' sugar, hot water and few drops green food color; beat until smooth and of desired consistency.
Yield: 10 servings
Nutritional information per slice: 340 cal., 12 g fat (9 g saturated fat); 3 g pro., 56 g carbo.
Source: Hershey's
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