Description
This Candy Cane Roll is a festive peppermint-flavored rolled cake with alternating red and white stripes resembling a candy cane. The light and airy meringue-based cake is filled with a smooth cream cheese frosting blended with crushed candy canes for a refreshing holiday treat.
Ingredients
Scale
Cake
- Cooking spray
- 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
Frosting
- 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
- 1/4 tsp kosher salt
- 1 small drop red gel food coloring
- 1/2 cup crushed candy canes
- 2 piping bags
- 2 (5/8” to 1/2″) round tips
Instructions
- Prepare the Oven and Pan: Arrange a rack in the lower third of the oven and preheat to 350°F. Grease an 18″ x 13″ baking sheet with cooking spray and line the bottom with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt to ensure even distribution.
- Beat Egg Whites: In the large bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until they start to thicken. Gradually add the granulated sugar and increase speed to high, beating until the mixture is glossy and stiff peaks form. Beat in the peppermint extract.
- Fold Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the egg white mixture, taking care not to deflate the batter.
- Separate and Color Batters: Transfer a little more than half of the batter (about 350 g) to a separate bowl. Add red gel food coloring to this bowl and gently fold until the desired red shade is achieved, adding more drops if needed.
- Pipe the Batter: Divide both batters between two piping bags fitted with round tips. Starting from a corner, pipe diagonal white lines spaced 1 inch apart. Then pipe the red batter in between the white lines to create candy cane stripes. Hold the piping bag just above the surface and tilt the tip upwards at row ends to avoid drips.
- Bake the Cake: Bake the cake for 12 to 15 minutes, until the edges start to pull away from the pan and the cake springs back when lightly pressed in the center. Remove from oven and let cool for 5 minutes.
- Roll the Cake: Lightly dust a clean kitchen towel with flour using a sieve. Carefully turn the warm cake onto the towel, peel off the parchment, and starting with a short end, tightly roll the cake into a spiral. Allow it to cool completely, about 1 hour, to set the shape.
- Prepare the Frosting: In the stand mixer bowl fitted with the paddle attachment, beat the confectioners’ sugar, softened butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt and beat until combined. Add a small drop of red gel food coloring and beat until the frosting is a light pink color. Fold in the crushed candy canes gently.
- Assemble the Roll: Unroll the cooled cake and remove the towel. Spread the frosting evenly over the cake surface, then carefully roll it back up into a spiral. Use a pastry brush to dust off any excess flour from the outside of the roll.
- Make Ahead: The filled candy cane roll can be made up to one day in advance and should be kept refrigerated until serving.
Notes
- Use a clean kitchen towel dusted with flour to prevent the cake from sticking while rolling.
- Be gentle when folding ingredients to keep the batter airy and light.
- Add red gel food coloring gradually to achieve the perfect candy cane red hue without over-coloring the batter.
- The batter will be loose, so control piping carefully to maintain crisp stripe edges.
- Crushed candy canes in the frosting add a refreshing peppermint crunch and festivity.
- Keep the cake refrigerated if made in advance to maintain freshness and stability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy Cane Roll, Peppermint Roll Cake, Holiday Dessert, Christmas Cake, Rolled Cake, Cream Cheese Frosting, Festive Cake, Peppermint Extract Cake
