Description
A festive chocolate sponge cake rolled with a refreshing peppermint buttercream frosting, designed to look like a rustic winter log.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp peppermint extract
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar on high speed for about 5-8 minutes until thick and pale.
- Sift together flour and cocoa powder, then gently fold into the egg mixture using a spatula.
- Spread the batter evenly in the pan and bake for 12-15 minutes until the top springs back.
- Turn the hot cake onto a towel dusted with powdered sugar and roll it up tightly; let it cool completely.
- Cream butter and powdered sugar together, then mix in peppermint extract and heavy cream until fluffy.
- Unroll the cake, spread a layer of frosting inside, and roll it back up tightly.
- Cover the exterior with remaining frosting and use a fork to create a bark texture.