Introduction to Peppermint Candy Cane Swiss Roll
Ah, the holiday season! It’s a time filled with joy, laughter, and, of course, delicious treats. One of my absolute favorites is the Peppermint Candy Cane Swiss Roll. This festive delight is not just a feast for the eyes; it’s a quick solution for those busy days when you want to impress your loved ones without spending hours in the kitchen. Imagine a soft red velvet sponge, rolled up with a creamy peppermint filling and a swirl of chocolate cream, all topped with crushed candy canes. It’s like a holiday hug on a plate!
Why You’ll Love This Peppermint Candy Cane Swiss Roll
This Peppermint Candy Cane Swiss Roll is a delightful blend of flavors and textures that will make your taste buds dance with joy. It’s surprisingly easy to whip up, making it perfect for both novice and seasoned bakers. Plus, the vibrant colors and festive toppings make it a showstopper at any holiday gathering. With its creamy filling and soft sponge, it’s a treat that brings smiles and warmth to every celebration!
Ingredients for Peppermint Candy Cane Swiss Roll
Gathering the right ingredients is the first step to creating this festive masterpiece. Here’s what you’ll need for your Peppermint Candy Cane Swiss Roll:
- Red Velvet Sponge Cake: The star of the show! This cake is soft, moist, and has that beautiful red hue that screams holiday cheer.
- All-Purpose Flour: This is the backbone of your sponge, providing structure and stability.
- Sugar: Sweetness is key! It helps balance the flavors and adds to the cake’s moistness.
- Cocoa Powder: Use light cocoa for a subtle chocolate flavor that complements the peppermint.
- Baking Powder: This leavening agent ensures your sponge rises beautifully.
- Baking Soda: Another leavening agent that works with the acidic ingredients to create a fluffy texture.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Eggs: They provide moisture and richness, helping the sponge achieve that perfect texture.
- Vegetable Oil: This keeps the cake moist and tender.
- Buttermilk: Adds a tangy flavor and helps create a soft crumb.
- Vanilla Extract: A splash of vanilla adds warmth and depth to the flavor profile.
- Red Gel Food Coloring: This is what gives your sponge that vibrant red color. A little goes a long way!
For the filling:
- Heavy Whipping Cream: This is whipped to create a light and airy texture for the filling.
- Cream Cheese: Adds richness and a slight tang that pairs perfectly with peppermint.
- Powdered Sugar: This sweetens the filling and helps it hold its shape.
- Peppermint Extract: The star flavor! It brings that refreshing holiday taste.
- Chocolate Swirl Filling: A mix of cocoa powder and part of the peppermint filling creates a delightful contrast.
Finally, for the topping:
- Crushed Candy Canes: These add a festive crunch and a burst of peppermint flavor.
- Powdered Sugar: A light dusting on top makes everything look extra special.
Exact measurements for these ingredients can be found at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Peppermint Candy Cane Swiss Roll
Step 1: Preheat and Prepare
First things first, preheat your oven to 180°C (350°F). While that’s heating up, grab a 10×15 inch jelly roll pan and line it with parchment paper. This will help your Peppermint Candy Cane Swiss Roll come out easily after baking. Trust me, you don’t want to skip this step! A well-prepared pan is the secret to a smooth roll.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. This is where the magic begins! Mixing these dry ingredients ensures that everything is evenly distributed, which is key for a fluffy sponge. Take a moment to enjoy the rich chocolatey aroma wafting up as you mix.
Step 3: Beat the Eggs
Now, it’s time to beat those eggs! In another bowl, whisk the eggs for about 3–4 minutes until they become pale and thick. This step is crucial because it adds air to the mixture, giving your sponge that light and airy texture. You’ll know you’re there when the mixture falls in ribbons from the whisk.
Step 4: Combine Wet Ingredients
Next, add the vegetable oil, buttermilk, vanilla extract, and red gel food coloring to the egg mixture. Stir gently until everything is well combined. The vibrant red color will make your Peppermint Candy Cane Swiss Roll pop! It’s like adding a splash of holiday cheer right into your batter.
Step 5: Fold in Dry Ingredients
Now, it’s time to bring it all together. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; you want to keep that airiness intact. The batter should be smooth and slightly thick, ready to transform into a delightful sponge cake.
Step 6: Bake the Sponge Cake
Spread the batter evenly into your prepared pan. Bake for 10–11 minutes, or until the sponge is soft but not dry. Keep an eye on it! You want it to spring back when lightly touched. The aroma filling your kitchen will be a delightful hint of what’s to come.
Step 7: Roll the Cake
Once baked, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, peeling off the parchment paper. Now, roll the cake from the short side, with the towel inside. This helps shape it while it cools. Let it cool completely in this rolled position to maintain that perfect swirl.
Step 8: Prepare the Filling
While the cake cools, let’s whip up the filling! In a bowl, beat the cream cheese and powdered sugar until smooth. Then, add the peppermint and vanilla extracts. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture for a light and fluffy filling.
Step 9: Create the Chocolate Swirl
Take half a cup of your peppermint filling and mix in the cocoa powder. If it’s too thick, add a teaspoon of milk to achieve a smooth consistency. This chocolate swirl will add a delightful contrast to your Peppermint Candy Cane Swiss Roll, making each slice a surprise!
Step 10: Assemble the Roll
Now, gently unroll the cooled cake. Spread a generous layer of the peppermint cream filling over the sponge. Then, pipe or spoon a thick line of the chocolate filling along one side. Roll the cake back up tightly, without the towel this time. Place it seam-side down on a platter, ready for chilling.
Step 11: Chill and Serve
Chill the rolled cake in the fridge for about 30–45 minutes. This helps set the filling and makes slicing easier. Once chilled, dust the roll with powdered sugar and sprinkle crushed candy canes on top. Slice and serve chilled for a festive treat that’s sure to impress!
Tips for Success
- Don’t overbake the sponge! It should be soft and springy to the touch.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking.
- Chill the roll before slicing for cleaner cuts and easier serving.
- Feel free to adjust the peppermint extract to suit your taste.
- For a festive touch, add extra crushed candy canes on each slice!
Equipment Needed
- Jelly Roll Pan: A 10×15 inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment Paper: Essential for easy removal; aluminum foil can be a substitute.
- Mixing Bowls: Use any size, but a large bowl is best for mixing the batter.
- Whisk: A hand whisk or electric mixer will do the job.
- Spatula: A rubber spatula is perfect for folding ingredients gently.
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this Peppermint Candy Cane Swiss Roll gluten-free.
- Chocolate Cake Base: Swap the red velvet sponge for a chocolate sponge for an extra chocolatey twist!
- Vegan Version: Use flax eggs instead of regular eggs and coconut cream for the filling to create a vegan-friendly dessert.
- Mint Chocolate Chip: Add mini chocolate chips to the peppermint filling for a delightful crunch and extra flavor.
- Different Extracts: Experiment with different extracts like almond or orange for a unique flavor profile.
Serving Suggestions
- Pair your Peppermint Candy Cane Swiss Roll with a dollop of whipped cream for added creaminess.
- Serve alongside a warm cup of hot cocoa or peppermint tea for a cozy experience.
- For a festive touch, garnish with fresh mint leaves or additional crushed candy canes.
- Present on a decorative platter to make it a centerpiece at your holiday table.
FAQs about Peppermint Candy Cane Swiss Roll
Can I make the Peppermint Candy Cane Swiss Roll ahead of time?
Absolutely! You can prepare the roll a day in advance. Just make sure to chill it properly and keep it covered in the fridge. This allows the flavors to meld beautifully!
What can I substitute for cream cheese in the filling?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Both will give you a creamy texture without the tang of cream cheese.
How do I store leftovers of the Peppermint Candy Cane Swiss Roll?
Store any leftovers in an airtight container in the fridge. It should stay fresh for about 3-4 days. Just be sure to slice it before serving for easy access!
Can I freeze the Peppermint Candy Cane Swiss Roll?
Yes, you can freeze it! Wrap the roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Thaw it in the fridge before serving.
What’s the best way to slice the Swiss roll?
Use a sharp serrated knife to slice the roll. This helps prevent squishing the delicate sponge. Wipe the knife with a damp cloth between cuts for cleaner slices!
Final Thoughts
Creating this Peppermint Candy Cane Swiss Roll is more than just baking; it’s about sharing joy and warmth with those you love. Each slice reveals a beautiful swirl of flavors that captures the essence of the holiday season. The vibrant colors and festive toppings make it a centerpiece that sparks smiles and laughter. Whether you’re celebrating with family or hosting friends, this delightful dessert is sure to impress. So roll up your sleeves, embrace the holiday spirit, and let this sweet treat bring a little extra magic to your celebrations!
Print
Peppermint Candy Cane Swiss Roll: A Festive Delight!
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft red velvet sponge rolled with creamy peppermint filling and a swirl of chocolate cream, topped with crushed candy canes for the perfect holiday dessert.
Ingredients
- Red Velvet Sponge Cake
- ¾ cup (95 g) all-purpose flour
- ¾ cup (150 g) sugar
- ¼ cup (25 g) cocoa powder (light, not dark)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 large eggs, room temperature
- 3 tbsp vegetable oil
- 2 tbsp buttermilk
- 2 tsp vanilla extract
- Red gel food coloring (enough for bright red)
- Peppermint Cream Filling
- 1 ¼ cups (300 ml) heavy whipping cream
- 225 g cream cheese, softened
- ½ cup (60 g) powdered sugar
- ½ tsp peppermint extract
- 1 tsp vanilla extract
- Chocolate Swirl Filling
- ½ cup (120 ml) of the peppermint filling
- 1 tbsp cocoa powder
- 1–2 tsp milk if needed
- Topping
- Crushed candy canes
- Powdered sugar
Instructions
- Preheat oven to 180°C (350°F).
- Line a 10×15 inch (25×38 cm) jelly roll pan with parchment.
- Whisk flour, sugar, cocoa, baking powder, baking soda, salt.
- In another bowl, beat eggs for 3–4 minutes until pale and thick.
- Add oil, buttermilk, vanilla, and red food coloring.
- Fold in the dry ingredients gently.
- Spread into the pan evenly.
- Bake 10–11 minutes — sponge should be soft, not dry.
- Dust a clean kitchen towel with powdered sugar.
- Invert the hot cake onto the towel.
- Peel off parchment.
- Roll the cake from the short side with the towel inside.
- Let cool completely.
- Beat cream cheese + powdered sugar until smooth.
- Add peppermint + vanilla.
- Whip the cream separately until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Set aside.
- Take ½ cup of the peppermint filling.
- Mix in cocoa powder.
- Add a teaspoon of milk if needed for a smooth swirl.
- Unroll the cooled cake gently.
- Spread a generous layer of peppermint cream.
- Pipe or spoon a thick line of chocolate filling along one side.
- Roll the cake tightly (without the towel) to create that perfect swirl.
- Transfer to a platter seam-side down.
- Chill 30–45 minutes.
- Dust the roll with powdered sugar.
- Sprinkle crushed candy canes on top.
- Slice and serve chilled.
Notes
- Ensure the sponge cake is not overbaked to maintain softness.
- Use a clean kitchen towel to prevent sticking when rolling the cake.
- Chilling the roll helps set the filling and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
