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Candy Cane Roll

Candy Cane Roll: A Festive Treat That Dazzles and Delights

Delight in the refreshing and festive Candy Cane Roll, a visually stunning dessert perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Holiday
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Cooking Spray Prevents sticking to the pan
  • 90 g All-Purpose Flour Can substitute with gluten-free flour mix
  • 3 Tbsp Cornstarch Can replace with additional all-purpose flour
  • 1/2 tsp Baking Powder Ensure it's fresh for optimal results
  • 1/2 tsp Kosher Salt Sea salt can be used
  • 9 Large Egg Whites Do not use whole eggs
  • 1/2 tsp Cream of Tartar A pinch of lemon juice can replace it
  • 200 g Granulated Sugar Coconut sugar is a less refined alternative
  • 1 tsp Peppermint Extract Vanilla can be used for a different taste
  • 2 drops Red Gel Food Coloring Feel free to use natural alternatives
For the Frosting
  • 283 g Confectioners’ Sugar Powdered erythritol can be used
  • 3/4 cup Unsalted Butter Ensure it's softened
  • 8 oz Cream Cheese Mascarpone can be used
  • 1/4 tsp Kosher Salt Balances the sweetness
  • 1 drop Red Gel Food Coloring Optional
  • 1/2 cup Crushed Candy Canes Can swap with crushed chocolates
For Decorating
  • 1 set Piping Bags and Round Tips Use resealable plastic bag if unavailable

Equipment

  • Electric Mixer
  • baking sheet
  • Mixing Bowls
  • parchment paper
  • spatula
  • piping bags

Method
 

Step-by-Step Instructions for Candy Cane Roll
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whip egg whites and cream of tartar until stiff peaks form, about 3-5 minutes.
  3. In a separate bowl, sift together flour, cornstarch, baking powder, and salt, then fold into egg whites.
  4. Add red gel food coloring to the batter and gently fold until evenly distributed.
  5. Spread the batter onto the prepared baking sheet and bake for 12-15 minutes until set.
  6. Remove the cake, cover with a kitchen towel, and roll it up gently to cool.
  7. Prepare frosting by mixing butter, cream cheese, sugar, and peppermint extract until smooth.
  8. Unroll the cooled cake, spread frosting, then re-roll to form a log.
  9. Transfer to a platter, decorate with remaining frosting and sprinkle crushed candy canes.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure room temperature ingredients for better incorporation. Work quickly during assembly to avoid drying.

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