Peppermint Angel Roll Recipes

PEPPERMINT CAKE ROLLS

Steps:

• 1. Line 2 greased 15 in. x 10 in. x 1 in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide the batter evenly into prepared pans, spreading evenly. Bake at 350 for 12 - 15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
• 2. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly - roll style, starting with short side. Cool completely on wire rack.
• 3. In a small bowl, mix whipped topping and extract until blended. Unroll cakes, spread each with 1 1/2 cups peppermint mixture to within 1/2 in. of edges. Cut a small hole in the corner of a food - safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel.
• 4. Transfer to platters. Frost with remaining peppermint mixture. Cakes can be served immediately or frozen, for later use. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325ºF.
• To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
• Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
• Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
• Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
• Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
• Serve and enjoy!

PEPPERMINT ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees.
• For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
• Sift confectioners' sugar and flour together 3 times.
• Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
• Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
• Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
• Divide batter in half.
• Fold extract and food coloring into one half.
• Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
• Gently cut through batter with a knife, swirling gently.
• Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
• Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
• Remove cake from pan.
• Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
• Serve at room temperature.
• Store any leftover cake in refrigerator.
• For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
• Let stand 30 minutes.
• In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
• Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
• Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
• Continue beating until stiff glossy peaks form (tips stand straight).
• Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.

CHOCOLATE PEPPERMINT LOG

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.

PEPPERMINT ANGEL CAKE

Steps:

• 1. Note: In the Ingredients list, the first set of measurements is for the cake if you are going to tear it into individual pieces. The second set of measurements is if you intend to keep the cake whole (i.e., 4-8 large candy canes, crushed. You will use 4 candy canes if you are going to tear the cake into pieces and 8 candy canes if you are going to keep the cake whole).
• 2. Reserve 1 cup crushed candy canes for the top of the cake. Reserve 3 cups crushed candy canes for the top and sides of the cake.
• 3. Beat the 2 cups of whipping cream and 1/4 cup sugar in a chilled bowl until you reach stiff peaks. Beat the 4 cups of whipping cream and the 1/2 cup sugar in a chilled bowl until you reach stiff peaks.
• 4. Fold the remaining candy canes into the whipped cream.
• 5. Tear the angelfood cake into one-inch pieces. Keep the angelfood cake whole and place on a serving dish.
• 6. Mix the cake pieces and the whipped cream together. Frost the whole cake with the whipped cream/candy cane mixture.
• 7. Lightly PAM a 13x9-inch pan. Skip this step.
• 8. Lightly press the torn cake into the pan. Skip this step.
• 9. Sprinkle the remaining crushed candy canes on top of the cake. Sprinkle the remaining crushed candy canes on the top and press the rest of the candy canes into the side of the cake. If you run out of candy canes, crush more and use them as needed.
• 10. Freeze until firm. Place in the refrigerator until ready to serve.