Peppermint Roll Cake with Mascarpone Cream Filling
Peppermint is such a great Christmas flavor, and this roll cake not only uses peppermint extract but peppermint candy canes. The cake is light and airy. The filling has a depth of flavor with the addition of the Mascarpone, while the White Chocolate Ganache is sweet and rich. The crushed candy canes sprinkled across the top, add a festive touch and a nice little crunch. Roll cakes are fun to make and can be easily changed by using different fillings and toppings. For instructions of how to make a cake into a "roll cake" go to the post "How to Make a Roll Cake" in the Tips & Techniques section of my website. How to Make a Jelly Roll Cake
Equipment
- 1 10"x13" sheet pan (1/4 sheet)
Ingredients
The Cake
- 6 Grade A large egg yolks
- 2/3 cup granulated sugar (135g)
- 1 tsp Nielsen-Massey peppermint extract (4.3g)
- 1/2 tsp salt (3g)
- 3/4 cup unbleached cake flour (96g)
- 3 tbsp cornstarch (21g)
- 1 tsp baking powder (4g)
- 4 tbsp unsalted butter - melted and cooled (57g)
- 6 Grade A large egg whites
- 1/3 cup granulated sugar (67g)
The Filling
- 1 cup heavy whipping cream (237ml)
- 1/2 cup Mascarpone (143g)
- 1/2 cup powdered sugar (60g)
- 1/2 tsp Nielsen-Massey peppermint extract (2.2g)
White Chocolate Topping
- 10 oz good quality white chocolate (284g)
- 1/3 cup heavy whipping cream (80ml)
- 1/2 tsp Nielsen-Massey peppermint extract (2.2g)
- crushed peppermint candy canes for decoration
Instructions
For the Cake
- 1. Butter and line with parchment paper a 10 x 13" sheet pan (1/4 sheet).2. Preheat your oven to 325° for Convection and 350° for Standard.3. Melt the butter so it will be cooled a bit before you need to add to the cake batter.4. Sift together the cake flour, cornstarch, salt and baking powder, and set it aside
- Place the room temperature egg yolks in the bowl of your stand mixer fitted with the whisk attachment and beat at medium speed until light and frothy. This should take about 3 minutes. With the machine still running, gradually add the 2/3 cup of sugar, about a tablespoon at a time and beat until the mixture doubles in volume. This generally takes about another 4 to 5 minutes. Add the peppermint extract and mix another minute. Scrape this mixture into a large, shallow bowl.
- Thoroughly wash and dry the mixer bowl and whisk attachment. Add the egg whites and beat at high speed until they start to foam. Take the remaining 1/3 cup of sugar, and while the machine is running, add the sugar slowly to the whites. Continue to beat until the meringue is glossy and forms firm peaks. Be careful not to over beat, as this will cause the meringue to loose volume during baking.
- Take 1/3 of the meringue and stir into the egg yolk batter to lighten the mixture. Sprinkle half the flour mixture over the top, and gently fold that into the batter. Follow that with another 1/3 of the meringue, fold that in, then fold in the remaining flour. Lastly, pour the cooled melted butter over the top, add the remaining meringue and gently fold until well combined. You may be left with a few bits of the meringue that are not completely incorporated, but these small bits should disappear during baking. It's better to have a few bits, than to over-mix and deflate the batter.
- Pour the cake batter into your prepared sheet pan. Use a flat spatula to gently smooth the batter evenly over the surface of the sheet pan. Place on the center rack of your preheated oven and bake 15 to 20 minutes, or until the cake is a light golden brown, and springs back when you lightly press the center with your finger.
- When the cake has cooled for 10 minutes, follow the instructions on "How to Make a Roll Cake" located in the Tips & Techniques portion of this website.
How to Make the Filling
- Place the whipping cream, Mascarpone, powdered sugar and peppermint extract in bowl of your mixer. Use the whisk attachment to beat the mixture to the firm peak stage.
How to Make the Topping
- Place the white chocolate pieces (or chips) along with the heavy whipping cream and peppermint extract in the top of a double boiler, or a bowl set in a pot of simmering water (see photo). Heat the water to simmer, and stir until the chocolate has melted and has formed a smooth mixture. Allow to cool completely. Just prior to frosting the cake roll, use your mixer or a hand mixer to whip the ganache into a smooth and creamy frosting.
Assembling the Roll Cake
- Unroll the cake, spread the filling evenly over the inner surface of the cake and roll it back up. Now, frost the top and sides of the roll with the white chocolate ganache and garnish with the crushed candy cane candy.
- After the cake has been frosted you may wish to trim off the ends to make a more attractive presentation. Not necessary, but it does give the roll a more finished look.
Notes
How to Make a Jelly Roll Cake