Chocolate Peppermint LogWhat a great make-ahead treat! This cake log is perfect for the holidays because you…
Chocolate Peppermint Log
3 large eggs, separated 1/2 cup all-purpose flour 1/3 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/3 cup plus 1/2 cup sugar, divided 1/3 cup water 1 teaspoon vanilla extract FILLING: 1 package (8 ounces) reduced-fat cream cheese 1/2 cup sugar 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 1/4 cup crushed peppermint candies GLAZE: 5 teaspoons butter 2 tablespoons baking cocoa 2 tablespoons water 1 cup confectioners’ sugar 1/2 teaspoon vanilla extract 2 tablespoons crushed peppermint candies
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 paper.
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.
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.
Spread glaze over cake.
Sprinkle with peppermint candies.
Refrigerate until set, about 10 minutes.
Nutrition Facts 1 slice:
- 286 calories, 9g fat (6g saturated fat), 70mg cholesterol, 178mg sodium, 48g carbohydrate (36g sugars, 1g fiber), 5g protein.