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Candy Cane Roll

Candy Cane Roll: A Festive Delight That Will Wow Your Guests

Discover the joy of the Candy Cane Roll, a festive dessert that combines peppermint flavor and vibrant visuals to impress your guests this holiday season.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 can Cooking Spray Prevents sticking; use parchment paper for extra assurance.
  • 90 g All-Purpose Flour Provides structure; consider gluten-free flour if needed.
  • 3 tbsp Cornstarch Lightens the texture; can be substituted with more flour, but results may vary.
  • 1/2 tsp Baking Powder A leavening agent; ensure it’s fresh for optimal rise.
  • 1/2 tsp Kosher Salt Enhances flavor; regular salt can be used, but adjustments may alter taste.
  • 9 large Egg Whites For stability and volume; avoid yolks to maintain lightness.
  • 1/2 tsp Cream of Tartar Stabilizes egg whites; not easily substituted, but lemon juice works in a pinch.
  • 200 g Granulated Sugar Adds sweetness and helps create structure; coconut sugar can be an alternative, though it may alter taste.
  • 1 tsp Peppermint Extract Infuses holiday flavor; substitute with vanilla for a different taste profile.
  • Red Gel Food Coloring For visual appeal; omit for a natural look or use other colors.
For the Frosting
  • 283 g Confectioners’ Sugar Provides sweetness and texture for frosting; consider powdered monk fruit for a sugar-free version.
  • 3/4 cup Unsalted Butter Adds creaminess to frosting; use vegan butter for a dairy-free option.
  • 8 oz Cream Cheese Contributes to creaminess and flavor in frosting; vegan cream cheese is a great dairy-free variant.
  • 1/4 tsp Kosher Salt Balances sweetness; regular salt can be substituted if needed.
  • 1/2 cup Crushed Candy Canes Adds texture and a festive touch; replace with crushed nuts for a different crunch.
For Decoration
  • Piping Bags & Round Tips Essential for that beautiful cake decoration; ziplock bags with a cut corner can serve as a substitute.

Equipment

  • Electric mixer
  • Baking Sheet
  • Piping Bag
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions for Candy Cane Roll
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper and cooking spray.
  2. Beat 9 large egg whites with 1/2 teaspoon of cream of tartar until stiff peaks form, about 5-7 minutes.
  3. In another bowl, whisk 90 grams of all-purpose flour, 3 tablespoons of cornstarch, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt together.
  4. Gradually add 200 grams of granulated sugar into the whipped egg whites, folding gently until combined.
  5. Fold in the dry ingredients and red gel food coloring until you have a slightly runny batter.
  6. Pipe the batter onto the prepared baking sheets in alternating stripes.
  7. Bake for 12-15 minutes or until the cake is set and springs back when touched. Roll in a towel to cool.
  8. Mix softened cream cheese, unsalted butter, confectioners’ sugar, and peppermint extract until smooth for frosting.
  9. Unroll the cooled cakes, spread with frosting, and re-roll. Decorate with remaining frosting and crushed candy canes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Ensure the egg whites are free of yolks for best texture. Roll quickly after baking to prevent cracking.

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