Indulge in this easy(ish)-to-make and delicious holiday recipe.
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Ingredients:
For Cake:
– ⅓ cup flour
– ⅓ cup unsweetened cocoa powder
– 2 tablespoons cornstarch
– ½ teaspoon baking soda
– ½ teaspoon baking powder
– ⅓ teaspoon salt
– 4 large eggs, separated
– 1 cup granulated sugar, divided
– Powdered sugar for topping
For Filling:
– 8 oz container of whipped topping
– 1 cup chopped peppermint candy of choice
Instructions:
1. Preheat the oven to 350 degrees. Line a 15 by 10 inch pan with waxed paper, then grease and flour the lined pan, tapping out any excess.
2. In a medium bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix thoroughly.
3. In a separate bowl, use an electric mixer on medium speed to beat the egg yolks and ¼ cup of sugar until fluffy.
4. In a small bowl, using clean and dry beaters, beat the egg whites on high until foamy. Gradually add ½ cup of sugar, continuing to beat until stiff peaks form.
5. Gradually fold the egg whites and the flour mixture into the egg yolk mixture. Pour the batter into the pan, smooth the top, and bake until a toothpick inserted in the center comes out clean (about 15 minutes).
Rolling and Filling the Cake:
1. Dust a clean cloth with remaining sugar, turn out the cake onto it, and carefully remove the waxed paper.
2. Starting from a long side, tightly roll the cake up with the cloth. Transfer it, seam side down, to a wire rack to cool for 20 minutes.
3. Unroll the cake, remove the cloth, and spread the whipped topping over the cake before re-rolling it. Place seam side down on a plate and dust with powdered sugar before serving.
