Recipes For 2009

Peppermint Stick Cake Roll

• 4 eggs, separated and at room temp
• 1/2 cup plus 1/3 cup sugar, divided
• 1 tsp pure vanilla
• 1/2 cup flour
• 1/3 cup unsweetened cocoa
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/3 cup water

Prepare your pan. Line a jelly roll pan (15-1/2 x 10-1/2 x 1") with foil. Grease the foil or use cooking spray

In a bowl, combine the flour, cocoa, powder, soda and salt. Mix well with a whisk to blend.

In bowl of mixer, beat egg whites until soft peaks forms. Continue mixing and gradually add the 1/2 cup sugar and beat until stiff peaks form. Set aside.

In a clean mixer bowl, beat the egg yolks and vanilla for about 3 minutes. Gradually add the 1/3 cup sugar and beat another 3 minutes. Gradually add the flour mixture, alternating with the water.

Gently fold the egg whites into the chocolate mixture using a large spatula.

Spread the mixture evenly into the prepared pan and bake at 375 degrees for about 12-15 minutes or until it springs back when lightly touched.

While the cake is in the oven, take a clean tea towel, lay it on the counter and dust with confectioners sugar.

When the cake is done, invert it onto the tea towel and immediately roll it up starting at the long side (for a shorter, fatter cake, roll from the short side).

Place on a cooling rack and cool completely.

Peppermint Filling

• 1 cup cold whipping cream
• 1/4 cup powdered sugar
• 1/4 cup pepperming "dust" or 1/2 tsp mint extract
• 2 drops food color if desired

Beat whipping cream until slightly thickened. Add the "dust" and powdered sugar and beat until stiff peaks.

Unroll cake roll, spread with peppermint filling and reroll. Refrigerate while making topping.

Topping

• 1-1/2 cups whipping cream
• 1/2 cup powdered sugar
• chopped peppermint candies

Beat cream until soft peaks. Gradually add powdered sugar and beat till stiff peaks. Frost the outside of the roll and decorate with candies.

Refrigerate until ready to serve.