Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- Red and green sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the eggs and granulated sugar until fluffy.
- Sift together the flour, baking powder, salt, and cocoa powder, then fold into the egg mixture.
- Spread the batter evenly onto a parchment-lined baking sheet and bake for 12-15 minutes.
- Once baked, let it cool slightly before rolling it up in a kitchen towel.
- While the cake cools, whip the heavy cream with powdered sugar and peppermint extract.
- Unroll the cake and spread the whipped cream evenly over it, then re-roll it carefully.
- Chill in the refrigerator for at least an hour.
- Decorate with sprinkles before serving.
Notes
- Make sure to roll the cake while it’s warm to prevent cracking.
- This cake can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg