RECIPE SUBMITTED BY Nancy Sousley
CHOCOLATE PEPPERMINT LOG
4 eggs, separated
1/2 c. sugar
1 tsp. vanilla
1/3 c. sugar
1/3 c. cocoa
1/2 c. unsifted all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 c. water
Peppermint Filling (recipe below)
Chocolate Glaze (recipe below)
Line a 15 1/2″ x 10 1/2″ x 1″ jelly roll pan with aluminum foil; generously grease foil. Beat egg whites until foamy, gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 cup sugar, beating additional 2 minutes. Combine dry ingredients; add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly into pan.
Bake at 375 degrees for 12 to 15 minutes, or until top springs back when lightly touched. Immediately invert onto towel sprinkled with confectioners’ sugar. Carefully peel off aluminum foil. Roll cake in towel starting from narrow end; place on wire rack to cool. Prepare Peppermint Filling. Unroll cake; remove towel. Spread with filling; reroll cake. Glaze with Chocolate Glaze; chill. 10 to 12 servings.
PEPPERMINT FILLING: Beat 1 cup heavy whipping cream until slightly thickened. Add 1/4 cup confectioners’ sugar and 1/4 cup finely crushed peppermint candy or 1/2 teaspoon mint extract and a few drops of red food color; beat until stiff.
CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons each cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; cool slightly. (Cool completely for at thicker, frosting-type topping.) Blend in 1 cup confectioners’ sugar and 1/2 teaspoon vanilla.
CHOCOLATE PEPPERMINT LOG
4 eggs, separated
1/2 c. sugar
1 tsp. vanilla
1/3 c. sugar
4 eggs, separated
1/2 c. sugar
1 tsp. vanilla
1/3 c. sugar
1/3 c. cocoa
1/2 c. unsifted all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 c. water
Peppermint Filling (recipe below)
Chocolate Glaze (recipe below)
Line a 15 1/2″ x 10 1/2″ x 1″ jelly roll pan with aluminum foil; generously grease foil. Beat egg whites until foamy, gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 cup sugar, beating additional 2 minutes. Combine dry ingredients; add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly into pan.
Bake at 375 degrees for 12 to 15 minutes, or until top springs back when lightly touched. Immediately invert onto towel sprinkled with confectioners’ sugar. Carefully peel off aluminum foil. Roll cake in towel starting from narrow end; place on wire rack to cool. Prepare Peppermint Filling. Unroll cake; remove towel. Spread with filling; reroll cake. Glaze with Chocolate Glaze; chill. 10 to 12 servings.
1/2 c. unsifted all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 c. water
Peppermint Filling (recipe below)
Chocolate Glaze (recipe below)
Line a 15 1/2″ x 10 1/2″ x 1″ jelly roll pan with aluminum foil; generously grease foil. Beat egg whites until foamy, gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 cup sugar, beating additional 2 minutes. Combine dry ingredients; add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly into pan.
Bake at 375 degrees for 12 to 15 minutes, or until top springs back when lightly touched. Immediately invert onto towel sprinkled with confectioners’ sugar. Carefully peel off aluminum foil. Roll cake in towel starting from narrow end; place on wire rack to cool. Prepare Peppermint Filling. Unroll cake; remove towel. Spread with filling; reroll cake. Glaze with Chocolate Glaze; chill. 10 to 12 servings.
PEPPERMINT FILLING: Beat 1 cup heavy whipping cream until slightly thickened. Add 1/4 cup confectioners’ sugar and 1/4 cup finely crushed peppermint candy or 1/2 teaspoon mint extract and a few drops of red food color; beat until stiff.
CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons each cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; cool slightly. (Cool completely for at thicker, frosting-type topping.) Blend in 1 cup confectioners’ sugar and 1/2 teaspoon vanilla.
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