Angel Food Cake Roll with Peppermint Cream Cheese Filling
A light and fluffy angel food cake roll filled with creamy peppermint cream cheese filling and topped with crushed peppermint. This festive cake roll is perfect for Christmas dessert tables, holiday parties, and winter gatherings.
Equipment
- 1 sifter
- 1 electric stand mixer
- 1 15x10-inch jelly roll pan or a cookie sheet
- 1 Parchment paper
- 1 Rubber spatula
Ingredients
- 1 ¼ cups cake flour
- 1 ⅓ cups granulated sugar divided
- ¼ teaspoon salt
- 1 ½ cups egg whites room temperature
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Powdered sugar for dusting the towel
For the Peppermint Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Crushed peppermint or candy canes for topping
Instructions
- Preheat the oven to 350°F. Line a jelly roll pan with parchment paper.
- In a medium bowl, sift together the cake flour, ⅓ cup of the granulated sugar, and salt. Sift the mixture 2 to 3 times, then set aside.
- Add the room temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites are foamy.
- Add the cream of tartar and continue beating until soft peaks begin to form.
- With the mixer running, slowly add the remaining 1 cup of granulated sugar a little at a time. Continue beating until the egg whites are glossy and hold soft to medium peaks. Do not beat until they look dry.
- Mix in the vanilla extract and almond extract just until combined.
- Remove the bowl from the mixer. Sprinkle a small amount of the flour mixture over the whipped egg whites and gently fold it in with a rubber spatula. Repeat with the remaining flour mixture, adding it in small portions and folding gently so the batter stays light and airy.
- Spread the batter evenly into the prepared jelly roll pan, being careful not to deflate it.
- Bake for 15 to 17 minutes, or until the cake is lightly golden and springs back when gently touched.
- While the cake bakes, generously dust a clean kitchen towel with powdered sugar.
- When the cake is done, carefully turn the warm cake out onto the powdered sugar dusted towel. Peel off the parchment paper.
- Starting at one short end, gently roll the cake up with the towel inside. Let it cool completely in the rolled shape.
Filling Instructions
- To make the filling, beat the softened cream cheese, powdered sugar, peppermint extract, and vanilla extract until smooth.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Carefully unroll the cooled cake. Spread the peppermint cream cheese filling evenly over the inside of the cake.
- Roll the cake back up without the towel. Wrap and chill until set.
- Before serving, dust with powdered sugar or top with crushed peppermint. Slice with a serrated knife and serve chilled.
Notes
- Roll the cake while it is still warm so it can cool in the rolled shape.
- Dust the towel generously with powdered sugar to keep the cake from sticking.
- Make sure the egg whites are glossy and stable, but not dry or clumpy.
Nutrition
Serving: 1sliceCalories: 367kcalCarbohydrates: 47gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 197mgPotassium: 205mgFiber: 0.4gSugar: 35gVitamin A: 655IUVitamin C: 0.1mgCalcium: 43mgIron: 0.3mg
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