Angel Roll Cake with Peppermint Cream Cheese Frosting
Angel food cake cream cheese frosting makes this peppermint roll cake irresistible! Light, fluffy, and festive, it’s perfect for holiday celebrations!
Equipment
- 1 sifter
- 1 electric stand mixer
- 1 15x10-inch jelly roll pan or a cookie sheet
- 1 Parchment paper
- 1 Rubber spatula
Ingredients
Angel Roll Cake
- 1 ¼ cup cake flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ cups egg whites
- 1 ½ teaspoon cream of tarter
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup granulated sugar
Peppermint Cream Cheese Frosting
- 8 oz full-fat cream cheese
- 1 ½ cup heavy whipping cream
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- Optional: red food coloring
Instructions
Instructions for Angel Roll Cake:
- Sift the cake flour and ⅓ cup of sugar together 3 times.
- In your electric stand mixer using the whisk attachment, whip egg whites, salt and cream of tarter on high speed until soft peaks form.
- Turn the mixer down to medium speed and gradually add the 1 cup sugar and both extracts.
- Turn back onto high speed and let it whip until the egg whites have stiff, glossy peaks.
- Remove from electric mixer and using a whisk, gently whisk in the flour/sugar mixture until it is well incorporated. You do not want to be aggressive here, you can easily deflate the whipped egg whites: carefully swirl just until it looks like the powder is mixed in.
- Preheat oven to 350 degrees
- Line a 15x10-inch jelly roll pan or a cookie sheet with parchment paper. Do NOT grease the pan.
- Carefully spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake for 15-20 minutes or until the cake is light golden brown and springs back when touched lightly. Do not overbake, as you want the cake to remain moist and pliable.
- While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once baked, let it cool for 15 minutes, then invert cake onto the prepared towel. Peel off the parchment paper carefully.
- Starting from a short end, roll the cake up in the towel, jelly-roll style. Let it cool completely in this rolled position, you can place in fridge for an hour or 2.
How to make Peppermint Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the cold cream cheese for a few minutes until it is smooth and creamy.
- Add the powdered sugar and vanilla and peppermint extract and mix on low speed until well combined and smooth. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.
- If you are using a stand mixer, switch from a paddle attachment to a whisk attachment. Turn the mixer to medium-low speed and slowly pour in the heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.
- Turn the speed to high and whip the frosting until medium-stiff to stiff peaks form. Do not over whip the frosting.
- Optional: using red food coloring, color about a cup of the frosting red.
Assembly
- Carefully unroll the cooled cake. It may have a slight curve, which is normal.
- Evenly spread your peppermint cream cheese frosting over the entire cake with a rubber spatula. Alternate strips of red frosting with white frosting the long way if you are using coloring. Be gentle to avoid tearing the cake.
- Starting from the same short end, re-roll the cake without the towel this time. Do it gently to keep the frosting inside and maintain the shape.
- Lightly dust the top of the cake with powdered sugar for a decorative touch.
- Add crushed peppermint candies or other decorations as desired.
Notes
Tips for Perfecting Your Angel Roll Cake
- Whip It Good: Ensure your egg whites are whipped to stiff peaks for maximum volume.
- Gentle Handling: When folding the flour mixture into the egg whites, do so gently to maintain the airiness of the batter.
- Timing is Key: Roll the cake while it’s still warm to prevent cracks and achieve a smooth spiral.
- Chill the Frosting: Let the frosting chill slightly before spreading it to ensure it’s firm enough to hold its shape but still spreadable.
Nutrition
Calories: 339kcalCarbohydrates: 48gProtein: 7gFat: 13gSodium: 129mgFiber: 0.4gSugar: 37g
Tried this recipe?Let us know how it was!