I'll be perfectly honest with you, this is just a chocolate roll with crushed candy canes mixed into the whipping cream. I thought about adding peppermint jelly (2/3 cup) instead of the whipping cream, but that didn't appeal much to me, so I decided on something simpler this year. If you'd like to try it with a white roll instead of chocolate, just omit the cocoa.
3/4 cup flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/3 cup water
1 tsp vanilla
1 cup whipped cream
crushed candy cane
confectioners' (icing) sugar
Preheat oven to 375ºF. Line jelly roll pan (15 1/2x10 1/2x1 inch) with aluminum foil or wax paper; grease. In a pinch, a cookie sheet works fine for this.
Stir flour, cocoa, baking powder, and salt. Set aside.
Beat eggs in mixer bowl for 5 mins or until very thick and the color of lemons. Gradually beat in sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, making sure to spread into corners.
Bake 12 to 15 mins or until pick inserted into center comes out clean. While baking, prepare a clean dishtowel by sprinkling it with confectioners' sugar. Loosen cake from edges of pan and overturn onto the towel. Carefully remove the foil/wax paper. If necessary, trim off stiff edges.
While hot, roll cake in towel. This is so that it will be easier to roll once cooled. Cool on a wire rack.
Unroll cake, remove towel. Stir crushed peppermint into whipped cream. Spread whipped cream over cake. Roll. Sprinkle with confectioners' sugar.
Lindsay Below writes young adult and middle grade fiction. Her young adult science-fiction novel, Lurkers is due for release from MuseItUp on July 1st, 2011, followed shortly by her middle grade novel, Same Old Lie. Visit her online at www.lbelow.net.