Once upon a time, you didn’t need to declare a National Bake Day. Every day was bake day. Breads were baked at home. Cookies were a family project. Mothers and daughters bonded over the creation of a lopsided cake. Baking was the norm.
Today we are far too organizes and busy for our own good. Everything is scheduled. I get that scheduling and routines are necessary. We do our grocery shopping on Saturday mornings. Weekend meals are planned around the community calendar – craft fairs and street fairs and antique markets. Add to that all the festivals this time of the year – scheduling our time is important.
But so is spending time together as a family. Although we don’t spend as much time in the kitchen being creative as we did when Kiddo was a wee Kiddo, he’s still very much my right hand guy when it comes to special creations. The appetizers and desserts for the Family Thanksgiving Pot Luck were a community affair. Kiddo and I as the creators, Hubby in the cleanup detail.
With Christmas nearly upon us, today’s Bake Day Project is dedicated to the flavors of the season. What says Holiday Delights better than a Chocolate Peppermint Log? Merry Christmas everyone! And happy Bake Day to all!
Chocolate Peppermint Log
3 large Eggs
1/2 cup Flour
1/3 cup Baking Cocoa
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1/3 cup Sugar
1/2 cup additional Sugar, divided
1/3 cup Water
1 teaspoon Vanilla Extract
Separate eggs. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Heat oven to 375-degrees. Line bottom of a 15-inch by 10-inch by 1-inch baking pan with parchment. Set aside.
Sift flour, cocoa, baking powder, baking soda and salt into a bowl. Sift a second time, set aside.
In a large bowl, beat egg yolks until slightly thickened, about 2 minutes. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in sifted flour mixture to create a thick batter.
In another bowl with clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining 1/2 cup sugar, a tablespoon at a time. Beat on high after each addition until sugar is dissolved before adding the next tablespoon. Be patient, it’s worth it.
After the last tablespoon of sugar is added, continue to beat until soft glossy peaks form. Fold a fourth of the whites into batter. Once blended, gently fold in remaining whites. Pour batter into the prepared pan, spread out evenly.
Bake in the heated oven for 12 minutes or so, until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Starting at the short side, jelly-roll cake in the towel. Let cake cool completely on a wire rack. Once cooled, make filling.
Peppermint Cream Filling
1/4 cup crushed Peppermint Candies
8 oz Cream Cheese
1/2 cup Sugar
8 oz Cool Whip
Crush peppermint candies, set aside.
In a large bowl, beat cream cheese with sugar until smooth. Fold in Cool Whip and peppermint candies. Set aside.
On a flat work surface, unroll cake. Spread filling over cake to within a 1/2-inch of edges. Without the use of the towel, gently roll cake up again. Place on a platter, seam side down. Cover and refrigerate, for about 2 hours, until cold. When ready, make the glaze.
Chocolate Peppermint Glaze
2 tablespoons crushed Peppermint Candies
1 cup Powdered Sugar
1 tablespoon Butter
2 teaspoons additional Butter
2 tablespoons Baking Cocoa
2 tablespoons Water
1/2 teaspoon Vanilla Extract
Crush peppermint candies, set aside. Sift powdered sugar, set aside.
In a small saucepan, melt all the butter over low heat. Whisk in cocoa and water until blended. Increase heat to medium-high and bring to a boil. Remove from heat. Whisk in confectioners’ sugar and vanilla until smooth. Cool slightly.
Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.
Serve and enjoy. Happy baking everyone!