Own your life. Own every last bit of it.
Don’t send your Christmas cards out until you’re good and ready. Wear neon purple tights with a grey dress… why not ? Go heavy on the gold eyeshadow…tis the season. Green nail polish? Go on. Run through the rain… or sleep in and skip exercise class.
Fashion your cakes into a roll and slice generous portions for yourself, and skinnier portions for other people. Pretend not to notice what you’re doing.
Whatever it is: own it!
Maybe you’re one of those people who thinks that rolling a cake is bonkers crazy and waaaaay too hard for you to do.
I’m hear to change your heart and mind. Ok? Let’s do this!
The secret to this roll cake is its spongy texture.
The spongy texture comes from eggs. Egg yolks and egg whites are separated, beaten in a mixer until thick and stiff, then folded back together.
Want to know the other good news about this cake?
It’s GLUTEN FREE! I know… there’s no flour. Plain and simple.
There are some specific things you need to make this cake happen.
There’s 4 ounces of chocolate. Treat yourself to some fancy chocolate. It’s worth it for this recipe.
You’ll also need parchment paper. Essential. Don’t skip this step.
Egg yolks and sugar are beaten until pale and thick then folded with melted chocolate.
Thick and pale yellow egg yolks mixed with glossy brown melted chocolate. The batter will be thick and fluffy. Amen.
Egg whites are beaten to stiff, slightly glossy peaks. Stiff like this! Egg whites that stand their ground.
The egg whites are folded into the chocolate egg yolk-y mixture. Folded and folded. Bit by bit into a fluffy chocolate batter.
Cake batter. So sweet and innocent. Just waiting to be baked.
The baked cake come out spongy and light. It’s just begging to be spread with whipped cream and rolled into a festive shape.
Are you scared of cake cracks? Sure… this will happen to the best of us. Just remember… this cake was born to be rolled.
Spread with a thin layer of peppermint, vanilla bean whipped cream.
Or just crazily spoon the whipped cream into you mouth. Whatever works.
This is the part that might make you want to hold your breath.
Ok… it makes me want to hold my breath. Maybe it’s just me.
Let’s roll.
Start rolling the short side of the cake. A loose roll. No biggie.
Use the parchment paper to help you roll. Use the parchment paper and peel it away.
See that giant crack through the center of the cake.
No biggie. That’s going to be in the center of the cake. Stay on your roll!
Finish with the cake seam side down.
Nevermind that little crack.
Give yourself, and the cake a little pat on the back.
Then pour chocolate all over it… all the heck over it.
Crushed candy canes are a lovely last minute garnish.
Look how pretty you can make life!
Do you see all those cracks in the cake? Nope… you don’t see em at all. They’re all folded and rolled up… and covered in whipped cream and chocolate. Even when things go cracked… whipped cream heals most wounds.
This cake is such a lovely holiday treat. It’s festive and way way impressive. It’s so light. It’s effortless to eat. It reminds me of fluffy cake ice cream. So so dang yummy!
Don’t like peppermint? Feel free to flavor your whipped cream filling with only pure vanilla, with almond extract, or orange zest and extract.
Make it yours. Own it (then share it)!
Chocolate Peppermint Roll
Makes 1 roll cake, serves about 8
adapted from Joy of Baking
For the Cake:
4 oz semi sweet chocolate, chopped fine
6 large eggs, separated
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
pinch of salt
3/4 teaspoon cream of tartar
For the Whipped Filling:
1 1/4 cup heavy cream, cold
3 tablespoons granulated sugar
2 teaspoons pure vanilla extract or scrapings from 1 vanilla bean
1-2 teaspoons peppermint extract (start with one teaspoon and add more according to your taste).
For the Ganache:
1 cup semi-sweet chocolate pieces
2/3 cups heavy cream
To make the Cake:
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 17×12-inch baking sheet with butter or vegetable spray. Line the baking sheet with parchment paper (not foil… definitely parchment), and grease and flour the paper too. The parchment should overhand the sides of the pan just an inch or so. Let the baking sheet aside.
It’s easiest to separate egg yolks from egg whites when they are cold. After separating, allow them about 20 minutes to come to room temperature.
In the bowl of an electric stand mixer fitted with a whisk attachment, beat together egg yolks and 1/4 cup granulated sugar. Beat the eggs until they are thick and pale in color. This usually takes about 5 to 7 minutes at medium-high speed. The egg yolk mixture will pour in a thick ribbon from the beater, that’s how your know they’ve been beaten enough.
While the eggs are beating, melt the chocolate pieces. You can melt them in the microwave with low heat for a few seconds, stirring every once in a while as it melts. I melt chocolate over a double boiler. Place a few inches of water in a medium pan. Bring to a simmer. Place chocolate pieces in a heatproof bowl, and place the bowl over the boiling water. Stir the chocolate until it is melted completely. Turn off the heat and carefully remove the bowl from the simmering water. Allow the chocolate to cool for just a few minutes.
Add the thickened egg yolk mixture to the chocolate mixture. Gently stir together until just incorporated. Stir in the vanilla. The addition of the chocolate to the egg yolk mixture will thicken the egg yolks further, and make the chocolate appear fluffy in texture. Perfect. Set aside.
Clean the bowl and whisk attachment of your electric mixer well. Dry them to insure that no remaining egg yolk is present. Add the egg whites to the bowl. Using the whisk attachment, beat on medium speed until frothy, about 2 minutes. Add the pinch of salt, and gradually add the cream of tartar. Increase speed to medium-high until soft peaks form. Gradually add the remaining 2 tablespoons of sugar while beating. Allow the mixture to beat until stiff peaks form.
Place the chocolate egg yolk mixture in a large bowl. Place about 1/3 of the stiff egg whites in the bowl and gently fold. Use a light hand to sweep the egg whites through the center of the chocolate mixture, up and under. Fold until just incorporated, but large egg white and chocolate streaks remain. Add another 1/3 of the egg whites and continue to fold. The batter will be glossy and fluffy. This fluff will create the desired sponge texture of the cake, so we want to deflate the egg whites as little as possible. Fold in the remaining egg whites and gently fold together until just about entirely incorporated.
Immediately transfer the batter to the prepared baking sheet. Carefully smooth into the pan creating an even thickness. Don’t fuss with the batter too much. The more fussing, the more the cake deflates. If the cake batter doesn’t easily each end to end, then just try to make a even rectangle. Don’t sweat it.
Bake cake for 15 to 17 minutes. When done the cake will have a dry top and a spongey, bounce back feel.
Remove from the oven and allow to cool completely.
While the cake cools, prepare the whipped cream and ganache.
To make the Whipped Filling:
Place heavy cream in the bowl of an electric stand mixer with the granulated sugar, vanilla and peppermint extract. Beat to soft, whipped cream peaks. The whipped cream should hold its shape but still be velvety and spreadable. Allow to rest in the refrigerator.
To make the Ganache:
Place chocolate pieces in a medium bowl. Heat cream in a small sauce pan to almost boiling. The milk will be steaming hot. Pour the hot cream over the chocolate pieces. Allow to stand for one minute before whisking into a smooth and glossy chocolate sauce. Allow to rest in the fridge until thickened slightly, about 30 minutes.
To Assemble the Cake:
Allow cake to cool completely. Remove the cake, using the overhang of parchment paper, from the baking sheet. Spread with a thin layer of whipped cream filling. This doesn’t need to be a thick later. When the cake is rolled, there will be ample filling.
Place the cake so that the 12-inch side is facing you. We’re going to roll from the short side.
Use the parchment paper to help you. Don’t worry about creating a tight roll. This isn’t like rolling cinnamon rolls. Gently roll the cake, removing the parchment paper as the cake is rolled. The first roll or two will most likely crack and it’s being folded. Don’t let this stop you. This cracking is totally normal. As the cake roll gets larger, the cake will crack less.
Gently lift cake and place on a clean serving board or plate. Allow the cake to rest for about 30 minutes in the fridge.
Remove cake from the fridge and drizzle with chocolate ganache. Allow to chill in the fridge until ready to serve. Just before serving, garnish the cake with crushed candy canes. Garnishing before will make the candy cane pieces ooze just a bit.
Cake will last, wrapped in the fridge, for up to 3 days.
Sarah Oldenburg Garcia
Also it freezes well and is tasty right out of the freezer.
I wonder if I could just sub out all the chocolate with white chocolate, hmmmm
Sarah Oldenburg Garcia
I make this every year for Yule and just change up the flavor of the peppermint to orange or other complimentary chocolate flavors. This year I have a new challenge, I have a guest that doesnt like chocolate at all. Can I do anything to this cake to make it a vanilla roll? Mind I’ll still be making my chocolate version but would like to also make a vanilla version. PLEASE HELP! Thank you!!!
joythebaker
I think you will have to use a completely different recipe, because the chocolate is a big part of the fat in this recipe
Sarah Oldenburg Garcia
Not even with white chocolate?? Sigh. I have been searching the internet and have yet to find a recipe as enticing as yours. I truly due love this recipe and the treat that it makes.
Lisa V
Inspired by your recent cinnamon rolls, I think I am going to try this with an orange filling and sprinkle it with pistachios. I can’t wait!
Becky @ A Calculated Whisk
I made this today, but with the candy cane whipped cream inside and chocolate whipped cream on the outside (from the buche de noel that you posted recently). It was SO delicious, and my boyfriend’s family polished the whole thing off in about five minutes flat. I don’t know if I can wait until next Christmas to make it again!
Sarah
I made this for my dad’s poker night last week, thinking that he would bring home the leftovers for my mom and I to try. No such luck! They ate it all, so I can only go by their word that it was delicious! I got multiple requests for the recipe from the guys also! Thanks for the walk through of the rolling, it made it much easier.
S
This looks delicious and I’m so eager to give it a try! I just started baking recently and I don’t have too many materials in my kitchen yet–is it OK to leave out the cream of tartar in this recipe? Would I need to make any adjustments?
Jean
For the longest time, swiss rolls were my greatest baking fear…but I finally conquered it a few weeks ago! I’ll definitely be making this sometime, since mint choc is my absolute hands down favourite flavour combination (at Coldstone, too). The only thing I would change is to somehow make a frosting using fresh mint.
P.S. I love your nail polish. So much. Is it Deborah Lippman?
Erin @ The Speckled Palate
Confession: I will be making this recipe soon. And I will be so happy about it because I haven’t baked in this new year just yet.
Also, random: My mother makes a cake like this… but instead of filling it with whipped cream, she puts ICE CREAM inside. It’s what I request for my birthday yearly (if she’s celebrating with me!), and since you’ve already got the base down pat, give it a shot. If you’re anything like me, you’ll be all about it, too.
Leah
I made this for a New Year’s Eve Party last night. Since I had read that the cake sometimes breaks badly in some of the comments, when it came out of the oven, I rolled it up in the parchment paper and let it cool that way. It came out perfectly, and reminded me almost of a chocolate peppermint mousse! Everyone loved it!
Terri
I’m making this to bring to a New Year’s Eve party tonight. We are under a winter storm warning, so we might have to walk with it about a half mile. Happy New Year to you. Love your blog!
KWeage@simplebakingmachines
A word of advice, don’t make the cake the night before you want to eat it, and leave it rolled up without filling it. It will break into a bunch of tiny pieces the next morning when you attempt to unroll. But, if this happens, whip up some chocolate pudding and that delicious peppermint whipped cream and make yourself a trifle!
Nina
This was a hit! The first time I made it I didn’t grease the parchment paper and had to improvise and make it a layer cake, I made it again today and greased and floured it and it turned out perfectly! Thanks Joy :)
Lucia
I love running through the rain. And I love big portions of chocolate peppermint rolls ;-)
Erin
Made this for Christmas & it was fantastic!
Not as pretty as yours, but still a success :)
Melissa
Joy, I just wanted to say thank you for the wonderful recipe. It was a huge hit with everyone in my family this Christmas. :)
joythebaker
that’s what i like to hear.
Shannon
I made this for Christmas and it was utterly fantastic. The taste of the whip cream is out of this world.
Lisa L
The trick to not having the cake fall apart is to roll it up in the parchment paper while it is warm. Allow it to cool completely then unroll and fill. This will keep it from cracking. I have made rolled cakes many times like this. I have also frozen them after filling, then pulled them out & thawed & decorated them with chocolate when ready to serve. This looks like a great recipe– I may make it for New Years Eve!
Susan smith
I would not have attempted this if my daughter was not home from college, so we did it together and I am so glad we did! We followed the recipe exactly. Even had fresh vanilla bean from her best friend who studied in Madagascar for a semester. We made it to take to Christmas dinner and we are so pleased with our success! Merry Christmas!
Jessicaisbaking
I made this for Christmas eve and t turned out perfectly! I was so proud of myself and everyone loved how delicious it was! Thank you for your detailed directions, they definitely made the process do-able! Merry Christmas, Joy! I love your podcasts and your blog!
Christine
I spent four hours making this, today. I held my breath when it was time to peel back the wax paper, and the cake broke into a ton of pieces. I was so disappointed, as I was requested to bring dessert for our Christmas feast. I am still trying to figure out where I went wrong, as I tried to follow this step by step. It sure tasted divine, though, and my four children had a blast helping me eat up the cake, regardless of appearances.
Lynn
OK…I eat gluten free and sugar free…but the sugar was worth every bite of this. A friend Erin, brought this to a gathering after a practice at our church. OMgoodness….I had to throw my plate away to keep from taking another piece.. Your blog is cute and I enjoyed reading it. 8^) Lynn
Charli
I’m right in the middle of making this for pudding tomorrow after our traditional Christmas Eve Christmas Dinner! I think I put too much mix in for the size of my tin and nearly had a heart attack when I looked in the oven to see a huge meringue looking monster! Luckily it sank back down to resemble yours and from snacking on the offcuts it definitely tastes good too! I’ve got for orange cream in the middle and planning on a chocolate orange ganache for the top. Yum! Thanks so much for the recipe!
Jo-Z
I have a father with a Christmas birthday so I’m charged with bringing a Christmas birthday cake. This recipe is perfect. My foodie sister will be impressed and my chocolate-loving sisters will swoon. Thanks, Joy!
Jenna
Joy, I made this, and it did not just crack. It fell apart into a million pieces. It looked awful. I think I am just not made to make beautiful presented rolly cakes…
But it TASTED delicious. ;)
Katie Cavanaugh
I am SO going to try this over the weekend!But just curious, for an “average” baker, how long SHOULD this cake take to make?? I want to make sure I set aside enough time, as I am doing TWO for Christmas and still have SO much to do, of course!! :)
Fred
Rolling seems so intimidating but I though baking bread from scratch would be hard. I am so trying this recipe for the holidays! Thx Joy
Allison
How far in advance would you say is acceptable to make the cake? I have a party on Christmas Eve that I want to take the cake too, but I would like to make it the night before. Will it get soggy??
amanda
JOY!
Just found and LOVE LOVE LOVE your blog.
Had a nasty fight with the sister in law last week, then read this post. All night I kept thinking…”own it, own it, own it”. I did, she didn’t. I feel much better now.
Today Im off to bake some Molasses cookies with currants. Happy Holidays!
Krissy @ Make it Naked
Just made this exactly as written and it’s perfection. Thank you Joy!
amber
I made this, and it’s really really good.
margaret
I’ve said it before: When I need a lift, I head on over here. You make me laugh. And hungry. At the same time. I am making this for Christmas dessert. Thanks for making my day! (Oh, and Merry Christmas to you!)
Katie @ www.ohshineon.com
Joy, I am ALL over this chocolate cake slash peppermint roll slash chocolate ganache dessert thing you have going on here… Seriously, ALL over it.
Jenn
Hi Joy, could I possibly use a 15 x 10 pan, instead of the 17 x 12, and just leave a 1/2 cup to a cup of the batter out of the pan? I don’t have the size you recommend and don’t want to buy one with it being right before Christmas and all. Thanks and I love your blog and podcast!
joythebaker
sure jenn! i think you should try that! make do!
Maresa
Hi there- I am making this now, and do not see in the cake directions where to add the 1 teaspoon of vanilla that is called for in the ingredient list? Thanks!
Betsy
Wow, this looks delicious! By the way, interesting nails Joy! I painted my toenails green, and my one-year-old daughter is scare of my feet now. So, I tried to show her how they became green by adding white and red polka dots on top, and she’s still freaked out!
ps – check out my etsy shop – I made angel ornaments and jewelry out of sea glass!
Melissa
Thanks for this recipe Joy. I’m up in Quebec, and the traditional Christmas dessert is the Buche de Noel. I wanted to make one (or two, or three) this year, but I really didn’t know what recipe to use, because I’ve never made a cake roll before. This one looks like a winner to me! I think I’ll fill it and cover it with vanilla bean whipped cream or buttercream frosting (haven’t decided yet) then top it with ganache. :)
Lexy @ The Proper Pinwheel
Joy! I shared this on my blog today – http://theproperpinwheel.com/post/14297570378/fresh-find-friday
I needed all my friends to know how wonderful this is. You’re amazing! You’re my go-to gal for recipes. And life advice. :)
Mary Jeanette
you always make a recipe sound so easy! How did u do that Joy? hahaha. but good job on this one. definitely love chocolate swiss roll with a simple filling.
Jenn
This looks so good I may just have to bring it to Christmas dinner!
J.Cro
So our egg yolks don’t become scrambled, how long do we wait before marrying chocolate and yolks together?
PamB
I make a pumpkin roll in a similar manner, with a SIMPLE additional step that might help you with the cracking. After baking your cake, let cool in pan for 15 minutes. Roll cake with paper still attached, but without filling, just like you normally roll it. Wrap it in a clean dish towel and place in the fridge for an hour. Unroll the chilled cake and carefully peel the paper away before or after spreading on your filling. The cake will hold a bit of its “curl” and will be much less likely to crack as you’re rolling it up. I hope this helps. I do plan to try your chocolate peppermint recipe for a Christmas party this weekend!! Thanks for sharing!
Kelly
My mom and I make 50 pumpkin rolls every year the Saturday after Thanksgiving to give as Christmas gifts and we just recently (2 years ago) learned the glorious trick of just rolling the cake right in the wax paper and not worrying about the tea towel. We used to transfer it from wax paper to tea towel to freezer paper. So much easier to roll it up right in the wax paper from the pan. Good tip!
Denise@Crazy Mother Runner
That cake looks amazing! I’m going to make it for my mother-in-law’s birthday this weekend. You know what else is amazing… I’m wearing neon purple tights and a grey dress today – weird!
Jillian@TheHumbleGourmet
Oh my God. It’s like a giant Christmas Ho-Ho! It’s a Ho-Ho-Ho!
Katie
Joy have you been stalking me? How else could you know I have been procrastinating on my Christmas cards, searching for purple tights to go with my grey dress, and wearing gold eyeshadow often?
p.s. The cake looks amazing… I will need to adapt it to be dairy-free :)
Sophie
Hi Joy – love you’re blog, loving your podcasts (I’ve been listening to you and Tracy while I bake gingerbread men). Just wanted to let you know you have another pocket of fans in Sydney, Australia.
Want to come visit sometime?
joythebaker
yes yes i do! thank you so much for listening!
Stephanie
Am almost finished making two of these glorious beasts for a staff meal tomorrow. Making chocolate ganache may be one of the most rewarding things ever. Thanks for another fantastic recipe!
joythebaker
i’m so glad you made them and love then!!
becca
My goodness. I love everything in this post. I love your words, your pictures, your cracky chocolate-covered cake, and your festive nails. I love it all!
Kartik @ Bakeology 101
I’m in LOVE….
…. with this cake. Absolutely gorgeous. I’ve always wanted to make one of these jelly-roll cakes, but I’ve always been nervous about the cracks. Now I know the secret of keeping it pretty – chocolate ganache.
I want to make an orange cake with an orange flavored whipped cream and a chocolate ganache because I love the chocolate orange combination.
Nicole
Love how you make the impossible seem possible for an amateur baker.
Hillary
GIANT SWISS CAKE ROLL! Yummy!
Andrea
I WANTED A CERAMIC EGG CARRIER but Dima thought it was TOO GRATUITOUS. I am going to buy it ANYWAYS. And I’ll make him this cake so he wont complain.
joythebaker
buy the pale blue one!!
Alma
This looks delicious! Definitely will make for Christmas.
Nicola @ unhip squirrel
Oh dear. I see that there are even MORE cakes in my future.
Dana B
This looks wonderful! I have a break from work starting Saturday. This just moved to the top of my list of things to bake. yum! thx!!
Monica @ Soirees & Such
oh yummy! I think I’ll do a mint chocolate combo with mint chocolate leaves on top!
Carolyn
Hello Joy … you make this look so easy and fun I may try doing a Roll Cake again. The one time I tried, the cake was to be rolled in a clean tea towel, and it stuck to the towel and didn’t become a roll at all. Parchment seems like a good way to roll it. My question is, can this be frozen?? I’d like to make it a couple days before Christmas and thaw on the day I serve it. Would it hold up ok? I am not familiar with sponge cakes, especially rolled ones!
Heather
Hi Joy,
I feel stupid asking this… would it work to swap the chocolate shreds for Hershey’s cocoa powder? Would that be sacrificing the taste? I don’t have any chocolate on hand but do have the powder. Let me know your thoughts k?
joythebaker
cocoa powder would change the recipe completely. i’m sorry!
honey For Jam
OMG Joy!! Another fantastic recipe, looks delicious!
Holly W
oh yes, I’ve been looking for the perfect holiday dessert, and I think this one takes the cake! **no pun intended**
Sparrow Grace
What is beauty? Beauty is this chocolatey pepperminty roll of amazing that not only is gorgeous and i can practically taste it, but IS GLUTEN FREE! YIPPEE! No conversion needed for this gluten free girl with a serious craving for a peppermint chocolate roll cake. No siree. Thank you Joy!
Megan
The first thing I thought when I saw the first picture is Wow, that it way too hard from me…But I’m making manicotti for the first time tonight, and I always thought that was too hard too. Love the peppermint!
Yuri - Chef Pandita
What a pretty photo! Looks delicious, Joy :)
Helene @ Homebound
OMG – this sounds like heaven!!! my favorite combo: chocolate and peppermint… thanks for sharing, have a great day <3
Shalan with The Long Road
It looks like a giant twinkie! Except it’s peppermint and beautiful. And I am working on a vegan one in my mind as we speak.
Ashley @ Cooking for one
Wow wow wow – this looks divine! Every photo just gets better than the last one. I really want to make this tomorrow. Now all I need to do is convince someone to buy me a standing mixer for Christmas….
Adrienne
Ohh my this looks delicious! Lovin’ that nail polish too!
Julia
As long as it tastes good, that’s what matters, cracks or not. And a pretty presentation doesn’t hurt., especially if the presentation involves ganache and crushed candy canes, yum!
kelly@frugalfoodiefamily
This looks like holiday heaven on a plate! And worth every last calorie! Yum.
Ashley @ Wishes & Dishes
This looks so perfect! Your pictures are just amazing….
Krissy @ Krissy's Creations
Great advice to own it, Joy! There are so many blogs that I read, but yours I always *reeeeaaadd*. I never skip a word you say :). And this roll looks incredible! Mmmm
Urban Wife
This is definitely going to be filed under “fancy pants” desserts to make soon. Thanks!!
Michelle
Rolled cakes are always so pretty! Fattest slices for me, please!
eva
This is one of those cakes that I’d have to make two of….because I’d eat half the first one, and then have to hide that I did, so I’d have to eat the second half and make another one like nothing ever happened.
Sarah @ See Sarah Bake
Chocolate peppermint is my absolute favorite Christmas flavor. Though the whole rolling thing still scares me. However, dousing it in chocolate might just be what I need to over my “roll” fear :)
Lara
Thank you so much for posting this recipe Joy! I am very excited to try it. When I was little I used to love those little mini Ho Ho cakes that looked like this only smaller and probably not as yummy. I have had to eat a gluten free diet for the last 15 years and have not had anything like this for so long. When I saw the picture I was thinking…maybe I can figure out a way to make this gluten free but then I saw that it IS GLUTEN FREE. Hooray!!!!! I can’t wait to make it, what a gift.
Deana
You are so talented. You have the best ideas. A flourless sponge cake – brilliant! Flour is the one thing I can’t stand in the usual roll cakes. I generally hate sponge. It’s dry and tasteless. But I bet this one tastes like heaven. And the candy decoration is a touch of genius.
Your fame is well-deserved. Keep doing what you’re doing.
Amanda
yay! so excited to see a gluten-free chocolate cake recipe. I love roll cakes; I made one for a Christmas project in my 6th grade class and it was a hit. I think this is a sign that it’s finally time to revisit the roll cake.
Also loving your joie-de-vivre cake-baking attitude.
Angie @ Bigbearswife
beautiful! I made a pumpkin roll for thanksgiving kinda like this and it became a hit with the husband and family! I so want to make one of these for Christmas! Great job and I love the photos!
Lottie @ Lottiesworldofcakes
This just looks gorgeous!!
Mercedes
This looks so elegant and you make it look so easy! I think I would start crying when the cracks form!
courtney
Joy, I read your blog religiously. You are so creative and inspiring. I was so intimidated by the rolling bit before reading this. I once attempted a pumpkin roll and it literally broke in half. But now I’m determined to give it another try!
Rachael B
My mother, who is a professional chef, would make those pumpkin rolls or other such rolled up things, and I always remember that I was banished from the kitchen during the rolling part so I wouldn’t be exposed to the string of profanities that would come from her mouth. I think I want to make this just to show it off to her. I’d love to make her a “Joy-converter” – both literally and figuratively. Here’s to filling cracks with whipped cream and getting our “roll” on!
Elina
I baked it! It’s delicious! Thank you :)
Savorique
It would be great you gave us a summary of total prep and cooking times ahead of the recipe so we get an idea of how much time we need to get this stunning piece on the nonetheless gorgeous old black and white plate.
Thanks for sharing this recipe.
Mallory
Very inspiring post and so true. You’ve got to do what makes you happy in life. Who really cares what anyone else thinks? I sure wouldn’t, especially after making that delicious cake!
Clara
I had no idea the batter for roll cakes could be so simple! You’ve totally made this cake feel approachable, thanks Joy!
Hilary
That looks delicious! I’ve always used a towel to roll up my cake rolls and it sticks, I never thought of parchment paper!
P.S. I think we have the same nail color on. :D
Heather@Kids in the Sink
I really like to make cake rolls. Something about the way they look makes them feel more acceptable to eat for dessert and then breakfast the next morning!
Mavis
A beautiful cake that’s gluten free, too? My brother-in-law is going to be in heaven! Thanks Joy!
Carly
Every year for Christmas dinner, my mother-in-law asks me to make a new recipe “that we can eat with a fork”. (So no squares, cookies, etc.) This will be our Christmas dessert this year. Thank you!
Rachael B
Ok… I’m going to confess here. I’m a cake rolling-phobe. I see you do this and I go “P’shaw, she’s a baker. Of course it’s easy.” But no… I am determined to try this and make it work. Mostly because it’s gluten free and I have so many family members who will bow down to me for creating something not only non-allergic reaction inducing and DELICIOUS!
Joy, I’m going to try this. I’m going to make it work. I’m going to read your post over and over again while I make it to give me confidence that yes, whipped cream can cure my fears!
Helen
THIS will be my Yule Log recipe for this year. Thank you!
Karen P
Oh My. Oh my, my, my. Want some. Now. To go with my morning coffee.
Julie
I was so excited to see your new recipe and delicious looking pictures, but alas, I figured it wasn’t something I could actually eat. Then the best gift ever was realizing it is gluten-free. You’re the best Joy. Thank you. I can’t wait to try this recipe.
Karen@Mignardise
This is exactly what I want to make for Christmas dinner! I just found out, too, that I’m having a gluten-free guest, so BONUS. Thanks a million – you are awesome, Joy!
PS – Linking to it on the Mignardise Facebook page.
shushmi
JOY I LOVE YOUR NAILS!!! (yes Im shouting! with glee!)
:)
Amanda @ Thinly Sliced Cucumber
Yumm! This cake looks amazing. I made a recipe similar to this a few years ago for a holiday party. Everyone was so impressed and assumed I was some sort of cake genius for making it. I never told them how easy it was! I had also forgotten about the gluten free part. I have a family member who is recently gluten free and I am making the dessert for Christmas dinner- hmmm…I think I see this cake in my future.
Lauren at Keep It Sweet
I would LOVE a giant slice of this cake!
Merrilee
It’s 6 am and I’m wondering if it’s too early to make this cake! I’ll be having visions of this instead of sugarplums, and just may take it to my Mom’s for Christmas dinner, AND cut my portion bigger than everyone else’s! :) Thanks for sharing this one!
Sally @ Spontaneous Hausfrau
Ooo la la! I am so wishing I could have a bite of that sexy little loaf right now.
Matras
Mmmm looks so nice, I will try this tonight! I need my chocolate!
Family Meals and Cooking Tips
Joy, you have motivated me to try a rolly cake. I love how you are so cool about cracks and stuff – makes you very “normal”. Oh and I love your nail polish!
Purabi Naha
Absolutely amazing. I loved how you explained this stepwise! Loved your blog and now I know why it is so popular. Looking forward to more of your posts!
thelittleloaf
We have one of these swiss rolls every christmas and love it, cracks and all. In our family we ice them and make it look like a festive log, but I love the idea of using peppermint cream and candy canes – yum!
Hannah @ Sparrow + Spark!
This looks amazing- definitely something that I need to attempt! Great post!
Les
OMG !!!! …… Where have you been all my life ……. ; – ))
Vy
looks so delicious! I’m going to attempt this for our holiday party =P
Memoria
“Own your life. Own every last bit of it.” Those first two sentences on your post made my eyes water. I needed to see that. I know you weren’t trying to be super deep with those words (or maybe you were?), but I have been trying to get over my ex-girlfriend of almost 12 years. She has emotionally abused me for so many years, and I know that my low self-esteem is the primary culprit behind my being with her for so long. I have been thinking of ways to get her out of my heart and to finally take control of my life hence the reason your words really resonated with me. Thank you. You have no idea how much I needed to see that. I need to own my life, every last bit of it, b/c it is the only life I have. Sorry to get so depressing on your blog.
On a more positive note, the cake looks yummy! I love that it doesn’t call for flour.
Jay
I love how you said it would last 3 days, there’s no way that would last 3 days in my house. It probably wouldn’t even last 3 hours. Looks divine!
Rachael B
I couldn’t agree with you more. This just looks like a giant Swiss Roll to me. I’d keep cutting slices until the only thing left was my sad reflection on the plate.
Amy S.
Rachael B. – You just made me LOLZ.
I torture myself with Joy’s recipes because I am lactose intolerant and, sadly, Lactaid pills do not help me digest most dairy.
Still…sometimes we must suffer the divine. ;)
Gen
Yum!I love the cream on the inside and the melting chocolate on the top. It must be delicious!
Nana
Joy, this is just great…your timing is perfect! I am trying to learn to bake treats for my friend at work who has found out she can’t have gluten! This has no flour so I can make it for her. What a fabulous Xmas gift. I’m such a gluten lover, it’s very hard even thinking outside that box. But you do what you need to do for your friends, right?! Thank you so very much. : )
Maia
Sounds delicious – especially with fancy chocolate and the fluffy egg-white texture! I can’t get enough of chocolate + peppermint over the holidays – have made three batches of chocolate peppermint bark cookies in the past week alone!
Chrys
I’ll admit that I’ve never made a roll of any kind because I’m scared away by those dang cracks. No delicious pumpkin roll or chocolate peppermint roll. But now I think I’ll try it out due to your words of encouragement. You’re amazing!
Gina @ Running to the Kitchen
Gorgeous! I love how the peppermint in this is in the form of extract. I’m just not big into biting into pieces of rock hard candy for the flavor, but I do love it this time of year :)
Cathy
Julie, my mom did the same thing with the clean towel and the cake right from the oven, she sprinkled her towel with powdered sugar first so it didn’t stick to the cake. Now I’ve taught my son to make pumpkin rolls and he makes one each year. He’s pretty proud of himself!
Cathy
No way will this cake last three days in my fridge! It doesn’t stand a chance.
Erin
Gorgeous! And gluten free! Just my luck. I cannot wait to make this. I have never “rolled” a cake before … you have swayed me.
Dalai Lina
Lovely. I tried to make a pumpkin roll last week and after my feeble attempt at rolling, they became pumpkin bars. Whatever, it all goes down the same tube!
Julie H. of Spinach and Sprinkles
Ooooo- PERFECT for this time of year! I have a gift I need to make an assistant and she is GF! What a lifesaver you are!
Laya
I love you, joy. I really do.
Natalie`
Girl, this is just in time for my bday! I was considering buying a Costco cake, but those things are HU-GE and I would have to give up two thighs for that! ;P So roll it is, let’s all roll with life! I wonder if pudding is good too… or yogurt? Gum drops anyone?! :D
Thank you!
Danae (The Busty Baker)
Oh! You just helped me realize why the one and only roll cake I’ve made in my life turned out rather crappy. For the life of me I couldn’t figure out why the dang thing wouldn’t stay rolled and didn’t look pretty like all the others I’d seen. I rolled the stupid thing the wrong way! I did it from the long side so it just kind of folded over. Now that I know it wasn’t just poor baking skills on my part, I’ve got to give it another try! Thanks!
Living The sweet Life
Oh My YUM!! First, great recipe and second – amazing advice. Everyone should just own their lives … do what you want to do, when you want to do it :) – – you’re pretty much fantastic.
A Bowl Of Mush
This looks amazing!!
Ellen W
I’ve been going through my cookbooks looking for a recipe to convert to be gluten free for our family Christmas dinner dessert, but now I can stop looking. Thanks from a gluten free girl in Montana.
Cupcake Kat
You had me drooling with the first gorgeous photo but when you mentioned it was gluten free I was sold. I am for sure going to make this for Christmas Eve dessert to be enjoyed by all
Kelli H (Made in Sonoma)
I will take a slice for dinner. I mean, dessert…
Geez Louise!
you were rockin the purple tights last night! Merry Christmas
Tanya
You are killing me here! I wish I didn’t have to eat healthy food, like dinner, to get to the good stuff! Guess I don’t, but I am trying to teach me kids something….
beti
such a great idea! I love how it looks
Julie
Beautiful, Joy! My mom used to make cakes like these and you’re making me all nostalgic for my childhood. =) My mom had the best trick for rolled cakes with no cracks — she would invert it onto a towel as soon as it came out of the oven and roll it up while it was still warm and bendy and pliable. Then when it was cool she would unroll it, fill it, and roll it back up, and it never ever cracked. Yay for moms!
Pat
Divine! I love your instructions too ~ :-) I’ll definitely make this for Christmas Eve.
xo
Pat
Ann P.
Gorgeous Buche de Noel! :) I want to eat that so badly!
Candice
oh wow, my brain just exploded at all that lovely chocolatey sweetness! Can’t wait to give this one a shot. Thanks Joy!
Averie @ Love Veggies and Yoga
Genius, Joy!
“This is the part that might make you want to hold your breath.” <– I was already holding it before you wrote that.
I am also impressed that with the rolling, you stopped to take step by step pics. Thanks. And impressive!
Normally on these kinds of things I am doing so much breath holding there'd be no way I would let that little cylinder go, for fear of a cake wreck :)
Gabby @ Gabby's Gluten-Free
Amazing, I need this ASAP! Looks like I found a new weekend project.
Sarah
Crap….I do not like cake rolls….they do not entice me one bit…but that first photo keeps calling to me. You may have just changed my mind forever. Ergh!
Blog is the New Black
Holy moly! Need this stat!
Jessica @ Hungrygems
Fluffy whipped sugar and chocolate cake get rolled into a united nation of yum and then, just to gloat, get smothered in a thick layer of ganache…own your life? No thanks, I’d rather just own that cake. Please tell me when and where I can pick it up from you!
Laurie {Simply Scratch}
WOWZA! That looks amazing!
mickey
I opened up your page and said ” OH MY GOODNESS!” ” COME SEE WHAT JOY HAS” to my 17 year old who replied ” I see it on my FB right now!” ” mom we have to make that”
Thanks joy!
Elizabeth
I’ve been waiting all day for you to post. I had a feeling you would have something special. This looks spectacular, what a festive and delicious looking holiday cake! Thanks for sharing with us, Joy!
Kris B
Dear Joy,
I like your style!
Own it!
Jo-Anna
Um. Yum. I have always wanted to try one of these, and you have given me some major inspiration!!
Jo-Anna
(beautiful photos!!)
Charlotte
Ooooh man. I LOVE me some roll cake. My mom makes a killer one, and it’s requested frequently by yours truly – Christmas, birthday, you name it! Also, the more whipped cream, the better.
Katrina @ Warm Vanilla Sugar
Awesome cake Joy! I’ve seen plenty of roll up cakes, but none with a ganache! Way to spice it up!
nicole {sweet peony}
joy, you are so awesome! not only do i want to make everything you share, but you always give me a pep talk too! i totally heart you!
i’ve never made a cake roll before & i admit i’m super intimidated of the cracks. chocolate drizzle is definitely a good decision and makes me infinitely less scared :)
Linds
Hi Joy! What a beautiful recipe! Have you ever heard of brazo de reina (queen’s arm)? It’s a Chilean rolled cake filled with manjar, which is similar to dulce de leche. In the US, I usually make it with Nestle La Lechera dulce de leche.
Holly @ Confessions of an Actress
This is amazing. Really, really, really amazing. I can already taste it. I can’t wait to head home for the holidays and bake this one up to impress my folks! Or maybe a boy. Maybe I should try and impress a boy. Hmmm…… Oh heck, why stop at one!
Rinnie
So…think I could make this the same way (gluten free) but as a pumpkin roll? any suggestions would be greatly appreciated!!
joythebaker
sounds like a whole different recipe that i can’t suggest because i haven’t tested it.
Melissa D
“Even when things go cracked…whipped cream heals most wounds.”
That is some pretty deep stuff, right there. :) Words to live by, for sure.
Jessica @Sunny Side Up
I think I know what to make for one of my Christmas Eve desserts. Amazing.
Lexie
Joy! WHAT is on your nails? Can we see a full glam nail picture? Can a girl get a tutorial?
joythebaker
dark green polish with big gold glitter. no bigs! (total bigs).
Katie @ Katie Without Restrictions
This post really touched me in a way I needed today. Your first paragraph is SO true! And it’s so easy for me to forget, and get caught up in the daily blahs… You’re recipe looks delicious too, I will definitely be trying it! Thanks.
Laura (Blogging Over Thyme)
This looks great! I love sponge cakes–my mom used to always make me homemade vanilla ones with whipped creams and raspberries (as the filling) as my birthday cake when I was little. Favorite. dessert. ever. So good!
Melissa // thefauxmartha
Well, heck. This looks divine! I am about to post a recipe called Christmas in a Bowl (chocolate + peppermint). I call this Christmas in a Roll.
Gary
Loving the step-by-step guide with hints :) I was going to make a jam roly poly over Christmas, but now I’m stuck in two minds. May have to make both!
Kristen
Just as I had almost convinced myself that snacking on veggies was more awesome than diving into the giant bag of chocolate in my desk drawer you go and post this delishiousness…giant bag of chocolate it is :-)
dana @ my little celebration
Ughghgh. Drool! Amazing!
Briel K.
This looks familiar. :) I made the Buche de Noel for a party on Saturday and it was a hit!
joythebaker
proud of you!! yes… it is familiar! :)
tracy shutterbean
is it me or is that coffee cup on the right like sooo weeeeeeeeeee little?! Your perspective is bonkers crazy, yo! This cake reminds me of rolling up a sleeping bag….of awesomeness.
Krista
What? WHAT? A Gluten Free cake that looks like that? Thank you thank you thank you!
Hilary
Dude, your nails are uh-mazing! As is this cake. Lush.
Celeste
I’ve made pumpkin roll cakes in the past, but never anything so festive. Thanks for the recipe! (And life encouragement)
Lauren
That looks deeelicious! I’ve gotta try making rolls one of these days.
I made chocolate peppermint biscotti last week, and I love that combination of flavors!
Melissa
Would it work with milk chocolate?
I can’t wait to make this.
joythebaker
yes. it will just be sweeter!
Lynne @ 365 Days of Baking
Oh my, oh my, oh my! This SO reminds me of Suzy-Q’s, but WWAAAYYYYYY better.
Peppermint, vanilla bean whipped cream?! I think I’d like to just have a bowl of that, please! Ok, then I’ll eat that lovely cake!
Jessica
Pretty sure I would give my right leg for a slice. Or three.
joythebaker
if you’re giving your right leg… you totally get a fat slice. for real.
Mallory
Your cake looks amazing! What is it about peppermint, chocolate, and the holiday season that goes so well together!?! It is a must try!
Kath
Oh man Oh man Oh man Oh man Oh man. I want to snuggle inside of that!