This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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[title] => water, tap
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[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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-
6 tablespoons XOXOLAT cocoa nibs divided
-
4 large eggs separated
-
1/2 cup sugar divided
-
1 tbsp water
-
1 tsp vanilla extract
-
1/2 cup all-purpose flour
-
1/2 tsp cream of tartar
-
1 recipe White Chocolate Buttercream (see recipe)
Garnish:
-
peppermint crunch baking chips, fresh mint sprigs
Recipe Method
1. Preheat oven to 375 degrees. Spray bottom and sides of a 15x10-inch
jelly-roll
pan with nonstick
cooking spray.
Line baking pan with waxed paper; spray with
cooking spray and
sift 1 tablespoon cocoa over prepared paper.
2. In a large bowl, beat egg yolks at high speed with an electric mixer until thick and pale. Gradually beat in 1/4 cup sugar. Beat in water and vanilla extract. Stir in flour and 3 tablespoons cocoa.
3. In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into chocolate mixture.
4. Spread batter evenly into prepared pan. Bake for 12 minutes. Sift 1 tablespoon cocoa in a 15x10-inch rectangle on a cloth towel. Using a knife, loosen sides of cake from pan. Immediately invert cake onto towel. Peel off waxed paper. Sift 1 tablespoon cocoa over hot cake. Roll up cake and towel together, starting at narrow end. Cool completely.
5. Unroll cake; remove towel. Spread cake with 1 cup White Chocolate Buttercream containing peppermint crunch baking chips; carefully re-roll cake. Cover and chill. Cut a 2-inch-thick diagonal slice from one end of cake roll.
6. Place cake roll, seam side down, on a serving platter. Place cut piece of cake against side of roll at an angle to resemble a tree knot. Spread remaining White Chocolate Buttercream evenly over cake. Garnish by sprinkling with additional peppermint crunch baking chips and mint sprigs, if desired.
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