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a sliced chocolate peppermint Swiss roll showing the cream spiral inside arranged in a wide horizontal shot on a serving board, crushed candy cane and greenery nearby, soft natural light, shallow depth of field, landscape orientation

Chocolate Peppermint Swiss Roll

A chocolate Swiss roll filled with whipped cream that has a minty flavor and is covered with cocoa.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 0.75 cup sugar
  • 0.5 cup all-purpose flour
  • 0.25 cup cocoa powder
  • 1.5 cups heavy cream
  • 0.25 tsp peppermint extract
  • 2 tbsp powdered sugar

Method
 

  1. Beat the eggs and sugar until thick and pale.
  2. Fold in the flour and cocoa, then spread onto a lined sheet pan.
  3. Bake at 375F for 10 to 12 minutes, then roll the warm sponge in a towel and cool.
  4. Whip the cream with peppermint extract and powdered sugar.
  5. Unroll the cooled sponge, spread the peppermint cream, and re-roll gently.
  6. Dust with cocoa and chill before slicing.

Notes

Roll the cake while warm so it won't crack when you fill it.