Ingredients
Method
Preparation
- Heat the oven to 350°F / 175°C and prepare a 15x10-inch baking pan with parchment paper.
- Beat the eggs and granulated sugar together until thick and pale in color.
- Mix the vanilla extract into the egg mixture.
- Sift the flour, cocoa powder, and salt over the mixture, then gently fold until the batter is combined.
- Spread the chocolate batter evenly in the prepared pan.
Baking
- Bake the cake for 12-15 minutes, until it springs back when lightly touched.
- Turn the warm cake onto a clean kitchen towel coated with confectioners' sugar.
- Peel away the parchment paper, roll the cake with the towel, and allow it to cool completely.
Filling and Assembly
- Whip the heavy cream with peppermint extract until stiff peaks form.
- Open the cooled cake, spread the peppermint whipped cream evenly across the surface, and roll it back into shape.
- Finish the roll with a dusting of confectioners' sugar and a garnish of crushed peppermint candies before serving.
Notes
Rolling the sponge while it is still warm helps it maintain its shape and helps minimize cracking.