Peppermint Yule Log
Prep time
Cook time
Total time
Red velvet sponge cake filled and frosted with peppermint frosting and sprinkled with crushed peppermint candies makes a delightfully festive and yummy Christmas cake.
Recipe type: Dessert | Chocolate Sponge Cake | Roulade
Serves: 8 to 10
Small amount of vegetable shortening and flour plus parchment paper for preparing pan
¼ cup confectioner's (powdered) sugar for sprinkling on towel
  • ¼ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 6 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon liquid red food coloring
Peppermint Meringue Frosting:
  • 4 large egg whites
  • 1¼ cups granulated sugar
  • 3 tablespoons water
  • 4 teaspoons light corn syrup
  • ¼ teaspoon pure peppermint extract
  • About 10 small peppermint candies, crushed
Preheat oven to 400 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour.
Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 11x17 inch pan works well.
  1. In a medium mixing bowl, combine flour and cocoa; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the vanilla and continue mixing for another minute. Reduce mixer speed to low and add the food coloring and mix until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Peppermint Meringue Frosting:
  1. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  2. In a small heavy saucepan, combine sugar, water, and corn syrup to create syrup. Cook over medium heat, stirring frequently, until sugar has dissolved and syrup is clear. Increase heat to high and bring syrup to a boil. Boil without stirring until syrup reaches 248 degrees, using a candy or instant read thermometer to gauge the temperature, about 5 minutes. Remove from heat.
  3. With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream into the beaten egg whites. Continue beating until the mixture is cool, thick, and shiny, 10 to 12 minutes. Add the peppermint extract and beat for another minute. Frosting must be used immediately.
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Spread about 2 cups of the frosting over the cake, spreading the frosting evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Spread the remaining frosting over the top of the cake.
  1. Sprinkle the crushed peppermint candies over the top of the cake.
  2. Cake can be served immediately, or cover and refrigerate several hours before serving. Refrigerate leftovers.
Adapted From: Martha Stewart Holiday Sweets Magazine, 2009
Recipe Notes
Pan: One 12"x17"x1" Jelly Roll Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 400° Storage: Cover and Refrigerate

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