Ingredients:

  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, plus extra for dusting
  • 1 teaspoon peppermint extract
  • 1/4 cup crushed candy canes or peppermints

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring excess paper hangs over the sides. Lightly grease the parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat the 4 large eggs and 1 cup granulated sugar on high speed for 5 minutes, until the mixture is thick, pale yellow, and has tripled in volume. In a small cup, combine the vegetable oil, red food coloring, vanilla extract, and white vinegar.
  3. Gently fold the dry ingredients into the egg mixture until just combined. Do not overmix. Fold in the wet color mixture quickly until the batter is uniformly red. Pour batter onto the prepared pan and spread evenly. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched.
  4. While the cake is still warm, generously dust a clean kitchen towel with powdered sugar. Immediately invert the cake onto the towel and carefully peel off the parchment paper. Starting from the short end, tightly roll the cake along with the towel. Place the rolled cake seam-side down on a wire rack and allow it to cool completely (about 1 hour).
  5. In a clean bowl, beat the softened cream cheese and softened butter until smooth and creamy. Gradually add the 2 cups of powdered sugar until the filling is light and fluffy. Stir in the peppermint extract.
  6. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border bare. Sprinkle the filling evenly with the 1/4 cup crushed candy canes. Reroll the cake tightly (without the towel). Wrap the cake roll in plastic wrap and chill for at least 1 hour before slicing and serving.