Candy Cane Striped Cake (Printer-Friendly Version)

A delicate spiraled cake with peppermint frosting, decorated with candy cane stripes and crushed pieces.

# Required Ingredients:

→ Cake

01 - Cooking spray
02 - 90 g all-purpose flour, plus extra for dusting
03 - 3 tbsp cornstarch
04 - 1/2 tsp baking powder
05 - 1/2 tsp kosher salt
06 - 9 large egg whites
07 - 1/2 tsp cream of tartar
08 - 200 g granulated sugar
09 - 1 tsp peppermint extract
10 - 2 drops or more red gel food coloring

→ Frosting

11 - 283 g confectioners’ sugar
12 - 170 g unsalted butter, softened
13 - 225 g cream cheese, softened
14 - 1 tsp peppermint extract
15 - 1/4 tsp kosher salt
16 - Small drop red gel food coloring
17 - 120 g crushed candy canes

# Step-by-Step Instructions:

01 - Arrange a rack in the lower third of the oven and preheat to 175°C. Grease an 46 x 33 cm baking sheet with cooking spray and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt.
03 - In the large bowl of a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium speed until thickened. Gradually add granulated sugar, then increase speed to high and whisk until glossy stiff peaks form. Blend in peppermint extract.
04 - Using a rubber spatula, gently fold the dry ingredients into the egg white mixture, preserving airiness.
05 - Transfer a little more than half of the batter (approximately 350 g) to a medium bowl. Add red gel food coloring and gently fold until fully incorporated, adjusting to desired shade. Reserve remaining batter (approximately 250 g) uncolored.
06 - Fill two piping bags fitted with round tips, one with white batter and one with red. Starting at a corner, diagonally pipe white lines spaced 2.5 cm apart across the baking sheet. Pipe red batter between each white line, ensuring complete coverage. Hold piping bag tip with one hand and tilt upward at row end to prevent drips.
07 - Bake until cake begins to pull away from pan edges and springs back when gently pressed, about 12 to 15 minutes. Remove and cool for 5 minutes in pan.
08 - Lightly dust a clean kitchen towel with flour. Invert the warm cake onto the towel, peel off parchment, and starting at a short end, carefully roll cake tightly into a spiral with the towel. Cool completely, about 1 hour.
09 - Meanwhile, beat confectioners’ sugar, softened butter, and cream cheese in a stand mixer fitted with paddle attachment on medium speed until smooth. Blend in peppermint extract and kosher salt until combined. Add red gel food coloring and mix until pale pink. Gently fold in crushed candy canes.
10 - Unroll cake and remove the towel carefully. Spread frosting evenly over the surface, then roll cake back into a spiral. Use a pastry brush to dust off any excess flour.
11 - Refrigerate assembled roll for up to one day before serving to allow flavors to meld and frosting to set.

# Handy Cooking Tips:

01 - For best results, roll the cake while still warm to prevent cracking and achieve smooth spirals.

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