This classic festive log cake gets a local twist with its delicious caramel and peppermint crisp filling. Finished with a dusting of icing sugar and a touch of gold, it truly captures the festive spirit.
| 190ml | Flour |
| 60ml | Cocoa powder |
| 5ml | Baking powder |
| A pinch of salt | |
| 4 | Eggs (separated and at room temperature) |
| 190ml | Sugar |
| 60ml | Vegetable oil |
| 60ml | Milk |
| 5ml | Vanilla essence |
| 125ml | Caster sugar (for dusting the tea towel) |
| 250ml | Whipped cream |
| 180g | Caramel (softened) |
| 100g | Peppermint crisps bars (crushed) |
| For dusting | Icing sugar |
| Optional | Edible gold leaf |
| Optional |
Edible gold dust |
| 1 | Preheat the oven to 170°C. |
| 2 | Lightly grease a flat baking tray with melted butter and line it with baking paper. |
| 3 | Sift the flour, cocoa powder, baking powder, and salt together. Set aside. In a glass bowl, whisk the egg whites with 2 tablespoons of sugar until medium peaks form. Set aside. |
| 4 | In another bowl, whisk the egg yolks with the remaining sugar for 1 – 2 minutes. Add the oil, milk, and vanilla, and beat for another 2 minutes. |
| 5 | Whisk the flour mixture and half of the egg whites into the yolk mixture. Gently fold in the remaining egg whites. |
| 6 | Spread the batter evenly onto the prepared baking tray. |
| 7 | Bake for 12 – 14 minutes, or until the cake springs back when touched. |
| 8 | While the cake bakes, prepare a clean kitchen towel by dusting it evenly with caster sugar. Once the cake is out of the oven, run a knife along the edges, invert it onto the towel, peel off the baking paper, and gently roll the cake into a log. Let it cool completely in this shape for 1 – 2 hours. |
| 1 | Whisk the cream in a bowl until soft peaks form. |
| 2 | Add the softened caramel and continue whisking until stiff. |
| 3 | Fold in the crushed peppermint chocolate. |
| 4 | Carefully unroll the cooled cake and spread the peppermint cream evenly on top. |
| 5 |
Gently roll the cake back (without the towel) and place it on your serving platter. |
| 1 |
Dust the cake with icing sugar, gold dust, or gold leaf, and serve. |
