Jolly Holly’s Yuletide Roll 🎄

Directions

1. Prepare the Dark Chocolate Cake: Preheat the oven to 375°F (190°C). Grease a 10 x 15 inch (25 x 38 cm) jelly roll pan and line it with parchment paper, allowing the paper to hang over the sides for easy removal. Grease the parchment paper as well.
2. In a small bowl, whisk together the flour, Montezuma's Gold, baking soda, and salt, then set aside. In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until pale and thick, then gradually beat in the hot water and vanilla extract. In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
3. Gently fold the dry ingredients into the egg yolk mixture until just combined, then carefully fold in the egg whites in two additions until no streaks remain, taking care not to deflate the batter. Pour the batter evenly into the prepared pan, spread it to the edges, and bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
4. While the cake is still warm, carefully invert it onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and trim any crisp edges. Starting from one of the short sides, roll the warm cake and towel together into a tight log, place it seam-side down on a wire rack, and let it cool completely to room temperature.
5. To prepare the cranberry peppermint cream:
6. Beat the ice cold heavy cream, sifted powdered sugar, and peppermint extract in a cold bowl on medium-high speed until stiff peaks form, being careful not to overbeat. Gently fold in the cranberry sauce (with the Cranberry Pear White Balsamic mixed in) just until combined, leaving visible swirls for a marbled effect.
7. Once the cake has cooled, carefully unroll it and spread the cranberry peppermint cream evenly over the surface, leaving a 1/2-inch border on all sides. Starting from the same short side as before, re-roll the cake into a tight log. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the cake to set and the flavors to meld. Before serving, remove the plastic wrap and dust with powdered sugar, fresh cranberries, or chocolate shavings if desired, then slice and serve chilled.