I saw this recipe in Good Housekeeping and thought I had to try it! It is a red vanilla roulade with peppermint cream.
For the roulade you need 3eggs, 4oz caster sugar and 4oz flour, 2 capfuls of vanilla essence and strong food colouring (mine wasn't strong enough so it came out as a dark pink sponge rather than bright Christmas red).
For the peppermint cream, which is delicious- I could've eaten it straight from the mixing bowl- you need 300ml of double cream, 4oz icing sugar and three capfuls of peppermint essence.
First, whisk the eggs, sugar, vanilla essence and food colouring together for about 10 minutes until you can see trails when you remove the whisks. This makes the roulade nice and fluffy.
Then fold in the sifted flour and pour into a roulade tin or in my case a baking paper lined baking tray, and cook at 180 degrees Celcius for 15 minutes until it is nice and springy.
Lie a large sheet of baking paper out on the counter and dust it with lots of caster sugar. Then, as soon as you take the roulade out of the oven, upturn it onto the paper. Peel off the cooking paper and then dust the back. Fold the new sheet of paper over the roulade and then roll it up. This should prevent cracks. Leave it to cool.
While it is cooling whisk up the icing sugar, peppermint and cream until it holds a peak.
Unwrap the roulade, spread the filling thickly over it and then reroll.
To decorate it, dust with icing sugar and smash up a candy cane with a hammer to have candy cane sprinkles. Candy canes are quite tough you will want to do this on a hard surface!
You rip what you sew!