Peanut Butter Cup Cake Roll

Peanut Butter Cup Cake Roll
Makes 16
Prep 45 m
Bake 14 m
Chill 120 m

Ingredients

Cake

Peanut Butter Filling

Ganache Frosting

Directions

Cake

  1. 1 of 3 Heat oven to 350 degrees . Coat a 15 x 10 x 1-inch rimmed baking sheet (jelly roll pan) with nonstick cooking spray. Line bottom of pan with parchment paper. Coat again with spray.
  2. 2 of 3 Whisk flour, cocoa and salt. In a second bowl, beat egg whites and cream of tartar with a hand mixer until frothy. Beat in 1/4 cup sugar until stiff peaks form. In a third bowl, beat yolks with 1/4 cup sugar and vanilla until thickened, about 5 minutes. Fold flour mixture into yolks, then fold combined mixture into whites. Pour into pan, spreading evenly.
  3. 3 of 3 Bake 14 minutes, until center springs back when gently pressed. Sift confectioners' sugar onto a clean kitchen towel. Immediately invert cake onto towel, removing pan and paper. Dust more confectioners' sugar on cake. Starting from short side, roll up cake inside towel. Cool, seam side down, on a rack.

Peanut Butter Filling

  1. 1 of 2 Meanwhile, beat confectioners' sugar, peanut butter, unsalted butter and 2 tbsp heavy cream for 3 minutes, until fluffy.
  2. 2 of 2 Once cake is cool, carefully unroll. Spread filling on cake, leaving a 1-inch border. Re-roll cake without towel and wrap in plastic, seam side down. Refrigerate at least 2 hours.

Ganache Frosting

  1. 1 of 2 Remove cake from refrigerator. Heat heavy cream in a small pot until barely simmering. Pour over chopped chocolate in bowl of a stand mixer; stir until smooth. Let cool 5 minutes. Beat with whisk attachment on high for 10 minutes, until fluffy. Let rest 10 minutes. Spread evenly over cake.
  2. 2 of 2 Unwrap and halve 15 peanut butter cups. Arrange on top of cake.
Nutrition Information for Peanut Butter Cup Cake Roll
Servings Per Recipe: 16
Per Serving: 370 kcal cal., 23 g Fat, total, 40 g carb., 3 g fiber, 8 g pro., 34 g sugar, 150 mg sodium