Peppermint Roll Cake with Mascarpone Cream Filling | Flour & Fig

Ingredients

• 6 Grade A large egg yolks
• 2/3 cup granulated sugar (135g)
• 1 tsp Nielsen-Massey peppermint extract (4.3g)
• 1/2 tsp salt (3g)
• 3/4 cup unbleached cake flour (96g)
• 3 tbsp cornstarch (21g)
• 1 tsp baking powder (4g)
• 4 tbsp unsalted butter - melted and cooled (57g)
• 6 Grade A large egg whites
• 1/3 cup granulated sugar (67g)
• 1 cup heavy whipping cream (237ml)
• 1/2 cup Mascarpone (143g)
• 1/2 cup powdered sugar (60g)
• 1/2 tsp Nielsen-Massey peppermint extract (2.2g)
• 10 oz good quality white chocolate (284g)
• 1/3 cup heavy whipping cream (80ml)
• crushed peppermint candy canes for decoration