Own your life. Own every last bit of it.

Don’t send your Christmas cards out until you’re good and ready. Wear neon purple tights with a grey dress… why not ? Go heavy on the gold eyeshadow…tis the season. Green nail polish? Go on. Run through the rain… or sleep in and skip exercise class.

Fashion your cakes into a roll and slice generous portions for yourself, and skinnier portions for other people. Pretend not to notice what you’re doing.

Whatever it is: own it!

Maybe you’re one of those people who thinks that rolling a cake is bonkers crazy and waaaaay too hard for you to do.

I’m hear to change your heart and mind. Ok? Let’s do this!

The secret to this roll cake is its spongy texture.

The spongy texture comes from eggs. Egg yolks and egg whites are separated, beaten in a mixer until thick and stiff, then folded back together.

Want to know the other good news about this cake?

It’s GLUTEN FREE! I know… there’s no flour. Plain and simple.

There are some specific things you need to make this cake happen.

There’s 4 ounces of chocolate. Treat yourself to some fancy chocolate. It’s worth it for this recipe.

You’ll also need parchment paper. Essential. Don’t skip this step.

Egg yolks and sugar are beaten until pale and thick then folded with melted chocolate.

Thick and pale yellow egg yolks mixed with glossy brown melted chocolate. The batter will be thick and fluffy. Amen.

Egg whites are beaten to stiff, slightly glossy peaks. Stiff like this! Egg whites that stand their ground.

The egg whites are folded into the chocolate egg yolk-y mixture. Folded and folded. Bit by bit into a fluffy chocolate batter.

Cake batter. So sweet and innocent. Just waiting to be baked.

The baked cake come out spongy and light. It’s just begging to be spread with whipped cream and rolled into a festive shape.

Are you scared of cake cracks? Sure… this will happen to the best of us. Just remember… this cake was born to be rolled.

Spread with a thin layer of peppermint, vanilla bean whipped cream.

Or just crazily spoon the whipped cream into you mouth. Whatever works.

This is the part that might make you want to hold your breath.

Ok… it makes me want to hold my breath. Maybe it’s just me.

Let’s roll.

Start rolling the short side of the cake. A loose roll. No biggie.

Use the parchment paper to help you roll. Use the parchment paper and peel it away.

See that giant crack through the center of the cake.

No biggie. That’s going to be in the center of the cake. Stay on your roll!

Finish with the cake seam side down.

Nevermind that little crack.

Give yourself, and the cake a little pat on the back.

Then pour chocolate all over it… all the heck over it.

Crushed candy canes are a lovely last minute garnish.

Look how pretty you can make life!

Do you see all those cracks in the cake? Nope… you don’t see em at all. They’re all folded and rolled up… and covered in whipped cream and chocolate. Even when things go cracked… whipped cream heals most wounds.

This cake is such a lovely holiday treat. It’s festive and way way impressive. It’s so light. It’s effortless to eat. It reminds me of fluffy cake ice cream. So so dang yummy!

Don’t like peppermint? Feel free to flavor your whipped cream filling with only pure vanilla, with almond extract, or orange zest and extract.

Make it yours. Own it (then share it)!