You can crush peppermint candy canes on top (like shown) or you can drizzle with a chocolate glaze. (recipe below)
1/2 c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp baking soda
4 eggs, separated
1/3 c sugar plus 1/2 c sugar, divided
1 tsp vanilla extract
1/3 c water
1 TBS powdered sugar
1 c heavy whipping cream
1/4 c powdered sugar
1/3 c crushed peppermint candies -or- 1/2 tsp peppermint extract and a few drops of red food coloring, if desired.
Chocolate Glaze Ingredients:
2 TBS butter
2 TBS cocoa
2 TBS water
1 c powdered sugar
1/2 tsp vanilla extract
Heat oven to 375 F. Line a 15x10x1 in. jelly roll pan with waxed paper; grease the paper, and set aside.
Combine flour, cocoa, baking powder and baking soda; set aside.
In large bowl, beat egg yolks, 1/3 c sugar and vanilla until thick and lemon-colored. Add dry ingredients alternately with water just until blended. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining 1/2 c sugar 1 TBS at a time, until stiff glossy peaks form. Fold into yolk mixture.
Spread batter evenly into prepared pan. Bake at 375 F for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Loosen cake from edges of pan. Invert cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
For filling: In a small bowl, beat cream until soft peaks form. Gradually beat in powdered sugar until stiff peaks form. Fold in crushed candies. Unroll cake; spread filling to within 1/2 inch of edges. Roll up again. (without towel) Cover and refrigerate for at least 1 hour.
For glaze: Combine butter, cocoa and water in a small saucepan. Cook and stir over low heat until smooth. Remove from heat. Whisk in powdered sugar and vanilla until smooth. Drizzle over cake.
Makes 10-12 servings. Refrigerate leftovers.