⅓ cup flour
⅓ cup unsweetened cocoa powder
2 tablespoons cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
⅓ teaspoon salt
4 large eggs, separated
1 cup granulated sugar, divided
Powdered sugar for topping
8 oz container of whipped topping
1 cup chopped peppermint candy of choice
Preheat oven to 350 degrees, line a 15 by 10 inch pan with waxed paper. Grease and flour lined pan, tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well.
In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and ¼ cup sugar until fluffy.
In a small bowl, using clean and dry beaters, beat egg whites on high until foamy. Gradually add ½ cup sugar, beating until stiff but not dry. Peaks should form.
Alternately fold in egg whites and flour mixture into the egg yolk mixture. Pour batter into pan, smooth the top and bake until a toothpick inserted in the center comes out clean (about 15 minutes).
In a small bowl, mix 8 oz of whipped topping with 1 cup chopped peppermint candy of choice.
Rolling and Filling the Cake:
Dust a clean cloth with remaining sugar, turn out cake and carefully remove waxed paper.
Starting with a long side, tightly roll up the cake with the cloth. Transfer, seam side down, to a wire rack to cool for 20 minutes.
Unroll cake, remove cloth and spread whipped topping over cake and re-roll cake. Place seam side down on a plate and dust with powdered sugar before serving.