Cake:
4 eggs, separated
1/2 cup sugar ( for with egg whites )
1 tsp vanilla
1/3 cup sugar (for with egg yokes)
1/3 cup unseated cocoa powder
1/2 cup brown rice flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
Peppermint Filling
1 cup heavy cream
1/4 powdered sugar
1/4 up crushed peppermint candy (candy cane works great)
Beat cream until thicker, add powdered sugar and peppermint candy. Beat until stiff.
Chocolate Glaze
2 Tbsp butter
2 Tbsp unsweeted cocoa and water
1 cup powdered sugar
1 tsp vanilla
Melt butter, add cocoa and water until thick. Cool until warm, add with sugar and vanilla. Make after cake is fully ready to be frosted
Instructions
Preheat oven to 375 degrees.
Prepare a 15 1/2 x 10 1/2 jelly roll pan, or similar size pan. Line with parchment paper and spray with oil.
Beat egg whites until foamy, gradually add 1/2 cup sugar. Beat until stiff peaks form.
Beat egg yokes with vanilla on high speed about 3 minutes while gradually adding 1/3 cup sugar. Beat an additional 2 minutes.
Combine dry ingredients.
Add egg yoke to mixture and alternate with water.
Fold chocolate mixture into egg whites
Spread in prepared pan and bake for 12- 15 minutes or until top springs back when lightly touched.
Lift cake by the parchment paper and while still warm/hot, roll into a spiral shape into itself.
Prepare peppermint filling.
Carefully unroll cake after it has cooled. It may crack a little bit, that's okay, it usually can be hidden with the chocolate glaze at the end.
Spread filling the cake then roll back up. It shook make a spiral shape at the end.
Pour chocolate glaze (while glaze is warm) over cake. Decorate with crushed peppermint candy.
Adapted to make Gluten Free, recipe originally from Nancy Dyksen
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