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Add a photoServings: 6
Ingredients
- 2 tbsp. confectioners' sugar
- 4 Large eggs, separated
- 1/2 c. plus 1/3 c. sugar
- 1 teaspoon vanilla
- 1/3 c. unsweetened cocoa
- 1/2 c. flour
- 1/2 teaspoon baking pwdr
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 c. water
Directions
- Preheat oven to 375 degrees. Beat egg whites till foamy. Gradually beat in 1/2 c. sugar till stiff. In another bowl beat egg yolks and vanilla till thick and lemon colored. Add in 1/3 c. sugar and beat 2 min. Fold remaining ingredients into yolk mix. Fold yolk mix into egg whites. Line a 15 x 10 x 1 inch jelly roll pan with foil; grease foil. Sprinkle kitchen towel with 2 Tbsp. confectioners' sugar. Turn batter into pan, spreading proportionately. Bake 12 to 15 min or possibly till cake springs back when lightly touched. Immediately invert pan onto prepared kitchen towel. Remove pan, carefully peel off foil. Roll up cake and towel jelly roll fashion. Cold 30 min. Unroll and cover cake with whipped topping. Sprinkle with 4 Tbsp. crushed peppermint candies. Reroll cake taking towel off as you roll. Place seam side down on platter. Top with glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 34 | 13% |
| Total Fat 3.82g | 5% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 253mg | 11% |
| Potassium 57mg | 2% |
| Total Carbs 52.49g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 41.83g | 28% |
| Protein 6.1g | 10% |
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