1 cup powdered sugar, divided
1/8 tsp. salt
3 Tbsp. cocoa
Peppermint cream filling:
1 cup heavy cream
¼ cup powdered sugar, or to taste
½ tsp. peppermint extract
2-3 drops red food coloring
¼ cup crushed peppermint candy canes, optional
Additional powdered sugar, optional
1. Preheat oven to 350 degrees F and place oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet and set aside.
2. In mixing bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add ½ cup powdered sugar, beating well after each addition. Continue beating until the egg whites stand in stiff, glossy peaks. Set aside.
3. In a small bowl, and with the same beaters, beat the egg yolks until thick and pale yellow. Reduce speed to low, and beat in salt, remaining ½ cup powdered sugar and cocoa, occasionally scraping the bowl with a spatula.
4. Gently fold chocolate mixture into beaten egg whites, continuing until no white streaks remain.
5. Spread batter evenly in Deep Flexiflat. Bake for 15-17 minutes or until the top of the cake springs back when touched. Let cool 3 minutes – no more. Unmold cake onto Silpat. Begin rolling both the cake and Silpat and lay it so that the end is on the bottom, so it doesn't unroll. Place on cooling rack and let cool completely.
6. For the filling, beat cream, powdered sugar, peppermint extract, and food coloring in a medium bowl until stiff peaks form. Carefully unroll the cake. Spread the whipped cream mixture over the cake, but not all the way to the ends as it will be squeezed out when you roll it. Sprinkle with crushed candy canes. Re-roll the cake. Wrap it in plastic wrap and refrigerate at least one hour. Can be made up to 24 hours in advance. Sprinkle with powdered sugar before serving.
