Instructions

• Preheat your oven to 350°F and line a jelly roll pan with parchment paper, so nothing sticks and rollin' feels easy.
• In a big bowl, beat 4 large eggs with ½ cup sugar till it’s thick and pale. You’ll see it change texture real quick.
• Sift together ⅓ cup all-purpose flour, ¼ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. This keeps everything smooth with no lumps.
• Gently fold the dry mix into your egg mix. Don’t over beat it or texture could get tough, you gotta be gentle here.
• Mix in 1 teaspoon vanilla extract for that warm, sweet aroma and pour batter into your lined pan spreading evenly.
• Bake for 10-12 minutes. You’ll know it’s ready when the cake springs back lightly when touched.
• Right away, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll it up in that towel while it’s warm. Let it cool fully this way.
• Once cooled, whip 1 cup heavy cream with 2 tablespoon powdered sugar and ¼ teaspoon peppermint extract till stiff peaks form.
• Unroll cake, spread whipped cream evenly, sprinkle crushed candy canes, and re-roll carefully. Chill at least 1 hour before you slice and serve.