Ingredients
4 large eggs, separated1/2 cup all-purpose flour1/4 cup plus 2 tablespoons baking cocoa, divided1/2 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon salt3/4 cup sugar, divided3 tablespoons water2 tablespoons canola oil1 teaspoon vanilla extract3 cups peppermint or vanilla ice cream, softened if necessaryConfectioners’ sugarRed Hots
Preparation
Place egg whites in large bowl; let stand at room temperature 30 minutes.
Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice.
In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick).
With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends.
Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners’ sugar. Carefully remove cutouts; top with Red Hots for berries.
