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Parve
Medium
1 Hour, 40 Minutes
Diets 
This gorgeous dessert is a real showstopper! Filled with soft peppermint flavored whipped cream, the cake is super moist and airy. Roll the cake in the towel while still hot; it will ensure the cake doesn’t crack and will be able to retain the log shape. To slice easily, stick the cake in the freezer for about half an hour, or simply prepare in advance and freeze.
4 eggs, separated
1/2 cup + 1/3 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup Mishpacha Flour
1/3 cup Gefen Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
10 ounce Kineret Whipped Topping
1/4 cup Gefen Confectioners’ Sugar
1 teaspoon mint extract
1/4 cup finely crushed peppermint candy
2 tablespoons margarine
2 tablespoons Gefen Cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
Beat egg whites until stiff, gradually adding half a cup of sugar. Set aside.
Beat yolks and vanilla for three minutes. Add one-third cup of sugar and beat an additional two minutes. Add remaining ingredients and beat until smooth. Fold mixture into egg whites.
Pour onto cookie sheet. Bake for 15 minutes.
Dust a dish towel with confection sugar. Invert hot cake onto towel and roll up. Cool cake and unroll.
Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet and set aside.
Beat whipped topping until stiff. Add the rest of the ingredients, one at a time.
Spread filling and reroll cake. Top with chocolate glaze (see below).
In a small saucepan, over low heat, melt margarine. Add cocoa and warer, stirring constantly until slightly thickened. Remove from heat.
Pour mixture into mixer. Add vanilla and confectioners’ sugar, beating well.
Pour over the top of the log, allowing the glaze to drip down the sides. Chill and slice.
Photography by Tamara Friedman
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absolutely delicious! it was so light and airy. everyone enjoyed it so much, thanks for the recipe!
it is so good