JELLY ROLL
3 Eggs
1 C Sugar
1/3 C Water
1 tsp Vanilla
3/4 C Flour or 1 C cake flour
1 tsp Baking powder
1/4 tsp Salt
1/4 tsp Cocoa
Powdered sugar
PEPPERMINT WHIPPING CREAM
9 star mints or 2 candy canes
1-1/2 C heavy whipping cream
Heat oven to 375. Line jelly roll pan ( 15-1/2 x 10-1/2 x 1 inch )with foil and generously grease. Beat eggs in a small bowl with electric mixer until thick, about 5 minutes until eggs are lemony. Place eggs in a large bowl and add sugar, water; mix on low. Add flour, b.powder, salt, and cooca. Stir in vanilla. Pour into pan; bake until a toothpic inserted comes out clean. Around 12-15 minutes. Immediately loosen cake from edges of pan. Remove and sprinkle with powdered sugar. Roll cake in a towel from narrow end. Let cool for at least 30 minutes. Make whipping cream.Unroll and spread with whipped cream and sprinkle crushed mints on whipping cream; roll back up, sprinkle with powdered sugar and cool in refrigerator.
Place bowl and beaters in refrigerator for at least 15 minutes. Crush mints in processor being careful to leave small pieces or they will melt. In a bowl mix whipping cream on high speed until forms peaks. Do not mix too long or will turn into butter.