Chocolate Peppermint Cake Roll

4 eggs, separated
3/4 cup sugar, divided
3/4 cup Daisy Sour Cream, divided
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons powdered sugar
1/4 cup cold milk
4 tablespoons white chocolate instant pudding mix
1/4 teaspoon peppermint extract
1 cup frozen whipped topping, thawed
1/2 cup , plus 2 tablespoons crushed peppermint candies, divided
2/3 cup bittersweet chocolate chips
1/3 cup heavy whipping cream
2 teaspoons light corn syrup

• Heat the oven to 375 degrees. 
• Grease a 15x10x1-inch baking pan. 
• Line the bottom with parchment paper. 
• Grease the parchment paper. 
• In a large bowl, beat the eggs whites with an electric mixer on high speed until foamy. 
• Gradually beat in 1/4 cup of the sugar. 
• Beat until stiff peaks form. Set aside.
• In another bowl, beat the egg yolks on high speed for 5 minutes or until pale yellow and thick.
• Gradually beat in the remaining 1/2 cup sugar. 
• Beat in ¼ cup sour cream until blended. 
• Add the flour, cocoa powder, baking powder, baking soda, and salt on low speed until blended. 
• Beat on medium speed until creamy.
• Pour over the egg whites. 
• Fold in and stir until well blended. 
• Spread evenly in the pan.
• Bake for 12 to 15 minutes or until the center springs back when tapped. 
• Run a knife around the edges to loosen; let stand for 2 minutes.
• Meanwhile, lay a smooth kitchen towel on the work surface. 
• Sprinkle generously with the 2 tablespoons of powdered sugar. 
• Turn the cake onto the towel. 
• Remove the paper. 
• Spray another piece of parchment paper with cooking spray.
• Lay the sprayed side down over the top of the cake. 
• Loosely roll the paper-topped cake up in the towel. 
• Cool on a cooling rack until completely cooled (about 1 hour).
• In a medium bowl, beat 1/2 cup sour cream, milk, pudding mix and extract until thick and smooth. 
• Fold in the whipped topping and ½ cup crushed candy.
• Carefully unroll the cake and remove the paper. 
• Spread the filling over the cake. 
• Roll the cake over the filling without including the towel. 
• Place on a serving platter, seam side down and refrigerate while preparing the frosting.
• Place the chocolate chips in a small bowl. 
• In small saucepan, heat the cream until bubbles start to form around the edges. 
• Pour over the chocolate chips. 
• Let stand for 3 minutes. 
• Stir just until the chocolate is melted. 
• Stir in the corn syrup. 
• Let stand for 10 minutes or until the mixture is thick enough to spread.
• Cut long strips of waxed paper and tuck under the sides of the cake to protect the serving platter. 
• Spread the frosting over the top and sides of the cake. 
• Sprinkle with 2 tablespoons candy. 
• Refrigerate for 15 minutes or until the frosting is set enough to cut before serving. 
• Store loosely covered in the refrigerator.

Recipe: Daisy Brand