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1
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
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2
Meanwhile, preheat oven to 375u00b0. Line bottom of a 15x10x1-in. baking pan with parchment paper. Sift flour, cocoa, baking powder, baking soda and salt twice.
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3
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick).
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4
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.
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5
Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with 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.
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6
For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies.
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7
Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold.
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8
For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly.
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9
Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.
