Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Whip egg whites with cream of tartar until stiff peaks form, then gradually incorporate granulated sugar. Fold in flour, cornstarch, baking powder, salt, and peppermint extract. Add red food coloring.

Transfer colored batter into piping bags and pipe alternating lines of red and white batter on the baking sheet.

Bake for 12-15 minutes until springy and lightly firm. Let cool for 5 minutes.

Invert the warm cake onto a powdered sugar dusted towel, roll tightly with the towel, and let cool completely.

Beat butter and cream cheese until creamy, then gradually add confectioners’ sugar, peppermint extract, and a pinch of salt.

Unroll the cake, spread frosting evenly, then re-roll without the towel.

Frost the outside of the roll and sprinkle with crushed candy canes.

Slice and serve chilled or at room temperature, optionally with hot cocoa.