Peppermint Roll Cake Pops

• 1/2 cup cake flour

• 1/4 cup cocoa powder, sifted

• 1/4 teaspoon salt

• 1 1/2 cups sugar, divided

• 3 eggs

• 2 egg yolks

• 4 tablespoons butter, melted and cooled

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint schnapps

• 5 egg whites

• 3 sticks butter, softened

• 1/4 teaspoon salt

• 1 teaspoon peppermint schnapps

• 2 to 3 drops red food coloring

• 10 cookie pop sticks

• Dark chocolate

• 1/2 cup crushed candy canes

• Grease a 9- by 13-inch jelly roll pan, and line with parchment paper.

• In a medium bowl, sift together cake flour, cocoa powder and salt.

• In a medium heatproof bowl, combine 1/2 cup sugar, eggs and egg yolks. Place bowl over a water bath and cook, stirring constantly, until sugar has dissolved.

• Preheat oven to 450 degrees.

• Place the egg and sugar mixture in the bowl of a stand mixer and whisk well, until mixture is thick and light in color, about 6 minutes.

• Add flour and cocoa powder mixture and gently fold to combine. Fold in butter, vanilla and peppermint schnapps. Spread evenly in prepared pan. Bake for 6 minutes.

• In a medium heatproof bowl, heat egg whites and 1 cup sugar over a water bath until sugar is dissolved.

• Beat the cooked egg white mixture in a stand mixer bowl with a whisk attachment. Whisk for about 10 minutes, until lofty and pale in color. The meringue will hold stiff peaks when ready.

• Switch to the paddle attachment and slowly add butter a few tablespoons at a time until all butter is incorporated. Add salt and peppermint schnapps. Split the frosting in half and tint half of it with red food coloring.

• Place the red frosting into a piping bag and the white frosting into a separate piping bag. Pipe stripes over the top of the jelly roll cake and roll it up. Refrigerate for about an hour.

• Insert pop sticks into the cake, then slice. Freeze each slice for about 30 minutes until firm.

• Dip the exterior edge of the cake in dark chocolate and sprinkle with crushed candy canes. Allow to set, then serve!