Directions (continued)

• and lemon-colored. Add dry ingredients alternately with water just
• until blended. In a small bowl, beat egg whites on medium speed
• until soft peaks form. Gradually beat in remaining sugar, 1
• tablespoon at a time, until stiff glossy peaks form. Fold into yolk
• mixture.
• Spread batter evenly in prepared pan. Bake at 375° for 12-15
• minutes or until cake springs back when lightly touched. Cool for 5
• minutes. Invert cake onto a kitchen towel dusted with 1 tablespoon
• confectioners' sugar. Gently peel off waxed paper. Roll up cake in
• the towel jelly-roll style, starting with a short side. Cool
• completely on a wire rack.
• For filling, in a small bowl, beat cream until soft peaks form.
• Gradually beat in confectioners' sugar until stiff peaks form. Fold
• in crushed candies. Unroll cake; spread filling to within 1/2 in. of
• edges. Roll up again. Cover and refrigerate for at least 1 hour.
• For glaze, combine the butter, cocoa and water in a small saucepan.
• Cook and stir over low heat until smooth. Remove from the heat.
• Whisk in confectioners' sugar and vanilla until smooth. Drizzle over
• cake. Refrigerate leftovers. Yield: 10 servings.