Elegant Red Velvet Roulade

ELEGANT RED VELVET ROULADE
4 eggs, room temp and separated
1/3 c. firmly packed light brown sugar
2/3 c. flour
¼ c. unsweetened cocoa powder
½ t. baking powder
¼ t. baking soda
¼ t. salt
3 ½ T. whole buttermilk, room temp
1 (1-oz.) bottle red liquid food coloring
1 ½ t. vanilla
1 t. expresso powder
½ c. sugar
½ c. powdered sugar
PEPPERMINT BUTTERCREAM:
1 c. butter, softened
¼ t. salt
3 ½ c. powdered sugar
4 T. whole buttermilk
½ t. peppermint extract
Crushed peppermint candies, garnish

1. Preheat oven 375. Spray 14 1/2×9 ½” jelly roll pan with baking spray with flour.
2. Line pan with parchment paper and spray the paper as well.
3. In bowl of standard mixer fitted with paddle attachment, beat yolks for 3 minutes at medium.
4. Add brown sugar and beat until mixture is thick and pale and falls in ribbons, 3-5 minutes.
5. Transfer the egg mixture to a large bowl.
6. In medium bowl, sift together flour cocoa, baking powder and baking soda.
7. Whisk in salt and set aside.
8. In small bowl, whisk together buttermilk, food coloring, vanilla and expresso powder until well combined and espresso granules dissolve.
9. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture, folding jut until combined after each addition.
10. Clean bowl of standard mixer. Using whisk attachment, beat egg whites until foamy.
11. On medium speed, add sugar in slow, steady stream, stopping to scrape sides of bowl. Increase mixer speed to medium-high, and beat until medium stiff peaks form.
12. Fold in egg whites into batter in three additions until no streaks remain.
13. Quickly spread batter into prepared pan. Gently shake pan a few times to evenly spread batter. Do not overwork batter or it will deflate.