Preheat your oven to 350°F (175°C). Line a 15x10-inch baking sheet with parchment paper and lightly coat it with cooking spray.

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. Set aside.

Using a stand mixer or handheld mixer, beat egg whites and cream of tartar until stiff peaks form, about 5 to 7 minutes.

Gradually add granulated sugar to the whipped egg whites while mixing on low speed, then gently fold in the dry ingredient mixture.

Divide the batter into two bowls; keep one white and add red gel food coloring to the other.

Transfer red and white batters to separate piping bags. Pipe alternating lines on the prepared baking sheet.

Bake for 12-15 minutes until the cake springs back when lightly touched.

Carefully roll the warm cake in the parchment paper from one short end to the other and let it cool completely before unrolling.

Spread frosting over the unrolled cake, then re-roll it tightly and coat with crushed candy canes.