Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spritz it with cooking spray.

In a medium bowl, whisk together 90 grams of all-purpose flour, 3 tablespoons of cornstarch, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt.

In a separate mixing bowl, combine 9 large egg whites with ½ teaspoon of cream of tartar and whip on high speed until stiff peaks form (4-5 minutes).

Gently add the whipped egg whites to your dry ingredients and fold carefully to retain volume.

Divide the batter in half; tint one portion with two drops of red gel food coloring and stir in 1 teaspoon of peppermint extract.

Prepare a piping bag fitted with a round tip and fill it with alternating colors of batter. Pipe distinct stripes onto the lined baking sheet.

Bake for about 10-15 minutes, or until the cake springs back when lightly touched.

Remove from the oven and invert onto a kitchen towel dusted with powdered sugar. Roll the cake with the towel while it's still warm.

In a bowl, beat together ¾ cup of softened unsalted butter, 8 ounces of softened cream cheese, and 283 grams of confectioners' sugar until smooth.

Unroll the cooled cake, spread an even layer of frosting, and roll back up gently; sprinkle with crushed candy canes.