Instructions

For the Cake:

Preheat oven to 350°. Spray a 15x10-inch baking pan with non stick cooking spray, line with parchment paper and spray the paper; set aside.

In a medium bowl, sift together the flour, baking powder and salt.

In a large mixing bowl beat egg yolks until slightly thickened. Add sugar, beat until thick and a lemon color (about 3 minutes). Beat in vanilla. Add dry ingredients and mix well. set aside.

In a mixing bowl, beat egg whites on medium speed until the egg whites start to thicken, turn speed up to high and continue beating until stiff glossy peaks form.

Fold a fourth of the egg whites into the batter, fold in the remaining whites until all the white is incorporated. Gently separate batter into two bowls (about 1 pound of batter each). Add orange gel food coloring to one bowl of batter, gently stir to combine. Add yellow gel food coloring to the remaining bowl of batter, gently stir to combine. Spoon orange batter into a piping bag and the yellow batter into another piping bag. Snip the ends. Pipe in stripe fashion across the prepared pan, one color at a time until all the batter has been used and the pan is filled from one end to the other. Bake 12 minutes or until cake springs back when lightly touched.

Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up cake in the towel, starting with the short side. Cool completely on a wire rack.

Unroll cake and spread on filling. Roll the cake back up. Pour ganache over cake, add orange, yellow and white sprinkles. Set aside or refrigerate to harden. Slice and serve.

For the Filling:

In a small bowl, beat the butter until light and fluffy. Add the powdered sugar and vanilla. Beat until smooth. Evenly spread on cooled cake with in ½ inch of the edge.

For the Candy Corn Ganache:

Place the candy corn in a medium microwave safe bowl. Heat 1 minute. Stir, add chocolate and heavy cream. Heat an additional 45 seconds. Stir until creamy. Place cake on a wire rack with a sheet of wax paper underneath. Pour ganache over cake, cover with ganache as best as you can. Add sprinkles while the ganache is still wet.