Patterned Roll Cake

Ingredients (8 slices)

Flexible Pattern Paste:

• 20 g cake flour
• 2 tsp granulated sugar
• 1 Tbsp + 1 tsp milk
• 1 tsp vegetable oil
• 2 egg whites
• 1 Tbsp granulated sugar

Cake Base Dry Mix:

• 70 g cake flour
• ¼ tsp sea salt

Cake Base Wet Mix:

• 90 ml whole milk
• 20 ml vegetable oil
• 30 g sugar
• ½ tsp vanilla extract

Meringue:

• 6 egg whites, room temp
• 55 g sugar
• ¼ tsp cream of tartar
• Gel food coloring

Stabilized Whipped Cream:

• 1 cup heavy cream (chilled)
• ~3 Tbsp sugar
• 1 tsp vanilla extract
• 1 tsp gelatin + 4 tsp water

🔄 Step-by-Step

1. Pattern Paste:
   Whisk sugar, milk, oil, add flour. In another bowl, whip whites + sugar into soft peaks; fold into base. Split, color, pipe design onto silicone/parchment. Freeze 5–10 min.
2. Chiffon Cake Base:
   Preheat oven to 325 °F. Combine dry & wet separately, whip whites meringue with sugar and cream of tartar until stiff. Fold meringue into wet-dry mix gently.
3. Assemble & Bake:
   Place frozen pattern in 8×12″ pan, pipe some cake batter around edges, pour in remaining, tap to remove air. Bake 10–12 min until springy & skewer comes out clean. Cool 5 min, invert onto rack, remove mat.
4. Whip Cream Filling:
   Bloom gelatin in water, melt and cool. Whip cream + sugar to soft peaks, add gelatin + vanilla, whip to firm peaks.
5. Roll + Chill:
   Spread cream, roll from short edge using parchment, wrap in plastic, refrigerate 2+ hours. Trim ends and slice.