St. Patrick's Day Swiss Roll
6 egg yolks
4 Tbsp. sugar
4 Tbsp. vegetable oil
4 Tbsp. whole milk
2 tsp. vanilla extract
1 cup all purpose flour
2 Tbsp. cornstarch
6 egg whites
1/2 tsp. vinegar
4 Tbsp. sugar
Whipped Cream Ingredients:
1 cup heavy whipping cream
2 1/2 Tbsp. confectioners sugar
dash of salt
1 tsp. vanilla
Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line with parchment paper. I am using a standard 13" x 18" cookie sheet.
Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
In the bowl of a stand mixer fit with a whisk attatchment, whisk the 6 egg whites until frothy. Then slowly add in the sugar and vinegar.
Whisk the egg whites until stiff peaks form.
Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
Remove about 2 1/2 Tbsp. and dye this a light shade of green then place into a piping bag.
Remove another 2 1/2 Tbsp. and dye this a darker shade of green.
Pipe shamrocks all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up an won't see designs that are on the inside. To seal the designs, freeze the cookie sheet for 10 minutes. This will firm the shamrocks up nicely.
Pipe the remaining, uncolored batter on top of the frozen shamrocks to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don't want to use a rag, simply use parchment paper to roll it up.
If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
While the cake cools, you can prepare the whipped cream.
In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
Re roll the cake then chill for about 15-20 minutes.