Happy Saint Patrick’s Day.
SHAMROCK CHOCOLATE MINT STRACCIATELLA CAKE ROLL RECIPE
Shamrock Pattern Batter
1/4cup powdered sugar
1/3cup all purpose flour
pinch of salt
1/4tsp vanilla extract
1/2tbl to 1tbl water, to thin the batter a little so it is easier to pipe
Beat egg white with a pinch of salt in a clean bowl, until foamy, gradually add powdered sugar. Gradually fold in the flour. Sift the flour over meringue. Fold in water and vanilla. Fill the piping bag with the batter. Pipe the shamrocks onto the prepared parchment, use the shamrock template.
Freeze piped shamrock layer for 20-30 minutes
Chocolate Cake Roll Batter
5eggs, separated plus 1egg yolk-leftover from Pattern Batter
3/4cup(150grams) granulated sugar
1/2cup(50grams) cocoa powder
1 block cream cheese
1/4cup room temperature butter
1 1/2 cup powdered sugar
Lorann Peppermint Oil , use only few drops
1tsp vanilla extract
1/2 cup chopped dark chocolate
Follow my Video Tutorial and make this beautiful and delicious cake roll.