This Chocolate Mint Shamrock Cake Roll is perfect for Saint Patrick’s Day celebrations.
HOW TO MAKE SHAMROCK CAKE ROLL FOR SAINT PATRICK’S DAY
I paired light chocolate sponge cake with delicious mint cream cheese stracciatella filling. It’s easy to prepare and absolutely delicious with thinly sliced dark chocolate pieces.
SHAMROCK PATTERN BATTER
This is a batter that I used to pipe the shamrock pattern onto the parchment.
- Egg White (reserve egg yolk for the chocolate sponge cake batter)
- Powdered Sugar
- Water – needed
- Green Gel Food Coloring
In a clean bowl whip egg white till foamy. Then gradually beat in powdered sugar. Beat in splash of vanilla extract. Whip until stiff peaks are formed. Sift flour over the meringue and fold it into the meringue. If pattern batter appears too thick to pipe add a little bit of room temperature water. Lastly color the batter with green gel food coloring. And pour green batter into a piping bag.
Print the shamrock template onto a piece of paper.
Fit a rimmed half sheet baking pan with a parchment sheet. Place shamrock template under the parchment. Cut a small opening on a piping bag and pipe the shamrocks.
Then slide the parchment with the pattern onto a flat tray and freeze it for 30 minutes.
CHOCOLATE SPONGE CAKE BATTER
This is a basic sponge cake recipe. You can use it to make classic chocolate swiss roll.
- Egg Yolks
- Egg Whites
- Granulated Sugar
- Cocoa Powder
FLOUR AND COCOA POWDER
First sift cocoa powder, flour and salt into a bowl and set aside. Cocoa powder tends to be lumpy so be sure to sift it.
MERINGUE AND EGG YOLKS
In a clean bowl beat egg whites until foamy. Then gradually beat in half of the sugar and beat until stiff peaks are formed.
In another bowl beat egg yolks and remaining sugar until doubled in volume and pale in color (ribbon stage – check the recipe card for details). Beat in vanilla and almond extract.
CHOCOLATE SPONGE CAKE BATTER
Gradually into the egg yolk mixture fold in sifted flour&cocoa mix and meringue. Don’t stir. It’s important to fold the batter.
BAKE THE CHOCOLATE CAKE ROLL
Spray or butter the baking sheet with a nonstick spray. Take the tray with frozen pattern out of the freezer. Slide the parchment with a green shamrock pattern design facing up onto the bottom of the baking sheet. Then pour prepared chocolate sponge cake batter onto the parchment and carefully spread it with a long spatula.
Bake the chocolate cake layer in the preheated oven at 350F for 12-15 minutes. Don’t over bake. Take the rimmed baking sheet out of the oven and run a small spatula along the edges. Then invert hot baked cake onto a flat tray/cookie sheet lined with wax paper dusted with powdered sugar. At this point you’ll see pretty Saint Patricks’ Day pattern thru the parchment paper. Carefully peel off the parchment paper from the hot cake.
Now I’m going turn the cake upside down. Place another piece of wax paper on top of the cake. Put a cutting board on the top of the hot cake. And carefully flip it.
Notice green shamrock pattern is now facing the work surface. Roll the cake into a log. Wrap it in a kitchen towel and allow to cool for several hours.
CREAM CHEESE MINT STRACCIATELLA FILLING
This creamy stracciatella filling is super delicious with chocolate cake. In the filling I used finely chopped chocolate. It is best to use a chocolate bar and chop it finely with a knife.
- Cream Cheese
- Powdered Sugar
- Whipping Cream or Heavy Cream
- Vanilla Extract
- Mint or Peppermint Extract or several drop of concentrated Lorran Oil Flavorings.
- Finely Chopped Chocolate
Beat cream cheese and room temperature unsalted butter until well blended together. Then gradually beat in powdered sugar. Beat in whipping or heavy cream.
Flavor cream cheese filling with Vanilla Extact and Mint or Peppermint Extract. You can also use concentrated Lorran Oil Flavorings. When using concentrated flavoring use only few drops.
Lastly, stir in finely chopped dark chocolate.
FILL THE SWISS ROLL
Carefully unroll cooled cake roll and peel off the wax paper. Sometimes there can be a small crack in the cake. Don’t panic. It’s okay. It happens.
Spread cream cheese mint chocolate stracciatella filling on a chocolate cake layer.
Roll it again into a log. Cover well with a food wrap and refrigerate for couple of hours before serving. Chilling helps to blend flavors and it allows for the cake to set.
Allow cake to sit at room temperature for 20-30 minutes before serving. Remove the food wrap and slice the cake and serve.
TO MAKE THE SHAMROCK CAKE ROLL YOU NEED
- Get all the tools in my Amazon Shop
- Half Sheet Rimmed Baking Sheet
- Shamrock Pattern
- Piping Bags
SAINT PATRICK’S DAY RECIPES :
Makes delicious festive Saint Patrick's Day Cake Roll filled with creamy stracciatella filling
- 1 egg white
- 1/4 cup powdered sugar
- 1/3 cup all purpose flour
- pinch of salt
- 1/4 tsp Vanilla Extract
- 1/2 to 1 tbsp water
- 5 eggs, separated egg white and egg yolk (at room temperature)
- 1 egg yolk – left over from the pattern batter
- 3/4 cup granulated sugar (150 grams)
- 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1/2 cup all purpose flour (75 grams)
- 1/2 cup cocoa powder (50 grams)
- 1/4 tsp salt
- 1 pkg cream cheese (226 grams, at room temperature)
- 1/4 cup unsalted butter at room temperature
- 1 1/2 cup powdered sugar
- 2-3 tbsp whipping cream or heavy cream
- 1/2 tsp Mint Extract (or use Lorann Mint Oil – use only few drops)
- 1 tsp Vanilla Extract
- 1/2 cup chopped dark chocolate
Beat egg white (1 egg white) with a pinch of salt in a clean bowl, until foamy. Then gradually
add powdered sugar (1/4 cup). Beat in Vanilla Extract (1/4 tsp). Add few drops of food green gel coloring to color meringue. Then sift the flour (1/3cup) over meringue and fold it into the meringue. If needed thin batter with water (1/2 tbsp to 1 tbsp).
Fill the piping bag with the batter. Cut a small opening on the piping bag. Place a parchment sheet over the shamrock template. And pipe shamrocks with green pattern batter.
Carefully slide the parchment with piped shamrocks onto a flat tray and freeze for 20-30 minutes.
Spray a half sheet rimmed baking sheet with a non stick spray. Set aside. Preheat oven to 350F.
In a medium size bowl sift flour(1/2cup), cocoa powder(1/2 cup) and salt(1/4tsp). Set aside.
In a clean bowl beat egg whites (5) until foamy. Gradually beat in about half of the granulated sugar (half from 3/4cup). Beat until stiff and glossy peaks are formed.
Tip : Don't over beat the meringue or your cake can come out dry. Meringue that is overworked appears grainy, kind of like orange skin.
In a bowl beat egg yolks (6 yolks total, 5 +1 left over from pattern batter) with remaining half of the granulated sugar (half from 3/4cup). Beat egg yolks and granulated sugar with a wire attachment on medium high speed until it reaches a ribbon stage. Once ready mixture will be pale in color and doubled in volume. It will take about 5-8 minutes.
Tip : Ribbon stage is a baking term that refers to batter consistency. It is reached when batter lifted up with a whisk, spoon or a spatula falls back down into a bowl slowly forming a ribbon. It should hold it’s shape for a few moments, slowly disappearing, blending into the mixture.
Now we are going to combine meringue, egg yolk mixture and flour-cocoa mixture.
Using fine mesh strainer sift about 1/3 of flour mixture into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold it in. Continue with the rest of the flour and meringue until no streaks are visible. Then make last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl. Be gentle and don't over mix. You are looking for a light and airy batter.
Slide frozen shamrock pattern onto the bottom of half sheet rimmed baking sheet sprayed with a non stick spray. Then pour prepared chocolate sponge cake batter over the shamrock pattern. Carefully spread the cake batter with a spatula.
Bake at 350F for 12-15 minutes, don't over bake. Invert baked cake onto a flat tray lined with a wax paper dusted with powdered sugar. Carefully remove top parchment. Place a piece of wax paper on the top and place another flat tray or cookie sheet on the top. Flip the cake so the shamrock pattern is facing your work surface.
Peel the top wax paper and roll the cake while warm. Wrap in a kitchen towel and allow cake to cool before filling.
Beat cream cheese (1 block – 226 grams)) and room temperature unsalted butter (1/4 cup) until smooth and creamy. Gradually beat in powdered sugar (1 cup and 1/2 cup) alternating with whipping cream (2-3 tbsp). Beat well, 2-3 minutes. Then beat in Vanilla Extract (1tsp) and Mint Extract (1/2tsp). Lastly fold in finely chopped dark chocolate (1/2cup)
Tip : You can also use concentrated Lorann Mint Oil Flavoring, use only few drops as it's very strong.
Unroll the cooled cake roll and fill it with mint chocolate cream cheese filling. Cover with plastic wrap and chill for couple of hours. Store in the fridge for up to 3 days covered. Let come to room temperature before serving.
WHAT SIZE BAKING SHEET DID YOU USE?
I used half sheet rimmed baking pan/sheet 17.25 x 12.25 Inch from USA pan.
DO YOU HAVE A VANILLA CAKE ROLL RECIPE?
To make Vanilla Cake Roll you can use this recipe for Bee Mine Cake Roll.
This post was originally published on March 6th, 2015. On January 28th, 2020 I updated this post with new step by step photos, written text and a video.
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