5eggs, separated egg white and egg yolk(at room temperature)
1egg yolk - left over from the pattern batter
3/4cupgranulated sugar(150 grams)
1/2tspVanilla Extract
1/4tspAlmond Extract
1/2cupall purpose flour(75 grams)
1/2cupcocoa powder(50 grams)
1/4tspsalt
CREAM CHEESE MINT STRACCIATELLA FILLING
1pkgcream cheese(226 grams, at room temperature)
1/4cupunsalted butter at room temperature
1 1/2cuppowdered sugar
2-3tbspwhipping cream or heavy cream
1/2tspMint Extract (or use Lorann Mint Oil - use only few drops)
1tspVanilla Extract
1/2cupchopped dark chocolate
Instructions
SHAMROCK PATTERN BATTER
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.
CHOCOLATE CAKE BATTER
Prepare Baking Sheet
Spray a half sheet rimmed baking sheet with a non stick spray. Set aside. Preheat oven to 350F.
Flour-Cocoa Mix
In a medium size bowl sift flour(1/2cup), cocoa powder(1/2 cup) and salt(1/4tsp). Set aside.
Meringue
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.
Egg Yolk Mixture
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.
Chocolate Sponge Cake Batter
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.
Bake Cake Roll
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.
CREAM CHEESE MINT CHOCOLATE 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.
FILL THE CAKE ROLL
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.
Notes
WHAT SIZE BAKING SHEET DID YOU USE?
I used half sheet rimmed baking pan/sheet 17.25 x 12.25 Inch from USA pan.