TOOLS & MATERIALS

Video By Haniela's

CAKE ROLL RECIPE

PATTERN BATTER

• 1/4 cup all purpose flour
  
• 3-4 tbl powdered sugar
  
• 1 tbl room temperature butter
  
• 1egg whites at room temperature
  
• splash of tsp vanilla extract
  

Cream butter, add powdered sugar, beat until creamy, add egg whites and beat until incorporated, add vanilla extract and on low speed add flour.

CAKE BATTER

• 5tbl butter, melted, cooled
  
• 6eggs, separated, at room temperature + leftover egg yolk from the pattern batter
  
• 1cup granulated sugar
  
• 1cup all purpose flour
  
• 1/2tsp baking powder
  
• 1/4tsp baking soda
  
• pinch of salt
  
• 2tsp vanilla extract
  

In a clean bowl beat egg whites with pinch of salt until soft peaks are formed, add about 1/2 of the granulated sugar, beat until stiff and glossy peaks are formed.
Beat egg yolks with remaining sugar until pale in color and doubled in volume. Add vanilla extract and gradually add melted and cooled butter. Beat well. Color egg yolk mixture with orange food color.
Into the egg mixture gradually, alternating fold in sifted flour and meringue.
Bake at 350F for 12-15 minutes, don't over bake. Invert baked cake onto a wax paper dusted with powdered sugar, invert the cake again so the leopard pattern is on the bottom. Roll the cake into a log and let cool completely.
Unroll the cake and fill it with cream cheese marshmallow filling. Cover with plastic wrap and chill for couple of hours. Serve.

CREAM CHEESE FILLING

• 1 1/2 block cream cheese(about 226grams per block), room temperature
  
• 1/2 cup room temperature unsalted butter
  
• 1 1/4 cup powdered sugar, use little more as desired
  
• 2-3 tbl cream or heavy cream
  
• 2tsp vanilla extract
  

Beat cream cheese and butter until smooth and creamy, gradually add powdered sugar alternating with cream, beat well. add vanilla extract. Color filling with red food coloring.