I’ve spotted various patterned swiss roll pictures on Pinterest a few times and have always thought they look so cool. So when I was trying to come up with something fun to bake up for St. Patrick’s Day I thought this was the perfect time to give it a whirl. The patterned swiss rolls may look like they are time consuming and difficult but they really aren’t. At all. I wasn’t entirely satisfied with the finished pattern on this one – next time I would use a pattern with bigger shamrocks (without stems) and do more of them. But otherwise this swiss roll, filled with chocolate whipped cream, turned out perfectly. One note, although the mint in this roll is very mild, if you aren’t a mint chocolate fan just leave it out.
Mint Chocolate Shamrock Swiss Roll
For the pattern batter:
- 1 egg
- 2 tablespoons of granulated sugar
- 1/3 cup of white flour
- 1 tablespoon of vegetable oil (I use canola)
- a few drops of green food colouring
- a couple of drops of mint flavouring
For the roll:
- 4 eggs, separated, at room temperature (you will use both parts of the eggs)
- 1/2 cup plus 1 tablespoon of granulated sugar
- 1/4 cup of vegetable oil
- 1/4 cup of cocoa
- 1/2 cup of white flour
- a 473ml carton of whipping cream
- 1 cup of powdered sugar
- 2 tablespoons of cocoa
- a couple of drops of mint flavouring
- a pattern printed on plain paper (I found legal size paper fit my pan perfectly
- wax or parchment paper
- piping bag with small plain tip of a small sandwich or ziploc bag for piping
- a jelly roll pan (or just a cookie sheet with sides)
Place the pattern you printed on the bottom of your pan. Cut a piece of wax or parchment paper to fit the bottom of the pan and place it over the pattern.
In a small bowl mix together all of the ingredients (except the food coloring) listed for the pattern batter. Once everything is well combined add food colouring until it’s the desired shade of green.
Place this batter in a piping bag fitted with a small plain tip or place it in a sandiwch bag and cut the corner out to use as a piping bag. Now pipe your pattern onto the wax paper.
Place the pan in the freezer until the shamrocks are frozen. I found this only took about 10 minutes in my deep freeze.
While the pattern is freezing you can make the batter for the roll. Start by preheating your oven to 400.
Put the egg whites and 1 tablespoon of sugar into the bowl of your stand mixer with the whisk attachment. If you don’t have a stand mixer you can use a hand electric beater. Beat on high until soft peeks form. This will take a few minutes.
In a small bowl hand whisk the egg yolks and 1/2 of sugar together. Add the oil and whisk again. Pour this mixture into the egg white bowl and gently fold together. Now fold in the flour and cocoa Mix just until everything is well combined.
Go get your pan from the freezer. Gently spread the chocolate batter evenly on the pan, covering your shamrocks.
Place in the oven and cook for about 7-8 minutes. Do not overcook or your cake will crack when you roll it!
Have another piece of wax or parchment paper ready. Flip the pan over onto the wax paper. Very carefully peel away the paper that was on the bottom of the pan, revealing your shamrocks.
Now flip your cake once more onto a piece of wax paper so now your shamrocks are on the bottom again. Gently roll up the cake (lengthwise) with the wax paper in it. Set aside to cool while you prepare the filling.
To make the filling simply beat the whipping cream, powdered sugar and cocoa together, starting on low speed so you don’t have sugar and cocoa everywhere, and then on high speed until it is thick and makes stiff peaks.
Gently unroll your cake and spread the filling evenly on it. I found I didn’t use all of them filling I made – there was maybe a cup leftover. You can do this to your preference.
Wrap tightly in plastic wrap and store in the fridge until you are ready to serve.