Camouflage roll

Ingredients

Painting Mass

40 grams (1.4 ounces) egg whites
40 grams (1.4 ounces) butter
40 grams (1.4 ounces) powdered sugar
45 grams (1.6 ounces) flour

Sponge Biscuit

55 grams (1.9 ounces) wheat flour
5 grams (0.2 ounces) cocoa
0.5 teaspoon baking powder
vanillin to taste
3 large eggs
45 grams (1.6 ounces) sugar
50 milliliters (1.7 ounces) milk
35 milliliters (1.2 ounces) sunflower oil (flavorless)

Equipment

Mixing Bowls
Ensure you have various sizes for different ingredients. Stainless steel or glass bowls work best for temperature control.
Whisk and Blender
A whisk for combining dry ingredients and a blender to achieve a smooth, airy batter are essential.
Pastry Bags
Helpful for drawing intricate patterns, ideally with multiple sizes for precision.
Parchment Paper
Cut to fit your baking sheet, it prevents sticking and makes transferring the cake a breeze.
Baking Sheet
Ensure it's sturdy and flat for even baking; choose one that comfortably fits a 20x30 cm (7.9x12 inch) roll.
Silicone Spatula
Perfect for gently folding and spreading the batter without deflating it.

Instructions

Step 1

1. Look at this brutal camouflage roll! You can decorate it with four chocolate stars, as for an Army General! The calculation is for a roll made from a 20x30 cm (7.9x12 inch) sponge biscuit.

Step 2

2. Mix all the ingredients. This amount is enough for two rolls of this size. You can safely halve the ingredients.

Step 3

3. Divide the painting mass into two parts. Paint one in brown (by mixing red and green in approximately equal proportions). Color the second part dark green, by adding a bit of red to green dye. It’s possible to do this without dyes by using cocoa. Just replace a part of the flour with cocoa.

Step 4

4. Put the colored mass into pastry bags and draw on parchment paper that's cut to fit the baking shape. If you're not confident in your drawing skills, you can place a template under the parchment and trace it.

Step 5

5. Don’t paint all over the parchment, only on the part that will be wrapped around the top of the roll. Place the finished drawing in the freezer for 40 minutes.

Step 6

6. Preheat the oven to 180°C (356°F).

Step 7

7. Prepare a flour mixture by putting the flour, cocoa, baking powder, and vanillin in a bowl, and mixing with a whisk until smooth.

Step 8

8. Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt in a dry, high bowl until foamy. Then, add 20 grams (0.70 ounces) of sugar, and whip until firm. Steadily whipped egg whites won’t fall out of the bowl if turned upside down. Ensure no yolk contaminates the whites to achieve maximum volume.

Step 9

9. Whip the egg yolks with the remaining 25 grams (0.90 ounces) of sugar until fluffy and light.

Step 10

10. Pour the milk and sunflower oil into the whipped yolks, and whip again for a couple of minutes with a blender.

Step 11

11. Add the flour mixture and whisk. You can also use a blender.

Step 12

12. Gently fold the whipped egg whites into the dough using a silicone spatula, in parts, to maintain the airy structure.

Step 13

13. The dough should have a flowing consistency. Pour it over the frozen drawing on the parchment, and spread it evenly with a spatula. Lightly tap the baking sheet to help the dough spread more evenly.

Step 14

14. Bake the sponge biscuit in the preheated oven for 15 to 20 minutes. The surface of the finished biscuit should bounce back when pressed lightly with a finger. Do not overbake, as it will make rolling difficult.

Step 15

15. Remove the finished biscuit from the mold by running a knife along the edges and flipping it out. Peel off the parchment and flip it again, face down, onto a new sheet of parchment paper. Roll it up with the new parchment to cool completely.

Step 16

16. Once cooled, unroll and spread with your desired filling such as a crème, then roll it back up.

Step 17

17. The roll is ready! It's best to keep it in the fridge for several hours before serving.

Servings

Transport your guests to a culinary adventure with this unique Camouflage Roll! Slice it generously and serve it cold to get the best texture and flavor. Pair it with a delicate scoop of vanilla ice cream to create a classic contrast, or place it amidst a medley of fresh berries for a burst of vibrant freshness. Want to indulge a bit more? Drizzle some warm chocolate sauce over each slice – it’s like a hug from the inside. For a whimsical touch, serve with a side of whipped cream and sprinkle some edible glitter on top. Or, set your table picnic-style with small flags for each slice; it's a fun nod to the roll's army inspiration. Whether it's a fancy dinner or a relaxed afternoon tea, this roll will march its way straight to everyone's heart.

Variations

For a gluten-free version of this recipe, substitute the wheat flour with a gluten-free flour blend. Ensure the blend includes a binder like xanthan gum to mimic the elasticity of gluten. For a vegan twist, replace the eggs with an egg replacer or flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use plant-based milk, like almond or soy milk, and swap the butter with coconut oil or a vegan butter substitute. To make sure the roll retains its vibrant and fun appearance, use natural food colorings or cocoa as suggested.

Faq

How do I ensure my sponge cake doesn’t dry out?
Be sure to not overbake it; start checking for doneness a few minutes early. The surface should spring back lightly when pressed.
Can I use regular sugar instead of powdered sugar?
Powdered sugar dissolves better and gives a smoother texture to the painting mass. Regular sugar might result in a gritty texture.
How can I achieve an even pattern with the painting mass?
Practice on parchment paper first, or place a printed design under the parchment to trace over it.
What’s the best way to freeze the painted design?
Lay it flat in your freezer for at least 40 minutes until it’s completely solid; this ensures it doesn't smudge when the batter is poured over.
Can I make the sponge cake ahead of time?
Yes, you can make the sponge a day in advance, but roll it up gently once cool and store it in an airtight container to maintain moisture.
How do I prevent the roll from cracking?
Roll the cake while it’s still slightly warm. This helps it form shape and prevents cracks.