Charlie Brown Designed Swiss Roll

Directions

• Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line it with parchment paper. I am using a standard 13″ x 18″ cookie sheet. Use an edible marker to draw or trace little Charlie brown characters all over the left half side of your cookie sheet.
• Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
• Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
• Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
• In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
• Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them in to the batter in the next step.
• Fold the egg whites into the batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause for a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
• Remove a couple of tsp. of batter into small bowls and dye every color you want for your design.
• Place each color into a piping bag.
• Trace and pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up and won’t see designs that are on the inside.
• Freeze your designs for 5-8 minutes before piping the remaining, uncolored batter on top of the designs to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
• While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle a rag or parchment paper with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
• Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on.
• Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
• While the cake cools, you can prepare the whipped cream.
• In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency. Fold in the crushed Oreo cookies.
• Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread. This is optional but I also added some chopped andes mint chocolates in there for some extra flavor and texture.
• Re roll the cake then chill for about 15-20 minutes.
• Enjoy!