How to make a Chevron Zig Zag

Cake Roll
May 23, 2013 By Dani 4 Comments

You know how food meets cute is kind of my thing?! So imagine my

surprise when I stumbled upon artfully made cake rolls and the fact, that I
had never thought of using cake dough as paint and parchment paper as my
canvas! Japanese baker bloggers have masters this cake art to the highest
degree and it was time for me to join them

Today I am just showing you the basic principles of the technique using a
chevrons pattern, but I am sure your imagination is already going wild with
patterns and words and whole pictures.

Chevron Cake Roll

By Dani Gudith
Preparation Time: 30 minutes
Total time: 45 minutes
Serves 6
4 egg whites4 egg yolks70g fine sugar10g sugar6g vanilla sugar (or
1/2 tsp. vanilla extract)70g flourfood colorFilling1 and 1/2 cups
white chocolate (chopped)1 cup heavy whipping cream3/4 cup fresh
strawberries (quartered)You will also need a printed pattern that you
want to trace. I used this chevrons pattern: AndCute Grey Chevrons A4
1. Place your printed chevrons pattern onto your cookie sheet, you can use
butter to make it stick. Cover the paper with parchment or baking
paper.2. Beat egg whites and fine sugar together until you have firm
peaks. Preheat the oven to 350F/180C.3. Beat egg yolks, regular sugar
and vanilla together in a separate bowl. Now fold the egg yolk mixture
under the egg white mixture.4. Now add the flour and gently fold it in.
Take out about 1/3 of the dough and add some food color. I used red
powder from the Asian Supermarket.5. Using a piping bag with a rather
flat tip (like Wilton #352) start tracing the pattern with your accent color,
basically moving from tip to tip of the zig zags.6. Bake this pattern for 2
minutes then remove, let cool for 3 minutes and spread the light dough on
top. Bake another 11 minutes.7. Remove the baking tray from the oven
sprinkle the cake with sugar and place another piece for parchment paper
on top, place a cutting board on top and then flip the tray over. Remove the
tray and then gently remove the parchment paper from the pattern side.8.
Place yet another piece of parchment paper on the pattern and put another
cutting board on top to flip it around again, so it is sitting on the pattern
side.9. Using the parchment paper underneath roll up the cake into a roll.
It is best to do this while the cake is still warm. Letting it cool rolled
helps create memory for the shape and prevents later cracking. I learned
this from Anna Olson
10. Once the roll is completely cool make a filling of your choice from
just a layer of jelly to some whipped white chocolate. I used whipped white
chocolate and strawberries: let the chocolate melt in the cream you brought

to a simmer and let the mixture cool down. Then beat until the mix reaches
cream cheese like consistency and spread onto the cake roll, place
strawberries on top and gently roll the cake into a roll.