Fall Swiss Roll

Fall, winter, snowflakes, dogs, strawberries....whatever this sponge cake is a canvass for your creativity.  I did a basic sponge but you can color the sponge also.  I chose to pipe fall leaves. Filling can be cream cheese buttercream, any flavor really and whipped cream texture.  I find the cream cheese buttercream holds together better than the whipped versions.  Enjoy!  Have fun with this one! 

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Ingredients:
Pattern batter:
1.5 oz unsalted butter, (3 TBSP), at room temperature
3 large egg whites, at room temperature
2 oz powdered sugar, (1/2 cup)
3 oz all-purpose flour, (2/3 cup)
Assorted gel food coloring, I used Orange and Chocolate Brown

Swiss Roll:
4 large eggs at room temperature
⅔ cup 135g granulated sugar
½  teaspoon salt
1 cup 142g all-purpose flour
½ teaspoon baking powder
2 tablespoons 30ml milk, room temperature
3 tablespoons canola oil
1 teaspoon 5ml white vinegar
1 teaspoon 5ml pure vanilla bean paste

Filling:
1 cup salted butter, room temperature
3 cups powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla bean paste
pinch of sea salt

Directions:
Preheat your oven to 350°F. Lightly grease a 15 X10 jelly roll pan and line it with parchment paper. 

Make the sponge batter. Place eggs in the bowl of a stand mixer  with whisk attachment beat on high speed for 3 minutes until very frothy and doubled in volume. Add sugar one tablespoon at a time and beat for 5-8 minutes until pale, thick and tripled in volume. If you're using a hand mixer, it will certainly take 8 minutes on high speed, so don't under-whip it. The eggs should reach the “ribbon stage” where it can hold a figure “8” as it falls back onto itself when lifted with the beaters. Mix in salt.
Whisk together milk, oil, vinegar and vanilla in a small bowl and gradually pour it into the egg mixture while mixing gently on low speed.
Sift flour and baking powder into a medium bowl and whisk to blend evenly. Then, sift it again over the mixer bowl with the beaten eggs in two parts and mix it in gently on low speed until just incorporated, then finish mixing it in by hand using a large balloon whisk or wide spatula until evenly combined, scraping along the bottom of the bowl to evenly incorporate the ingredients.
Spread the batter evenly into prepared pan and bake for 12-15 minutes if using a 10x15-inch jelly roll pan or 10-12 minutes if using a 11x17-inch sheet pan. Bake until lightly golden and it springs back when pressed gently. Do not over-bake or it will tend to crack since the surface will be dried out. Transfer pan to a wire rack to cool for a minute so it is easier to handle.
Meanwhile, lay a tea towel onto a work surface. Sift icing sugar generously over the warm cake to cover the surface. Run a knife along the edges of the pan to release the cake, then carefully but swiftly invert it onto a clean kitchen towel or another large piece of parchment paper. I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape with the seam side facing down.
Make the filling. Combine all ingredients in a medium bowl and beat with an electric hand mixer until it forms firm peaks. 
Assemble the cake. Unroll the cooled cake and and spread in filling, roll tightly and wrap in plastic wrap and refrigerate over night, minimum two hours.  Enjoy!