Ingredients

Painting mass
egg whites
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
powdered sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
flour
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
Sponge biscuit
wheat flour
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
cocoa
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
baking powder
0.50 tsp
2.46 ml
vanillin
to taste
eggs
3 pc
sugar
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
milk
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
sunflower oil (flavorless)
0.25 cup
2.25 tbsp
35 ml
1.16 fl oz

Method

Look at this brutal camouflage roll! You can decorate it with four chocolate stars, as for an Army General!

The calculation is for roll from the sponge biscuit 20x30 cm (7.9x12 inch).

Drawing mass

  • Mix all the ingredients. This amount of the ingredients is enough for two rolls like my size. Therefore, you can safely take one half of the ingredients.
  • Divide the drawing mass into two parts.
  • Paint one in brown (red + green in approximately equal proportions).
  • Color the second part in dark green. To do this, add quite a bit of red to the green dye.
  • NOTE: It’s quite possible to do it without dyes by coloring the mass with cocoa. You will just have to replace a part of flour with the cocoa.
  • Put the mass in pastry bags, and draw.
  • Draw on the parchment, which is cut to fit the shape.
  • If you are a bad artist, then place the desired drawing under the parchment, and translate it.
  • Don’t paint on all the parchment. Only on the part that will be wrapped on top of the roll.
  • Place the finished drawing to the freezer for 40 minutes.

Sponge biscuit

  • The dough is cooked quickly, so start with preheating the oven to 180C (356F).
  • Let's prepare a flour mixture. To do this, just put the flour, cocoa, baking powder and vanillin in a bowl, and mix with a whisk until smooth.
  • Separate the whites from the yolks. Whip the egg whites with a pinch of salt in a dry high bowl until foamy. Then, add 20 g (0.70 oz) of sugar, and whip until firm. Steadily whipped egg whites will not fall out of the dish if turned upside down.
  • Whip the egg yolks with the remaining 25 g (0.90 oz) of sugar until fluffy and light.
  • Pour the milk and sunflower oil into the whipped yolks. And whip again with a blender for a couple of minutes.
  • Add the flour mixture, and whisk. You can use a blender.
  • Add the whipped egg whites in parts, and gently (trying not to spoil the air structure) mix them into the dough, using a silicone spatula.
  • The dough is ready. It will have a liquid, flowing consistency.
  • Pour the dough onto the frozen drawing, and spread it with a spatula. Lightly knock on the baking sheet, and help the dough to spread more evenly, lifting first one edge, and then the other one.
  • Bake the sponge biscuit in the oven preheated to 180C (356F) for 15 to 20 minutes. The surface of the finished biscuit will return to its shape when pressed with a finger.
  • It’s very important not to overdry the biscuit, otherwise it will roll badly.
  • Remove the finished sponge biscuit from the mold: draw a knife along the walls, and turn the biscuit over.
  • Release it from the parchment on which it was baked, and turn it over again face down; twist it, placing a new sheet of parchment under the roll.
  • Wait for the sponge biscuit to cool completely. Roll it up, and grease it with the crème; spin it again.

The roll is ready!

Better keep the roll in the fridge several hours before serving.