Milk Chiffon Roll: Cute, and soft roll cake

 It's fun when you think about something and you can make it real ^^, and baking is my way to make something happen.

 I saw a box of milk with cow pattern, and it's so cute!, It made me want to create a cake with black and white cow pattern, and it's the only reason for making this cake, haha.
Because cow pattern relates to cow and milk, I think it will be good to use milk in the chiffon cake for both softness and flavour.
When choosing pattern use the one that's not to large, it's easier to roll (the pattern is firmer than the cake batter, you will tear the cake when rolling it). I line the pan with double layers of the baking paper, they prevent the cake to become brown so if you go for the look this step is really recommended.
Actually, if you don't want to make the pattern this cake is still delicious, pattern just make the cake cute, it's your decision ^^.

 Milk Chiffon Roll

Make 30 cm roll cake

Pattern batter
20g ...................... Butter, soft
20g ...................... Icing sugar
20g ...................... Cake flour
25g ...................... Egg whites
............................. Black food colouring

Cake batter
90g ...................... Cake flour
1/2tsp .................. Baking powder
50g ...................... Granulated sugar (A)
3 .......................... Egg yolks
50g ...................... Oil (I use rice bran oil)
75g ...................... Milk
1/2tsp .................. Vanilla extract
3 .......................... Egg whites 
1/8tsp .................. Salt
1/8tsp ................... Cream of tartar
60g ....................... Granulated sugar (B)

Filling
200g ..................... Whipping cream
20g ....................... Icing sugar
1/2tsp ................... Vanilla extract.

Line the 30x30cm pan with double layers of baking paper.

Make the Pattern batter:
Put the butter, icing sugar, cake flour and egg white into a bowl, beat to combine.
Mix with black colouring.

Put the coloured batter into a small plastic bag.
Place the pattern under one layer of baking paper.

 Cut the tip of the plastic bag and draw the pattern with the batter.
After finished drawing, freeze the pan in the freezer for 30 minutes.

Make the cake batter:
Preheat the oven to 180C
Sift the flour and baking powder together.
Put the egg yolks into a bowl, mix it with sugar (A).

 After the mixture became pale in colour, add the oil and milk whisk to combine.

 Pour the flour mixture into the bowl, whisk to combine, add the vanilla extract, whisk to combine, then set aside while making the meringue.

Whisk the egg whites with cream of tartar and salt until foamy, add the sugar(B), gradually. 

Whip until soft and glossy peaks formed.

 Spoon 1/4 of the meringue into the egg yolk mixture, whisk to combine.

Fold the rest of the meringue with a spatula in 2-3 additions.
The batter will be smooth.

 Pour the batter onto the prepared pan, and level it.

 Tap the pan lightly to remove large air bubble.
Bake for 14-15 minutes.

 Place another sheet of baking paper on top, and reverse the cake and remove the old baking paper.

Place another sheet of baking paper and reverse the cake again.

 Roll the cake into a cylinder and let it cool completely on a wire rack.

 Trim the end of the cake, and score the cake lightly.

Whip the whipping cream with vanilla extract and icing sugar until soft peak formed.

Spread the whipped cream over the cake.

 Roll the cake, use the ruler to tighten the cake.

Refrigerate for 30 minutes (if you want ^^, it will be easier to cut).

Milk Chiffon Roll: Cute, and soft roll cake