Southern sea otter inspired Swiss roll: Bake with Us(FWS)

Make your day sweeter with this sea otter swiss roll! Learn more about the history of the sea otter and tips you can follow to help keep them safe. Watch the audio described version. Learn how to make other wildlife inspired treats.

Ingredients:

For Paste:

• 2 tbsp. unsalted butter, softened
• 2 ½ tbsp. granulated sugar
• 1/3 cup cake flour, sifted
• 1 large egg white, room temp
• Food coloring of choice

For Cake:

• 3 large eggs, separated
• 6 tbsp. granulated sugar, divided
• 1 tbsp. vegetable oil
• 1 ½ tbsp. whole milk
• ½ tsp. almond extract
• ½ tsp. salt
• 2/3 cup cake flour, sifted
• Food coloring of choice

For Filling:

• 2 cups heavy whipping cream
• 5 tbsp. confectioners sugar
• Dash of salt
• 2 tsp. vanilla

Directions

1. Preheat oven to 350F. Lightly grease a 15x10in. jelly roll pan and then line with parchment paper.
2. Draw or trace your design onto the back of the parchment paper.
3. To make design paste, mix softened butter and sugar together until a smooth paste forms. Add flour and mix until partially incorporated and then add egg white and mix until fully incorporated. 
4. Divide paste into separate bowls and add desired food coloring. Transfer the colored pastes into piping bags and carefully pipe your design onto the parchment paper. Start with the smaller details first and fill in the larger sections last.
5. Place pan into the freezer to allow the paste to set.
6. To make the cake, whisk ¼ cup of granulated sugar with the egg yolks until the sugar has dissolved and the egg yolks have lightened in color. While continually whisking, add in vegetable oil, milk, almond extract, and salt. Add food coloring as desired. 
7. Sprinkle cake flour over the mixture and fold until incorporated.
8. In a stand mixer with the whisk attachment, beat the egg whites until foamy. Add remaining 2 tbsp. of granulated sugar and then beat the egg whites on high speed until medium-stiff peaks form.
9. Fold a third of the egg whites into the batter and then add the remaining egg whites until just incorporated.
10. Pour batter over the top of the frozen design and gently spread it evenly using an offset spatula. Bang the pan a few times to release any air bubbles.
11. Bake for about 10 minutes or until top is springy.
12. Remove from oven. Carefully invert warm cake onto a piece of parchment paper backed by a hard surface such as a cutting board. Peel off parchment paper backing, revealing the design. Lay a clean dish towel over the top of the cake. 
13. Starting with the side of the cake without the design, slowly and gently roll up the warm cake in the towel. Let the rolled cake sit at room temperature for about 1 hour or until completely cool to the touch.
14. To make the filling, whisk the heavy whipping cream, confectioners’ sugar, and vanilla using a stand mixer with the whisk attachment. Whisk until stiff peaks have formed.
15. Carefully unroll the cake and remove the towel. Spread the filling over the cake, making sure to leave a little space at the far end. 
16. Gently re-roll the cake. Wrap the cake in cling wrap and refrigerate for at least 2 hours or overnight. 
17. To serve, cut slices with a knife.
18. Enjoy!

Recipe inspired by Love and Olive Oil.