How to make a Chevron Zig Zag Cake Roll

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
Chevron Cake Roll
By

Preparation Time: 30 minutes
Total time: 45 minutes
Serves 6

4 egg whites
4 egg yolks
70g fine sugar
10g sugar
6g vanilla sugar (or 1/2 tsp. vanilla extract)
70g flour
food color
Filling
1 and 1/2 cups white chocolate (chopped)
1 cup heavy whipping cream
3/4 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.

How to make a Chevron Cake Roll

So just keep rolling, rolling, rolling 😉

Hugs

Dani!

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About Dani

Dani is an enthusiastic rookie chef, baker and mom. At &cute she combines her cravings for tasty and cute food, with her passion for design. Dani currently lives in Germany and is married to her former GI Joe. More about Dani
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Comments

  1. Wow, great idea!!

  2. wow, amazing! 🙂
    really like the idea! 🙂

  3. Thank you! I can’t wait to make this for guests for tomorrow night. As an early retired chef/pastry chef I will use beet powder for the coloring and pipe a free form lace. The best roll ever! I bet chocolate and vanilla dough would be great too with a quark-whipped sweetened almond cream type of filling too. I love the creative aspect of desserts that can spring from this recipe. I’m swimming with ideas. Maple, lemon, raspberry, mango and coconut ones too. I needed some inspiration to try something new and you have provided that. With appreciation, I thank you again.

    • Mim, I am so thrilled that I as a novice could inspire you the pro 🙂 All the combinations you mentioned sound great and mouthwatering!!

  4. YUM! that’s so inspiring 😀
    I should try this for a change. Thanks for sharing 🙂

  5. The recipe sounds great but I need to convert grams to cups could anyone help with that?

    • Hi Ellie, I really recommend getting a scale (most do ounces and grams), because the measurements are not very large, 1/7 of a cup or so wouldn’t really help you 😉 plus a lot of the kitchen scales are super cute 🙂

  6. I was wondering if there’s anything that you can brush on top of it so it wont dry out if it sits for a while.I’ve seen wedding cakes like that without fondant or buttercream and i always wondered if there’s a trick

    • If it sits out for a longer time I could imagine spraying a light “dusting” of water on it will help keep it moist…

    • Frances says:

      First up: this looks AMAZING – I’m going to give it a shot for our office Friday bakefest. Just wanted to make a suggestion re keeping the cake moist: I’ve recently started wrapping cakes tightly in cling film just a few minutes out of the oven and freezing them overnight, then defrosting still tightly wrapped the next day (came across this tip on a number of sites) – they’re always amazingly moist. I figure wrapping this before rolling it then freezing and defrosting before filling should work perfectly to keep it moist sitting out on a plate in the office. Though I don’t expect it to last that long….
      Thanks for the gorgeous recipe and technique!

  7. Wauw it looks amazing and you make it look very easy. I have to try this some day. Thanks for sharing:)

  8. That roll cake looks amazing!
    What is the flour that you used?

    • Hi Sue, I used regular white flour 🙂

      • Dani

        Guess what! I made this roll cake today! And it taste great!! I made chocolate ganache as the filling. Thats the easiest and fastest for me.
        But my piping skills are so bad!! So my zig zag lines were so ugly! Hehe..
        How can i share a pic of it here?

        • Oh, splendid! I am so glad it tasted good! Let me go see if there is a way for you to add pictures to a comment…I would love to see it!!!

  9. This is FANTASTIC!

  10. Hi! I added coffee and cocoa powder to the cake batter (so the chevron part was white and the cake was brown). The cake turned out a bit too chewy (not fluffy like yours!) Do you think it’s because of how I “folded in” the egg mixture? Should I add baking powder?

  11. Hi,
    I was wondering what kind of sugar did you use when it came out of the oven, was that confectioners sugar you sprinkled on top of the cake roll??? I didn’t see any other sugar for the top of the cake roll, I hope I didn’t miss that:(

    Thanks:)

  12. Please let me know on the sugar sprinkled, can’t wait to try baking one.

    thanks again!

  13. What a super cute idea! The recipe itself sounds super yummy too. Thank you for sharing!

  14. Looks very cute just wondering what size of cakepan did you use?

  15. Niketa Sabhachandani says:

    I tried making it….. my roll broke when I filled it….:(

  16. Is it possible to make the cake ahead of time and freeze it?

    • Tryna, I think it is, though I haven’t tried it I remember the first ever frozen cakes I saw in the supermarkets were these types of cake rolls. Give it a try and let me know how it turned out 🙂

  17. What’s the difference between fine sugar and regular white sugar?

  18. This is such a fantastic idea! I have yet to make a roll cake yet, but when I do, I will definitely try out this design technique!

  19. Hi. May I have the measurement of the pan?

  20. Love this and wanna make it today it’s perfect timing had to make a cake today:) but couldn’t find how high do I need to put my oven?

  21. Could you make other patterns as well? 😀

  22. I was really excited to try this out. I made it today, and it came out terrible. The roll did not work. It was sticky and wouldnt come out as a whole piece. I had to throw it out.

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  26. I just attempted to make this, it came out terrible. I feel like if you use an angel food cake instead it would be better. Also make sure your pan is perfectly flat and the mix pours on evenly bc if not the edged will cook before the middle.

  27. This idea is so adorable! I’ve added this to my must try recipes folder! Thank you!

  28. Hi! Hve you tried doubling the recipe? I have like 10 family members coming over tonight and I don’t think one will be enough.

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  31. I’d love to try this recipe but I don’t know if Granulated sugar is the fine sure or regular…

    Help please

  32. I’d love to try this recipe but im trying to figure out if the regular sugar is considered granulated or if the fine is considered that way
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  33. Madelyn says:

    I’m trying to make this recipe, but I can’t because it’s in grams and I only use cups, teaspoons… etc…. could you tell me what the measurements would be in this format!(: Thanks!

    • Madelyn, for this recipe it is best to buy a scale (maybe 7 bucks, they usually have ounces and grams) and measure the weight, for most delicate baking you will need to measure weight, I don’t think 1/16 of a cup would be a good measurement for you…know what I mean?

  34. I’d love to say that this is an amazing recipe, but I tried it and it came out terrible, i followed it to the “t”… when i tried to peel it off the parchment it broke and tore and the top layer came off so it’s no longer glossy… and the filling is not that great… it looks picture of it looks adorable, but it just doesn’t come out that cute… )))):

  35. This is an amazing idea. Created mine with a name and the number 30…for a dirty 30 cake!! I see myself making more of these…fun and easy!!

  36. indah gül says:

    wow your cake seems so beautiful and cute.. thanks for sharing!! 🙂

  37. I tried to make it but i failed , Never Give up on rolling 😀

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