Roll Cake Art:

1) Sketch your desired roll cake design onto a piece of parchment paper fitted to the size of your sheet pan. Trace with a non-toxic black marker. Place the parchment marker side down onto your sheet pan and grease lightly with non-stick spray.

2) Whisk together butter and icing sugar. Add in egg whites and then add in flour. Whisk until smooth. Place into a piping bag and pipe your design onto the non-marked side of parchment paper. Freeze while making the cake bater.

Batter:

1) Whip the egg whites in a stand mixer fitted with the whip attachment. Slowly pour in the sugar and vinegar once the egg whites are foaming. Continue whipping until stiff peaks have formed.

2) In a medium sized bowl, whisk together the cocoa and warm water.

3) Add oil, egg yolks, and vanilla into the cocoa/water and whisk in until emulsified.

4) Whisk together the flour, salt, and baking powder together in a small bowl.

5) Mix a small bit of the meringue batter into the cocoa mixture to loosen it.

6) Alternate folding the meringue and dry ingredients into the loosened cocoa powder. Fold just until no streaks of meringue remain.

7) Pour the batter over the piped design and smooth the top gently with an offset spatula.

9) Bake at 350ºF for roughly 15 minutes until it comes back springy when pressed with a finger. Cool for 1-2 minutes before rolling the cake up into a tight roll with the design facing outward. Let cool completely in this roll.

Frosting:

1) Whip the heavy whipping cream to stiff peaks. Place in fridge.

2) Beat together the cream cheese, sugar, vanilla, and salt for 3-4 minutes. Fold the heavy whipping cream into the cream cheese mixture.

Assembly:

1) Once the cake is cool, unroll it. Spread the cream cheese frosting onto the side of cake without design leaving a 1-inch border on the short side furthest from you.

2) Roll the cake up tightly from the side furthest away from you to the side close to you. Go slowly and maintain a tight spiral. 

3) Place the cake seam side down onto a plate and cover with plastic wrap. Let chill for at least 2 hours or overnight. Cut into 3/4 inch slices, serve, and enjoy!