For the Cake:
1 1/4 cups cake flour
1 tablespoon Dutch process cocoa powder
1/2 teaspoon baking powder
8 large eggs, separated
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup water
1/3 cup canola oil
1 – 1 1/2 tablespoons red food coloring
Confectioners’ sugar, for dusting
For the Frosting:
3 8 oz. packages cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
3 cups heavy whipping cream, cold
Blue sanding sugar, for decorating
Preheat the oven to 350 F. Spray a 13 x 18 inch baking sheet with baking spray, line with parchment paper and then spray the parchment paper with baking spray.
In a medium bowl, whisk together the flour, cocoa powder and baking powder and set aside.
In a stand mixer with the whisk attachment, beat the egg whites until foamy. Beat in the cream of tartar and salt. Reduce the mixer speed to low and slowly beat in 1/2 cup of sugar. Increase the speed to high and continues whisking until stiff shiny peak form, about 2 to 3 minutes. Transfer the meringue to a bowl and set aside.
Using the beater attachment on your stand mixer, beat the egg yolks, vanilla extract and remaining 1/2 cup of sugar in the same bowl you used for the meringue (no need to clean) on high speed until double in volume. Beat in the water and canola oil.
Sift the flour mixture into the egg yolk mixture and then stir together until just combined.
Add in the food coloring and beat on high speed until incorporated, about 1 minute.
Stir a dollop of the meringue mixture into the batter and fold in using a rubber spatula. Add the remaining meringue and continue folding together the two until no white streaks remain.
Transfer the batter to the prepared pan and using an offset spatula spread the batter evenly in the pan. Tap the pan on the counter a few times to release any air bubbles.
Bake in the preheated oven for 15 to 20 minutes, until a cake tester inserted in the middle comes out clean.
Once out of the oven, loosed the edges of the cake with a knife and dust the top of the cake with confectioners’ sugar. Place a cotton kitchen towel over the cake and then place another baking sheet on top of the towel.
Flip the cake onto the towel and remove the pan and parchment paper. Starting on the short end roll the cake and the towel together into a log. Place on a wire rack to cool completely.
While the cake cools make the frosting. In a bowl beat the cream cheese and confectioners’ sugar on medium-high speed until smooth. With the mixer on low add in the vanilla extract and whipping cream. Once incorporated, slowly increase the speed to high and continue beating until smooth.
Once the cake is cool, unroll the cake on a large baking sheet. Divide the cake into three long strips, about 4 inches each. Spread an even layer of frosting on each of the strips, use about 1/3 of the frosting. Be sure to frost under the curled ends as well.
Roll one of the strips into a tight spiral. Move the spiral over to the next strip. Make sure to line up the ends, and then roll the cake into a fatter spiral. Move this piece over to the last strip, once again lining up the ends, and roll the cake into a large spiral.
Turn the cake flat side down onto a cake cardboard or a cake platter. Spread a thin layer of frosting over the cake. You will need to use more frosting to cover up the seams. Refrigerate for 30 minutes.
Finish frosting the cake with the remaining frosting.
Place different sized star shaped cookie cutters on top of the cake and sprinkle blue sanding sugar inside the cookie cutter. Use a small brush (or straw as I did) to spread the sugar into the cookie cutter. Carefully remove the cookie cutters and refrigerate the cake until ready to serve.
Recipe from Food Network