Making a Daisy Cake Roll 🌸

INGREDIENTS:
-6 large eggs, separated
-6 tbsp milk, room temperature
-4 tbsp vegetable oil
-1 tsp vanilla extract
-3/4 cup granulated sugar
-1 cup all purpose flour
-1 tsp baking powder
-4-5 cups Cream Cheese Frosting

FLOWER PATTERN-
-1 large egg
-2 tbsp granulated sugar
-1/3 cup flour
-1 tbsp vegetable oil
-pink, purple, teal, yellow and peach food coloring

FLOWER PATTERN-
Line a 9X13 baking pan with parchment paper.
Whisk together the ingredients for the flower pattern and divide equally into 5 separate bowls. Color each bowl a different color, then transfer the batter into individual piping bags.

With the yellow batter, pipe small dots onto the parchment paper until fully covered. Pipe 5 dots using another one of the other colors around each yellow dot to form a flower shape. Alternate between the different colors. Place the Tay into the freezer to chill.

Preheat the oven to 375F, then separate the egg whites from the egg yolks into two mixing bowls.

Whisk the milk, oil, and vanilla into the bowl of egg yolks. Next, sift in the flour and baking powder. Whisk until combined and set aside.

Beat the egg whites on high speed until foamy, then slowly add in the sugar while continuing to whisk. Beat until stiff peaks have formed.

Gently fold the meringue into the egg yolk mixture, about 1 cup at a time. Be careful not to deflate the meringue while mixing.

Pour the batter on top of the chilled flower pattern and smooth to the edges of the pan.
Place into the oven and bake for 12-15 minutes.

Once baked, flip onto a floured surface, remove the parchment, and allow to cool for 5-10 minutes. Trim the edges of the cake if needed.

Spread a layer of cream cheese frosting evenly onto the cake. Carefully roll up the cake and tightly wrap in plastic wrap.

Place into the fridge to chill for at least 1 hour before serving.

To make the flowers toppers- attach pastel M&M’s to a square pretzel using melted chocolate.

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