Japanese Deco Roll Cake More Than A Swiss Roll
Separate 2 of the eggs, placing the yolks in the bowl of a stand mixer fitted with a paddle attachment, and the whites in a different bowl. To the yolks, add the additional yolk, the 2 remaining eggs, 1/2 cup sugar and food coloring, if desired. Beat on high speed for 5 minutes until thick, fluffy and triple in volume.
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2. Parchment paper: Parchment paper is useful for preventing the cake from sticking to the pan during baking, as well as for rolling the cake without it sticking to itself. 3. Cake board or serving platter: Once decorated, your roll cake will need to be transferred onto a cake board or serving platter for display.
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To make cake batter: heat oven to 350º F. With an electric mixer or in a stand mixer, whip eggs and salt until very light and fluffy, 10 minutes with a hand mixer, 6 minutes in a stand mixer. Gradually add the sugar while mixer is going and then beat another four to five minutes.
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Take the decorated paste out of the freezer and pour mixture into the lined tin (11 X13") and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. It bakes very fast. When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges.
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Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll.
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Step 1: Prepare the Cake Roll Recipe. Prepare and bake the cake roll recipe as directed. Cake roll recipe tips: Use a 15x10x1-inch pan only. Other pans may be too deep, making removing the cake from the pan difficult. Be sure to grease and flour the pan (or line it with waxed paper or parchment paper) as directed.
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Make sure to scrape down the sides of the bowl so no thick globs of egg yolk cling to the sides of the bowl. 2. Add water, oil, vanilla, and mix well on high speed. 3. Sift the measured cake flour over the top of the egg mixture. 4. Beat on high with a hand mixer until the batter is thick, about 1 1/2 to 2 minutes.
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Step 2: Trace or free-hand your pattern onto a piece of parchment paper. If you want a specific part of the image to appear on the top of the roll cake, place that part of your pattern about 3/4 of the way down the paper. Before putting the template onto the cookie sheet, spray the pan lightly with pan spray and wipe it around with a paper.
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While the sponge cake roll is cooling rinse the strawberries and pat them dry with a paper towel. . Next. pick out 3 of the best-looking strawberries and reserve them in a cool place to decorate the top of the roll cake with later. Slice the remaining strawberries into thin slices and set them aside.
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Let it cool for a few minutes. You should garnish the roll cake quickly enough since the cake base dries quickly. Spread the filling on the surface of the cake in an even layer. Leave 1 inch (2.5 cm) on each side as well as a strip of 2.5 inches (6-7 cm) at the top of the biscuit.
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Before diving into decorating, it's important to prepare the roll cake properly. Carefully unroll the cooled cake, then spread a layer of filling - such as whipped cream, frosting, or fruit preserves - evenly over the surface. Be sure not to overfill, as this can cause the cake to crack when re-rolled.
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Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
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put uncolored spongecake batter in a piping bag or bottle and put some tips of the strawberries on the parchment. freezing it for 10 minutes. remove the tray from the freezer. Now spray the crowns of strawberries on the parchment paper with green colored batter. put it again 10 minutes in the freezer. remove again from the freezer.
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Roll Cake Batter. Fill your saucepan with 2-3" water and bring to a boil over medium high heat until boiling then reduce heat to medium or until water is simmering. Place eggs, sugar and salt into the mixing bowl and blend together with a whisk. Place the bowl with mixture on top of your simmering water.
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Let sit on counter, rolled till its completely cool. While the roll is cooling, make the filling by whipping the cream with the sugar till just about stiff peaks are formed. Chop the strawberries into small pieces. Unroll the patterned cake roll, and spread the whipped cream on top. Add the chopped strawberries on top.
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Roll Cake. Preheat oven to 150℃ or 302℉. In mixing bowl, add milk and oil, mix with a whisk then sieve flour to the mixing bowl and mix again. Add egg yolks, and food coloring and mix again until well combined. In another mixing bowl, beat over medium high speed the egg white, lemon juice, and sugar.
