This roll cake is a decorated version, so we call it Deco Roll Cake.
If you want to know how to make a basic roll cake, please watch the video below.
The book I bought comes with a silicone baking sheet and a few stencils (patterns). You can customize your cake with your own pattern, of course!
Deco Roll Cake
Number of servings: 1 roll cake
10-inch square cake pan
2 pastry bags
((Egg Yolk Batter))
1 egg yolk
35g (1.2oz.) granulated sugar
20ml + 25ml cooking oil
a few drops vanilla extract
80g (2.8oz.) cake flour
red food coloring
1/2 tsp. cake flour for each color
red food coloring
black food coloring
1 egg white
a pinch of cornstarch
4 egg whites
30g (1.0oz.) granulated sugar
1 tsp. cornstarch
2/3 tbsp. granulated sugar
20ml hot water
1/2 tbsp. fruit liquor *optional
150ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
1 tsp. fruit liquor *optional
9 fresh strawberries
1. Cut the silicone baking sheet to fit the size of your square cake pan.
2. Place a paper stencil of your choice under the silicone baking sheet.
3. Grease the silicone baking sheet with cooking oil so that the pattern won't stick to the sheet.
((Egg Yolk Batter))
1. In a bowl, place egg yolk, sugar, and 20 ml cooking oil. Then beat them with an electric mixer until white.
2. Add water, 25ml cooking oil, and a few drops vanilla extract, then mix well. Then sift in cake flour and mix into gruel. *The cake won't crack or break apart in this way.
3. Add red food coloring until you reach your desired pink color.
1, In two small bowls, place 1 tsp. each of the Egg Yolk Batter.
2. Add red and black food coloring, and 1/2 tsp. cake flour in each bowl.
3. Meringue: In a different bowl, whip egg white with an electric mixer until soft peaks form. Add a pinch of cornstarch and continue beating until stiff peaks form.
4. Add 2 tbsp. each of Meringue (3.) into each color (2.) and mix well.
5. Transfer each batter to pastry bags and snip off the end. Then trace the pattern. First, trace the flowers in black and bake in the oven at 170C (338F) for 30 sec. Second, fill in the flowers in pink, trace polka dots with pink and black, then bake in the oven at 170C (338F) for 1.5 min. * Bake until the surface is done. If it's under-baked, just add 30 sec. each until the surface dries out.
1, Meringue: In a large bowl, whip egg whites with an electric mixer, until soft peaks form. Then add the leftover meringue and whip them together. Add sugar and whip until stiff glossy peaks form. Then add cornstarch and continue beating until firm peaks form. *If it's thick enough, you can turn the bowl upside down without them sliding out.
2. Add Meringue (1.) into the Egg Yolk Batter 1/3 at a time. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up with the spatula. *If the batter is too thick, it will create air holes when baked.
3. Pour and spread the batter into the cake pan. Drop the pan lightly on the counter and tap the bottom of the pan to raise the air bubbles out of the batter. Bake in the oven at 170C (338F) for about 14 min.
4. When it's done, cut around the pan sides where there is no silicone baking sheet. Then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the silicone baking sheet, cover with another parchment paper, and leave to cool.
1. Mix granulated sugar and hot water until dissolved. Then mix liqueur if you like.
2. Flip the cake upside down, and remove the parchment paper at the back. To roll the cake nice and round, cut off both ends diagonally.
3. Make shallow cuts on the surface, approximately 2cm (2/3-inch) apart. Gently brush the cake with syrup.
1. Combine fresh cream, granulated sugar, and liquor (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
2. Coat the surface of the cake evenly with the cream (leave an inch at the top). Then place cut strawberries.
3. Roll up the cake. Twist the ends of the parchment paper to look like a candy wrapper.
4. Chill the cake roll in the fridge for more than an hour. *It becomes really delicious on the next day when the cake and the cream are set.
5. Cut off the both ends and reshape.
6. When you are ready to eat, cut into round pieces. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!
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