Strawberry Deco Cake Roll

November 17, 2015

Strawberry Deco Cake Roll

Easily one of the most GIRLIEST, and yummiest cake I've made in a while. I'm a bit biased since I'm the one I made it and I love, love, love strawberry cake roll though. Enjoy the video guys, and have a lovely thanksgiving with your family and friends, and pets!

Strawberry Deco Cake Roll Recipe

Ingredients

Cake

4 Eggs (Separated into 3 yolks, 1 egg white, 3 egg whites)
Granulated Sugar (Separated into 35 grams and 30 grams)
60 ml water
40 ml vegetable oil
1/2 tsp vanilla extract
80 grams cake flour (Or 1 cup of all purpose flour + 3 tablespoon cornstarch, and then weighed out to 80 grams)

Strawberries Designs

1/2 teaspoon cake flour
1/8 teaspoon red food coloring
1/4 teaspoon water
1 tsp cornstarch and a pinch of cornstarch
black and green edible markers

Note: If you don't have edible markers you can use

1/2 teaspoon cocoa powder dissolved in 1 teaspoon of hot water
1/2 teaspoon matcha powder dissolved in 1 teaspoon of hot water

Simple Syrup

10 grams granulated sugar
20 ml hot water

Whipped Cream Filling

14 grams granulated sugar
150 ml heavy whipping cream
10 strawberries

Directions

Egg Yolk Batter: Line a jelly roll baking pan (or half sheet, 8 x 8, 10 x 10) with parchment paper and lightly grease parchment paper with vegetable oil using a paper towel dipped in the oil. Pre heat the oven to 350F or 170C In a mixer, mix the 3 egg yolks with 35 grams sugar until light. Add in 60 ml of water, 40 ml of vegetable oil, and 1/2 tsp of vanilla extract. Sift 80 grams of cake flour and pour into the batter, beat until its sticky.
Strawberry Design: Take 1 tsp of the egg yolk batter from the first step and place into a small bowl. Add in 1/2 tsp of cake flour and mix it together. In another small bowl mix together the 1/8 tsp red food coloring with 1/4 tsp of water, and use it a little at at time to color your strawberry design mix pink.
Meringue #1: In a mixer beat 1 egg whites until its about to get to stiff peaks, add a pinch of corn starch, and continue beating until stiff peaks.
Take 3 tbsp of the Meringue and add to the Strawberry Design batter. Add the strawberry design batter it into a piping and pipe out strawberry shapes onto the parchment paper on the prepared pan we started off with. Pour into a piping bag with a piping tip and pipe out strawberry shapes onto the parchment paper and then bake in the oven at 170 C/350F for one minute.
Cake: Meringue #2- In a mixer whip up 3 egg whites, once it gets foamy sprinkle in 30 grams of sugar until stiff peaks are about to form and it looks glossy, then add in 1 tsp of corn starch, and beat until stiff peaks. Fold it 1/3 at a time into the egg yolk batter we first start off with, until you can no longer see any white meringue left. Pour batter over strawberry pattern pan. Even out with a spatula. Tap pan on table 2-3 times to remove air pockets. Bake at 350F for 10-14 minutes or until it passes the toothpick test. Remove from pan, flip it over onto a wire wrack and remove parchment paper.
Simple Syrup: Combine 10 grams of sugar in 20 ml of hot water, stir until dissolved.
Whipped Cream: Whip 150 ml of heavy cream with 14 grams of sugar in a mixer bowl.
Cake Assembly: Slice strawberries into quarters. Have the pattern of the cake facing down onto parchment paper or saran wrap. Brush on simple syrup onto the cake. Spread on whipped cream leaving an inch of space on opposite ends, and lay out strawberries. Using parchment paper underneath or saran wrap roll up strawberry roll and wrap securely with saran wrap. Refrigerate for at least 3 hours or overnight. Using a small paintbrush draw seeds using 1/2 tsp of cocoa powder dissolved in 1 tsp of hot water. To draw stems mix together 1/2 tsp matcha powder with 1 tsp hot water. Cut both ends of the end before serving. Alternatively you can use a black and green edible marker.