Hello Kitty Deco Swiss Roll





Hello Kitty Deco Swiss Roll 

Hey guys! I'm really getting into the Deco Swiss rolls and I'm experimenting out with different patterns. I'm still haven't gotten my 10 x 10 pan, a more ideal size for my swiss roll cake. But I don't think I'll have a place to put it even if I bought one. I have so many pans over the years from baking. Unfortunately it is not strawberry season for us. I've been having trouble finding strawberries, and even when I do find it, it's super sour. If you do find good strawberries, feel free to add them inside this cake, it would be a very cute touch.  I followed a recipe by Junko, a lady that's pro deco swiss cakes. But the directions were in a different language.. So I tried just following the directions by looking at her photos. I really need to find a translator for all these awesome recipes. Feel free to ask me any questions about this swiss roll cake!

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VIDEO TUTORIAL



Hello Kitty Deco Swiss Roll Recipe


Ingredients

Cake
  • 5 Eggs (Separated into 3 yolks, 2 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)
  • Oil Spray

Hello Kitty's Pink Bow
  • 1/2 teaspoon cake flour
  • 1/8 teaspoon red food coloring
  • 1/4 teaspoon water
  • 1 tsp cornstarch and a pinch of cornstarch
Hello Kitty White Head Design
  • 1/2 teaspoon cake flour
  • 1 tsp cornstarch and a pinch of cornstarch
  • black and yellow edible markers
Note: If you don't have a black edible marker you can use
  • 1/2 teaspoon cocoa 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
Directions
  1. Egg Yolk Batter: Line a jelly roll baking pan (or 10 x 10, 9 x 13) (I used 9x13) with parchment paper and spray the parchment paper and pan in oil. Pre heat the oven to 350F or 170C In a mixer, with the whisk attachment, 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.
  2. Hello Kitty's Pink Bow: 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 pink bow batter
  3. White Hello Kitty Head: Take 1 tsp of egg yolk batter from the first step and place into a second small bowl, add in 1/2 tsp cake flour, mix it together. 
  4. Meringue #1: In a mixer with a whisk attachment beat 2 egg whites until its about to get to stiff peaks, add a pinch of corn starch, and continue beating until stiff peaks. 
  5. Take 3 tbsp of the Meringue and fold it into to the Pink Bow batter. Add the pink bow batter it into a piping bag and pipe out Pink bows onto the parchment paper on the prepared pan we started off with. (Make sure the bows is on the left side of the head because when we flip it over it'll be on the right.) bake in the oven at 170 C/350F for one minute and 30 seconds. 
  6. Take 3 tbsp of meringue and fold it into it into the White Hello Kitty Head batter. Take the White Hello Kitty Head batter, and pipe hello kitty's head over the bows. Polka dot pattern- Using the leftover pink and white batter, pipe pink and white polkadots for the background. Bake at 170C/350F for two minutes**Note: If the batter for the Hello Kitty Head or bow is too watery for piping gradually add more cake flour until more pipe-able consistency. I added a tsp of cake flour more to each batter)
  7. Cake: Meringue #2- In a mixer with whisk attachment 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 in the meringue 1/3 at a time into the egg yolk batter we first started off with, until you can no longer see any white meringue left. Pour batter over piped and baked hello kitty 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. 
  8. Simple Syrup: Combine 10 grams of sugar in 20 ml of hot water, stir until dissolved.
  9. Whipped Cream: Whip 150 ml of heavy cream with 14 grams of sugar in a mixer bowl until stiff. 
  10. Cake Assembly: Brush on simple syrup onto the cake. Spread on whipped cream leaving an inch of space on opposite ends. Using parchment paper underneath or saran wrap roll up cake roll and wrap securely with saran wrap. Refrigerate for at least 3 hours or overnight. Using a small paintbrush using using 1/2 tsp of cocoa powder dissolved in 1 tsp of hot water(or edible black marker) draw eyes and whiskers. Using a yellow edible marker draw on the nose. 


PHOTO TUTORIAL:

  1. Egg Yolk Batter: Line a jelly roll baking pan (or half sheet, 8 x 8, 10 x 10, 9 x 13) (I used 9x13) 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.
  2. Hello Kitty's Pink Bow: 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 pink bow design mix pink. Pipe on bow designs and bake for 1 minute and 30 seconds
  3. White Hello Kitty Head: Take 1 tsp of egg yolk batter from the first step and place into a second small bowl, add in 1/2 tsp cake flour, mix it together.
  4. Meringue #1: In a mixer beat 2 egg whites until its about to get to stiff peaks, add a pinch of corn starch, and continue beating until stiff peaks. 

  1. Take 3 tbsp of the Meringue and fold it into to the Pink Bow batter. Add the pink bow batter it into a piping and pipe out Pink bows onto the parchment paper on the prepared pan we started off with. (Make sure the bows is on the left side of the head because when we flip it over it'll be on the right.) Pour into a piping bag with a piping tip and pipe out bow shapes onto the parchment paper and then bake in the oven at 170 C/350F for one minute and 30 seconds. 
  2. Take 3 tbsp of meringue and fold it into it into the White Hello Kitty Head batter. Take the White Hello Kitty Head batter, and pipe hello kitty's head over the bows. Polka dot pattern- Using the leftover pink and white batter, pipe pink and white polkadots for the background. Bake at 170C/350F for 2 minutes**Note: If the batter for the Hello Kitty Head or bow is too watery for piping gradually add more cake flour until more pipe-able consistency. I added a tsp of cake flour more to each batter)

  1. 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 bows. 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. 

  1. Simple Syrup: Combine 10 grams of sugar in 20 ml of hot water, stir until dissolved.
  2. Whipped Cream: Whip 150 ml of heavy cream with 14 grams of sugar in a mixer bowl. 
  3. Cake Assembly: Brush on simple syrup onto the cake
  1. Using parchment paper underneath or saran wrap roll up cake roll and wrap securely with saran wrap. Refrigerate for at least 3 hours or overnight. 
  1. Using a small paintbrush using using 1/2 tsp of cocoa powder dissolved in 1 tsp of hot water(or edible black marker) draw eyes and whiskers. Using a yellow edible marker draw on the nose. Trim the sides of the cake with clean knife, wiping the knife clean after each cut. Pipe on whip cream using the leftover whipped cream or make more.

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