Christmas Cake Roll
Create a festive masterpiece for your Christmas table with a delightful Christmas cake roll adorned with adorable sugar decorations by Decora.
Ingredients:
Pattern batter
10g egg whites
10g cake flour
10g icing sugar
10g butter
2-3 drops decora white dye gel
Main batter - part 1
2 large egg yolks
25g caster sugar
50ml water
30ml vegetable oil
1.5 teaspoon vanilla paste
52g cake flour
8g cocoa powder
Main batter - part 2
3 large egg whites
25g caster sugar
Filling:
20g cocoa powder
80g icing sugar
125g mascarpone cream
125g whipping cream
Instructions:
Prepare 10x10inch baking tray and line with reusable baking paper or parchment paper. Grease the baking paper with vegetable oil. Preheat the oven 170c.
Pattern Batter:
Combine the pattern batter ingredients and mix well together with 2-3 drops of Decora white dye gel. Mix until smooth. Ready to pipe the brick pattern. Chill the pattern in the fridge.
Main Batter - Part 1:
Whisk 2 egg yolks with 25g caster sugar until mixture is lighter. Add 50ml water, 30ml vegetable oil, and 1.5 tsp vanilla paste. Mix until light in colour.
Sift in 52g cake flour and 8g cocoa powder. Mix batter well so batter has thickened and ribbon like.
Main Batter - Part 2:
Whisk 3 egg whites until frothy. Gradually add 25g caster sugar, whisk until stiff peaks form. Fold gently into Part 1
Baking:
Pour the main batter on top of the chilled pattern and spread to corner.
Bake roll for 12 minutes. Immediately turn the baked cake roll onto parchment paper and peel off the paper to reveal the pattern.
Filling:
Whisk the sifted cocoa and icing sugar together with the mascarpone until well mixed. Now on a high speed whisk pour the whipping cream slowly until the mixture becomes creamy.
Fill and roll. Chill the cake roll for 3 hrs minimum before decorating with some whipped cream, strawberries and your Santa Claus Sugar Decorations
@decoracondolcezza
Enjoy your patterned cake roll!