The original post from Craftsy teaches how to make the batter for the patterns/inlays and how to build the cake, but lacks on giving the cake recipe itself letting us, baking aficcionados, free to use our own.
Well, that said, you may know (or not… nothing wrong with that), that roll cakes (and a numerous amount of “caky” desserts, including my happily ever afters) are constituted by a genoise cake with some sort of filling (buttercream, dulce de leche, brigadeiro, jam…).
There are a thousands of recipes available to be tried. I personally have tried a couple, some more successful… some less… until I decided on the one that I’d love to present to you today. I hope it works for you as well as it has been working for me.
What you will need:
- 1 cup Flour
- 3/4 cup Sugar
- 3 tbsp softened Butter
- 4 Eggs
- Hot water (for the double boiler)
How 2 make:
Pre-heat the oven at 325ºF (160ºC) Heat the water in a pan. Pour the eggs and sugar on a thick-bottom bowl and double boil it, whisking all time. Stop double boiling when the mixture reaches approximately 155ºF (68ºC), or when it is slightly thicker and lighter in color.
Beat the mixture in high speed (8-10x) for 8-10 minutes (or until completely cool). Stir in half of the flour and the softened butter. Stop the mixer and slowly mix (with a spatula) the rest of the flour.
Pour the mixture on the medium size (10 x 15 inches) baking sheet greased and covered with parchment paper (the parchment should already have the design for the inlays at this point, if in doubt, check here for this part).
Take it to the oven and bake it for 12-15 minutes (or until the edges start to become a really pretty gold brown). Roll it with the help of a towel and let it cool rolled. When completely cool, unroll, fill with your favorite filling, roll it back and TCHANHÃ, a beautiful, charming, nhamy, rolled cake!
I’m also using this post to introduce the Comic2Recipe. Every recipe, for now on, will be posted also as a comic book page! It is a simplified version of the recipe, but makes a statement. Tell me what you think about it!
Don’t forget to expand it to read the spirituous comments on the balloons!
Tips and Advice:
- Genoise cakes are known for theirs flexibility and elasticity, as well as its fluffiness. Not such an wonderful choice for an stacked cake, but pretty perfect for rolling and molding.
- You don’t want to end up with a sweet omelet so, be careful with your double boiler! A thick-bottom bowl is essential for the success of this process.
- If your oven won’t reach such a low temperature, you may crack it open a bit. The escaping heat will work as a temperature counter.
- Folding the flour on your mixture is a delicate process. You don’t want to loose all the air.
- After pouring the mixture on the sheet, don’t forget to bash it against a counter top (or other hard surface) to release the air bubbles that might get stuck between the batter and the sheet. These naughty bubbles can make your cake brake when trying to roll it.