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VALENTINE CAKE ROLL RECIPES

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Ingredients
  

  • INGREDIENTS
  • 1 cup all-purpose flour
  • 1 cup powdered sugar
  • 4 large egg whites
  • 4 large egg yolks
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Food coloring pink, red, crimson red
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar for whipping cream
  • Fresh strawberries quartered
  • Additional strawberries and sprinkles for decoration

Instructions
 

  • INSTRUCTIONS
  • Making the Pattern: Line a Swiss roll pan with parchment paper. Prepare a pattern batter by mixing flour, powdered sugar, unsalted butter, egg whites, and vanilla extract. Divide the batter into three bowls and dye one pink, one red, and one crimson red.
  • Using small round piping tips, pipe hearts onto the parchment paper, following a pattern template for precision. Freeze the pattern for 30 minutes to set.
  • Preparing the Cake Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the egg whites and a pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
  • In another bowl, beat the egg yolks and sugar until pale and doubled in volume. Add the melted butter and vanilla extract, mixing well. Sift in the flour in two additions, alternating with the beaten egg whites to maintain volume.
  • Baking the Cake: Pour the cake batter over the frozen heart pattern and spread it evenly. Bake in the preheated oven for 13-15 minutes, or until the edges are golden.
  • Once baked, invert the cake onto a sheet of wax paper, peel off the parchment paper, and roll the cake while it's still warm. Allow it to cool completely while wrapped in a kitchen towel.
  • Filling and Assembling: After the cake has cooled, unroll it gently. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  • Spread the whipped cream evenly over the cake, leaving a small margin around the edges. Add the quartered strawberries on top of the cream. Roll the cake tightly using the parchment paper as a guide.
  • Chilling and Decorating: Once rolled, wrap the cake in plastic wrap and chill in the fridge for at least 4 hours or overnight for the best flavor.
  • Before serving, add a decorative rope border, additional strawberries, and sprinkles for a festive touch. For an extra touch of flavor, consider adding a layer of chocolate ganache or a drizzle of melted chocolate over the top before serving.
  • Confirm that all ingredients are at room temperature for a better batter consistency. When rolling the cake, be gentle to avoid cracking, and practice patience while waiting for it to chill for ideal firmness and flavor. Enjoy your sweet creation!