Hope you all had a wonderful day with your mother! I couldn’t get up early to do the whole breakfast in bed, but I did do a whole lot of housework today and baked a special deco-roll cake for my mummy dearest 🙂
I decided to give it a go after I saw some recipes in Japanese magazines, and after I had picked up a ‘Let’s make Deco-Roll’ book whilst in Japan. It’s quite a simple recipe and the sponge you make is shop worthy good – it’s dense but fluffy and light! It’s also really fun to decorate and customise your cake however you want 😉
A few people asked for me to post the recipe of the Love Heart Deco-Roll cake I made last week… so here it is!
We’ll also need two batches of meringue. Make one bowl of meringue using three egg whites (Mixture 2) and another bowl of meringue using one egg white (Mixture 3) – don’t forget to add a pinch of corn starch which will make the meringue last that little bit longer 😉
Once you have your desired colour you’ll need to add a tablespoon of meringue Mixture 3 – make sure when mixing to get rid of any air bubbles which will cause craters to form. Once it is well mixed, go nuts drawing your pattern on a sheet of baking paper either with piping bags or spoons (I used spoons to draw my hearts but piping bags for the flowers). Once your pattern is done, bake it at 170degrees for ONE minute until the pattern is slightly puffy – remember we’ll be baking this again so you don’t want to overcook it.
To finish the sponge cake add meringue Mixture 2 to what is leftover from mixture 1 and mix well. Once it is combined pour it over your pattern and bake for 14 minutes until golden.
Slather on some freshly whipped cream, arrange your fruits in a line and you’re ready to carefully roll the cake. You can use whatever fruit you fancy or none at all! I also added a wee bit of Grand Marnier too 😉
Once you’ve rolled the cake refrigerate it overnight if you can resist temptation or a few hours if you’re like me and couldn’t wait to eat it – it’ll help the shape form.
And that’s it!
In other news, Bill and my lovely BFF have gifted me with a 9week French Pastry cooking course with the BFF! It officially starts this week – how exciting!! Love them to bits.