A while ago I read in the magazines about the colorful cake rolls (I don' t know what the Japanese name is). They look very cute, and may be suitable as Christmas gifts too. Even though I haven't finished the recipes for the cake pops, I started making the cake rolls today, having lots of fun.
I used the recipe listed in my book “Light Cake” for the cake made with separated eggs without additives, and I multiplied the quantity by 1.5. The amount is just enough for one baking sheet (46.3cm x 37.3 cm). Readers who do not have this book can reference the recipe in #130 “Chiffon Cake Roll” in this blog. The recipe for butter cream and the instructions on how to roll up the cake can also be found in the same book and in the posting #130.
The texture of chiffon cake is very good. It is not too sweet or too oily, and it has great flexibility. It continues to be loved by Taiwanese people. Unfortunately it tends to have some large holes, unlike cakes made with SP emulsifier. The cake rolls listed in the Japanese magazines are all cakes made with SP and make beautiful photographs. However, I believe most readers can accept the natural beauty of cakes with some holes. After all, our wish to promote both health and taste for our families and friends is the main reason that we bake at home.
There is no much difference between making this kind of colorful cake rolls and making traditional cake rolls. But please note the following points:
- The cake must be baked until the top is brown and the bottom (the side with patterns) is barely colored. This would fully cook the cake and ensure the pattern is beautifully visible. This recipe's baking instructions are suitable for my own oven. The lower oven temperature may be too hot or too cold for your oven and must be adjusted. In any case, no matter what you are baking, you must identify the most appropriate oven temperature and baking methods for your own oven.
- To make the colorful pattern, sometimes food coloring is needed. If you do not wish to use food coloring, certain colors can be replaced with natural ingredients. Take the red plum flowers below for example. The red batter can be made with red dragon fruits – just puree the red dragon fruit flesh and replace the milk in the recipe. The amount of the red batter is small, possibly making up only 1/20 of the entire batter. For ease of cake making, the batter can be divided into 2 bowls at 1:19 ratio after egg yolk, sugar, salt, and oil have been added together. To one of the bowls add 1/20 of red dragon fruit puree. To the other bowl add 19/20 of milk. The following flour and whipped egg white must be divided into 2 portions at 1:19 ratio as well. This way the appropriate portions of red and white batter can be produced. The giraffe pattern also needs separate brown and white batter. The brown batter uses 15 grams of cocoa powder to replace 15 grams of flour. The ratio of these two batter is 1:19. With the cocoa powder/flour substitution, the math can be very confusing for some people. It is best to make all the calculation before starting the whole process. Do not wait to do the calculation after you begin to mix the ingredients.
Plum Flower Cake Roll
- Pre-heat the oven to 180 C (356F), line the baking sheet with parchment paper
- Make 1 batch of cake batter. Take a little batter and add red food coloring. It is not necessary to thoroughly mix the color into the batter.
- Use your finger, make 5 dots on the baking sheet to make one plum flower. Each dot should have some thickness and should not be too thin. (One end of the cake is hidden inside the roll so I did not paint flowers on this end.)
- Bake in the upper 1/3 of the oven for 1 minute to let the flower solidify (do not bake for too long)
- Remove the pan. Pour the rest of the batter over the flowers. Carefully smooth out the top . Do not forcefully push the batter as if you were baking a normal cake, which may disturb the flower pattern.
- Return the baking sheet into the upper 1/3 of the oven for 20 minutes.
- Remove the sheet. Use a knife to separate the cake from the baking sheet side. This is considered unmolding. (Flat sheet chiffon cake should be unmolded as soon as it finishes baking, unlike thick round chiffon cakes, which must be cooled upside down first before unmolding.)
- Turn out the cake and remove the parchment paper
- Use a toothpick and dip a little red or brown coloring to draw the flower filaments. (If you use the earlier instructions to make natural red batter, use the leftover red batter mixed with cocoa powder to draw the filaments)
- If you are worried about the safety, you can return the cake into the oven for 1 minute to sterilize the drawing
- Make butter cream. When the cake is cooled, spread butter cream on the pattern-free size
- Tightly roll up the cake without any gaps. Cut off the ends and store in a cake container.
Giraffe Cake Roll
- Pre-heat the oven to 180C (356F)
- Prepare the white batter and brown batter. The white batter should be only 1/20 of the total batter amount.
- Place the white batter in a small piping bag. Pipe out a pattern on the baking sheet like a giraffe.
- Place in the upper third of the oven for 1 minute to let the white batter solidify. (Do not bake for too long.)
- Remove the baking sheet. Pour the brown batter over the top. Carefully smooth out the batter.
- Return the baking sheet into the upper third of the oven. Bake for another 20 minutes.
- Remove from the oven. Unmold the cake and turn it out of the baking sheet.
- Remove the parchment paper to reveal the cute giraffe pattern. Let it cool.
- Make butter cream. Spread it on the pattern-less side.
- Tightly roll the cake without any gaps.
- Cut off the rough 2 ends and it is ready to be stored in a box as a gift.