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Welcome to how to cook that
I am Ann Reardon
Today we are making a patterned roll cake which has been requested by shayma and azrashk.
I will show you a few different methods for making the patterns on the cake and some problems
to avoid. These are quite a fun way to make a colourful
cake without using fondant
To start with we need to make our patterns. To do that we need icing sugar and margarine
mixed with egg whites. And for this pattern I am going to split the mixture and make half
of it chocolate and half plain. By adding flour to one and a flour cocoa powder mixture
to the other. All of the ingredient quantities are listed
on teh blog howtocookthat.net there's a link in the description below the video.
Cream together your margarine and icing sugar using electric mixers until they are well
combines and then add in your egg whites and beat that some more. Now I am splitting the
mixture evenly between two bowls and adding the flour and cocoa powder mixture to one
and the flour to the other one. And then you want to mix those well until you get a paste
like consistency.
Then you can colour the mixture according to the pattern or picture you are making.
For this first striped roll cake I need green, pink and a darker pink. And I am using liquid
colour that you get at the supermarket, you can use gel colours if you want but the liquid
ones are cheaper and work fine in this recipe.
Next take a piece of baking paper and cut it to fit your baking tray exactly.
To make the straight lines on the striped cake I am using sticky tape, now you can just
use clear tape, I am just using this patterened one here so you can see what I am doing.
Place strips diagonally across your paper overlapping then onto the benchtop. Space
them at varying widths some really close together so you get some narrow lines and are some
further apart. You can overlap some of the lines of sticky tape so that you get wider
lines of tape as well. Then take some more tape and put it at a right
angles to the first ones making small rectangles and then long rectangles and repeating that
pattern.
Now take your coloured paste and put it into ziplock bags. And begin to pipe across each
stripe. Pipe across it and then flatten it using a knife. I am using a pattern of here
of dark pink, brown, green brown, light pink brown and then repeating that all the way
to the end.
Once you are finished you need to peel of the tape starting with the ones that are overlapping
across the top. As you peel those off you will need to push down on the other sticky
tape to stop it from lifting up.
Once you've done all of the ones going across then you can peel off all the tape that is
going in the other direction to reveal your pattern.
Then you want to place that on a tray in the freezer for about an hour to go firm.
To make your dumb ways to die characters or any logo or design that you want on your cake
print out a copy of the picture you want , tape it to the bench. Put your baking paper over
the top and tape that into position too.
Then colour your paste and using a ziplock bag with a tiny corner cut off pipe your design.
If you are just a making a picture that is just going to be on the top of the cake like
I am with these characters then you want the picture to be 3/4 of the way up the paper,
mine was a bit low so move it a little higher than I have it here.
more towards one side. Don't forget that if you are making a design
that has writing or a logo it will be reversed like in a mirror so you are going to need
to flip it over before you print it out or you will end up with your words being backwards.
To make the more detailed design you can freeze it in stages for example here I have left
a space for the dark of the eyes and the mouth, I've let the colour freeze and then I'm adding
the dark on the top.
The other method you can use is to cut a stencil. here I have cut a heart shape out of thick
plastic and then you can just hold it in place and cover it in your colours. Make sure you
don't spread your paste too thin like I did on a few of these because I was running out,
if you do that the shapes wont be clear especially with the lighter colours.
To make the cake part seperate the eggs and then add the cream of tar tar to the whites.
and the cream of tar tar just helps to keep the whites aerated, helps them to whip up
well. And put half the sugar into each of the bowls. Then melt the butter either in
the microwave or on the stove top.
And then use electric beaters to whip those egg whites until you get firm peaks. You can
use those same beaters just transfer them straight across to the egg yolks . Whip up
those egg yolks until they look pale and thick. Fold the whites into the yolks in three batches.
So take some if it fold it through and then once thats through take another amount and
fold that through. Now folding is easier to do with a rubber spatula than it is with a
spoon. You need to fold from the bottom around and up over the top trying to keep as much
of that lightness and air in the mixture as possible. Add in half the butter and flour
and fold that through. Then add the remaining butter and flour. Keep folding until there
are no more streaks of butter or flour, turning the bowl as you go so you don't miss spots.
Then you want to pour it over your frozen pattern and spread it right to the edges.
Bang the tray on the bench and the reason we do this is to make sure that the mixture
gets all around that frozen pattern and we don't have air bubble in it. And then bake
in the oven for 7 minutes only so you need to set your timer. You do not want to overcook
it or it will be too dry and it will crack when you try and roll it.
Now one of the secret to roll cakes is using some simple syrup to ensure they are moist
enough to roll To make it you add equal parts by volume of sugar and water. And then heat
until the sugar is dissolved.
Once your cake is ready take it out of the oven and immediately trim around the edges
using a serrated knife. Cover it in baking paper, add another flat baking tray or chopping
board on top and flip it over. And then you will be able to just lift off the tray, the
edges will stay in the tray and you're left with a nice neat cake. Peel off the paper
straight away while it is still hot and then leave it to cool completely.
Place a clean sheet of baking paper over your cooled cake and flip it back over again.
Add then add some simple syrup you can do that either using a pastry brush, or a using
a clean spray bottle that you use for adding simple syrup to cakes, just spray some on.
Spread on your filling across the whole cake, you can use buttercream, you can use cream
cheese frosting, cream with strawberries, ganache, coffee buttercream with melted chocolate,
whatever takes your fancy.
And then using your baking paper to help you starting at one end kind of turn up and squash
down that first bit and then carefully roll up the cake making sure you use that paper
to hold it tight so that the cake doesn't split at all and it all stays together. Roll
it up and then transfer it to your serving platter.
And thank you, a big thank you to everyone who has subscribed we have just hit one hundred
thousand subscribers and I am blown away so thank you for that and if you haven't yet
subscribed make sure you do and join us for some more chocolate cakes and desserts you
can put all your requests int he comments below. Have a great week and I will see you
next week with a dessert. [music by youtube.com/setsailtv]
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B1 Intermediate Other

Patterned Roll Cake Recipe HOW TO COOK THAT Ann Reardon dumb ways to die

786 Folder Collection
張懿慧 published on June 28, 2015

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