Strawberry Kiwi Roll Cake
Whew, I had a hard time taking these photos outside in the backyard. An annoying bee decided to come over and demand a piece of my cake. I had to shoo the bee away with my hand several times (because it kept landing on my cake again and I was afraid it would sting) and at last when I shooed it away far enough I quickly took hold of the cutting board and ran back inside.
Anyway, I've tried roll cake twice and I think I'm kind of getting the hang of this. This time, I learned that a layer of sponge cake sticks really easily even on parchment paper. I had to get a knife and kind of run it through as I rolled. But apart from that, this cake turned out better in appearance than my last green tea roll cake, and it tasted light and fresh with the yogurt cream, fresh strawberries and kiwi, and the airy sponge cake moistened with sugar syrup.
Strawberry Kiwi Roll Cake Ingredients SPONGE CAKE 4 room temp. eggs 95g sugar 80g all purpose flour 40ml milk 15g butter SYRUP 50ml water 40g sugar YOGURT CREAM 200ml heavy cream 25g sugar 80g plain Greek yogurt 4 strawberries 1/2 a kiwi Instructions SPONGE CAKE 1. Sift flour. 2. Add milk and butter into a small bowl and microwave for 40 seconds. 3. Line a 39 x 29 cm baking pan with parchment paper. 4. Place a large bowl filled with eggs atop of another bowl filled with hot water. Beat on high with a hand mixer until increased in volume and foamy. Preheat oven at this point to 350 degrees F or 180 degrees C. 5. Add sugar to eggs in three additions, beating for one minute after each addition. Beat for an additional minute then beat on low for 30 seconds to settle the bubbles. Finished mixture should be pale, thick, and fall down in ribbons. 6. Gently sprinkle flour over the mixture and fold with a spatula until barely incorporated. 7. Plop a spatuful of the batter into the milk and butter mixture and stir until incorporated. Pour this back into the batter and fold gently from top to bottom just until fully incorporated with no air pockets of flour or streaks of milk and butter mixture. 8. As close to the pan as possible, pour batter to pan and spread mixture in even layer. Tap the pan on the counter once, making large air bubbles pop. 9. Bake for 12 minutes until a toothpick inserted to the center comes out clean and the top is slightly browned. Remove cake from pan. Invert it onto plastic film well dusted with powdered sugar. Carefully peel off the parchment paper from the top of the cake. SYRUP 1. Add water and sugar to a small saucepan and let it boil over to the center. Transfer to a small bowl to cool. YOGURT CREAM 1. Slice washed and hulled strawberries and peeled half of kiwi to little pieces. 2. Brush cooled syrup on the surface of the sponge cake, being careful not to focus on one spot so that it seeps too much into the cake. 3. Add heavy cream and sugar to a large bowl and beat with a handmixer on high until stiff peaks form. Beat a few seconds more, add yogurt. Continue beating until mixture retains stiff to soft peaks. 4. Spread the cream atop of the sponge cake layer. Be even and leave about 2cm bare from one short edge of the cake. Press a little of this edge down with a spatula for a easier start on rolling. 5. Sprinkle the strawberry and kiwi pieces evenly over the top. 6. Lift up the short edge of the cake, carefully press it over, and quickly roll the cake into a considerably snug log. 7. Wrap the roll cake in parchment paper, massage it a bit to make it more snug and round, and refrigerate for 30 minutes. 8. Transfer cake to a board, slice thick rounds with a large serrated knife, and serve!
Recipe from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice