Simple recipes have the biggest success among pastry shop clients! Easily recognizable taste and texture catch the eye and invite you to taste it. Meet our recipe of Strawberry roll cake and feel the attractive power of basic and easy-to-make pastries!
Preparation time - 15 hours Active time - 1 hour 30 minutes Сalories - 284 calories per 100 g
Roll cakes are the classic world-famous pastry, which attracts everyone with their hypnotizing spiral pattern. The cake roll brings the ability to experiment with flavors, taste combinations, and decoration! Now we are presenting you with a strawberry roll cake by the brand chef of KICA Academy Aleksandr Trofimenkov.
The combination of fluffy and flexible sponge, creamy filling, and fresh strawberries in the roll cake is simple and familiar, however, such desserts are popular all over the world! Meet the strawberry roll cake, which is easy-to-make, yet will surprise you with the richness of the taste.
The preparation will start with the Chantilly cream, as it needs time for stabilizing. We will use this cream both for assembling and decorating the rolling cake. The soft texture of the chantilly complements the tenderness of the sponge and creates an extra gentle taste, meanwhile, the silky chantilly is easy to pipe and creates an elegant decoration on the top of the rolling cakes.
Then we will bake the perfect sponge for rolling the cake. Such a sponge is rich and airy, yet it is flexible and easily rolls into a nice spiral. Save this recipe and feel free to use this sponge in other cakes and pastries!
The next step is to make a flavorful and fresh strawberry confit. The berry fillings will bring a fragrant taste and create a seductive cut. Feel free to use this recipe with any other berry or fruit and enjoy the delicious power of fresh summer taste.
Let's start the preparation of Strawberry roll cake!
3 g of powdered gelatin 200 Bloom
18 g of cold water
Total weight: 21 g
Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.
Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.
Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water).
You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP: If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.
NEUTRAL GEL (NAPPAGE)
53 g of water
45 g of sugar (1)
7 g of sugar (2)
2 g of pectin NH
13 g of glucose syrup
0.3 g of citric acid powder
44% 37% 6% 2% 11% <1%
Total weight: 120 g
Pour water into a saucepan, add the glucose syrup and sugar (1)
Heat the mixture to 30 °C / 86 °F.
Mix sugar (2) and pectin NH.
Add the mixture of pectin and sugar (2) to the saucepan with water, glucose and sugar (1).
Bring everything to a boil.
Then pour in the citric acid.
Let the mixture simmer over medium heat for about 3 minutes.
Strain the gel into a clean container and put it in the fridge.
Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for at least 6 hours.
Heat the gel to 60–70 °C / 140–158 °F before use. Dilute the gel with a little water if necessary.
SPONGE CAKE FOR THE ROLL
105 g of egg yolks
30 g of sugar A
75 g of sugar B
200 g of egg whites
85 g of all-purpose flour
45 g of whole milk
60 g of vegetable oil
18% 5% 13% 33% 14% 7% 10%
Total weight: 600 g
Preheat the oven to 180 °C / 356 °F. Prepare а baking sheet with a silicone mat with raised edges measuring 35 x 35 cm or use a 40 x 30 cm baking sheet instead.
In the mixer bowl, whip the egg yolks and sugar (1) with а whisk attachment until the mixture turns voluminous and pale.
In а clean mixer bowl, whip the egg whites with sugar (2). Start introducing sugar only when the egg whites have turned foamy. The whipped egg whites have а voluminous, light and airy texture while remaining stable and elastic at the same time.
In several steps, fold the meringue into the yolk mixture. Each time before adding the next portion of the meringue make sure the mass is absolutely homogenous. The first addition serves to loosen the yolk mixture whereas the following ones have to be done gently.
Gradually introduce sifted flour into the mixture of egg yolks and egg whites. Gently mix everything with а silicone spatula. Before adding other ingredients, make sure that all the lumps of flour have completely dissolved.
Pour the room-temperature oil and milk (at 35-40 °C / 95-104 °F) in а thin stream into the batter. Combine everything with а silicone spatula. You will notice tiny air bubbles through the texture of the finished smooth and shiny batter.
Transfer the sponge batter into the silicone mat with raised edges measuring 35 x 35 cm. Use аn offset spatula to even the surface of the batter.
Bake the sponge batter for 10 to 12 minutes until golden brown. Check the doneness of the sponge by inserting а wooden toothpick which should come out of the sponge clean. Alternatively, а completely baked sponge bounces back when pressed.
Let the sponge cool down at room temperature for about 40 minutes.
20 g of whole milk
20 g of sugar
15 g of gelatin mass
45 g of mascarpone
200g of whipping cream 35%
½ vanilla pod
7% 7% 5% 15% 65% <1%
Total weight: 300 g
Pour the milk into a saucepan. Cut the vanilla pod lengthwise, scrape the seeds and put them into the saucepan. Then add sugar and the vanilla pod. Bring everything to 60 °C /140 °F.
Once the liquid has reached the above mentioned temperature, cling wrap the saucepan tightly or just cover it with a lid and let it infuse for 15 minutes.
Put the gelatine mass in the saucepan with flavored milk and stir until dissolved. To help the gelatine mass melt, either heat the milk again or melt the gelatine mass in a separate bowl.
Put mascarpone into a high measuring cup and pour the flavored milk with gelatine onto it. Process it with a hand blender until a beautiful emulsion is obtained.
Transfer the mixture into a clean mixing bowl and pour in the cold whipping cream. Mix the mixture gently with a silicone spatula until smooth. Cover the cream with cling film to touch the surface.
Let the Chantilly cream stabilize in the fridge for 12 hours.
Once stabilized, whip the Chantilly cream in a stand mixer at medium speed until it thickens and becomes voluminous.
TIP: Other types of cream cheese can be used instead of mascarpone, but keep in mind that it might change the flavor of the Chantilly cream. For instance, Philadelphia cheese is saltier than mascarpone.
200 g of strawberry puree 62%
20 g of glucose syrup 6%
20 g of sugar 6%
5 g of pectin NH 2%
10 g of lemon juice 3%
70 g of fresh strawberry 21%
62% 6% 6% 2% 3% 21%
Total weight: 325 g
In the saucepan, bring strawberry puree, glucose syrup and lemon juice to 30 °C / 86 °F.
In the meantime, mix the sugar and pectin NH in a separate bowl.
Cut fresh strawberries into cubes and set them aside for a moment.
When the puree has reached the necessary temperature, start to gradually introduce the pectin and sugar mixture while constantly stirring the mass with a whisk. Let it simmer for 30 seconds.
Then add the fresh strawberries into the confit and let it boil for 5 to 10 seconds.
Transfer the confit to a clean bowl, cover it with cling film touching the surface and keep it in the fridge until its temperature drops to 3 °C / 37 °F.
Stir with a silicone spatula or whisk before use.
Stabilized Chantilly cream
Chilled strawberry confit
Unstick the edges of the silicone mat from the cooled down sponge. Flip the golden brown side of the sponge on the baking sheet and unmold the sponge. Then flip the sponge back, now on a clean sheet of baking paper, in a way that the golden brown side is facing up again.
Use an offset spatula to spread the whole portion of strawberry confit over the surface of the sponge.
Fill the pastry bag fitted with a 12-14 mm round tip with the whipped Chantilly cream.
Apply 180 g of the Chantilly cream on top of the strawberry confit layer by first piping it into tubes and then spreading it with an offset spatula.
Find the narrow edge of the sponge topped with the confit and cream, and at a 1.5 cm distance from the edge, pipe a tube of Chantilly cream.
Gently lift the baking paper to roll the sponge into a tube, pressing well after each turn. When you have ⅓ of the sponge to roll, lift another edge of the baking paper and start rolling in the opposite direction. Make sure the cake is rolled tightly and evenly.
Place the roll cake seam-side down on the baking sheet.
Refrigerate the cake roll for an hour (or freeze it if necessary).
DECORATING THE ROLL CAKE
Assembled roll cake
Fresh strawberries 150 g
Whipped Chantilly cream
Neutral gel (nappage)
Cut fresh strawberries into two parts. Use a pastry brush to cover each cut of fresh strawberries with hot nappage.
After stabilization or (freezing), cut off the edges of the roll cake with a sharp knife.
Decorate the roll cake by sifting icing sugar on its surface, creating a strip. To do this, find supports and place two rulers higher than the cake lengthwise.
Pipe the Chantilly cream in the middle of the icing sugar strip.
Arrange fresh strawberries onto the Chantilly cream creating a nice rhythm.
The questions, that could be appeared during the preparation process:
Our roll cake is home-kitchen friendly, it could be easily made in any kitchen.
Store it in the fridge, in a closed container, for up to 48 hours.
Fresh strawberries are needed for decoration, but frozen ones could be used for filling as well.
You need only basic tools: spatula, whisk or mixer, baking tray, parchment paper, or silicon mat. Almost all tools are optional.
Yes, feel free to experiment, strawberry could be replaced with any other flavor.
Get inspired to make extra delicious roll cakes and please your loved ones with a new delicious experience!