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Tiramisu Cake Roll 提拉米蘇蛋糕卷

Tiramisu Cake Roll 提拉米蘇蛋糕卷

Ingredients:

Four mixture:
6 tbsp cake flour
1 tbsp unsweetened cocoa powder
1 tbsp instant espresso coffee powder

Egg yolk mixture:
6 egg yolks
3 tbsp sugar
2 tbsp milk
2 tbsp oil
1/4 tsp salt

1 tsp golden rum

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Filling:
3/4 cup tiramisu cream– see note below

for brushing (mix well, optional):
1 tbsp strong coffee
1 tbsp golden rum

Method:

  1. Preheat oven to 350°F, place a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan. Combine cake flour mixture.
  2. In a big bowl, whisk egg yolks and sugar with a balloon whisk until it is pale yellow and fluffy, scrape the bowl several times. Add in milk, oil and salt. Mix well.
  3. Sift in cake flour in 3 batches, mix well until the batter is smooth after each addition. Add in rum, mix well again.
  4. Whip egg whites in a dry clean mixing bowl (I use KitchenAid stand mixer) on high speed (KA speed 8) until bubbles are small and no visible clear egg whites. Add in cream of tartar and continue whipping on high speed (speed 8). Scrape down the bowl if necessary.
  5. When egg whites turns white and the bubbles becomes very tiny, slowly pour in sugar. Continue whipping on high speed (speed 8), scraping down the bowl once, until it has a sheen appearance like a pearl. When you lift the whisk upside down, the egg whites will form a soft curl at the end of the tip (this is called soft peak. If the curl is too much then it’s not ready yet– continue whipping). Turn to low speed (speed 4) and whip for another 1-2 minutes. This is to remove any big bubbles in the egg whites so the cake will have a more delicate, fine texture.
  6. Gently fold in whipped egg whites into yolk mixture in 3 batches. Slowly pour batter onto the prepared jelly roll pan. Spread and smooth the top. Tap the pan a couple of times and bake at the middle rack of the oven for 15-18 minutes. Lightly press the top of the cake, if it springs back then the cake is done. Remove from the oven.
  7. Transfer the cake (with parchment) onto a cooling rack. Flatten out parchment paper on 4 sides of the cake.
  8. When the cake is cooled, place another piece of parchment paper (larger than cake) on top of the cake. Carefully and quickly flip cake and 2 sheets of parchment papers over (so the cake crust will face out when rolled up). Now the cake bottom is facing up. Remove parchment paper liner. Brush coffee+rum mixture on the surface if desired.
  9. Spread tiramisu cream evenly on the cake. With the short side facing you, roll up the cake like a jelly roll. Wrap the cake roll in the parchment paper and chill in the fridge before serving.  Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.

Regina’s Note:

  • Tiramisu cream— since cake roll only requires 3/4 cup of tiramisu cream, I don’t border making it purposely. I just save some cream when I make tiramisu for the cake roll.

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This past summer when strawberries were in season, I made this roll after seeing the beautiful photos from 静心莲的BLOG, but my roll did not look pretty  like 静心莲的BLOG‘s~~ i don’t know why, but my cake roll never has the nice smooth golden top crust like many others. And this time I sprinkled too much chopped strawberries– which makes it worse to having a nice crust as the liquid from strawberries makes the crust more moist, more easily to peel off upon contact with fingers/ parchment paper/ cling wrap, and the strawberry color “smears” the cake the longer it sits. Frustrating!! I just don’t know what I did wrong as I followed the recipe to the T… On the good side, I love the flavor and colorful presentation– very different from a typical cake roll.

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)– recipe adapted from 静心莲的BLOG

Ingredients:

Egg yolk mixture:
6 egg yolks
2 tbsp sugar

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
4 tbsp sugar

4 tbsp cake flour
1 tbsp unsalted butter
3 tbsp milk

2 tbsp chopped fresh strawberries– about pea size– see note below

Fillings (see note below):
8 oz (block/tub) cream cheese
4 tbsp powder sugar
4 tbsp sour cream
10-12 whole fresh strawberries– remove stems and pat dry (see note below)

Method:

  1. Preheat oven to 350°F. Position a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan (no need to grease pan before lining)
  2. Combine butter and milk in a small bowl, microwave until butter melts. Mix to blend well. Keep warm.
  3. In a medium bowl, whisk egg yolks and sugar with a balloon whisk until pale yellow and fluffy.
  4. Whip egg white in a separate dry clean mixing bowl on high speed (I used KitchenAid, speed 8). When egg whites becomes small bubbles and no visible clear egg whites, add cream of tartar. Continue whipping on high speed (speed 8). Scrape down the bowl once.
  5. When egg white becomes white and very fine bubbles, slowly add in sugar, one tbsp at a time. Continue whipping on high speed (speed 8) until the meringue looks sheen like a pearl. Turn down to low speed (speed 4) and whip for 1-2 minutes. This is to whip out any bib air bubbles in the meringue and creating a cake with a more delicate, fine texture. Whip until soft peak stage (when lift whisk the meringue will have a 1 inch long, slightly curl soft tip).
  6. With a spatula, gently fold in 1/3 of whipped egg whites into egg yolk mixture until blended. Sift in cake flour in 2 batches, gently fold in flour until blended before each addition.
  7. Whip egg whites again on low speed (speed 2) for a few seconds, this is because whipped egg whites will start to deflate if not used immediately. Pour yolk mixture to whipped egg whites, carefully gently fold in until all mixed well.
  8. Gradually pour warm butter/milk mixture onto spatula and drizzle onto batter in circular motion. Gently fold in again to blend well.
  9. Pour batter to the prepared lined jelly roll pan. Spread to smooth the top. Tap a couple times to remove air bubbles. Sprinkle chopped strawberries on the top.
  10. Bake in preheated oven at the middle rack for 15-18 minutes. Remove from oven. Tap cake pan on a surface to release air trapped underneath. Transfer cake and parchment paper onto a cooling rack. Flatten out 4 sides of parchment paper to cool completely.
  11. While the cake is cooling, preparing the filling: microwave cream cheese briefly until it softens. Add powder sugar and sour cream, mix until smooth. Chill in the fridge.
  12. When cake cools completely, place another parchment paper (large than cake) on top of the cake and flip it over. Peel off the pan liner. Spread cream cheese filling onto the cake, with a very thin layer at the long side (farthest from you) of the cake. Line whole strawberries on the other long side (closest to you). Roll up the cake, then wrap up with parchment paper or cling wrap. Chill in the fridge before serving. Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.

Regina’s Note:

  • Chopped strawberries: I was greedy, and I put too much! The result is strawberries draw out liquid, creating a sticky cake crust, and the strawberry color smears the cake the longer it sits… should cut down to just 1 tbsp, and more finely chopped.
  • Cream cheese filling: Too much cream cheese filling (greedy, and don’t want to deal with cream cheese leftover), making the cake a bit rich to the taste even with the whole strawberries as part of the fillings… should cut down to 5-6 oz and possibly skip sour cream.
Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

Strawberry Cake Roll with Cream Cheese Filling 草莓蛋糕卷 (軟起士餡)

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