Dulce Delight: “This rolled cake (aka Swiss roll cake or Deco roll) can be made in chocolate or regular plain and for the plain sponge cake recipe. The filling chosen for this was whipped ganache which is a ganache cooled and then whipped, it achieves frosting consistency and it’s perfect to top any cake. This is what I use as frosting instead of buttercream because to me, buttercream tastes like sweet fat.
Ingredients:
for pattern:
1 egg white
30g granulated sugar
40g flour – if making chocolate pattern substitute 20g for cocoa powder
20g butter- room temperature
Natural food coloring, fruit syrup or any food coloring of your preference.
for cake
4 eggs- whites separated
1 tsp cream of tartar
1/2 cup + 1 tbsp sugar
60g butter – melted (aproximately 1/2 stick + 1 tbsp)
1/2 cup flour
1/4 cup cocoa powder (if making plain rolled cake substitute this for flour)
for filling
1 1/2 cup white chocolate -or any other chocolate
1 cup heavy cream – or whipping cream
1 cup strawberries – quartered
Utensils: baking pan 11×17 in, parchment paper (it won’t work if you use wax paper), pastry bag or ziploc bag.
Yields one 11×17 cake roll
SPONGE CAKE RECIPE:
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Ingredients:
yields 2 cakes
for sheet cake:
8 eggs separated
pinch of cream of tartar
1 cup + 2 tbsp granulated sugar (divided in 2)
1/2 cup + 2 tbsp unsalted butter
1 1/2 cup cake flour (if you use regular flour attention to the texture, if too firm add more butter)
for simple syrup:
1/2 cup sugar
1 cup hot water
1 tbsp rum
for filling:
2 cans sweetened condensed milk – enough for 2 cake sheets of 17 by 11in
to sprinkle on top:
1/2 cup confectionary sugar
2 tbsp cinnamon – or to taste
utensils: 17 by 11in baking pan – if using this size pan you will have 2 sheet cakes, if using a smaller one, you can make up to 4 small rolls.
Directions:
1- Preheat oven at 400F
2- Separate the egg whites from the yolks. In a mixer or by hand whisk the egg whites until frothy. Add the cream of tartar and continue whisking. As soon as it looks like shaving cream add half of the sugar asked in the recipe and whisk it until glossy and very fluffy.
3- In a separate bowl whisk the egg yolks with the other half of sugar until pale yellow and fluffy.
4- Add 1/3 of the meringue to the yolk mixture. Stir well and add the melted butter. Now start alternating between the meringue left and the flour making a total of 3 additions.
5- Line a baking pan with parchment paper and pour half of the batter. Run your fingers around the edges to clean it up.
6- Bake it for 7 minutes.
7- After baked, flip the cake over another piece of parchment paper and immediately remove the paper that is still on the cake.
8- In a small bowl add sugar and water. Microwave it for one minute. Add the rum and stir. Brush this simple syrup all over the cake. Don’t use all the syrup, just a thin layer is enough.
9- Trim the uneven edges of the cake and let it cool completelly. Spread the dulce de leche all over it and roll it. Sprinkle some confectionary sugar and cinnamon on top. Serve at room temperature.”
