Strawberry Cake Roll with Japanese-Inspired Strawberry Pattern and Fluffy Strawberry Whipped Cream
A soft Japanese style patterned strawberry cake roll filled with light strawberry whipped cream.
Ingredients
Ingredients
- 2 tablespoons unsalted butter softened
- 2 1/2 tablespoons granulated sugar
- 1/3 cup cake flour sifted
- 1 large egg white
- Green gel food coloring
- Deep pink gel food coloring
- Red gel food coloring
- 3 large eggs separated
- 6 tablespoons granulated sugar divided
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 2/3 cup cake flour sifted
- A few drops pink or red food coloring optional, for sponge
- 1 cup heavy whipping cream
- 1/4 teaspoon unflavored powdered agar agar
- 1/2 ounce freeze dried strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon powdered sugar
Instructions
- Line a 10 by 15 inch jelly roll pan with parchment paper, making sure it fits flat in the pan with the edges up the sides.
- In a small bowl, cream together the softened butter and 2 1/2 tablespoons granulated sugar until smooth, then mix in 1/3 cup sifted cake flour and 1 large egg white to make a thick, smooth batter.
- Divide the pattern batter into 3 or 4 small bowls and tint one portion green, one deep pink, one red, and leave one lighter pink if desired.
- Transfer each colored batter to a small piping bag or zip top bag with a tiny corner snipped off.
- Pipe green stems and leaves randomly over the parchment, then pipe deep pink or red strawberry shapes attached to the stems, and finish with lighter pink dots or seeds as desired.
- Place the pan flat in the freezer for 20 to 30 minutes, until the pattern is firm and no longer tacky to the touch.
- Preheat the oven to 375°F with a rack in the center position.
- In a medium bowl, whisk the 3 egg yolks with 4 tablespoons of the granulated sugar (from the 6 tablespoons divided) until very thick, pale, and the sugar dissolves.
- Whisk in the vegetable oil, whole milk, almond extract, kosher salt, and a drop or two of pink or red food coloring if you want a rosy sponge.
- Sift 2/3 cup cake flour over the yolk mixture and fold gently with a spatula until no dry streaks remain.
- In a clean large bowl, beat the 3 egg whites with an electric mixer on medium speed until foamy, then gradually add the remaining 2 tablespoons granulated sugar.
- Continue whipping the egg whites on medium high speed until they reach medium stiff peaks that curl slightly at the tips.
- Fold one third of the whipped egg whites into the yolk batter to loosen it, then fold in the remaining whites gently in two additions until the batter is light and uniform.
- Remove the pan with the frozen pattern from the freezer and pour the sponge batter evenly over the firm design.
- Spread the batter gently with an offset spatula to reach all corners without disturbing the pattern underneath, then tap the pan once or twice on the counter to release large air bubbles.
- Bake the cake for about 10 minutes, until the top springs back lightly when touched and the edges are just starting to turn golden.
- While the cake bakes, place a clean sheet of parchment paper on a flat surface and lightly dust it with powdered sugar.
- When the cake is done, run a thin knife around the edges of the pan to loosen it, then invert the hot cake onto the prepared parchment so the patterned side faces down.
- Carefully peel off the original parchment from the patterned surface, lifting slowly so you do not tear the design.
- While the cake is still warm, roll it up from a short end with the clean parchment inside, wrapping it into a spiral and placing it seam side down to cool completely at room temperature.
- While the rolled cake cools, make the fluffy strawberry whipped cream by finely crushing the freeze dried strawberries in a small food processor or in a bag with a rolling pin.
- In a small saucepan, combine 1/4 cup of the heavy cream with the agar agar and let it sit for 2 to 3 minutes to bloom.
- Heat the cream and agar over low heat, stirring constantly, just until the agar dissolves and the mixture comes to a bare simmer, then remove from heat and let it cool to room temperature but not set.
- In a large chilled bowl, combine the remaining 3/4 cup heavy cream, the cooled agar cream mixture, crushed freeze dried strawberries, 3 tablespoons granulated sugar, and 1 tablespoon powdered sugar.
- Whip the cream mixture on medium speed until it becomes thick and forms soft, billowy peaks that hold their shape.
- Gently unroll the completely cooled sponge cake, leaving it on the parchment, and smooth out any cracks.
- Spread the strawberry whipped cream evenly over the surface of the cake, leaving about a 1/2 inch border on the short far edge so the filling does not squeeze out.
- Starting from the short end closest to you, roll the cake back up tightly but gently, this time without rolling the parchment inside, using the parchment to help lift and guide the roll.
- Wrap the cake roll firmly in the parchment, then in plastic wrap, and place it seam side down in the refrigerator for at least 8 hours or overnight to set.
- When ready to serve, unwrap the cake and use a sharp serrated knife to trim the ends, then slice into 8 pieces with gentle pulling strokes to preserve the strawberry pattern.
- Serve the slices chilled and store any leftovers tightly wrapped in the refrigerator for up to 3 days.
Notes
- Make sure the pattern batter is thick enough to hold its shape on the parchment; it should feel similar to thick yogurt.
- Do not skip freezing the design, as this step keeps the strawberry pattern crisp and prevents it from smearing into the sponge.
- Rolling the cake while it is warm helps it keep its shape later and prevents cracking when you fill it.
- Chill the finished roll thoroughly so the agar sets the whipped cream slightly and the slices cut cleanly.
- Do not skip freezing the design, as this step keeps the strawberry pattern crisp and prevents it from smearing into the sponge.
- Rolling the cake while it is warm helps it keep its shape later and prevents cracking when you fill it.
- Chill the finished roll thoroughly so the agar sets the whipped cream slightly and the slices cut cleanly.