Tuesday, January 05, 2016

Yes it's that time of the year when my home smells like butter and sugar for many days due to extended baking hours. Thanks to the time when the expensive butter was on sale for three dollars, we're having no problem churning out those cookies and cakes.
Sponge cake (what roll cake essentially is) is one of the many cakes we've baked this past holiday break. This is not much of a recipe (well it is, but I mean to say, it isn't a recipe I haven't posted up before), because it is really just a scaled down version (6 eggs instead of 8) of the sponge/chiffon cake recipes I've put up before.

But it is more technique (how to achieve those stripes on the outside of the sponge cake when rolled?) 
After you mix your yolk batter (with flour and everything but whites added), add your coloring (in the form of coloring paste (its high concentration makes it more preferable than food coloring which could thin out your batter), or powder (to which you also need to add some liquid to balance out the added powder).
And then transfer the colored batter into plastic bags with a corner cut off so that you can pipe out whatever you fancy onto your silicon/parchment lined baking sheet.
Bake the piped colors for 2 minutes at 350F, then pour the rest of your batter on and bake ~15 minutes at 350F.
Once it comes out, take it out of the baking sheet and cover with plastic wrap so it doesn't dry out. Once cool, put your fillings and roll her up.
Wrap it in the plastic wrap so and put in the fridge for it all to set. Remember to slice off the ends before serving so you get a nice cross section on each side.
There's it.
Hoping you can ease in the new year with some roll cake this year!