I made a capybara strawberry ice-cream roll cake for my younger kid's birthday, in time for this sudden hot spell!
It was really delicious and full of berry flavour! I filled the middle with a strawberry-pandan-matcha chiffon cake surprise instead of using whole fresh strawberries as this cake is consumed frozen. Vanilla chiffon sponge is used for the patterned outer sponge.
Making patterned swiss rolls need not be a nightmare with this type of "cheat" roll when you have a U-shaped cake mold! Cracked sponges during rolling will be a thing of the past. You may purchase this mold from Qeleg at a discount over here:
You may also use my discount code: Phay_Shing to purchase any of the wide range of baking tools that Qeleg has in their store or browse their site using this link with all the discounts in-built:
This is my second capybara themed patterned roll cake made using the U-shaped mold. You may refer to this post to see the orange themed one. I adapted both orange and strawberry designs from the ones on Qeleg's store so you may purchase the patterns from there too.
Strawberry ice cream
2 egg yolks
20-25g caster sugar
50g white chocolate
200g whipping cream of choice*
30g strawberry jam*
1 tsp freeze dried strawberry powder
1/2-3/4 tsp strawberry emulsion
*Strawberry jam: You may use store bought ones but I made my own from scratch without pectin added. I cooked down strawberry puree with 15% sugar until 60% original weight
*Whipping cream: Use dairy, non-dairy or a mix. I used a mixture to get a good balance of stability & taste
Steps:
1. Melt white chocolate, keep warm
2. Heat up jam with emulsion & freeze dried powder mixed together till warm to touch, set aside & keep warm. I keep both melted chocolate and warm jam mix in the oven with light on but heat off.
3. Whip whipping cream to soft peaks, set aside
4. Whisk sugar & yolks over double boiler until sugar is dissolved & 60C
5. Add chocolate, jam mix & 1-2tbs of whipped cream. Emulsify with blender
6. Gradually add 5. to remaining whipped cream. Transfer to a piping bag & refrigerate until ready to assemble. Freeze for 8h in serving cups if consuming as ice-cream straight away. You may prepare this a day or two ahead of time if making ice-cream cake.
Strawberry & Matcha Pandan Chiffon Sponge**
( Two 7x7" sheets)
2 yolks
20g oil
30g milk/water
1/2 tsp strawberry emulsion
1/4 tsp matcha powder
1/8 tsp pandan paste
40g cake flour
2 egg whites
1/4 tsp cream of tartar
30g caster sugar
Vanilla roll cake chiffon sponge**
(12x12" sheet)
3 yolks
30g oil
45g milk/water
1/2 tsp vanilla extract
1/8 tsp salt
54g cake flour
3 egg whites
1/4 tsp cream of tartar
45g caster sugar
** Steps for chiffon sponges:
1. Line baking trays with teflon sheet. Preheat oven to 170C
2. Make egg yolk batter. Whisk yolks, oil, salt flour, milk/water together. Divide batter for making 🍓in half & add respective flavourings
3. Make meringue. Beat egg whites with cream of tartar until firm peaks, gradually adding sugar once egg whites are foamy.
4. Fold meringue into yolk batter. Pour into tray. Bake for 15 min or until done.
Strawberry cutouts from red and green chiffon sheet cakes
Painted vanilla sponge
I am not able to share my patterning method and recipe at the moment but what I share is enough for you to make a beautiful and delicious strawberry ice-cream swiss roll. You may watch this video tutorial for the process of making this cake:
Everyone in my family is a capybara fan so stay tuned for more capybara birthday bake coming up!
with lots of love,
Phay Shing
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