Valentine's Day Strawberry Roll Cake (Print Version)
# Ingredients:
→ Heart Pattern Batter
01 -
1 egg white
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon canola oil
04 -
2 tablespoons all-purpose flour
05 -
Red and pink food coloring
→ Almond Génoise Cake
06 -
4 eggs
07 -
⅔ cup granulated sugar
08 -
⅛ teaspoon salt
09 -
1 teaspoon almond extract
10 -
2½ tablespoons unsalted butter, melted and cooled
11 -
⅔ cup all-purpose flour
→ Filling
12 -
4 oz cream cheese, softened
13 -
½ cup confectioners' sugar
14 -
⅓ cup heavy cream
15 -
¼ teaspoon almond extract
16 -
1 cup strawberry jam
# Instructions:
01 -
Whip egg white and sugar to soft peaks. Add oil, fold in flour. Divide and color red and pink. Pipe hearts onto parchment-lined pan and freeze 20-30 minutes.
02 -
Whip eggs and salt 6-10 minutes until very fluffy. Add sugar gradually. Mix some batter with butter and almond extract, then combine all. Fold in flour.
03 -
Spread batter over frozen designs. Bake at 350°F for 20 minutes until light golden.
04 -
Turn out onto sugared towel, remove parchment, flip with second towel. Roll warm cake in towel and cool 20 minutes.
05 -
Beat cream cheese and sugar until smooth. Add cream and almond extract, whip until fluffy and stiff.
06 -
Unroll cake, spread with jam then cream cheese filling. Re-roll and chill 2 hours or overnight.
# Notes:
01 -
Extra flip needed for heart pattern
02 -
Roll while warm to prevent cracks
03 -
Can be made ahead and chilled