I know many of you have been eagerly awaiting this recipe post, and I thought I would give you something a little fun to play with for the weekend and post it a little early. The segment will air on Monday at noon, so be sure to tune in!
There are a wide variety of cookbooks for Japanese decorated roll cakes, many of which are very complicated. I have found that complex recipes are necessary for complex design, but for simple patterns, shortcuts can be taken. Design templates can be hand-drawn, printed from the internet, or a piece of decorative scrapbook paper can be used. As you can see in the photos below, I used the po-boy method of marking graph paper in the pattern I wanted since my printer is broken. To avoid your cake cracking when rolled, be sure to roll it while still warm. Have fun!
2/3 cup sugar
2 T water
1 cup sifted all-purpose or cake flour
1 tsp baking powder
Extra flour for thickening decorative batter
You will also need:
Thin kitchen towel (optional)
Cookie sheet with 1 inch sides
Design template (printed or drawn)
Food coloring Zip loc bags or cake decorating bags and tips
Line baking pan with parchment paper. Place template underneath parchment paper at one end of cookie sheet (as you roll your cake up, only about 8 inches of cake will show on top). Place prepared baking sheet in freezer. In a small bowl sift together flour and baking powder.
|In a larger bowl beat the eggs together with a hand-mixer for 2 minutes.|
|Slowly add the sugar. Add water and mix to combine.|
|Slowly add the flour/baking powder mixture and mix only until batter is creamy . Do not over-mix.|
|Remove a portion of the batter (2-3 tablespoons is usually enough for a simple design) and add food coloring to desired color intensity. Add 1 tsp flour for every 2 T of batter and stir to thicken.|
|Pour colored batter into bag(s). Remove pan from freezer and pipe colored batter onto parchment, following template.|
Preheat oven to 375 degrees.
Bake cake for 6 minutes (no longer, or cake will be overdone).
|Remove cake from oven and run a butter knife along the edges to loosen any attached sides.|
|Immediately turn cake out of pan onto parchment paper or flattened towel so the design is facing up. Gently remove parchment from top of cake.|
|Carefully flip cake over onto fresh parchment so design faces down|
|Gently roll cake starting from the end without the design and working your way toward the design end.|