Homemade Waterdrop Pattern Genoise Roll Recipe

Waterdrop pattern cake roll Egg Rice flour Roll

Makes: Materials for decorating the cake (the amount is easy to handle, but actually not much will be used), unsalted butter Butter——25 grams, salad oil —— 1/2 teaspoon, sugar powder —— 20 grams, egg whites —— 15 grams, low-gluten flour —— 25 grams, edible liquid food coloring (pink or red) —— a little bit (can be replaced with Chocolate if you prefer), cake base materials (choose one familiar and liked recipe, previously written about cake roll, it is very good, so I have been using it),Egg yolks——3,Protein——3, fine sugar —— 60 grams (20 grams in egg yolks, 40 grams for protein),Milk——55 milliliters,Corn oil —— 45 milliliters, low-gluten flour —— 60 grams,Cream，Whipping cream——200 milliliters (made the cake and cream thicker this time, so more was prepared)

Waterdrop pattern cake roll method

1. You can design the desired cake pattern on a computer first, adjust the size of the pattern according to your baking dish, print out the designed pattern, or use your preferred pattern by photocopying it.

2. Place the printed pattern paper on the baking tray and cut another identical-sized parchment paper based on the pattern size, placing it on top for clear visibility of the pattern below, then proceed with painting...2. Now make the decorating cake batter in a stainless steel bowl by adding 25 grams unsalted butter and 1/2 teaspoon salad oil, heating over water while stirring continuously until it becomes like a sauce. 3. Add 20 grams sugar powder and mix thoroughly.

4. Prepare 15 grams egg whites, gradually add them one at a time.

5. Sieve in 25 grams low-gluten flour and mix well.

6. Gradually add food coloring; pink or red can be used, just a drop for light pink. Avoid adding too much at once, adjust as you go by observing the color.

If you prefer not to use food coloring, chocolate can be an alternative.

7. Put the decorated cake batter into a piping bag with a 2mm round tip. The amount of prepared decorating cake batter is easy to handle but will actually not be fully used.

8. According to the pattern paper design, use the decorated cake batter to draw along the outline first, then fill in the middle, you can correct mistakes using cotton swabs and toothpicks for details.9. After drawing, chill in the refrigerator for 15-20 minutes until the decorated cake batter is solidified.

10. Now make the cake portion; there are many recipes to choose from, pick one familiar or liked by you, previously written about

cake roll. In three egg yolks, add 20 grams fine sugar and beat until slightly white and thickened, then mix in 45 milliliters corn oil and 55 milliliters milk.

11. Add sifted 60 grams low-gluten flour to the beaten mixture, stir with a spatula.

12. Beat the protein three times with 40 grams fine sugar until slightly stiff.13. Gradually add the protein foam into the egg yolk batter and mix thoroughly; one hand holds the spatula, stirring from the bottom while the other hand rotates the bowl.14. Preheat the oven

. Set to 160 degrees for about 10 minutes.

From the refrigerator, use the prepared pink waterdrop pattern cake batter and gently pour the evenly mixed batter on top of it.

Gently shake the mold from side to side until the surface is smooth; if not, level with a spatula.15. Tap the bottom of the mold several times to release air bubbles, then bake for 20-25 minutes in the preheated oven. 16. Remove the baked cake from the mold and cover it with parchment paper; flip over to reveal the pink waterdrop patterns. Carefully peel off the parchment paper, made two versions: one thick cake + abundant cream roll and another thin cake + less cream mini roll.17. Whip 200 grams whipping cream with 18 grams granulated sugar until thick and creamy; use a piping bag with a 1.5cm round tip for operation.18. Before rolling, place parchment paper on the decorated side of the cake base; flip over and remove the top parchment paper used during baking.

19. Trim off the four sides of the cake, spread some cream at the bottom end, smooth with a spatula evenly, for small rolls only add more at the front end to form a thick layer before rolling, adjust shape as you roll.

For large rolls, leave 7cm space at the bottom and arrange some cream in parallel lines; support one side close to your body with parchment paper, then roll up the cake from there.

19. After rolling, wrap the cake roll in parchment paper and chill for 30 minutes before serving, cut the two ends straight using a spatula dipped in hot water after cleaning it with a dry towel; the pink waterdrop pattern cake roll is now complete, use the same method to slice when eating.

Before rolling, place baking paper on the side with the pink pattern for decoration. Flip it over and remove the baking paper that was placed there after baking.

Cut off the four sides of the cake first. Spread some cream at the bottom end of the cake, spread it evenly with a spatula. If making smaller rolls with less cream, just add more cream to the front end so it is thicker at the front and thinner at the back as you roll. Adjust the shape while rolling. For larger rolls with more cream, leave 7 cm at the bottom end before arranging some cream in a row there. Hold up one side of the baking paper close to your body with your hand, then roll up the cake. Roll up the other side similarly.

Roll the cake tightly and wrap it in baking paper, then refrigerate for 30 minutes to cool down. Enjoy while fresh. Warm the spatula in hot water, dry it with a clean towel, and trim the two ends of the cake roll straight. A beautiful pink waterdrop patterned cake roll is complete. Use the same method to cut slices when serving.