As per Zann’s request, I baked this Ice cream cone and dots roll cake for her. I used Junko’s design from the cookbook, and used the soufflé sponge recipe from Okashi. Forget about the watermelon decoration. Seriously, it’s just a roll cake, could have just eat like that. Why the need to decorate…Kids, just love anything cute. Seeing the girl eating the roll cake happily made me feel my effort so worth it, even though I baked at the wee hours. Oh, I don’t like to eat cakes with cream unless it’s chocolate cake.
Souffle roll sponge (adapted from Okashi)
1 whole egg
3 egg yolks
1 tsp vanilla extract
35g unsalted butter
60g plain flour, sifted twice
60g whole milk
3 egg whites
85g caster sugar
1. Preheat oven 180 degrees celcius. Line a 11″ square cake pan (28cm x 28cm) with baking parchment.
2. Whisk together group A ingredients and set aside.
3. Group b ingredients: Place unsalted butter in a small saucepan and heat gently until melted. Then add sifted flour to melted butter and cook through. (just like a roux) Transfer the flour and butter mixture into a mixing bowl. Then add group A ingredients a little at a time, gradually, stirring to combine until you get smooth batter. Next, add milk, a little at a time, stir to incorporate.
4. Using a sieve, strain the above batter to remove any lumps, and set aside.
5. Prepare a meringue with Group C ingredients: Whisk egg whites in a grease-free bowl until soft peaks.Gradually add in the sugar and whisk at high speed until stiff peaks. Add in a scoop of the meringue into the already strained batter and whisk. Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until mixture is just incorporated. Pour batter gently onto the prepared pan and spread evenly with a small palette knife. Bake for about 20 minutes until it springs back to touch.
6. When the souffle sponge is out of the oven, cover the pan with cling wrap immediately. You want to cover it when it is still hot. Allow the sponge to cool down entirely before filling it.