Cow Pattern Angel Food Cake Roll with Coconut Cream
If you have an abundance of egg whites and are looking for a way to use them up, Angel Food Cake is the perfect solution. This cake is renowned for its light, airy texture and delicate flavor, making it an ideal choice for various occasions. In preparation for the upcoming Chinese New Year, I decided to elevate this classic dessert by creating a whimsical cow-patterned cake roll, paired with a luscious black sesame and coconut cream.
What is Angel Food Cake?
Angel Food Cake is a type of sponge cake known for its airy, light texture and delicate flavor. It is made primarily from egg whites, sugar, and flour, without any fat like butter or oil, which contributes to its feather-light consistency. The cake rises beautifully due to the whipped egg whites, creating a tall and fluffy dessert. Often baked in a tube pan to ensure even cooking, Angel Food Cake is enjoyed for its subtle sweetness and cloud-like texture. Its versatility allows it to be paired with various toppings, such as fresh fruit, whipped cream, or flavored fillings, making it a popular choice for a wide range of occasions.
Key Ingredients for Preparing Angel Food Cake Roll
- Milk: Adds moisture and a subtle flavor to the cake.
- Vegetable Oil: Provides smoothness and a pliable batter without making it heavy.
- All-Purpose Flour: Offers structure and stability to the cake.
- Corn Starch: Lightens the batter and improves the cake’s soft texture.
- Egg Whites: Essential for the cake’s rise and fluffy texture.
- Sugar: Stabilizes the egg whites and adds sweetness for a firm meringue.
Key Tools for Preparing Angel Food Cake Roll
- 25x25cm Baking Sheet: Instead of parchment paper, I highly recommend using PTFE Teflon sheets. These sheets are waterproof, reusable, washable, heat-resistant, and non-stick, making them the perfect substitute for parchment paper. With PTFE Teflon sheets, you won’t have to worry about excessive moisture seeping through the baking liner to the cake.
- NON STICK TEFLON SHEET: 16 x 24″ Professional heat sheet, non-stick and non-deformation, which has high temperature resi…
- RESUABLE AND DURABLE TO USE: Teflon sheets can be easy to clean and utilized for several times. They can be trimmed as y…
- WEATHERABILITY: Can be used in a long-term over a wide temperature range of -150℃ to +270℃. It can work at 300°C ultra-h…
- Mixing Bowls: For combining and whisking ingredients.
- Spatula: To mix batter and fold meringue.
- Whisk or Hand Mixer: For whipping egg whites and cream to stiff peaks.
- Sifter: For sifting flour and corn starch to avoid lumps.
- Piping Bag: For creating decorative patterns with black sesame batter and for piping whipped cream.
- Cooling Rack: To cool the cake evenly after baking.
- Measuring Cups and Spoons: For precise measurement of ingredients.
- Kitchen Scale: To accurately weigh ingredients.
- Cake Pan: For tapping out air bubbles from the batter before baking.
Cow Pattern Coconut & Black Sesame Angel Cake Roll
Ingredients
Milk Batter
- 65 g milk
- 25 g vegetable roll
- 10 g coconut cream
- 65 g all-purpose flour
- 5 g corn starch
Meringue
- 170 g egg white approx 6 large eggs
- 45 g sugar
Other Ingredients
- 110 g whipping cream
- 2.5 tbsp black sesame powder
- 10 g coconut cream
Instructions
To Prepare Angel Food Cake Roll:
- Preheat the oven to 140 °C (284 °F).
- Line a 28×28 cm baking sheet with parchment paper or a PTFE Teflon sheet (recommended).
- In a bowl, combine milk, vegetable oil, and coconut cream. Mix well.
- Sift the flour and cornstarch. Use a spatula to mix until combined and no lumps remain. Do not overmix. Set aside.
- In a separate bowl, whisk the egg whites at low speed to form small stabilizing bubbles. Gradually add sugar (45g), continuing to whisk at medium-low speed. Once all the sugar is added, increase the speed to high until stiff peaks form.
- Gently fold 1/3 of the meringue into the milk batter until combined.
- Pour the milk batter into the remaining meringue and gently fold until combined.
- Pour 40g of the cake batter into a small bowl. Add 1.5 tbsp black sesame powder and mix gently until combined.
- Transfer the black sesame batter into a piping bag and pipe cow prints onto the lined baking sheet. Be creative and draw a mix of small and large prints. Bake for 5 minutes.
- Remove the baking sheet from the oven. Pour the remaining batter into the tray and spread evenly. Tap the pan lightly to release any trapped air bubbles. Bake for 30-32 minutes at 140 °C (284 °F).
- Once baked, remove the cake immediately and tap the pan lightly to release hot air. Transfer the cake carefully to a cooling rack, leaving the liner on.
- Let the cake cool for about 5-10 minutes or until lukewarm to the touch.
To Prepare Whipped Cream:
- In a bowl, whisk 10g coconut cream, 5g sugar, and 50g whipping cream until stiff peaks form. Transfer to a piping bag.
- In a separate bowl, whisk 2 tbsp black sesame powder, 5g sugar, and 60g whipping cream until stiff peaks form.
To Assemble:
- Spread a thin layer of black sesame whipped cream over the entire cake. Use all the black sesame whipped cream.
- Pipe the coconut whipped cream about 1-2 inches away from the edge from which you will start rolling. Layer the coconut cream into a pyramid shape, using all the cream.
- Carefully roll the cake with the help of parchment paper or a Teflon sheet, ensuring you roll over the “pyramid.” Roll tightly and wrap the cake in parchment paper.
- Place the rolled cake in the fridge for at least 1 hour, or best overnight, before serving.
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