Cow Pattern Coconut & Black Sesame Angel Cake Roll
Ingredients
Makes: 28 x 28cm rectangle, 3cm height
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 28x28 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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