SNOWFLAKE CAKE ROLL RECIPE
Prepare the snowflake pattern, depending on the baking pan you have adjust it to the size. Cut a parchment paper and lay it on top of the template. Set aside.
PATTERN BATTER RECIPE
1/4cup powdered sugar
1/3cup all purpose flour
pinch of salt
1/4tsp vanilla extract
1/2tbl water, to thin the batter a little so it is easier to pipe
Beat egg white with a pinch of salt in a clean bowl, until foamy, gradually add powdered sugar. Gradually fold in the flour. Sift the flour over meringue. Fold in water and vanilla. Fill the piping bag with the batter. Pipe the snowflakes onto the prepare parchment paper. Use the template underneath to guide you, pipe snowflakes. Once you pipe all the snowflakes, put the parchment paper with snowflakes into the freezer, for 30 minutes. Best to have it on a cutting board for support.
9 egg whites, room temperature
1 cup granulated sugar
1tsp vanilla extract
1tsp freshly squeezed and strained lemon juice
3/4 cup cake flour
pinch of salt
Preheat oven to 350F.
Beat egg whites with a pinch of salt, until foamy, gradually add granulated sugar, beat until stiff peaks are formed, beat in vanilla and lemon juice.
Gradually add flour and fold it into the meringue. Sift flour onto the meringue and fold in.
Once incorporated, add sky blue food coloring(I used Americolor Brand – link posted below, under TOOLS)
Take snowflake layer out of the freezer, transfer it on to the baking sheet. Spray the sides of the baking pan with non-stick spray, or brush with melted butter.
Pour batter over prepared jelly roll baking pan(18x13inch) lined with parchment paper with piped snowflakes.
Bake at 350F, for 8-12 minutes, watch it carefully so it doesn’t burn.
Turn the cake on a wax paper dusted with powdered sugar.
Peel of the parchment paper from the cake. As you pull the paper off you will see the snowflake pattern in the cake. So pretty!
Now lay another piece of wax paper on the top. Flip the whole thing so snowflake pattern is facing down, peel the top paper.
Roll the cake with the bottom parchments still attached.
Wrap it into the a clean kitchen towel. Let cool completely.
1cup heavy cream, room temperature
1 1/2 cups non fat Greek Yogurt, plain, room temperature
1 to 1 1/2 cups powdered sugar
1/2tsp vanilla extract
2tsp granulated gelatin
3tbl cold water
1 1/2 cup washed and diced fresh strawberries, or use raspberries/diced kiwi fruit
Stir gelatin and 3tbl cold water. Let bloom for 5 minutes. Microwave on high for 5 seconds, until dissolved it shouldn’t take too long, so be careful not to let gelatin get too hot. Cool gelatin to room temperature, stirring. Beat heavy cream until soft peaks are formed, gradually add sugar, then slowly while still beating pour in dissolved gelatin. Beat until stiff. Fold in yogurt, add vanilla extract.
Fill the cake. Unroll the cake, carefully peel off the wax paper Spread creamy filling on the top. Spread strawberries onto the filling. Roll the cake. If there is some filling coming out, it’s okay, just spoon it and please eat it. It’s so very good, it would be a sin to throw it out. Wrap the roll into a wax paper. Chill overnight. Serve. Cake can be made up 2 -3 days ahead. Store in the fridge, covered.
Baking Sheet – I love using USA pan brand and that is what I used to make this beautiful cake roll.
Offset Spatula – to spread batter onto the baking sheet it is best to use a offset spatula. I have several of them and use them frequently, when working with cake batter, chocolate, filling a cake with buttercream, and they work great for quick ice a cake techniques.
Disposable Piping Bags
Sky Blue Food Coloring
Spatula for folding/mixing
This cake is low fat and low sugar, if you’d like to make it sweeter you can. Simply add more powdered sugar to the filling. I love it because it is refreshing and can be made few days ahead.