A delightful Swiss cake roll with a Barbie theme, featuring a heart-shaped design and pink coloring. Perfect for special occasions.
💒𝓑𝒶𝓇𝒷𝒾𝑒｜Love Swiss Cake Roll💞Barbie Color |||𝒮𝒽𝑒 𝓌𝒾𝓁𝓁 𝒷𝓊𝓎 𝓉𝒽𝑒 𝒻𝓁𝑜𝓌𝑒 𝓇𝓈 𝒽𝑒𝓇𝓈𝑒𝓁𝒻. Challenge of love shaped cake roll success! Reference from sharing - 📄【Barbie Love Swiss Cake Roll】 ▷Butter frost (hand-painted part) Butter 20G 20G powdered sugar Egg white 20G Low gluten flour 20G ❶After the butter is softened, add powdered sugar and beat evenly ❷Add...
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After the butter is softened, add powdered sugar and beat evenly.
Add egg white in small amounts and beat evenly.
Add low-gluten flour and mix evenly.
Divide into two parts and add white coloring and pink coloring respectively.
Put it into a piping bag, line a rectangular baking pan with baking paper or oilcloth, pipe on peach hearts and flower patterns, and refrigerate for about 15 minutes.
Mix corn oil with pure milk. Stir until fully emulsified. Sift in low-gluten flour and stir evenly.
Separate the egg white and egg yolk. Add the egg yolk to the mixture. Add pink coloring and stir into egg yolk paste.
After the egg whites are refrigerated, add lemon juice. Add sugar in three batches and beat until the egg whites form small hooks when you lift the whisk.
Add part of the egg yolk batter into the egg yolk paste and mix quickly and evenly. Repeat once and then pour it back into the egg whites and mix evenly.
Pour into the baking pan from a high height, smooth the surface, and shake to remove air bubbles.
Put it in the middle rack of the oven. High heat at 130 degrees and lower heat at 150 degrees and bake for 25-30 minutes. Take it out and let it cool. Tear off the four sides of the baking paper and cover the surface with baking paper. Turn it over, cut off both sides and make a slash in the middle (do not cut through) and roll it into a heart-shaped package. Cover with baking paper and refrigerate to set.
Add white sugar and pink coloring to the light cream and whip it.
Gently spread out the refrigerated cake roll fixed in the shape of a heart.
Spread a layer of cream, put halved raspberries, and then spread more cream.
Roll it up into a heart shape, wrap it in baking paper, and continue to refrigerate.
Ensure the butter is softened before beating with powdered sugar for a smooth consistency.
Refrigerate the egg whites before beating to achieve better volume.
Shake the baking pan to remove air bubbles for a smoother cake texture.
How do I make a Barbie Love Swiss Cake Roll without gluten?
To make a gluten-free version of the Barbie Love Swiss Cake Roll, substitute low-gluten flour with a gluten-free flour blend. Ensure that the blend is suitable for baking, and follow the same mixing and baking instructions as in the original recipe.
What is the best way to store a Swiss cake roll after baking?
After assembling your Barbie Love Swiss Cake Roll, wrap it tightly in plastic wrap or baking paper and store it in the refrigerator. It can be kept for up to 3 days. For longer storage, consider freezing the unfilled cake roll, which can last for about a month.
Can I use a different type of fruit instead of raspberries in the cake roll?
Absolutely! You can substitute raspberries with other fruits like strawberries, blueberries, or even sliced peaches. Just ensure the fruit is fresh and complements the sweet cream filling for the best flavor.
What are some pairing suggestions for serving the Barbie Love Swiss Cake Roll?
This delightful Swiss cake roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a fresh fruit salad or a light berry compote to enhance the flavors.
How can I achieve the perfect heart shape when rolling the cake?
To achieve a perfect heart shape, after baking and cooling the cake, gently cut a slash down the middle without cutting through. Then, carefully roll the cake from one end to the other, shaping it into a heart as you go. Use baking paper to help hold the shape while it sets in the refrigerator.
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