This Black and White Roll Cake is an artistic and delicious dessert that brings a playful touch to any table. It features a soft, airy sponge cake with whimsical cow patterns, complemented by a rich and creamy filling of cream cheese and heavy cream. The combination of light sponge and decadent filling makes this roll cake a delightful treat for any occasion.
Why You’ll Love This: The visually striking design of this cake is not only fun but also showcases your baking skills with its intricate cow pattern. The use of coconut milk in the cake batter lends a subtle tropical flavor that pairs beautifully with the tangy cream cheese filling. This cake is perfect for those who appreciate a dessert that is as beautiful as it is flavorful.
Perfect Occasion: Ideal for birthday parties, family gatherings, or any event where you want to serve something unique and eye-catching. This cake is also great for themed parties or as a special weekend baking project with kids.
Decoration Tips: For an extra elegant touch, dust the top of the roll cake with powdered sugar or drizzle with a light glaze before serving. Garnish with fresh berries or mint leaves to add a pop of color and freshness.
Recipe:
Ingredients:
For the Cake:
- 80g coconut milk
- 60g cake flour
- 45g vegetable oil
- 45g granulated sugar
- 20g cornstarch
- 6 egg whites (separated as directed)
- 1g salt
- 8g vanilla extract
- 8g lemon juice
- Black food coloring powder or cocoa powder
For the Filling:
- 160g heavy cream
- 60g cream cheese, softened
- 15g granulated sugar
Instructions:
- Prepare the Cake Batter:
- In a clean bowl, mix the vegetable oil with coconut milk. Sift in the flour, cornstarch, and salt. Mix well.
- Add 1 egg white to the flour mixture and blend until smooth. Set aside.
- Preheat and Prep:
- Preheat the oven to 302℉ (150℃). Line a 28x28x2.6 cm baking tray with parchment paper.
- Whip the Egg Whites:
- Remove the egg whites from the fridge. Add lemon juice, vanilla extract, and sugar. Beat with a hand mixer until soft peaks form.
- Gently fold a scoop of the whipped egg whites into the batter until just combined, then fold the rest of the batter into the whipped egg whites carefully to maintain the airiness.
- Create the Pattern:
- Mix a small amount of batter with black food coloring or cocoa powder. Pour into a piping bag and draw cow patterns on the prepared baking tray. Bake for 2 minutes.
- Bake the Cake:
- Pour the remaining batter into the baking tray, smoothing the surface evenly. Bake for 20 minutes.
- Remove from the oven and let cool on a cooling rack. Once cool, release the sides with an icing spatula, turn the cake upside down, and peel off the baking mat.
- Prepare the Filling:
- In a clean bowl, beat the softened cream cheese and sugar until smooth. Add heavy cream and continue to beat until it forms stiff peaks.
- Assemble the Cake:
- Spread the whipped cream mixture over the cooled cake. Carefully roll the cake, starting from one end and ensuring the filling is evenly distributed.
- Chill and Serve:
- Refrigerate the rolled cake for about 1 hour. Slice and serve chilled.
Enjoy your Black and White Roll Cake as a standout dessert that’s sure to impress with its delightful appearance and exquisite taste.
