This rainbow hearts roll cake is perfect for Valentine’s Day, an anniversary or any other occasion really. The cake is fluffy and the strawberries and whipped cream compliment it well!
This recipe has also been shared on AVO Magazine, an online magazine focused on Japanese culture and music.
Rainbow Hearts Cake Roll
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Adorable, fluffy and tasty rainbow hearts cake roll with strawberries and whipped cream.
- 3 Egg Yolks*
- 30 grams of Granulated Sugar
- 40 grams of Sunflower Oil
- 60 grams of Water
- ½ teaspoon of Vanilla Extract
- 80 grams of Flour
- 10 grams of Flour
- Food Colouring: red, orange, yellow, green, blue and purple
Meringue (Small Batch)
- 1 Egg White*
- 5 grams of Granulated Sugar
Meringue (Big Batch)
- 3 Egg Whites*
- 25 grams of Granulated Sugar
- Small amount of Simple Syrup
- 100 grams of Whipping Cream
- ¼ teaspoon of Vanilla Extract
- Optional: Strawberries
- Place the template inside your cake pan (38,7 cm × 26 cm × 1,9 cm) and line it with baking paper.
- Preheat your oven to 170 degrees Celsius.
- Combine the egg yolks and sugar, meant for the cake mix, and whip up the egg yolks until they reach the ribbon stage.
- Add in the sunflower oil and water slowly, while mixing.
- Now add in the larger amount of flour and mix well.
- Place two tablespoons of this mixture into a separate bowl and mix in the smaller amount of flour.
- In a separate bowl, add in the egg whites and sugar for the smaller batch of meringue.
- Whip up the egg whites to stiff peaks.
- Fold the egg whites into the smaller amount of batter gently.
- Divide this mixture into 6 equal portions and colour each portion a different colour, using the food colouring.
- Place each colour into a piping bag and pipe the pattern onto the baking paper.
- Place the tray into the oven and bake for about 2 minutes.
- Meanwhile, whip up the egg whites and sugar, for the bigger batch of meringue, to stiff peaks.
- Fold the egg whites into the larger amount of batter gently, in three additions.
- Gently spread the uncoloured batter over the hearts, once they've come out of the oven.
- Bake the cake for another 15 minutes.
- Cover the cake with a sheet of baking paper, flip it over and gently remove the baking paper that was on the bottom of the cake.
- Place a new sheet of baking paper on top and let it cool completely.
- Once the cake has cooled, whip up the whipping cream with the vanilla extract, to stiff peaks.
- Cut the strawberries into chunks.
- Flip the cake, so the print is on the top part of the bottom of your cake.
- Cut a small part off the bottom and top, to create a straight line, and brush the cake with simple syrup.
- Spread whipped cream onto the cake, leaving 2 centimetres uncovered at the top, where the print is.
- Add the strawberries in three rows, one in the middle of the cake and two others about 2 centimetres away from the middle, above and below.
- Roll up the cake gently, with the help of your baking paper, from the bottom to the top.
- Cut off the sides, to create straight lines.
*Make sure this ingredient is at room temperature.
This recipe makes one cake roll.
TIP: If you find it hard to pipe the heart pattern, pipe dots and use a cocktail pick or toothpick to shape it into hearts.