Secret Heart Roll Cake
I thought about making Valentine's Day treats using cream cheese. I also wanted to try making this kind of roll cake and somehow the two ideas blended together. If your strawberries don't give it much of a pink colour, you can top the colour up with pink food colouring.
My family's baking tray is 30 x 30 cm. If I make a sponge of this size, the heart doesn't wrap up very well so I cut the sponge into a rectangle. Please prepare a baking tray of a similar size to mine. You can eat the excess sponge with whipped cream. It tastes really good. For 1 roll cake. Recipe by Asaemon
Secret Heart Roll Cake
I thought about making Valentine's Day treats using cream cheese. I also wanted to try making this kind of roll cake and somehow the two ideas blended together. If your strawberries don't give it much of a pink colour, you can top the colour up with pink food colouring.
My family's baking tray is 30 x 30 cm. If I make a sponge of this size, the heart doesn't wrap up very well so I cut the sponge into a rectangle. Please prepare a baking tray of a similar size to mine. You can eat the excess sponge with whipped cream. It tastes really good. For 1 roll cake. Recipe by Asaemon
Cooking Instructions
- 1
Wash the strawberries and pick off the stems. Add the powdered gelatin to the water and leave to soak. - 2
Add the cream cheese, strawberries, granulated sugar, lemon juice and cream to a food processor and blend together until smooth.
- 3
Transfer the mixture to a bowl and heat it up suspended over a pan of hot water. Take the gelatin and water mixture and heat up in the microwave until the powder is dissolved before adding it to the cheesecake mixture and mixing.
- 4
Pour the mixture into a container (preferably something quite deep) and place in the refrigerator to chill and set (this should take half a day / one night).
- 5
Sift the cake flour and cocoa powder together. Line a baking tray with baking paper. Separate the egg whites from the egg yolks. - 6
Add the egg yolks and half of the sugar into a bowl and whisk together until thick.
- 7
In a separate bowl add the egg whites and the rest of the sugar little by little until you get a stiff meringue. Mix in the egg yolk mixture here.
- 8
Sift in the powder ingredients and mix together, making sure to mix from the bottom of the bowl. Combine the ingredients marked with ● and heat them in a microwave. Then add to the main mixture and mix well.
- 9
Pour the mixture into the baking tray and even it out. Bake in an oven preheated to 180°C for around 12 minutes. Cool on a wire rack.
- 10
Whip the cream and sugar together until soft peaks form. To make the sponge into a rectangle shape, cut 5 cm of sponge off one of the longer sides. Spread the cream.
- 11
When the no-bake cheesecake has set completely, use a cookie cutter to cut out some heart shapes.
- 12
Cut out 10 shapes and line them up upside-down before wrapping the sponge around tightly.
- 13
Place the cake so that the edges of the sponge are on the bottom of the roll cake and leave to rest in the refrigerator for over 1 hour.
- 14
Cut with a warm knife for a clean slice.
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