Pink Panther Swiss Roll

Name: Pink Panther Swiss Roll
Total time: 3600 s
Yield: Serves 8–10 servings
Ingredients: For the cake:; 3/4 cup cake flour (100 grams); 1/2 teaspoon baking powder; 1 pinch vanilla extract; 4 eggs; 1/4 cup sugar, or more if you prefer it sweeter—try 1/3 or 1/2 cup (50–100 grams); 1 teaspoon honey; For the filling:; 3/4 cup heavy whipping cream, 35% milk fat (200 ml); 1 tablespoon powdered sugar; 1 tablespoon mascarpone cream cheese; For the topping:; 2 tablespoons unsalted butter (30 grams); 1/4 cup heavy whipping cream, 35% milk fat (60 ml); 9 ounces white chocolate (250 grams); Red food coloring; Sliced almonds (optional)

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

With this recipe, I'm joining Cookpad's pink challenge to raise awareness for this disease and support those affected.

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

With this recipe, I'm joining Cookpad's pink challenge to raise awareness for this disease and support those affected.

Saved

Ingredients

1 hour

Serves 8–10 servings

For the cake:
3/4 cupcake flour (100 grams)
1/2 teaspoonbaking powder
1 pinchvanilla extract
4eggs
1/4 cupsugar, or more if you prefer it sweeter—try 1/3 or 1/2 cup (50–100 grams)
1 teaspoonhoney
For the filling:
3/4 cupheavy whipping cream, 35% milk fat (200 ml)
1 tablespoonpowdered sugar
1 tablespoonmascarpone cream cheese
For the topping:
2 tablespoonsunsalted butter (30 grams)
1/4 cupheavy whipping cream, 35% milk fat (60 ml)
9 ounceswhite chocolate (250 grams)
Red food coloring
Sliced almonds (optional)

Saved

Steps

1 hour

1

Place the heavy cream for the filling, the bowl you'll use to whip it, and the beaters in the freezer. Preheat the oven to 400°F (200°C) with heat on both top and bottom. Line a baking sheet with parchment paper.
2

To make the cake, beat the eggs with the sugar, honey, and vanilla until the mixture is pale and has increased in volume—it's best to use an electric mixer. Sift the flour with the baking powder and gently fold it into the wet ingredients a little at a time using a silicone spatula.
3

Pour the batter onto the prepared baking sheet and bake for about 8 minutes. When done, turn the cake out onto a new sheet of parchment paper. Cover it with a damp towel.
4

For the filling, whip the cold cream with an electric mixer. When it starts to form soft peaks, add the powdered sugar and continue whipping by hand to avoid splattering. Add the mascarpone and keep whipping until the mixture is firm. Remove the towel from the cake, spread the filling over it, leaving about 2 inches at one end uncovered. Roll up the cake tightly but carefully, then wrap it well in plastic wrap. Freeze for 20 minutes.
5

While the cake is in the freezer, clean up the kitchen and prepare the topping. For the topping: In a saucepan over medium heat, melt the butter and cream. As soon as it starts to boil, lower the heat further and add the chopped white chocolate. Stir continuously and gently until melted. Add red food coloring, starting with just a drop and adding more as needed to reach the desired color.
6

Remove the roll from the freezer and, while the topping is still warm, pour it over the cake on a wire rack. If you like, sprinkle sliced almonds on top.
7

Refrigerate for at least 2 hours.
8

You're going to love it!