Pretty Roll Cake 
Pretty Roll Cake
Today, we have a pretty roll cake filled with a red heart to share with you. The method involves separating the cake into two parts. The first part is the roll, which is made of chiffon cake. The red heart inside is made of butter cake. We separate the types of cake because we want the heart to be firm. If the heart were made of chiffon, it would be too soft.
Pretty Roll Cake
Today, we have a pretty roll cake filled with a red heart to share with you. The method involves separating the cake into two parts. The first part is the roll, which is made of chiffon cake. The red heart inside is made of butter cake. We separate the types of cake because we want the heart to be firm. If the heart were made of chiffon, it would be too soft.
Cooking Instructions
- 1
Let's start by making the red heart butter cake. First, preheat the oven to 350°F (180°C) with top and bottom heat. Sift the flour and baking powder together and set aside. Mix the eggs, evaporated milk, and butter vanilla flavor and set aside.
- 2
Beat the butter in a mixing bowl until softened. Add the granulated sugar and beat until combined. Add all the prepared ingredients and beat on medium speed for 5 minutes, then scrape the bowl. Beat on low speed for another 2 minutes.
- 3
Pour into a mold and bake for about 25-30 minutes or until done. Let cool, then use a heart-shaped cutter to create the filling for the roll cake.
- 4
Preheat the oven to 375°F (190°C) with top and bottom heat. Prepare a baking tray lined with parchment paper without greasing. Separate the egg yolks and whites. Sift the cake flour and baking powder together. Beat the egg yolks with the first portion of sugar on high speed for 1 minute. Gradually add the water while beating on high speed, then reduce to medium speed. Add the flour and beat until smooth. Set aside. In a new bowl, beat the egg whites on medium speed for 5 minutes, gradually adding the second portion of sugar until soft peaks form.
- 5
Fold the egg whites into the egg yolk mixture in three parts, folding gently each time. If you want to create patterns on the cake, take a small portion of the batter, mix with food coloring, and pipe onto the parchment paper in your desired design. Bake at 390°F (200°C) for 1 minute, then let cool. **Tip: Grease the tray before placing the parchment paper to prevent sticking.
- 6
Pour the remaining cake batter over the baked pattern and bake for about 10 minutes or until the cake is done. Remove from the oven and let cool completely before filling with the heart and cream cheese frosting in the next step.
- 7
Beat the cream cheese until softened. Add the butter and beat until fluffy. Add the sweetened condensed milk and beat until combined. Add the lemon juice and beat until just combined. Do not overbeat.
- 8
Assembly step: Place the cooled chiffon cake on parchment paper. Spread a thin layer of cream cheese frosting as desired. Do not spread back and forth; spread in one direction. Put the cream cheese in a piping bag with a large tip and pipe a straight line to secure the heart. Spread cream cheese frosting on the heart-shaped butter cake to stick each piece together, placing the pointed side up to prevent falling. Once arranged, pipe cream cheese from top to bottom to cover the heart, then roll it up.
- 9
Refrigerate the rolled cake for a while to set before cutting. The process may have many steps, but it's cute and allows for creative designs, making it a unique piece in the world. Now it's ready to deliver your heart to someone special.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Premium Roll Cake Premium Roll Cake
I saw a TV show where they showed a premium roll cake factory that placed roll cake slices into cupcake cups. This was a revelation to me, since I couldn't figure out how they made this type of roll-cupcake before! So I tried imitating the method!This is best when it's freshly made and the filling is creamy and rich.You can add plenty of fruit of any type!You don't have to worry about keeping the slices perfectly neat, and they make great gifts too. Recipe by Kamome mama
-
Roll Cake Roll Cake
Fluffy roll cakes taste great but the sponge tends to break quite easily so I improved the recipe and made it moist as well.Please adjust the amount of cream you use to your taste (I have a bit left over when I prepare 150 ml).When rolling the sponge, make sure you start with a tightly rolled center so that you can end up with a neater shape. Just be careful so that it doesn't crack. Recipe by *Halu* -
Orange Roll Cake Orange Roll Cake
#CookClickMove over chocolate and Strawberry swiss roll, this winter enjoy the tangy delicious Orange swiss roll. You will keep making this again once you taste it
-
Italian Roll Cake Italian Roll Cake
I wanted to try making this popular cake at home.I used cheese cream instead of whipped cream as the cake will keep better with the cheese cream. This makes the cake perfect as a gift.-If you don't mix the choux pastry batter really well, it won't puff up properly.-The choux pastry easily crumbles when it's freshly baked. So, gently wrap it with cling film to cool. Recipe by Yini -
Silky, Smooth Roll Cake Silky, Smooth Roll Cake
I got the idea to use bread flour to make sponge cake, and was so happy at the resulting silky, substantial texture!When the cake is coated with crushed almonds, it's so delicious!*You can leave out the peanut cream, and just use jheavy cream.*If you don't use crushed almonds, adjust the amount of sugar in the heavy cream.*If you use granulated sugar, the sponge cake will have a slightly lighter texture. Recipe by Miupon -
Fluffy and Moist Roll Cake Fluffy and Moist Roll Cake
I did a lot of experimenting and finally came up with a recipe for roll cake that won't break when you roll it up. This is a very simple roll cake. I think you'll like it!Make sure you beat the egg whites very well.If you don't want the surface of the cake to become browned, cover the cake in plastic wrap immediately after baking and the color will come off when you remove the wrap. Recipe by Shoshomaro -
Fluffy Chocolate Roll Cake Fluffy Chocolate Roll Cake
My other fluffy and moist roll cake recipe I made was rated very highly so I decided to make a chocolate version too.When mixing in the cake flour or mixing the cocoa batter, stir gently to avoid getting rid of too many air bubbles.For Step 9, I like the crust of the sponge so I don't take it off if it won't separate easily, but if you want the roll cake to look its best, I recommend removing it. Recipe by ko-ko -
Pure White Roll Cake Pure White Roll Cake
This is a recipe that uses up the leftover egg whites from making bread several days in a row.As long as you beat the egg whites properly, the other steps are easy. Use your handheld mixer on the low setting, and beat in the same direction! Spread the batter out on the pan as evenly as possible.If you keep fiddling with the batter or the whipped cream filling, it will lead to failure. Stop working on it when it's enough. Recipe by momorin -
Polka Dotted Roll Cake Polka Dotted Roll Cake
I love roll cakes and I was wondering if I could make a roll cake stylish with parchment paper. I referred to a recipe by Takako Inada for the sponge cake.Be careful when you peel off the parchment paper! Otherwise the polka dot pattern may get damaged.White chocolate polka dots in a cocoa sponge cake would be cute as well . Recipe by Asaemon -
Fluffy Chocolate Roll Cake Fluffy Chocolate Roll Cake
I've collected all of the tips for making this roll cake into a separate recipe, refer to.-If you whip the cream fully until stiff peaks form then you shouldn't go wrong.-I changed the ingredients as it seemed this cake had been a bit difficult to roll until now. Those that tried anyway, your cakes came out wonderfully. Thanks for making it. Recipe by Shokora vanilla -
Refreshing Polka Dot Roll Cake Refreshing Polka Dot Roll Cake
I've made cakes with chocolate polka dots before, but this time I wanted to challenge myself with a butter decoration technique I'd recently learned. In the spirit of summer, I combined the tartness of canned pineapple with the refreshing taste of yogurt cream. Refreshing and delicious!I bought liquid food coloring at Cuoca. If you use powdered food coloring, dissolve it in a very small amount of water. Although it may seem like it somehow takes a long time to assemble this cake, I don't think each individual step is very difficult Please take care that you remove the parchment paper carefully and gently. Don't pull off the little polka dots you so carefully made! Recipe by Asaemon -
Cinnamon Roll Cake Cinnamon Roll Cake
I call this a Cinnamon Roll cake, others call it Honey Bun cake, either way it's a delicious, moist recipe for breakfast or dessert. Made from scratch!!! Great with coffee also. I forgot to take a photo before slicing the cake, so I ended up taking one afterwards.. Haha!! It was super tasty!!
More Recipes
