#roulade

kawaiiful:

Domo Vs. the malaysian roll (by tofu_catgirl)

Roulade Cake (good for Yule Log)

Ingredients

• ¾ cup cake flour
• ½ tsp baking powder
• ½ tsp salt
• 5 eggs, separated
• 1 cup granulated sugar
• 1 tsp vanilla
• ½ cup powdered sugar

Instructions

Preheat oven to 375˚. Grease a 15x10 inch jelly roll pan, and line with parchment paper. Grease parchment, and set pan aside.

Mix flour, baking powder, and salt in a small bowl.

Beat egg yolks and 2/3 cup of the granulated sugar in a small bowl with an electric mixer for about 5 minutes, or until thick, yellow, and opaque. Beat in vanilla, and set aside.

Beat egg whites in a large, clean bowl until foamy. Gradually beat in remaining 1/3 cup sugar until stiff peaks form.

Fold flour mixture into the egg yolk mixture. Then, fold flour-yolk mixture into the egg white mixture until evenly incorporated.

Spread mixture into prepared pan, and bake for 12-15 minutes, or until cake springs back when lightly touched in the centre.

Lightly sift powdered sugar over a clean dish towel. Loosen warm cake from edges of pan, then invert onto the prepared towel. Remove pan, and carefully peel off parchment paper. Gently roll up cake in towel from the short end. Let rolled cake cool completely on a wire rack.

When cool, remove towel and fill with desired filling, then re-roll cake.

Meringue roulade with raspberries

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Ingredients:

For meringue roulade

• 180g (6.3oz) egg whites
• 125g (4.4oz) superfine sugar
• 1 tsp apple cider vinegar
• 1 tsp corn starch
• ½ tsp hazelnut extract
• ½ cup hazelnuts chopped

For mascarpone creme

• 227g (8oz) mascarpone cold

• 150g (5.3oz) heavy whipping cream cold
• 90g (3.2oz) powdered sugar sifted
• 1 tbsp brandy
• 1 pint raspberries

Instructions:

• Preheat the oven to 325F. Line a half-size baking sheet with a silicone mat.
• Combine egg whites and superfine sugar in a bowl and heat in a bain-marie until 140-145F. Remove from heat and whip at the highest speed until the volume of meringue stops growing (medium-stiff peaks). Add hazelnut extract, cornstarch, and vinegar and beat for another minute to incorporate them well.
• You can spread the meringue on the lined baking sheet and level with a spatula. Or use a pastry bags, and round piping tip with ½" opening. It helps to avoid incorporating large air bubbles between lumps of meringues and makes leveling much easier. Pipe keeping 1" of space between the sides of the baking sheet and the meringue edges. Level the top and sprinkle evenly with chopped nuts.
• Bake for 12 minutes. Turn off the heat and keep the meringue in the hot oven for 5 more minutes.
• While the meringue is baking, combine all ingredients for the mascarpone cream and whip with a whisk. Keep refrigerated until ready to use.
• Remove the meringue from the oven and let cool down. If needed, separate the meringue from the sides of the baking sheet first with a sharp knife. Cover the meringue with a sheet of parchment paper and flip the baking sheet upside down. Carefully peel the silicone mat from what used to be a bottom of the meringue.
• The creme is very thick and spreading it with a spatula may damage the meringue. Use a pastry bag with basketweave decorating tip (I don’t have one so needed to carefully level the cream with a spatula). Pipe the cream on the meringue. Scatter raspberries evenly over the cream.
• Using the parchment paper or a silicone mat, start rolling the meringue from the long edge. Carefully transfer the log to a serving plate and refrigerate for at least a few hours. Slice and serve.