How do you make this beautiful cake roll? In this blog I explain it step by step so that you too can put it on the table at Christmas as the perfect dessert!
I started this recipe with a little hesitation. I once made a cake roll, but it failed 3 times before it worked well. But that was already 4 years ago. I now have more experience and I started working with this festive cake roll in good spirits. And guess what? Perfect in one go! And with my tips you will succeed! It was actually very easy to make this cake roll. So there was no need to worry. With some patience and my 7 golden tips, it can hardly go wrong. And how cool is it to serve this cake roll as a dessert after Christmas dinner or as a pastry with coffee or tea. Bet everyone is impressed!
This soft cake with creamy and sweet filling not only looks incredibly beautiful and festive, it also tastes really delicious. I used the Hero strawberry jam , it contains a lot of fruit and no unnecessary additives. Together with the mascarpone, this is a delicious combination. Curious about more recipes with jam? Then take a look at The Hero Jam Studio .
You can also vary the filling, for example use a different flavor of jam such as forest fruits or apricots. But personally I think this red color of the strawberry jam suits Christmas the best. Decorate the roll extra festive with a Christmas sprig, silver pearls, red berries or chocolates.
7 golden tips for the perfect cake roll:
- Do not use ready-made cake mix for this cake roll. Because the proportions of the ingredients are different than a cake mix, this cake roll is fluffier and therefore easier to roll.
- Use enough powdered sugar on the towel. Better a little too much than too little, otherwise there is a chance that the roll will stick.
- Tip the baking tray with cake onto the towel immediately after baking. It should still be as hot as possible so that it is easiest to roll and less likely to break.
- If the baking paper sticks to the cake, moisten it with hot water and try again after a minute.
- Do not roll out the cake roll until it has cooled completely in the towel. Then don’t press it completely flat, because it could break.
- Do you let the filled cake roll set in the fridge overnight? Then make the mascarpone topping the next day. Divide the mascarpone in 2 x 250 gr and beat with half of the whipped cream and Beat Fix until stiff.
- Take your time making the cake roll. Let it cool down and firm up so that it retains its shape even while cutting.
Cake roll with strawberry jam PASTRY
10 TO 12 SLICES
150 g granulated sugar
1 tbsp sunflower oil
1 tsp baking powder
Pinch of salt
1 tsp vanilla aroma
100 g flour
75 g icing sugar
Butter for greasing
1 jar Hero strawberry jam
500 gr mascarpone
200 ml whipped cream
1 bag Klop Fix
film Piping bag Baking tray
or mold of approx. 30 x 40 cm
Preheat the oven to 175 degrees. Line the baking tray or mold with baking paper. I’m not sure if it’s really necessary, but I also greased the top of the baking paper with a little butter. Break the eggs into a bowl and mix for 3 minutes until fluffy. Add the granulated sugar and mix for a further 2 minutes until the mixture thickens. Then add the sunflower oil, pinch of salt and vanilla aroma and mix through. Mix the flour with the baking powder and add, mix again briefly but well.
Pour the batter onto the baking tray lined with baking paper. Spread it evenly with a spatula. Place the baking sheet in the oven for 12 minutes until it is slightly brown and cooked through. Meanwhile, lay out a clean tea towel and sprinkle it with a generous layer of powdered sugar. Turn the baking sheet over onto the tea towel immediately after it comes out of the oven. Remove the parchment paper and roll up the slice of cake from the short side in the towel. Let it cool down (about 2 hours).
Meanwhile, mix the mascarpone in a bowl. Add the whipping cream and the klopfix and mix the mixture until stiff. Carefully unroll the cake roll piece by piece and place on a piece of foil. Try not to squeeze it too flat or it may tear. Spread with a generous layer of jam. I used about of the jar. Then spread the mascarpone over it. Add a generous dollop of cream at a time and spread to prevent it from mixing with the jam.
Then carefully roll it up again using the foil. Don’t press too hard or you’ll squeeze the mixture out. Wrap the entire roll in foil and let it set in the fridge for about 2 hours (or overnight).
Unwrap the cake roll from the foil. Cut off the sides with a sharp serrated knife so that you have a nice straight side. Place the mascarpone mixture in a piping bag. Draw clean lines across the cake roll. Preferred starts in the middle. Then decorate the cake roll as desired.
When finished, keep the cake roll in the refrigerator for max. 3 days. Cover to avoid drying out.
This article was created in collaboration with Hero.
Source: Leukerecepten by leukerecepten-nl.
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