Recette: Angel and Devil Fruits Roll Cake

The picture on top is from the cookbook of Yumeiro Patissiere

This is a cake that Ichigo made in Episode 5, it's mouth-watering~

Sweet and Bittersweet in Perfect Harmony – Angel and Devil Fruits Roll Cake

Cocoa dough, and plenty of fruits rolled in, decorated in white chocolate.

Ingredients:For 1 roll cake

Cocoa Dough

·        Egg whites – 120g (Roughly 4 eggs worth)

·        Egg yolks – 60 g (Roughly 3 eggs worth)

·        Corn Starch – 30g

·        Cocoa Powder – 12 g

·        Plain flour – 33g

·        Granulated sugar – 75 g

Whipped Cream

·        Fresh cream (double cream for the rest of the world, the stuff that says “Whip” if you live in Japan )– 200 cc (ml)

·        Granulated Sugar – 25g

·        Vanilla Essence – a little

Strawberry Cream

·        Strawberry Puree – 40 g (Put some strawberries in a blender)

-Putting either fresh or frozen strawberries in a mixer is OK!-

·        1 sheet of gelatin – 1g (you may be able to substitute with agar-agar )

·        Fresh cream – 200 cc (ml)

·        Powdered sugar – 40g

Decoration.

·        Whatever fruits you like (different kinds)

·        Flaked/Shaved White chocolate (store bought) – a reasonable amount

Tin, tools and special preparations.

·        A 29 x 29cm cake tin in.

·        A mixer (to make the strawberry puree)

Preparations.

1.   Sieve the corn starch, cocoa powder and flour together.

2.   Line the cake tin / baking tin with oven paper. The oven paper should just be a little bit higher than the tin.

3.   Cool down the egg whites in the refrigerator.

4.   Preheat the oven to 180 degrees c.

5.   With whatever kind of sweets you are making, make sure to sieve the flour first.

6.   Because the dough will swell up, you need to make sure tray and oven paper is a little higher.

Instructions.

Making the Cocoa Dough.

1.   Put the egg whites in a bowl with the granulated sugar and mix them with a hand mixer until they become foamy.

2.   When it stands up by itself in peaks then the meringue is done.

-Advice-

-If the eggs are chilled they will become foamy more easily.-

3.   Whip the egg yolks well, and add them to the egg whites and mix.

4.   Seive the powder one more time into the mixture.

5.   With a spatula, stir gently so the bubbles don’t break.

6.   Pour the mixture into the cake tin/baking tray and make sure that it’s even. Bake in an oven(180 degrees) for 12 minutes.

-Put oven paper on both sides for when it cools.-

7.   Put over paper over the other side too, so when you take it out of the oven and place it on the cake cooler it will dry.

Making the Strawberry Cream

8.   Add the gelatin sheet to the water, and let it soak, then take it out and wring it. Then add it to the strawberry puree in a double boiler. Add the powdered sugar in 2 or 3 goes and mix in well.

-Advice-

-Make sure the gelatin is melted thoroughly before you add it-

9.   Once you have whisked the cream for the strawberry cream until it forms peaks then add the strawberry puree ingredients and mix well.

Rolling the dough

10.       Peel off the oven paper. Put the cake onto another piece of larger oven paper, and spread the strawberry cream on top.

11.       Cut up your favourite fruits into bite-sized pieces.

-Advice-

-To make the dough and the cream for this roll cake is a little time intensive. If you want to save some time using pre-bought whipped cream and strawberry jam is OK! You can omit the cream and decoration for a simpler version. If you use your favourite fruits then it will be delicious enough! Using strawberry jam and a simple arrangement is OK!-

12.       However you cut the fruits, line them up evenly.

13.       Wind the cake up away from you like this (check page 39)

-The oven paper is like a substitute sushi rolling mat, it’s the same trick as making maki-zushi.-

Finishing Touches.

14.     Once you have rolled it, wrap it up in the oven paper you used before. Then wrap it up in some clingfilm and let it rest in the refrigerator for a little while.

15.       Mix together the whipping cream, vanilla essence and sugar, until it becomes properly foamy (in peaks), Spread it over (as much of) the roll cake as you can.

16.       Once it’s been completely covered, sprinkly the white chocolate over for decoration.