Cake has always been a passion for me
As,it takes a lot of hard work & patience to make it, as this is my daughter Pallavi’s recipe therefore I dedicate this dish to her
It has really been fun while making this dish. So here we go
Preparation time – 45 minutes
1 egg white
30 gms sugar
40 gms flour
20 gms butter
colour of your choice- few drops
for the cake roll
2 large eggs
3 egg yolks
3 egg whites
1 cup granulated sugar
⅓ cup water
2 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons powdered sugar (for dusting towel)
chocolate Cream Filing
3/4 cup chocolate
½ cup heavy cream, cold
Preheat oven to 375 degrees. Line a 15x10x1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside.
Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.
For the pattern:
Beat egg white lightly, add the sugar. Once the sugar melts, add flour and butter. Once they are well mixed, add colour. Fill the mix in a piping bag. Make the pattern on the baking sheet and freeze for atleast 20 min.
For the cake:
Beat egg whites in a large bowl until frothy, gradually add ¼ cup granulated sugar, beating until stiff peaks form.
In a large mixing bowl beat egg yolks and eggs for 2-3 minutes. Add sugar, water and vanilla and beat an additional minute until fully incorporated. Sift in flour, baking powder and salt and turn the mixer to low until just combined. Gently fold in egg whites.
Pour into prepared baking sheet. Bake in preheated oven for 9 – 12 minutes or until the cake is golden or springs back when gently pressed in the center. Make sure to keep a close eye on it after 7 minutes so it does not overcook.
Remove from oven carefully with oven mitts or towels and immediately flip cake onto the prepared powdered sugar towel. (This will cause the powdered sugar to splash everywhere – this is normal) Peel off parchment paper. Place a clean sheet of parchment paper over back of cake and roll cake up in towel carefully (from short end to short end). Cool for one hour.
To make filling heat the cream and take it off from the heat once it starts to gently bubble. Add chopped chooclate and leave it for 2 min. Using a spoon or spatula, mix the two and Set aside in the fridge until ready to assemble.
To assemble:When cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Re-roll the cake tightly without the towel. Refrigerate cake on a plate with plastic wrap over the top.
When ready to serve, remove plastic wrap and sprinkle with powdered sugar or decorate with frosting if desired.
This cake is best served within 1-2 days.