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Soufflé Gingerbread Japanese Cheesecake

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East meets West in this soufflé Japanese cheesecake reimagined with Gingerbread spices for the Christmas Holiday season. A perfectly light dessert after a heavy meal.

A scrumptious golden brown gingerbread Japanese cheesecake on table adorned by mini Christmas trees.
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Since it's the holiday season, I thought it would be a perfect time to make a gingerbread version of my last recipe, Japanese cotton cheesecake. It's a timely recipe as I needed an easy dessert to present at my Christmas gatherings and to give as edible gifts. This lighter soufflé-style cheesecake doesn't require extra work like decorations or frostings, it tastes so good all on it's own! I highly recommend it for your holiday party this year.

XOXO,
Mimi

Why You'll Love This Recipe

  • Light & Fluffy - the lightest cheesecake to finish off heavy winter holiday meals
  • Unique - a special holiday interpretation of a signature Asian dessert
  • Simple - a simple cheesecake that tastes amazing on it's own without decorations

What Does This Cake Taste Like?

Firstly, Japanese cheesecakes in general are known to be soft and creamy, unlike their counterpart, the New York cheesecake which is denser. The Japanese version is usually known for it's soufflé-like properties. Just like soufflé, it's leavened by egg whites, making this type of cheesecake wobbly and light textured, similar to a chiffon cake when it first comes out of the oven. After setting in the fridge, it has a firmer and creamier texture.

Taste-wise, it doesn't have any sour taste because it doesn't contain sour cream. Instead, the natural flavors of milk and eggs come through, especially with recipes that don't contain vanilla. And like many Japanese desserts, it's also less sweet. The version in this recipe is flavored with gingerbread spices that are so popularly featured in North American baked goods during the holiday season. If you're interested, here is another signature Asian dessert that has been re-imagined with winter flavors: gingerbread chiffon cake roll.

Bird's eye view of ingredients for gingerbread Japanese cheesecake laid out on a marble table.

Ingredients & Substitutions

Wet Mix for Batter

  • Cream cheese - Use block style cream cheese, do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
  • Butter - adds richness to the cheesecake, it should be unsalted
  • Full fat milk - can be substituted with heavy cream for a richer flavor. Avoid using lower fat milks as they don't have a nice rich flavor.
  • Egg yolks - from large eggs should be at room temperature for better incorporation

Dry Mix for Batter

  • Cake flour - is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Cake flour is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amounts but the cake will be less soft and fluffy.
  • Cornstarch - keeps the protein level in the cake low to make it softer. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.
  • Ground cinnamon, ginger, nutmeg and cloves - see in-depth discussion of gingerbread spice substitutes.

Meringue

  • Egg whites (large size) - are the main leavening agent, it will whip better at room temperature. How much it comes to volume will determine how much your cake rises.
  • Cream of tartar - is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
  • Granulated sugar - provides structure to the meringue and adds sweetness to the cheesecake.

Substitutes for Gingerbread Spices

Gingerbread spice blends are a convenient substitute for all or some of the spices in this recipe. It may be a little harder to find at regular grocery stores but it's readily available online, like this one here. If you like cooking and baking regularly, it's worth it to buy these spices individually so you can use them for other recipes. Ground ginger and ground cinnamon are the two main flavors most people would recognize in a gingerbread dish so make sure you have those at the very least. The rest of the spices are used more sparingly and they can be replaced with with cinnamon or ginger. Ground cloves and ground nutmeg in smaller amounts adds extra depth of flavor and aromas. For an extra spicier version, add a pinch of black pepper. For added dimension, add a bit of all spice.

A whole uncut gingerbread cheesecake on a wooden cake stand with powdered sugar dusted on top.
This is what the cake looks like when baked in an 8-inch pan. It's shorter than when using a smaller pan.

What Type of Cake Pans Should I Use?

To release Japanese cheesecakes from the pan without ruining it's appearance, a cake pan with an open bottom is ideal. Japanese cheesecakes are soft and jiggly making them difficult to remove like regular cake. Either a cake ring or springform pan will allow you to remove the pan by pulling it away from the cake once it's rested on a presentation surface. I personally prefer to use cake rings as it was what we used in professional pastry classes. Cake rings have no breakable parts making them ideal for washing and long term usage.

If you only have traditional cake pans with a solid bottom, you can use that as well. Use a sharp edge knife to release the cake from the sides, place a piece of parchment paper over the top of the finished cake and turn the cake upside down. Then place a plate on the bottom of the cake and flip it over once again.

Can I Use a Different Sized Pan?

This recipe was written for a 7" cake ring that is 3" tall but you can also use a six or eight inch ring. For the 6" cake ring (at least 3" tall), reduce all the ingredients by 20% (the egg works outs to total 5 yolks and 5 egg whites). Do not fill up the pan all the way with batter, allow at least half an inch for expansion and there will still be some leftover batter for a cupcake. For the 8" cake ring, you can use the same amounts in this recipe but the cake will be shorter.

It can also be baked in mini cake rings or a cupcake pan lined with paper. I like the latter as it can be placed in a water bath easily without worrying about water seepage. No matter which size pan you choose, note that the baking times will change, it's important to use visual cues to gauge doneness - a nice golden color on the top and an internal temperature of 150F.

A slice of Japanese cheesecake cut out and put onto a small dessert plate with the whole cake in the background.
Japanese cheesecakes are simple but scrumptious. Just bake and serve. If you're feeling a little fancy, dust some powdered sugar on top right before serving.

Are Water Baths Needed for Japanese Cheesecakes?

Japanese cheesecakes are usually baked using a water bath technique whereby the cake pan rests inside a pan of hot water during baking. The water helps keep the baking environment moist so the top of the cheesecake won't dry out and crack. Additionally, the water provides even gentle heat all around the cake to help it bake nice and slow for a better texture and to further stop cracks from forming. In class, we were taught to use water baths for baking our cheesecakes but I have tried baking this cake at home without it as well. I found that the tops and sides were thicker and drier without the water bath, plus it shrank and cracked. After shrinkage, the resulting cake was unpleasantly dense. If you're more picky about the appearance and texture of your cheesecake, I would highly recommend using a water bath.

Why Does My Cheesecake Have a Crack?

Poor temperature control and a meringue that is too stiff can cause this soufflé-style cake to crack and shrink. Know that it's okay for the cake to have cracks, it's more important to have a fully cooked cake than one that hasn't fully set due to under baking. If you're more picky about your Japanese cheesecake's appearance, here are some tips to prevent cracks:

  1. Only beat the meringue to the firm peaks stage - the points hold their shape but falls over.
  2. Use an external oven thermometer to keep track of the two different baking temperatures required.
  3. Use the water bath as outlined above to provide even heating.
  4. Start baking with a low temperature first and then increase it at the end. You can slowly increase it by 25F increments to obtain the final rise and browned top.
  5. Leave the finished cake inside the oven with the door slightly ajar for an hour to reduce temperature shock.
A crumb shot of a slice of Japanese soufflé cheesecake is shown, placed on a plate.

Toppings & Flavor Pairings for this Cake

The beauty of Japanese cheesecakes is its simplicity. Tasting scrumptious all on its own, they are usually served by itself without any toppings or condiments, the same goes for this gingerbread flavored one. If you are interested in decorating this cake for presentation during the holiday season, I suggest dusting it lightly with icing sugar over a stencil to make special designs. You can also top it with a thin layer of fig jam or mamelade. For frosting, I recommend using something like a stabilized whipped cream or mascarpone whipped cream because its lighter texture is better suited for this type of light cheesecake. Gingerbread flavored desserts usually pairs well with the flavors of figs, oranges, caramel, chocolate, rum, vanilla, lemon, cinnamon, brown butter and coffee.

How To Store Japanese Cheesecakes

After cooling, Japanese cheesecakes need to be refrigerated in an air-tight container where it will stay fresh for up to 5 days. It can be frozen but similar to its main ingredient, cream cheese, the texture will become a little more grainy. The flavor will stay the same, it will just be a bit less creamy and smooth (noticeable only through my side-by-side tasting). It's a decent compromise if you really need to make this cake in advance.

Step By Step Photos

PRE-HEAT OVEN: to 250F and have a pot of hot water ready. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture (see step by step photos in post body). Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.

A collage of photos showing cream cheese, butter and milk being heated in a glass bowl over a pot of hot water.
TIP: microwave the cream cheese and butter on low at 15 second intervals to bring it to room temperature. This will help it incorporate together more readily. The milk should be warmed to prevent clumping once it's introduced.

Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now. Add the room temperature egg yolks one at a time and stir until it's incorporated.

A collage of photos showing cream cheese, butter and milk being heated in a glass bowl over a pot of hot water.
TIP: the eggs should also be at room temperature too. To quickly bring eggs to room temperature, soak the unshelled egg in a cup of very warm water.

PREPARE DRY MIX: In a separate bowl, sift the flour, cornstarch and spices, mix to evenly disperse ingredients. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.

TIP: stop stirring once there is no more traces of flour, over mixing increases gluten-formation, resulting in a tougher cake.

MAKE MERINGUE. With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time. Increase the speed to medium-high and whip until firm peaks.* Do NOT overwhip. This is now called the meringue.

A collage of photos showing egg whites being beaten until foamy and then at the soft peaks stage while sugar is added.
TIP FOR MERINGUE: When the bubbles are big and foamy, it's time to add the cream of tartar, once the bubbles size decreases and the egg whites look opaque, add the sugar. Always start on low speed so that the bubbles created are stable and won't collapse during baking, leading to collapsed cakes.
Beaters have meringue that is hanging from it, the meringue has points that droops.
VISUAL CUE: the meringue has reached the firm peaks stage once the points can hold it's shape but droops down on itself.

FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir. Place the prepared cake pan into the larger water bath pan. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.

TIP: Use a gentle folding technique, sweeping the spatula through the mixture from top to bottom and then cutting through the center. A big flexible spatula is preferred for this to prevent overfolding.

BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.* TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

TIP: do not skip the water bath. It will provide gentle consistent heat to prevent cracks and shrinkage. The water should be hot but not boiling. Remember to place the cake pan inside the big pan before pouring in the water.

Recipe

Yield: 6 slices

Soufflé Gingerbread Japanese Cheesecake

A slice is cut out of a golden brown Japanese gingerbread cheesecake.

East meets West in this soufflé Japanese cheesecake reimagined with Gingerbread spices for the Christmas Holiday season. A perfectly light dessert after a heavy meal.

Active Time 40 minutes
Cook Time 1 hour 30 minutes
Rest 1 hour
Total Time 3 hours 10 minutes

Ingredients

Wet Mix

  • 225 grams cream cheese*, room temp
  • 40 grams butter, unsalted, room temp
  • 40 ml full fat milk, warmed
  • 6 egg yolks, room temp

Dry Mix

  • 30 grams cake flour*
  • 10 grams cornstarch*
  • 1 ½ teaspoon ground ginger*
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Meringue

  • 6 egg whites, room temp
  • ¼ teaspoon cream of tartar*
  • 100 grams granulated sugar

Supplies

  • Regular kitchen supplies PLUS:
  • 7" cake ring or springform pan*
  • sieve
  • large baking pan for water bath
  • parchment paper
  • aluminum foil

Instructions

  1. PRE-HEAT OVEN: to 250F and have a pot of hot water ready.
  2. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage.
  3. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture (see step by step photos in post body).
  4. Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.
  5. Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now.
  6. Add the room temperature egg yolks one at a time and stir until it's incorporated.
  7. PREPARE DRY MIX: In a separate bowl, sift the flour, cornstarch and spices, mix to evenly disperse ingredients.
  8. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.
  9. MAKE MERINGUE. With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar.
  10. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time.
  11. Increase the speed to medium-high and whip until firm peaks.* Do NOT overwhip. This is now called the meringue.
  12. FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir.
  13. Place the prepared cake pan into the larger water bath pan.
  14. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter.
  15. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.
  16. BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time.
  17. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.*
  18. TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks.
  19. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Notes

  1. Use block style cream cheese for baking. Do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
  2. Cake flour is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amount but the cake will be less fluffy.
  3. Cornstarch keeps the protein level low to make the cake soft. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.
  4. The spices can be substituted in equal amounts with gingerbread spice blend or cinnamon/ginger in equal amounts. For a spicier version, add some black pepper.
  5. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
  6. Cake ring should be at least 3" tall to allow for cake expansion. Other pan types and sizes can be used, refer to post body. This recipe was written for a 7" pan but the pictures show the same recipe baked in an 8" pan.
  7. Firm peaks stage in meringue is reached when the points of the meringue hold their shape but folds over on itself.
  8. TOP TIPS: To ensure a smooth, lump free batter, use room temperature ingredients. See step by step photos to get visual cues at each stage.

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Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 654Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 296mgSodium 397mgCarbohydrates 70gFiber 1gSugar 51gProtein 12g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: japanese / Category: Cakes

Cotton Japanese Cheesecake without Cracks

· 4 Comments

Soft and creamy Japanese cotton cheesecake made using simple instructions that anyone can master. Tastes just like the ones at the Japanese bakeries.

Japanese cheesecake is shown on a plate on a table ready to serve, flanked by eggs and milk.
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I really love the simplicity of Japanese Cotton Cheesecakes because they taste delicious without any additional frostings or decorations. It's a lighter cake that is perfect after heavier meals. And trust me, many hosts will be delighted to receive one as a hostess gift. I first published different versions of this classic Japanese dessert in these flavors: Earl Grey Japanese Cheesecake and Chocolate Japanese Cheesecake.

That was many years ago and I must say, I have learned a lot more about making cheesecakes and cakes in general after taking professional pastry classes in my free time. Besides loving the lighter nature of this type of cheesecake, I was really intrigued by the technical aspects of how to prevent it from cracking and shrinking. After many attempts at baking them again and again in my home oven with a variety of different baking conditions and ingredient ratios, I am happy to present this final version to you. I hope this recipe will help you make the same Japanese cheesecakes that you can find at the bakery.

XOXO,
Mimi

Why You'll Love This Recipe

  • Light & Fluffy - a lighter cheesecake that's perfect for tea time or after big meals
  • Simple - cheesecake that tastes amazing on it's own without frosting
  • Year-round dessert - made with year-round ingredients for every occasion

What Does Japanese Cheesecake Taste Like?

Firstly, Japanese cheesecakes in general are known to be soft and creamy, unlike their counterpart, the New York cheesecake which is denser. The Japanese version is usually known for it's soufflé-like properties. Just like soufflé, it's leavened by egg whites, making this type of cheesecake wobbly and light textured, similar to a chiffon cake when it first comes out of the oven. After setting in the fridge, it has a firmer and creamier texture. Taste-wise, it doesn't have any sour taste because it doesn't contain sour cream. Instead, the natural flavors of milk and eggs come through, especially with recipes that don't contain vanilla. And like many Japanese desserts, it's also less sweet.

Top down view showing the ingredients needed for Japanese cotton cheesecake.

Ingredients & Substitutions

Wet Mix for Batter

  • Cream cheese - Use block style cream cheese, do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
  • Butter - adds richness to the cheesecake, it should be unsalted
  • Full fat milk - can be substituted with heavy cream for a richer flavor. Avoid using lower fat milks as they don't have a nice rich flavor.
  • Egg yolks - from large eggs should be at room temperature for better incorporation

Dry Mix for Batter

  • Cake flour - is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Cake flour is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amounts but the cake will be less soft and fluffy.
  • Cornstarch - keeps the protein level in the cake low to make it softer. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.

Meringue

  • Egg whites (large size) - are the main leavening agent, it will whip better at room temperature. How much it comes to volume will determine how much your cake rises.
  • Cream of tartar - is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
  • Granulated sugar - provides structure to the meringue and adds sweetness to the cheesecake.
The side profile of a whole Japanese cheesecake is shown. The sides are nicely sloped showing off the fine crumbs of the sides.

What Type of Cake Pans Should I Use?

To release Japanese cheesecakes from the pan without ruining it's appearance, a cake pan with an open bottom is ideal. Japanese cheesecakes are soft and jiggly making them difficult to remove like regular cake. Either a cake ring or springform pan will allow you to remove the pan by pulling it away from the cake once it's rested on a presentation surface. I personally prefer to use cake rings as it was what we used in professional pastry classes. Cake rings have no breakable parts making them ideal for washing and long term usage.

If you only have traditional cake pans with a solid bottom, you can use that as well. Use a sharp edge knife to release the cake from the sides, place a piece of parchment paper over the top of the finished cake and turn the cake upside down. Then place a plate on the bottom of the cake and flip it over once again.

Can I Use a Different Sized Pan?

This recipe was written for a 7" cake ring that is 3" tall but you can also use a six or eight inch ring. For the 6" cake ring (at least 3" tall), reduce all the ingredients by 20% (the egg works outs to total 5 yolks and 5 egg whites). Do not fill up the pan all the way with batter, allow at least half an inch for expansion and there will still be some leftover batter for a cupcake. For the 8" cake ring, you can use the same amounts in this recipe but the cake will be shorter.

It can also be baked in mini cake rings or a cupcake pan lined with paper. I like the latter as it can be placed in a water bath easily without worrying about water seepage. No matter which size pan you choose, note that the baking times will change, it's important to use visual cues to gauge doneness - a nice golden color on the top and an internal temperature of 150F.

Side profile of a slice of cotton cheesecake on a dessert plate. The crumbs are fine and uniformed.

Are Water Baths Needed for Japanese Cheesecakes?

Japanese cheesecakes are usually baked using a water bath technique whereby the cake pan rests inside a pan of hot water during baking. The water helps keep the baking environment moist so the top of the cheesecake won't dry out and crack. Additionally, the water provides even gentle heat all around the cake to help it bake nice and slow for a better texture and to further stop cracks from forming. In class, we were taught to use water baths for baking our cheesecakes but I have tried baking this cake at home without it as well. I found that the tops and sides were thicker and drier without the water bath, plus it shrank and cracked. After shrinkage, the resulting cake was unpleasantly dense. If you're more picky about the appearance and texture of your cheesecake, I would highly recommend using a water bath.

Why Does My Cheesecake Have a Crack?

Poor temperature control and a meringue that is too stiff can cause this soufflé-style cake to crack and shrink. Know that it's okay for the cake to have cracks, it's more important to have a fully cooked cake than one that hasn't fully set due to under baking. If you're more picky about your Japanese cheesecake's appearance, here are some tips to prevent cracks:

  1. Only beat the meringue to the firm peaks stage - the points hold their shape but falls over.
  2. Use an external oven thermometer to keep track of the two different baking temperatures required.
  3. Use the water bath as outlined above to provide even heating.
  4. Start baking with a low temperature first and then increase it at the end. You can slowly increase it by 25F increments to obtain the final rise and browned top.
  5. Leave the finished cake inside the oven with the door slightly ajar for an hour to reduce temperature shock.
A whole Japanese cheesecake is shown on a beautiful presentation plate with some pastry boxes and plates around it.

What are The Best Toppings for this Cake?

The beauty of Japanese cheesecakes is its simplicity. Tasting scrumptious all on its own, they are usually served by itself without any toppings or condiments. Sometimes they are topped with a thin layer of apricot jam and a dusting of icing sugar with some fresh berries on the side. If you really want to add some extra icing on top for decorations, I recommend using something like a stabilized whipped cream because its lighter texture is better suited for this type of light cheesecake. A popular method to change up the flavor of this cake is to flavor the cake body only by adding matcha green tea powder, lemon zest or spices to the dry mix like this in gingerbread Japanese cheesecake, or sesame paste to the wet mix.

How To Store & Freeze Japanese Cheesecakes

After cooling, Japanese cheesecakes need to be refrigerated in an air-tight container where it will stay fresh for up to 5 days. It can be frozen but similar to its main ingredient, cream cheese, the texture will become a little more grainy. The flavor will stay the same, it will just be a bit less creamy and smooth (noticeable only through my side-by-side tasting). It's a decent compromise if you really need to make this cake in advance.

Step By Step Photos

PRE-HEAT OVEN to 250F and have a pot of hot water ready. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture. Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.

A collage of photos showing cream cheese, butter and milk being heated in a glass bowl over a pot of hot water.
TIP: microwave the cream cheese and butter on low at 15 second intervals to bring it to room temperature. This will help it incorporate together more readily. The milk should be warmed to prevent clumping once it's introduced.

Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now. Add the room temperature egg yolks one at a time and stir until it's incorporated.

A collage of photos showing egg yolks being incorporated into the cheesecake batter, the mixture is now yellow and smooth.
TIP: the eggs should also be at room temperature too. To quickly bring eggs to room temperature, soak the unshelled egg in a cup of very warm water.

PREPARE DRY MIX: In a separate bowl, sift the flour and cornstarch, mix to evenly disperse ingredients. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.

A collage of photos showing dry ingredients being introduced into the batter and then stirred.
TIP: stop stirring once there is no more traces of flour, over mixing increases gluten-formation, resulting in a tougher cake.

MAKE MERINGUE: With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time. Increase the speed to medium-high and whip until firm peaks (see photo below). Do NOT overwhip. This is now called the meringue.

A collage of photos showing egg whites being beaten until foamy and then at the soft peaks stage while sugar is added.
TIP FOR MERINGUE: When the bubbles are big and foamy, it's time to add the cream of tartar, once the bubbles size decreases and the egg whites look opaque, add the sugar. Always start on low speed so that the bubbles created are stable and won't collapse during baking, leading to collapsed cakes.
Beaters have meringue that is hanging from it, the meringue has points that droops.
VISUAL CUE: the meringue has reached the firm peaks stage once the points can hold it's shape but droops down on itself.

FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir. Place the prepared cake pan into the larger water bath pan. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.

A collage of photos showing egg whites being folded into the cheesecake batter, the batter is now smooth and light yellow.
TIP: Use a gentle folding technique, sweeping the spatula through the mixture from top to bottom and then cutting through the center. A big flexible spatula is preferred for this to prevent overfolding.
A collage of photos showing Japanese cheesecake batter being poured into a cake pan that is resting in a water bath.
TIP: do not skip the water bath. It will provide gentle consistent heat to prevent cracks and shrinkage. The water should be hot but not boiling. Remember to place the cake pan inside the big pan before pouring in the water.

BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.* TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Recipe

Yield: 6 slices

Cotton Japanese Cheesecake without the Cracks

Side profile of Japanese cheesecake showing its smooth outer edge and part of it's golden top.

Soft and creamy Japanese cotton cheesecake made using simple instructions that anyone can master. Tastes just like the ones at the Japanese bakeries.

Active Time 40 minutes
Cook Time 1 hour 30 minutes
Rest 1 hour
Total Time 3 hours 10 minutes

Ingredients

Wet Mix

  • 225 grams cream cheese*, room temp
  • 40 grams butter, unsalted, room temp
  • 40 ml full fat milk, warmed
  • 6 egg yolks, room temp

Dry Mix

  • 30 grams cake flour*
  • 10 grams cornstarch*

Meringue

  • 6 egg whites, room temp
  • ¼ teaspoon cream of tartar*
  • 100 grams granulated sugar

Supplies

  • Regular kitchen supplies PLUS:
  • 7" cake ring or springform pan*
  • sieve
  • large baking pan for water bath
  • parchment paper
  • aluminum foil

Instructions

  1. PRE-HEAT OVEN: to 250F and have a pot of hot water ready.
  2. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage.
  3. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture (see step by step photos in post body).
  4. Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.
  5. Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now.
  6. Add the room temperature egg yolks one at a time and stir until it's incorporated.
  7. PREPARE DRY MIX: In a separate bowl, sift the flour and cornstarch, mix to evenly disperse ingredients.
  8. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.
  9. MAKE MERINGUE. With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar.
  10. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time.
  11. Increase the speed to medium-high and whip until firm peaks.* Do NOT overwhip. This is now called the meringue.
  12. FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir.
  13. Place the prepared cake pan into the larger water bath pan.
  14. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter.
  15. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.
  16. BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time.
  17. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.*
  18. TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks.
  19. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Notes

  1. Use block style cream cheese for baking. Do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
  2. Cake flour is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amount but the cake will be less fluffy.
  3. Cornstarch keeps the protein level low to make the cake soft. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.
  4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
  5. Cake ring should be at least 3" tall to allow for cake expansion. Other pan types and sizes can be used, refer to post body.
  6. Firm peaks stage in meringue is reached when the points of the meringue hold their shape but folds over on itself.
  7. TOP TIPS: To ensure a smooth, lump free batter, use room temperature ingredients. See step by step photos to get visual cues at each stage.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 646Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 296mgSodium 396mgCarbohydrates 68gFiber 0gSugar 51gProtein 12g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: japanese / Category: Cakes

3D Mini Pumpkin Cupcakes without a Mold

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3D Mini pumpkin spice cupcakes using an easy 2 bowl method. Stable at room temperature and perfectly portioned for Halloween and Thanksgiving parties.

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I really wanted to make mini 3D Pumpkin Cupcakes for our Halloween party this year. After hosting several holiday parties last year, I realized that I preferred our dessert table to have mini-sized treats that were room-temperature stable in order to provide perfect portions for our guests and ensure food safety.

These mini pumpkin spice cupcakes were adapted from a recipe on my blogger pal and cake master, Olivia's LivforCake site. I tend to make lighter, more airy Asian-style baked goods like Japanese cake rolls and Asian bakery fruit cakes. I knew that these stand-alone pumpkin cupcakes would need a sturdier construction and I thought of Olivia's specialty right away: layered cakes. Her original Pumpkin Spice Latte Cake recipe adapted wonderfully for these mini cupcakes. I'm excited to showcase these on our dessert table this Halloween (and possibly Thanksgiving dinner too). Try it and let me know how it goes, I would love to hear from you.

XOXO,
Mimi

Inside shot of a pumpkin cupcake showing the moist crumbs inside.

Why You'll Love This Recipe

  • Easy - Using the 2-bowl Method, simply, stir, pour and bake.
  • Delicious all on its own - no need for big heaps of frosting
  • Festive - cute 3D pumpkin look that you can use as gifts and table settings.
  • Party portioned - perfect size for Halloween parties & Thanksgiving dinner
  • Stable at room temperature - great for dessert tables, school and gifts.

What Do These Pumpkin Cupcakes Taste Like?

These cupcakes are full of pumpkin and spice flavors. It has a moderately-strong sweetness level (stronger if using the optional caramel sauce). The texture tends towards the dense and moist side. The flavor and texture help it work as a stand-alone cupcake, as a loaf cake or in a layer cake.

Ingredients for pumpkin cupcakes are laid out on a counter top.
Ingredients for decorating buttercream is laid out on a table.
TIP: I blended a little bit of black with green to make the bright green color more muted. It was a better match to the darker colors in the pumpkin cupcakes.

Ingredients & Substitutions

Mini Pumpkin Cupcakes

  • All-purpose flour - is a versatile flour with a mid-rage protein content between 10-12%. It can be substituted with cake flour, the cupcakes will be softer and looser.
  • Baking powder - leavening agent
  • Ground cinnamon - All the spices together can be substituted with pumpkin pie spice in equal amounts.
  • Ground ginger - see above
  • Ground nutmeg - see above
  • Ground cloves -see above
  • Fine sea salt - highlights the flavors in the cake. It can be substituted with most other fine salts in equal amounts.
  • Unsalted butter, melted & cooled - microwave it at 15 second intervals until almost fully melted. Stir to melt the remaining amount. Cool before using.
  • Neutral flavored oil* - examples: canola, grapeseed, avocado oils.
  • Granulated sugar - adds sweetness and tenderizes the cake.
  • Light brown sugar - adds sweetness and tenderizes the cake.
  • Pumpkin puree* - do NOT use pumpkin filling. See below.
  • Egg, room temperature - large size

Pumpkin Decorations

  • Pretzel sticks - I used Tomato Pretz sticks here, you can get similar results with this brand shipped to your house.
  • Powdered sugar, sifted - a.k.a icing sugar.
  • Butter, room temperature - ensure it's at room temperature, otherwise, it will be very hard to cream by hand.
  • Green gel food color - gel colors are a form of potent food coloring that won't add excessive moisture to baked goods. I prefer this brand.
  • Optional: caramel sauce - I used the one from Trader Joe. It is thick and not too runny, perfect for this cupcake. The buttercream decorations hold up well on top of this sauce.

Supplies

Side profile of the pumpkin cupcakes concentrating on the wrappers.

What Kind of Pumpkin Filling Should I Use?

Use canned pumpkin puree in this recipe, it is made from a pumpkin that has been cooked and processed to a smooth consistency. The ingredient label will say, "100% pure pumpkin". There's a lot of discussion that the pumpkin puree found in canned pumpkins isn't really pumpkins but different types of squash. This is because of the looser restrictions allowed on labelling this product, read this Epicurious article on What's Really In Canned Pumpkin.

I used a simple canned pumpkin and found the pumpkin taste to be just fine with me. I would not recommend using homemade pumpkin puree in this recipe due to the excess moisture that might be left in the puree, it can make the cupcakes too wet. Do not use "pumpkin pie filling" since it contains other ingredients that will alter the taste and texture of this recipe.

What Flavors Pair with Pumpkin Cupcakes?

It pairs well with salted caramel, mascarpone cream cheese frosting, or Olivia's original pairing with coffee buttercream. I would use the first two as pour overs or fillings respectively since they are lighter.

I prefer the ready-to-eat salted caramel sauce I purchased from Trader Joes. It's thick and not runny which makes it ideal for keeping the decorations on top dry and in place.

Three cupcakes are shown with results on how different buttercreams held up after one week. American buttercream did the best.
American buttercream held up the best on top of these pumpkin cupcakes after bringing it in and out of the fridge even after one week.

Can I Use Royal Icing or Fondant to Decorate?

I tried several ways to decorate these pumpkin cupcakes before I settled on the final one provided in this recipe. I first tried fondant and then royal icing because they were easier to prepare. They both quickly absorbed the moisture in the cupcake within several hours of application, resulting in a goopy mess. I would not recommend it for this recipe specifically unless you are sure that all your cupcakes will be consumed immediately. I finally settled on the "decorating" American buttercream because it held up it's shape for over a week, even over the optional caramel sauce.

Can I Bake It in a Different Sized Pan?

Yes, the texture of this cake is sturdy enough for use as a layered cake. For two 6" cake pans, DOUBLE this recipe. For three 6" cake pans or two 8" pans, TRIPLE this recipe. Bake it for 35-40 minutes until it springs back in the center and a skewer inserted comes out clean. It can also make 6-7 regular cupcakes. Please note that the texture of this cake is better suited for cupcakes, loaf cakes and layer cakes. If you want to make a fluffier cake roll, you'll need to use a cake that is more pliable like in this recipe: Asian-style Pumpkin Cake Roll.

How to Store & Make in Advance

These pumpkin cupcakes should be kept in the fridge in an air-tight container to prolong it's freshness. It will stay fresh for up to 4-5 days. However, they are perfectly stable at room temperature for the duration of the event if you need to place them out on a dessert table for the day. They make really great edible displays for Thanksgiving dinner and Halloween parties!

To make in advance, just wrap only the cupcakes (cooled) in plastic and freeze for up to 3 months. The assembled cupcakes can also be frozen but you'll need to be careful to place them in a dedicated air-tight cupcake container that won't cause them to smudge. Place them in the fridge to defrost overnight before serving.

Side top view of the pumpkin cupcakes focusing on the leaves and vine piped with buttercream.

Step By Step Photos

Preheat oven to 350F. In a medium mixing bowl, stir together the dry mix to disperse ingredients evenly.

A hand is stirring the dry ingredients together.
TIP: stir well to disperse the dry ingredients evenly. This is especially important for the baking powder which acts as the leavening agent for the pumpkin cupcakes.

In a separate large mixing bowl, with a whisk, stir together the wet mix until homogenous.

A hand mixing all the wet ingredients together in a clear bowl.
Visual Cues: stir the wet mix until it looks homogenous in texture and color.

Add the dry mix into the wet mix. Stir with a whisk until just combined.

A hand stirring the dry ingredients inside the bowl filled with wet ingredients.
Visual Cues: stir together the dry and wet ingredients until just combined to prevent a tough texture. It should look smooth and without any more traces of flour.

Transfer batter into mini cupcake pan lined with paper wrappers. Do not fill completely, leave a bit of room for expansion (fills around 20 cupcakes). Rap the tray once on the counter to level out the batter. Bake for 15-17 min. until the center springs back and a skewer inserted comes out clean. Leave in pan for 5 min. and then transfer to cooling rack.

A baking pan is lined with cupcake wrappers and filled with pumpkin cake batter.
TIP: use a batter dispenser or Ziplock bag with a hole cut in the corner for a more precise pour (this batter is thick). Allow room for expansion.
A cored cupcake is filled with caramel sauce.
Optional: Core the cupcake with a cupcake corer or large piping tip (#1A).
Fill with ready-made caramel sauce. TIP: caramel sauce takes a while to settle due to trapped air pockets. Let sit for half hour and then re-fill as necessary before decorating as usual.

With a spatula, cream the room temperature butter in a medium bowl until smooth. Add the sifted powdered sugar and continue creaming the mixture until all the sugar is incorporated and the buttercream looks airy. Add gel color and blend until desired color is achieved. Transfer buttercream to a piping bag fitted with a coupler and the leaf tip. Break off some pretzel sticks and insert it into the center of the cooled cupcake to resemble the stem.

A hand is inserting pretzels inside the cupcake to resemble a stem.
TIP: In order to pipe fine details, the buttercream should hold it's shape when manipulated. Add more powdered sugar (to thicken) or a tiny bit of milk (to thin) if needed.

With the piping bag fitted with the leaf tip, pipe the leaves starting from the stem. Change the piping tip to the fine round tip, use it to pipe the vines. Read on how to store and make these pumpkin cupcakes in advance.

A hand is piping the buttercream into a leaf and vine shape on top of the pumpkin cupcakes.
Far away shot showing the pumpkin cupcakes on a presentation plate with porcelain pumpkins in the background.

Recipe

Yield: 20

3D Mini Pumpkin Spice Cupcakes - Easy 2 Bowl Method

Many mini pumpkin cupcakes decorated with buttercream to look like pumpkin leaves on a round plate.

3D Mini pumpkin spice cupcakes using an easy 2 bowl method. Stable at room temperature and perfectly portioned for Halloween and Thanksgiving parties.

Prep Time 10 minutes
Cook Time 15 minutes
Decorating Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

DRY MIX for Pumpkin Spice Cupcakes

  • 105 grams all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ +⅛ teaspoon ground cinnamon*
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • ¼ teaspoon fine sea salt

WET MIX for Pumpkin Spice Cupcakes

  • 30 grams unsalted butter, melted & cooled
  • 30 ml neutral flavored oil*
  • 65 grams granulated sugar
  • 75 grams light brown sugar
  • 120 grams pumpkin puree*
  • 1 egg, room temperature

Pumpkin Decorations

  • Pretzel sticks
  • 30 grams powdered sugar, sifted
  • 15 grams butter, room temperature
  • Green gel food color
  • Optional: caramel sauce*

Supplies

  • Regular kitchen tools PLUS:
  • Mini cupcake pan (24 cavity)
  • Mini cupcake wrappers
  • Piping bag
  • Coupler
  • Piping tip #352 (leaf)
  • Piping tip #2 (fine round)
  • Optional: Piping tip #1A (for coring)

Instructions

Mini Pumpkin Spice Cupcakes

  1. Preheat oven to 350F.
  2. In a medium mixing bowl, stir together the dry mix to disperse ingredients evenly.
  3. In a separate large mixing bowl, with a whisk, stir together the wet mix until homogenous.
  4. Add the dry mix into the wet mix. Stir with a whisk until just combined.
  5. Transfer batter into a mini cupcake pan lined with 20 paper wrappers. Do not fill completely, leave a bit of room for expansion (refer to photos in post body). TIP: use a batter dispenser or Ziplock bag with a hole cut in the corner for a more precise pour of this thick batter.
  6. Rap the tray once on the counter to level out the batter.
  7. Bake for 15-17 min. until the center springs back and a skewer inserted comes out clean.
  8. Leave in pan for 5 min. and then transfer to cooling rack.

Optional: Caramel filling

  1. Core the cupcake with a cupcake corer or large piping tip (#1A).
  2. Fill with ready-made caramel sauce. TIP: caramel sauce takes a while to settle due to trapped air pockets. Let sit for half hour and then re-fill as necessary before decorating as usual.

Decorating Buttercream

  1. With a spatula, cream the room temperature butter in a medium bowl until smooth.
  2. Add the sifted powdered sugar and continue creaming the mixture until all the sugar is incorporated and the buttercream looks airy. TIP: In order to pipe fine details, the buttercream should hold it's shape when manipulated. Add more powdered sugar (to thicken) or a tiny bit of milk (to thin) if needed.
  3. Add gel color and blend until desired color is achieved.
  4. Transfer buttercream to a piping bag fitted with a coupler and the leaf tip. Use immediately.

Assembly

  1. Break off some pretzel sticks and insert it into the center of the cooled cupcake to resemble the stem.
  2. With the piping bag fitted with the leaf tip, pipe the leaves starting from the stem.
  3. Change the piping tip to the fine round tip, use it to pipe the vines.

Storage

  1. Pumpkin cupcakes should be kept in the fridge in an air-tight container. It will stay fresh for up to 4-5 days. If using for a dessert table, it is stable at room temperature for the day.

Notes

  1. All the spices together can be substituted with pumpkin pie spice in equal amounts.
  2. Neutral oil choices include: canola, grapeseed, vegetable, avocado oils.
  3. Use only 100% pure pumpkin puree. Do not use pumpkin pie filling as it contains other unnecessary ingredients.
  4. For the caramel sauce, I prefer the one from Trader Joe. Try to find one that is thick and not runny.
  5. To avoid disappointment of melting decorations, use only the "decorating buttercream" provided in this recipe.
  6. For two 6" cake pans, DOUBLE this recipe. For three 6" cake pans or two 8" pans, TRIPLE this recipe.
  7. Credits: this recipe is based on LivforCake's Pumpkin Spice Latte Cake

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 106Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 88mgCarbohydrates 17gFiber 0gSugar 11gProtein 1g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: american / Category: Cupcakes

30 Minute No Bake Dessert: Panna Cotta with Mixed Berry Compote

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Easy no-bake mixed berry panna cotta dessert. Prepare in under 30 minutes with year-round ingredients. Rich, creamy and tart. Portion perfect for parties!

A collection of panna cottas served in mini cups topped with berries are placed on a table along with fresh strawberries.
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I still remember the first time I had this mixed berry panna cotta dessert at a party, one of our friends thought it was the most delicious thing he ever ate. He literally ate over 10 of them. Each time he grabbed one, he would exclaim, "these are so good!" Since that day was my first time meeting him, I have forever remembered him as "the guy at the party who ate all the panna cottas".

I love these little panna cottas topped with mixed berry compote because they are gluten-free, present beautifully, taste delicious, and are super easy to make! You can make them in advance so they're a real life saver when you're hosting a party and already have a lot on your plate. It was like déjà vu all over again when my own party guests told me that "they are so good!", while grabbing another one and asking that I pack some home for them.

XOXO,
Mimi

Why You'll Love This Recipe

  • Easy and Quick to put together
  • No-Bake
  • Make in Advance - up to 5 days
  • Flexible presentation - make in unmolded or in mini cups
  • Party-ready - serve it in convenient single serving sizes
A group of mini cups of panna cottas are laid out on a round serving plate. The mini desserts are topped with mixed berry sauce and fresh berries like strawberries and blueberries.

What is Panna Cotta?

Panna Cotta is a traditional Italian dessert that is simply "boiled cream" using cream, milk, sugar and gelatin. It has a smooth silky texture that makes it a perfect base for a variety of different toppings.

Tips for Making a Great Panna Cotta

Panna cotta is a relatively easy dessert to put together. There's only a few critical issues to pay attention to:

  • Use the correct amount of cream to milk ratio to prevent mixture separation.
  • Stir the mixture before pouring into each vessel to prevent separation.
  • Bloom the gelatin in cool water and add it to the mixture once it's off the heat.
Close up of a group of mini berry panna cottas served in disposable cups.

Ingredients & Substitutions

Easy Panna Cotta

  • Powdered gelatin - unflavored gelatin is needed to set the panna cotta. Do not use flavored gelatin as some "acidic" flavors can cause curdling in the cream.
  • Whipping cream - has a fat content of 33%+. It can be substituted with a richer tasting heavy cream which has a fat content of 36%+.
  • Milk - use full fat to prevent separation of the layers.
  • Granulated sugar - can be reduced or increased to your liking, just taste it as you continue to heat the cream mixture. Current recipe is moderately sweet.
  • Pinch of salt - brings out the flavors.
  • Vanilla extract - pure is recommended over artificial due to it's importance in the flavor profile.

Mixed Berry Compote

  • Mixed berries - see paragraph below.
  • Granulated sugar - can be added to taste. Taste mixture as you dissolve it in the berries. One tablespoon is less sweet, two tablespoons is sweet (moderate sweetness will be in the middle).
  • Cornstarch - used to thicken the mixture. It must be dissolved in cold water.
  • Lemon - see paragraph below.

What Kind of Berries Should I Use?

For the mixed berry compote, you can use both fresh or frozen berries. I prefer to use frozen as it's more convenient and economical. The berries will be boiled down anyways so there is no discernable difference in texture.

I have made them with a variety of mixed berry packs, just whatever is available in the frozen food aisle at the grocery store. I prefer mixed berries that include: cherries, blueberries, raspberries, strawberries and pomegranate. Together, they provide a nice contrasting flavor profile of sweet and sour.

Do I Need to Add the Lemon?

I do recommend using the lemon. Some berries are already naturally tart but they can also be a little bit flat compared to that mouth-watering high acidity that lemon can bring to any dish. This acidity nicely complements the richness in the cream.

What Other Toppings Can I Put on Panna Cotta?

Panna cotta is a great base for a variety of toppings with different textures and flavors like fresh or dried fruits, seeds, crushed nuts, jam, chocolate, popcorn, cookies, toffee brittles, olive oil, balsamic vinegar and more.

Close up of a single champagne stem cup filled with panna cotta dessert topped with mixed berry sauce.

Can This Recipe Be Unmolded?

Yes! This panna cotta recipe is sturdy enough to be unmolded. For parties, I find it's more convenient to make and serve them in disposable cups. But if you're looking for a fancier and more traditional way to present this dessert, just make them in ramekins or individual silicone molds.

They slide out of silicone molds readily. To unmold panna cotta from hard vessels like a small dish or ramekin, ensure the mixture is completely set. Next, use a sharp knife to trace around the edges of the dessert. Flip the vessel over onto the serving plate and the panna cotta should fall right out. (If you're still having a hard time releasing it, soak the vessel is warm water first.) Top the unmolded panna cotta with your desired toppings.

How to Keep Panna Cotta and Make in Advance

This recipe can be made up to 5 days in advance. Place it in an airtight container in the fridge before serving. Generally panna cottas do not freeze well. The silky texture can be compromised from the freezing and defrosting process and subsequent separation of liquid and fat.

Note: This post was originally published on November 30th, 2015. There are a few minor changes. The half and half in the original recipe has been replaced with corresponding ratios of milk and cream. A little more cornstarch was added in the berry sauce to thicken it (only as needed).

Step By Step

Start recipe a day ahead as panna cotta will need to set in the fridge for a minimum of 4 hours. Put 3 tablespoons of the milk in a small cup and sprinkle the gelatin on top evenly to bloom. Put the rest of the milk, cream, sugar and salt into a small pot on low heat to dissolve the sugar. Do NOT let it boil. Once small bubbles form on the edges, take it off the heat.

Gelatin powder is being sprinkled on top of milk to bloom. Milk is being poured into a small pot on heat.
TIP: Sprinkle the gelatin powder over the milk instead of dumping it in a pile. This will allow the granules to separate and swell up.

Whisk in the bloomed gelatin. Add vanilla extract and stir gently. Let mixture come to room temperature. Pour it into shot glasses, ramekins or silicone molds. Before pouring, stir the mixture to prevent it from separating. Place vessels inside an air tight container in the fridge to set overnight or a minimum of 4 hours. Once set, add the berry sauce on top.

The now bloomed gelatin and vanilla is being added into the mixture in the pan. The panna cotta mixture is being poured into mini cups.
TIP: Do not boil the gelatin. It only needs to be introduced to liquid that has reached the boiling point. Stir gently to dissolve.

In a small pot, heat up the frozen berries and sugar on medium heat. Add the sugar a spoon at a time and adjust according to taste. Stir mixture until sugar is dissolved (small bubbles will form on the edges). Do NOT over boil or the fruits will become too soft. In a small bowl, dissolve cornstarch in the water.

Berries are being heated in a pan and sugar is being added. Cornstarch is being mixed with water in a small cup.
TIP: Do not overboil the berries. They will become too soft. Have the cornstarch and water mixture handy. It can be added as soon as the sugar is dissolved. When small bubbles start to form, it's ready.

Add the dissolved cornstarch a little at a time and stir until the mixture thickens (you may not need all of it.) Turn off heat. Squeeze the lemon juice into the mixture to taste. Let the mixture cool off and then place it in the fridge. Once the panna cotta is set, add berry sauce on top.* Mixed berry panna cotta should be kept in an air tight container in the fridge. Serve within 5 days.

Cornstarch mixture is being added into the berry sauce. The berry sauce is then added on top of the now set panna cotta.
TIP: The berry sauce can be made in advance but it will settle more attractively when it can be added on top of the panna cotta right after it cools.
A group of berry panna cotta in mini champagne cups are displayed on a round serving plate.

Recipe

Yield: 12 cups

30-Minute Mixed Berry Panna Cotta with Year Round Ingredients

Mini berry panna cottas on a serving tray topped with strawberries and blueberries.

Easy no-bake mixed berry panna cotta dessert. Prepare in under 30 minutes with year-round ingredients. Rich, creamy and tart. Portion perfect for parties!

Prep Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

Easy Panna Cotta

  • 2 ½ teaspoon unflavored gelatin
  • 2 ½ cup whipping cream*
  • ½ cup full fat milk
  • 45 grams granulated sugar
  • Pinch of salt
  • 1 ½ teaspoons vanilla extract

Mixed Berry Compote

  • 2 cup frozen mixed berries*
  • 1-2 tablespoons granulated sugar (to taste)
  • 3 teaspoon cornstarch
  • 2 tablespoons water
  • 1 lemon

Supplies

  • Regular kitchen supplies PLUS
  • Ramekins or disposable cups

Instructions

Easy Panna Cotta

    1. Start recipe a day ahead as panna cotta will need to set in the fridge for a minimum of 4 hours.
    2. Put 3 tablespoons of the milk in a small cup and sprinkle the gelatin on top evenly to bloom.
    3. Put the rest of the milk, cream, sugar and salt into a small pot on low heat to dissolve the sugar. Do NOT let it boil. Once small bubbles form on the edges, take it off the heat.
    4. Whisk in the bloomed gelatin.
    5. Add vanilla extract and stir gently.
    6. Let mixture come to room temperature. Pour it into shot glasses, ramekins or silicone molds. Before pouring, stir the mixture to prevent it from separating.
    7. Place vessels inside an air tight container in the fridge to set overnight or a minimum of 4 hours. Once set, add the berry sauce on top.

Mixed Berry Compote

    1. In a small bowl, dissolve cornstarch in the water.
    2. In a small pot, heat up the frozen berries and sugar on medium heat. Add the sugar a spoon at a time and adjust according to taste.
    3. Stir mixture until sugar is dissolved (small bubbles will form on the edges). Do NOT over boil or the fruits will become too soft.
    4. Add the dissolved cornstarch a little at a time and stir until the mixture thickens (you may not need all of it.)
    5. Turn off heat.
    6. Squeeze the lemon juice into the mixture to taste.
    7. Let the mixture cool off and then place it in the fridge. Once the panna cotta is set, add berry sauce on top.*
    8. Mixed berry panna cotta should be kept in an air tight container in the fridge. Serve within 5 days.

Notes

  1. Whipping cream has a fat content of 33%+. It can be substituted with heavy cream which has a fat content of 36%+.
  2. Recommended frozen mixed berries: blueberries, pomegranate, raspberries, strawberries, cherries.
  3. Cup measurements used for ingredients is American cups. 1 cup = 236 ml
  4. Recipe yields 12 mini serving cups (3oz) or 30 shot cups (1oz).
  5. This recipe is sturdy enough to unmold for a classic panna cotta presentation. Read post body on how and which vessels to use.
  6. The berry sauce can be made in advance but it will settle more attractively when it can be added on top of the panna cotta right after it cools.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: amercian / Category: No-Bake Desserts
Try this luscious champagne panna cotta. Click on photo for recipe.
Updated Dec 5th, 2015: A lovely reader sent me this photo of the ones she made for a Holiday Party at work. It was a big hit! Thanks to @norenkay (IG) for the photo

Strawberry Japanese Mille Crepe Cake

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Stunning yet easy no-bake Japanese style strawberry mille crepe cake made up of super thin crepes that yields the softest and most delicious cake.

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I was motivated to write this strawberry Japanese style mille crepe cake recipe after seeing all the love I continued to receive on these two old recipes of mine: Japanese Strawberry Cake Roll & Asian Bakery Strawberry Cake. Fresh strawberries are abundant and in-season right now, I thought it was the perfect time to come up with a new sweet recipe featuring strawberries. Since my twin toddlers are still a handful right now, I was inspired to create a cake that was easier to make and would have a near perfect chance of success. So, yes, to easy no-bake cakes! I really love how I could make this strawberry crepe cake in small bursts yet it turned out so beautifully. I hope you can try it too.

XOXO,
Mimi

Why You'll Love Making This Cake

  • Easy no-bake dessert - you'll know how it will turn out right away
  • Make before and freeze in advance of special occasions
  • Stunning presentation - no one will know how easy it was though!
  • Substitute with any fruit!
  • Uses basic ingredients that can be found year-round
  • Delicious - a refreshing moderately sweet dessert

What is a Crepe Cake?

Crepe cakes are made by stacking paper-thin crepes together with filling and sometimes fruits like strawberries and bananas. Unlike regular pancakes, crepes are made without a raising agent so it remains flat. It's made with conveniently made with year-round ingredients of flour, sugar, salt, milk, eggs, and butter. Cooked on a frying pan, it is a perfect no-bake dessert.

Can I Substitute Strawberries with Other Fruits?

Yes! You can definitely substitute strawberries for other seasonal or canned fruits. The key is to use fruits that slice well and have a low-moisture content. Recommended fruits include: bananas, mangos, canned peaches, apricot and apples. If you are interested in making crepe cakes in other flavors, you can take a look at my other crepe cake recipes: Coconut Rainbow Crepe Cake and Matcha Green Tea Japanese Crepe Cake.

Ingredients & Substitutions

Japanese Mille Crepe

  • Heavy cream - Heavy cream has a milk fat content of 36% +, it can be substituted with whipping cream with a fat content of 33% +.
  • Milk
  • Granulated sugar
  • Eggs
  • Neutral tasting oil - choices include avocado, grapeseed, canola and vegetable.
  • Cake flour - this yields a softer textured crepe which is more ideal. It can be substituted with all-purpose flour.
  • Vanilla extract - use either pure or artificial
  • Butter - for frying. It can be substituted with cooking oil but you'll risk losing the yummy butter flavor.
  • Optional: red food color - I prefer gel color. It is a more potent food coloring that doesn't add excessive moisture.

Chantilly Cream

  • Heavy cream - can be substituted with whipping cream but heavy cream will produce a more sturdier and stable cream.
  • Powdered sugar - if you prefer to use granulated sugar, here's a stabilized whipped cream recipe that incorporates gelatin for the sturdiest type of whipped cream.
  • Vanilla extract - use either pure or artificial

How Many Crepes Should I Have?

Ideally, you should be able to make between 25-30 crepes with the amount of batter provided in this recipe. If you end up with less than that, the crepes will be thicker, making the cake chewier and harder to cut into without breaking apart. The higher the amount of crepes, the thinner they will be and the cake will have a softer texture. When you're pan-frying, try to use just enough batter to make a crepe with a paper-thin thickness. The water added into the batter right before cooking also helps with this!

Tips On Making Paper-Thin Crepes

Start with a good non-stick pan. It doesn't have to be fancy, just an 8" inch non-stick one like this will work. While cooking, you need to work quickly with a batter that is just a bit runny and not too sticky. In my recipe, I add a little bit of water to the batter to thin it out immediately before it hits the pan. It will help the batter swirl on the pan and spread out quickly before setting. You'll know it's ready to be flipped once the edge can be picked up with a pair of silicone tongs without tearing. Here are some more tips for baking a great crepe cake, I highly recommend you read it before starting this recipe.

Tools for Making Ultra-Thin Crepes

  • 8” Round non-stick pan - a good non-stick pan is required for making the crepes ultra-thin. It will prevent the crepes from tearing.
  • Silicone tongs - silicone tongs helps pick up the edge of the crepe gently without tearing it.
  • Pastry brush - a pastry brush will disperse the butter evenly on the pan creating a non-stick barrier for making thin crepes.
  • Blender/Food Processor - a blender helps in incorporating all the ingredients together into one even and uniformed crepe batter. This is the food processor I use in my kitchen. It's very versatile, I use it for chopping up baby food or grinding my own almond flour.
  • Mixing Bowls
  • Medium-sized pot
  • Hand held mixer
  • Sifter
  • Spatula - a good flat spatula will be needed to lift the crepe off the pan

Can I Make Crepe Cakes In Advance?

Yes! It's very convenient to be able to make a portion of this cake in advance of special occasions. The crepes only can be frozen for up to a month in the freezer. To freeze, place parchment paper in between each crepe and then place the whole stack in a Ziplock bag (remember to place a piece on the top and bottom of the stack too). The day before assembly, defrost the stack in the fridge. Gently peel off each layer and then assemble as usual. The cream will need to be made on the day of assembly. The cake can be assembled 2-3 days in advance.

Step By Step

Heat cream, milk and sugar on medium heat until sugar is fully dissolved. Take off heat when small bubbles form along the edges, do NOT bring to a boil. Allow mixture to come to room temperature.

Visual Cues: when dissolving the sugar in the cream and milk, do not let the mixture come to a boil. When little bubbles appear on the sides, take it off the heat.

Add in eggs, oil, cake flour and vanilla extract.

Reminder: let the milk-sugar mixture come to room temperature before adding the eggs to prevent cooking them.

Optional: add in food color, gently stir until desired color is reached.

TIP: if using food coloring, roughly stir the mixture together to better incorporate the desired color into the mixture

Pulse in blender (or with immersion blender) a few times until flour lumps are gone. A few pulses should do, do not over blend. Pour through a sieve and place in fridge for a minimum of 1 hour (use mixture within 24 hours). Immediately before cooking, add the water into the mixture and stir to thin it out.

TIP: only add the water to the crepe batter immediately before cooking. This will help thin it out for easier cooking.

Heat an 8'' pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan. Using a small ladle, pour approximately ⅕ cup of batter onto pan, swirl the batter around until it coats the pan evenly. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown. Place on cooling rack to cool before stacking on plate. Repeat steps 8-12 for subsequent crepes.

Spread a thin layer of cream and thinly sliced strawberries in between each layer of crepe. Gently press down on cake after each layer. Place in an air tight container and let it set overnight before cutting. Strawberry mille crepe cake should be kept in an air-tight container in the fridge. It will remain fresh for up to 3-4 days.

TIP: let the crepes cool on the cooling rack before stacking them (to save space) before assembly. Place parchment paper in between each layer so they don't stick together.

Recipe

Yield: 8

Japanese Strawberry Mille Crepe Cake

A slice of strawberry crepe cake in focus with a basket of strawberries and whole crepe cake in the background.

Stunning yet easy no-bake Japanese style strawberry mille crepe cake made up of super thin crepes that yields the softest and most delicious cake. Substitute strawberries with other fruits too!

Prep Time 20 minutes
Cook Time 2 hours
Rest Time 1 hour
Total Time 3 hours 20 minutes

Ingredients

Japanese Mille Crepe

  • 190 ml heavy cream*
  • 190 ml milk
  • 3 tablespoon granulated sugar
  • 3 large eggs
  • 35 grams neutral tasting oil*
  • 135 grams cake flour
  • 1 teaspoon vanilla extract
  • 6 tablespoon water
  • Butter for greasing pan
  • Optional: red food color

Chantilly Cream

  • 360 ml heavy cream
  • 80 grams powdered sugar (to taste)
  • 1 teaspoon vanilla extract

Assembly

  • 12 strawberries, thinly sliced

Supplies

  • Regular kitchen supplies PLUS
  • 8" non-stick pan
  • Silicone tongs
  • Cooling rack
  • Blender or immersion blender
  • Sieve

Instructions

Mille Crepe Cake

  1. Heat cream, milk and sugar on medium heat until sugar is fully dissolved. Take off heat when small bubbles form along the edges, do NOT bring to a boil.
  2. Allow mixture to come to room temperature.
  3. Add in eggs, oil, cake flour and vanilla extract.
  4. Optional: add in food color, gently stir until desired color is reached.
  5. Pulse in blender (or with immersion blender) a few times until flour lumps are gone. A few pulses should do, do not over blend.
  6. Pour through a sieve and place in fridge for a minimum of 1 hour (use mixture within 24 hours).
  7. Immediately before cooking, add the water into the mixture and stir to thin it out.
  8. Heat an 8'' pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan. 
  9. Using a small ladle, pour approximately ⅕ cup of batter onto pan, swirl the batter around until it coats the pan evenly.
  10. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
  11. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
  12. Place on cooling rack to cool before stacking on plate.
  13. Repeat steps 8-12 for subsequent crepes.

Chantilly Cream

  1. Place a mixing bowl and beaters in the fridge to chill. It will help the cream whip better.
  2. Place cream in the chilled mixing bowl, then whip on low speed until the beater starts leaving light tracks in the cream.
  3. Add powdered sugar.
  4. Increase speed to medium-high.
  5. Before the cream becomes stiff, add vanilla extract and continue to whip.
  6. Stop whipping when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
  7. Use for assembly immediately.

Assembly

  1. Spread a thin layer of cream and thinly sliced strawberries in between each layer of crepe. 
  2. Gently press down on cake after each layer.
  3. Place in an air tight container and let it set overnight before cutting.
  4. Strawberry mille crepe cake should be kept in an air-tight container in the fridge. It will remain fresh for up to 3-4 days.



Notes

  1. Heavy cream has a milk fat content of 36% +, it can be substituted with whipping cream with a fat content of 33% +. For the Chantilly cream portion, heavy cream will produce a more sturdier and stable cream.
  2. Neutral tasting oil choices include: grapeseed, canola, avocado and vegetable.
  3. Read post body on how to make this cake in advance.

Recommended Products

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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 456Total Fat 33gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 13gCholesterol 154mgSodium 70mgCarbohydrates 33gFiber 1gSugar 19gProtein 7g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: japanese / Category: Cakes

Tokyo Banana Cake Roll with Fresh Cream

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Subtly sweet and exceptionally fluffy banana cake roll inspired by Japan's iconic Tokyo Banana dessert reimagined with fresh banana whipped cream, Unique and delicious!

A banana cake roll is set on a wooden serving tray. It's rolled with fresh cream and a whole banana.
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This banana cake roll was inspired by the iconic Japanese dessert: Tokyo Banana. My first time trying it was 10 years ago when I received a box as a souvenir. I was quite amused the cute banana shape of the Twinkie-sized cakes. I liked the soft cake texture and delicious banana flavor. However, I didn't expect the filling inside to have a somewhat gel-like consistency. In the back of my mind, I thought a whipped cream would have been really nice but understood the limitations of a baked good that needed to be stored at room temperature for weeks at a time. So today I am excited to share my reimagined version of Tokyo Banana Cake with a fresh banana whipped cream.

Enjoy!
Xoxo, Mimi

What You'll Love This Recipe

  • Delicious - balanced banana flavors and moderately sweet.
  • Fluffy - Japanese style chiffon cake body is soft and fluffy
  • No Cracks - cake body is flexible for rolling without cracks
  • Unique flavor - a crowd pleasing flavor that is not commonly found in the stores
On a white table rests a banana cake roll on a plate with a bowl of fresh bananas and a glass of milk next to it.

What Does This Banana Cake Taste Like?

This banana cake roll is composed of a moderately sweet banana chiffon cake base rolled together with fresh banana whipped cream. Chiffon cake is a type of foam cake, famous for its fluffy texture. It is best paired with lighter frostings like the fresh banana whipped cream used here. The absence of butter and the presence of a moderate amount of sugar in both the cake base and filling results in a light and airy dessert like the ones in the Japanese bakeries. It has a similar flavor profile to Tokyo Banana cakes but texture-wise, it has the bonuses of baking fresh: a fluffier cake base and fresh whipped cream.

Ingredients to make a banana cake base are laid out on a counter.
TIP: Some ingredients are repeated. Place them in groups like in the picture and use them in order for maximum efficiency.
Ingredients to make stabilized fresh banana cream are laid out on a table.
TIP: For the best banana flavor, use ripe bananas with black spots.

Preparing the Ingredients & Substitutions

Wet Ingredients for Cake Batter

  • Banana - should be ripe (for sweetness) and finely mashed.
  • Granulated Sugar - this first set of sugar is added into the wet ingredients to help add moisture and to break up the grains in the dry mix
  • Egg yolks - tenderizes the cake. Use large size.
  • Neutral oil - neutral tasting oils like canola, vegetable, grapeseed or avocado are all good choices.
  • Vanilla extract - rounds out the flavors. Since vanilla is not the main flavor, feel free to use an artificial kind to save costs as pure vanilla can be quite pricey.

Dry Ingredients for Cake Batter

  • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
  • Baking Powder - leavening agent to help the cake rise in case there is any weaknesses in the batter.
  • Fine Sea salt - used to highlight the flavors in the cake.

Meringue for Cake Batter

  • Egg whites - from large eggs. Room temperature ones will whip to volume better. Soak cold eggs in warm water to bring to room temperature quickly.
  • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar. You can skip it if you're careful with the whipping.
  • Granulated sugar - adds sweet taste and structure to the meringue.

Fresh Banana Cream

  • Gelatin powder - stabilizes the cream to provide more stability, especially with the added bananas. Use only the unflavored kind. I prefer Knox gelatin.
  • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Heavy cream produces a very stable cream but can be substituted with whipping cream with a milk fat content between 30-35%. Cream must be chilled for it to whip properly.
  • Granulated sugar - adds sweetness.
  • Vanilla extract - use either pure or artificial.
  • Banana - should be ripe (for sweetness) and finely mashed.
A close up view of a banana cake roll with a piece cut out revealing the cross section of a whole banana inside the roll.

Which Pan Size Should I Use?

8X12" cake pan without sloped sides. This size will yield a cake with optimal thickness for rolling without cracks. If you don't have this pan size you can consider making it in cup form as per this recipe: Japanese Peach Cake in a Cup. It will also show you how to bake this cake in any sized pan.

Tips for A Perfect Banana Cake Roll

  • Use ripe bananas (with black spots) for the best banana flavor.
  • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
  • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
  • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
  • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
  • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
  • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
  • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
  • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.

Step By Step

Line a 8 X 12" rectangular cake pan with parchment paper or silicone mat. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.

A bowl is filled with all the wet ingredients for the batter, next picture shows it all incorporated together.
VISUAL CUE: the wet ingredients should look fully combined before moving to next step.

In a large mixing bowl, sift in dry ingredients. Stir to disperse ingredients evenly. Create a well in the center. Inside it, add all the "wet" ingredients.

A hand is sifting the dry ingredients into a bowl, next picture shows wet ingredients being poured inside.
TIP: Always sift cake flour before use because it can be clumpy due to its fineness.

Stir until just combined, do not over mix as it will result in a tough cake. Set aside. Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

A hand is stirring the batter together with a whisk, next picture shows egg whites whipped to foam stage.
VISUAL CUES: (left:) combine the wet and dry ingredients until just incorporated and no traces of flour can be seen (right:) when making the meringue, add cream of tartar when the bubbles are large and foamy.

Increase speed to medium, once the whites become opaque and bubble size have decreased, add the sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks.

Sugar is being added to egg whites in a bowl, next picture shows meringue that has reached stiff peak stage.
VISUAL CUES: (left:) add the sugar when the egg whites have become opaque (right:) stiff peaks is reached when the points on the meringue do not droop on itself.

Gently fold ⅓ of the meringue into the banana-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Meringue is being added to the batter, next picture shows the meringue fully incorporated into the batter.
VISUAL CUES: gently fold the meringue into the batter, stop folding when there are no streaks of white meringue left.

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool inside pan for 5 min.

The batter is being spread out into a rectangular cake pan, next picture shows a cake tray placed over the cake pan.
TIP: before baking tap the tray to remove any large air pockets inside the batter

Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while preparing the fresh banana cream. (Step by Step photos on how to stabilize whipped cream with gelatin can be found here. Just fold in the mashed bananas after.)

Gently flip the cake onto a piece of parchment paper or plastic wrap and spread an even layer of fresh cream on it. Place whole banana ⅓ of the way into the cake from the short end where you will begin to roll.

A hand is pulling back the silicone mat to reveal a delicious banana cake in sheet form, next picture shows whipped cream on the sheet cake with a whole banana placed on it.
TIP: Once the mat/paper is removed, the side facing up will become the top (outside) of the cake roll.

Carefully roll up the cake using the parchment paper to help push the cake onto itself. Wrap with plastic wrap to keep the shape round. You can do this a few times, each time pulling the plastic wrap a little tighter to make a rounder roll. Place in refrigerator to set before cutting. Unwrap assembled cake. Before serving, cut off sides for a cleaner presentation. Banana cake roll should be kept in the fridge in an air tight container and will stay fresh for 2-3 days.

A hand is rolling the banana cake roll.
TIP: Use the plastic wrap/paper to help gently push the cake onto itself. Roll it again with plastic, pulling it a little tighter to form a rounder roll.

Do I Need to Stabilize the Banana Cream?

I highly recommend stabilizing the fresh banana cream with some gelatin because it can become a bit soft after the addition of the fresh bananas. Once stabilized the cake roll will be less saggy and will retain it's round shape better. But if you're not too picky about how it looks, you can skip it. Try to use heavy cream instead of whipping cream to compensate, it produces a more stable whipped cream. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.

How Can I Make Other Cake Roll Flavors?

There are many ways to adapt this type of chiffon cake roll to make other flavors. You can either change up the cake base flavor or pair it with a different filling to make your own combo. Here are some other recipes I wrote in this fluffy cake roll series: strawberry cake roll with fresh cream, chocolate cake roll, coffee cake roll with kahlua cream, carrot cake roll with mascarpone cream, matcha cake roll with adzuki bean cream, Earl Grey tea cake roll, gingerbread cheesecake roll, pumpkin cheesecake roll, and cotton candy cake roll.

You can even turn these cake rolls into works of art by making special designs on them like: bear cheesecake roll, fancy pattern cake roll, tiger cat cake roll and silent night pattern cake roll, gingerbread man printed cake roll.

Close up of a slice of Tokyo banana cake on a scalloped plate.

How Do I Store and Make in Advance?

Banana cake roll should be kept in the fridge in an air tight container, it will stay fresh for 2-3 days. Because it contains whipped cream, it does not freeze/defrost well. Making the cake fresh will yield the best results. If advance preparation is required, I recommend refrigerating/freezing only the cake portion as a sheet and defrost overnight in the fridge. Once defrosted, make the whipped cream and then assemble.

Recipe

Yield: 8 Slices

Tokyo Banana Cake Roll with Fresh Cream

Tokyo Banana Cake Roll with Fresh Cream

Subtly sweet and exceptionally fluffy banana cake roll inspired by Japan's iconic Tokyo Banana dessert reimagined with fresh banana whipped cream, Unique and delicious!

Prep Time 45 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Wet Ingredients

  • 60 grams ripe banana, mashed (note 1)
  • 20 grams sugar
  • 3 egg yolks
  • 10 ml neutral oil (note 2)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 45 grams cake flour (note 3)
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt

Meringue

  • 4 egg whites, room temperature
  • ¼ teaspoon cream of tartar (note 4)
  • 40 grams granulated sugar

Fresh Banana Whipped Cream

  • 1 cup heavy cream, chilled (note 5)
  • 1 tablespoon granulated sugar
  • 1 teaspoon unflavored powder gelatin
  • 4 teaspoon water
  • 1 teaspoon vanilla extract
  • 80 grams ripe banana, mashed
  • Whole banana for rolling

Supplies

  • Basic kitchen tools PLUS:
  • handheld or counter top mixer
  • 8x12" cake pan
  • parchment paper or toaster silicone mat
  • heat proof cup

Instructions

Banana Chiffon Cake

  1. Line a 8 X 12" rectangular cake pan with parchment paper or silicone mat.
  2. Preheat oven to 325 F.
  3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.
  4. In a large mixing bowl, sift in dry ingredients. Stir to disperse ingredients evenly.
  5. Create a well in the center. Inside it, add all the "wet" ingredients.
  6. Stir until just combined, do not over mix as it will result in a tough cake. Set aside.
  7. Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
  8. Increase speed to medium, once the whites become opaque and bubble size have decreased, add the sugar a little bit at a time.
  9. Increase speed to med-high, whip until stiff peaks. (Note 6)
  10. Gently fold ⅓ of the meringue into the banana-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
  11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
  12. Tap the pan on the counter to release large air pockets.
  13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool inside pan for 5 min.
  14. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper.
  15. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while preparing the fresh banana cream.

Fresh Banana Cream

  1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better.
  2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
  3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
  4. Immediately start whipping the chilled heavy cream and sugar in a stand/hand mixer fitted with the chilled bowl. Whip on medium speed.
  5. Once the beater leaves tracks in the cream, check on the gelatin. It should no longer be hot but still runny. (If it has begun to set, just place it back in the hot water until it loosens up.)
  6. While whipping, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
  7. Increase speed to medium-high. Add the vanilla extract, stop whipping once the cream turns stiff. Do not over whip.
  8. Gently fold in mashed bananas.
  9. Use cream to assemble the cooled cake immediately.

Assembly

  1. Gently flip the cake onto a piece of parchment paper or plastic wrap and spread an even layer of fresh cream on it.
  2. Place whole banana ⅓ of the way into the cake from the short end where you will begin to roll.
  3. Carefully roll up the cake using the parchment paper to help push the cake onto itself.
  4. Wrap with plastic wrap to keep the shape round. You can do this a few times, each time pulling the plastic wrap a little tighter to make a rounder roll. Place in refrigerator to set before cutting.
  5. Unwrap assembled cake. Before serving, cut off sides for a cleaner presentation. Banana cake roll should be kept in the fridge in an air tight container and will stay fresh for 2-3 days.

Notes

  1. Banana should be ripe and finely mashed.
  2. Neutral oil choices: canola, grapeseed, avocado
  3. Cake flour is a low-protein flour that is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.
  4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
  5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.
  6. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 262Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 109mgSodium 196mgCarbohydrates 27gFiber 1gSugar 18gProtein 5g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: japanese / Category: Cakes

Valentine's Cinnamon and Jam Heart Linzer Cookies - Nut Free

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Cinnamon Jam heart linzer cookies for Valentine's Day. Nut-free and ready to party! This cookie is a crowd favorite!

This is cinnamon jam heart linzer cookie is a Valentine's Day version of a recent recipe, nut-free linzer cookie, that was a huge hit amongst my friends and family during the Christmas holiday season. Every party I had or cookie box I made, that cookie was the one that seemed to get the most attention. It surprised me at first because it was so easy to put together. It's definitely very attractive looking and taste-wise, it's just so delicious with it's buttery cookie base and its sweet and slightly tart jam filling. This version is flavored with cinnamon for the Valentine's season and it's still nut-free, it can be a good choice for parties and school events. Give it a try and let me know how it goes 🙂

XOXO,
Mimi

Why You'll Love this Recipe

  • Nut-Free- ready for bringing to group events
  • Big Impact with Minimal Effort - these "stained glass" effect cookies look amazing but requires minimal skills
  • Make It Your Own - with your own unique cutter design
  • Tastes Delicious - soft and buttery
  • Adaptable - fill this cookie with other fillings to make different flavored cookies with just one dough
  • Simple Ingredients - make this cookie with ingredients that are available year round
  • Make in Advance - raw dough, unassembled and even assembled cookies can be made in advance and frozen for special events later in the season.

Does Traditional Linzer Cookies Contain Nuts?

Linzer cookies are traditionally made with almonds. In my last nut-free version of this cookie, I omitted the almonds and substituted it with imitation almond extract to obtain a similar flavor profile.

This cinnamon version is also nut-free but without the almond extract. You can say, it has the look of a traditional linzer cookier but it does not contain nuts. It can be a good choice for group events that have restrictions on food containing nuts. Please be careful to source ingredients that don't have traces of nuts and be careful of any cross-contamination that might occur in your kitchen.

What Do These Cookies Taste Like?

These linzer cookies taste like a softer and less crumbly shortbread cookie - buttery but not too rich, soft but not too crumbly. They have the nice rounded flavors of vanilla and subtle flavors of cinnamon. These versatile cookies take on various fillings very well. How they ultimately taste will vary depending on which filling you pair it with. Other fillings or spreads that pairs well with vanilla and cinnamon include: Nutella, chocolate, plum jam, and apple or grape jelly.

Preparing the Ingredients & Substitutions

  • Unsalted butter - adds richness of flavor. It should be at room temperature for it to cream properly with the sugar. To soften quickly, cut into cubes and microwave on 10 second intervals at 50% power.
  • Icing sugar - adds sweetness. It must be sifted prior to use.
  • Egg yolks - tenderizes and adds flavor. Use large size.
  • Vanilla extract - adds flavor. Use either pure or artificial.
  • Cake flour - a low protein flour which will help make this cookie softer than if using All-Purpose flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. Cake flour can be substituted with both types of flour.
  • Ground cinnamon - adds a subtle cinnamon flavor, it can be replaced with other spices like nutmeg, cardamom, apple spice, pumpkin spice and all spice. If using nutmeg or cardamom, use a lesser amount (about ⅔ to half less) as they are more potent flavor-wise.
  • Fine sea salt - highlights all the flavors inside the cookies and contrasts nicely with the sweetness.
  • Jam for filling - can be substituted with chocolate, Nutella, plum jam, grape or apple jelly, and matcha spread or buttercreams.

Step By Step

Roughly mix together by hand, room temperature butter and icing sugar. This will prevent sugar clouds when the mixer is turned on. With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together on medium speed until fluffy.

Visual cues: the batter should look well combined and fluffy.

Add egg yolks and vanilla extract. Beat until it's well combined. It should look smooth and no longer glossy.

Add egg yolks and vanilla extract. Beat until it's well combined. It should look smooth and no longer glossy.

In a separate bowl, sift together the flour, cinnamon and salt. Stir to disperse evenly. Add it into the batter. Roughly mix together by hand before turning mixer on. Mix together on lowest speed until evenly combined.

Visual cues: the dough is ready when it starts to look like one big mass with no traces of flour left. If there is a little left, you can knead it all together by hand.

In the bowl, knead the dough into one smooth dough ball. Shape into a disk and wrap with plastic wrap. Chill in the fridge until firm, approximately 2 hours.

In the bowl, knead the dough into one smooth dough ball. Shape into a disk and wrap with plastic wrap. Chill in the fridge until firm, approximately 2 hours.

Pre-heat oven to 325F. On a lightly floured surface, roll out the dough to a ¼" thickness. Cutout desired shapes with a 2" cookie cutter. Place onto cookie pan lined with parchment paper or silicone mat. Optional: to prevent minimal spreading of intricate cutouts during baking, chill the cookies in the fridge before baking, around 20-30 minutes.

Tip: chill the cookies in the fridge before baking to prevent spreading of intricate designs.

Bake for 8-11 minutes until the edges start to turn golden. Tip: flip one over with a butter knife, it's done when the bottom is light golden. Cookies with the cutout will be done a bit sooner.* Let cookies sit on pan for 3-5 minutes then transfer to a cooling rack to cool completely

How to Store & Make in Advance

These cookies are perfect to make in advance of Valentine's Day. The raw cookie dough should be wrapped with plastic wrap and placed inside a Ziplock bag. If placing in the fridge, use within 1-2 days. In the freezer, use within 3 months.

Assembled linzer cookies can be kept in the fridge for up to one week but please note that they start to soften after a few hours. It's best to fill them the day of serving. They can also be kept in the freezer for up to one month. Place in fridge to defrost overnight. Do not dust cookies until it's time to serve.

Unfilled cookies should be stored in an air-tight container. It will stay fresh for up to one week at room temperature and up to one month in the freezer.

Recipe

Yield: 48 cookies

Cinnamon Jam Heart Linzer Cookies - Nut-Free

Cinnamon Jam Heart Linzer Cookies - Nut-Free

Cinnamon Jam heart linzer cookies for Valentine's Day. Nut-free and ready to party! This cookie is a crowd favorite!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

Linzer Cookie

  • 225 grams unsalted butter, room temperature
  • 260 grams icing sugar, sifted
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 390 grams cake flour*
  • 2 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • Jam for filling*

Supplies

  • Regular kitchen tools PLUS
  • Parchment paper or silicone mat
  • 2" Linzer cookie cutter
  • Hand or stand mixer
  • Sieve

Instructions

Nut-Free Cinnamon Linzer Cookie

  1. Roughly mix together by hand, room temperature butter and icing sugar. This will prevent sugar clouds when the mixer is turned on. With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together on medium speed until fluffy.
  2. Add egg yolks and vanilla extract. Beat until it's well combined. It should look smooth and no longer glossy.
  3. In a separate bowl, sift together the flour, cinnamon and salt. Stir to disperse evenly. Add it into the batter. Roughly mix together by hand before turning mixer on.
  4. Mix together on lowest speed until evenly combined.
  5. In the bowl, knead the dough into one smooth dough ball. Shape into a disk and wrap with plastic wrap. Chill in the fridge until firm, approximately 2 hours.
  6. Pre-heat oven to 325F
  7. On a lightly floured surface, roll out the dough to a ¼" thickness. Cutout desired shapes with a 2" cookie cutter. Place onto cookie pan lined with parchment paper or silicone mat.
  8. Optional: to prevent minimal spreading of intricate cutouts during baking, chill the cookies in the fridge before baking, around 20-30 minutes.
  9. Bake for 8-11 minutes until the edges start to turn golden. Tip: flip one over with a butter knife, it's done when the bottom is light golden. Cookies with the cutout will be done a bit sooner.*
  10. Let cookies sit on pan for 3-5 minutes then transfer to a cooling rack to cool completely.

Assembly

  1. Before serving, with a sieve, lightly dust icing sugar onto the cookies with the cutout.
  2. Spread a thin layer of jam filling onto the plain cookie.
  3. Assemble together with the cutout cookie.
  4. Assembled cookies can be kept in the fridge for up to one week but please note that they start to soften after a few hours. It's best to fill them the day of serving. See notes below on how to freeze and make in advance.

Notes

Ingredients Notes

  1. Cake flour is a low protein flour which will help make this cookie lighter than if using AP flour. It usually has a protein content between 6-8%. It can be substituted with "cake & pastry" flour or all-purpose flour.
  2. Jam filling can be substituted with other fillings like chocolate, Nutella or matcha spread and buttercreams.

Recipe Notes

  1. Err on the side of slightly over baking vs under baking as the jam filling will soften this cookie after a few hours.

Storage Notes

  1. The raw cookie dough should be wrapped with plastic wrap and placed inside a Ziplock bag. If placing in the fridge, use within 1-2 days. In freezer, use within 3 months.
  2. Unfilled cookies should be stored in an air-tight container. It will stay fresh for up to one week at room temperature and up to one month in the freezer.
  3. Assembled cookies can be kept in the freezer for up to one month. Place in fridge to defrost overnight. Do not dust cookies until it's time to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

48

Serving Size

1
Amount Per Serving Calories 99Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 28mgCarbohydrates 13gFiber 0gSugar 6gProtein 1g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: american / Category: Cookies

Jam Filled Linzer Cookies without Nuts and Almonds

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Jam filled linzer cookies made without almonds - Christmas party-ready cookie containing no nuts. Make it unique by using a cute cookie cutter and then fill it with your own choice of filling.

[feast_advanced_jump_to]

This nut-less linzer cookie recipe came about because I wanted to bring an easy but attractive looking treat to a holiday event. Since it was a big group event, all types of diets had to be considered including a no-tree nut one.

I was happy to see that these cute cookies were the first ones to be chosen by the party-goers and I think you'll have similar results too. They look very much like stain-glass cookies but they're so much easier to bake! I know you'll have tons of fun putting it all together. Without further ado, I present to you this no tree-nut linzer cookie recipe for your next Christmas cookie exchange.

XOXO,
Mimi

Why You'll Love this Recipe

  • Nut-less - ready for bringing to group events
  • Big Impact with Minimal Effort - these "stained glass" effect cookies look amazing but requires minimal skills
  • Make It Your Own - with your own unique cutter design
  • Tastes Delicious - soft and buttery
  • Adaptable - fill this cookie with other fillings to make different flavored cookies with just one dough
  • Simple Ingredients - make this cookie with ingredients that are available year round
  • Make in Advance - raw dough, unassembled and even assembled cookies can be made in advance and frozen for the busy holiday season.

Can I Make Linzer Cookies without Nuts?

Yes! Linzer cookies can be made without nuts by omitting the almonds and adding an imitation almond extract to build a similar flavor profile. This nut-less version is perfect for bringing to group events that have restrictions on food containing nuts. Please be careful to source an almond extract that doesn't have traces of nuts and be careful of any cross-contamination that might occur in your kitchen.

What Do These Cookies Taste Like?

These linzer cookies taste like a softer and less crumbly shortbread cookie - buttery but not too rich, soft but not too crumbly. Traditionally, they are made with almonds which give them a nutty flavor but in this nut-less version, you can use imitation almond extract to achieve a similar flavor profile. These versatile cookies take on various fillings very well. How they ultimately taste will vary depending on which filling you pair it with.

Preparing the Ingredients & Substitutions

  • Unsalted butter - adds richness of flavor. It should be at room temperature for it to cream properly with the sugar. To soften quickly, cut into cubes and microwave on 10 second intervals at 50% power.
  • Icing sugar - adds sweetness. It must be sifted prior to use.
  • Egg yolks - tenderizes and adds flavor. Use large size.
  • Vanilla extract - adds flavor. Use either pure or artificial.
  • Optional: almond extract gives the traditional nutty flavor to this cookie. If you're trying to make this cookie truly nut-less, use an imitation one that doesn't contain traces of nuts. It can also be omitted.
  • Cake flour - a low protein flour which will help make this cookie softer than if using All-Purpose flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. Cake flour can be substituted with both types of flour.
  • Fine sea salt - highlights all the flavors inside the cookies and contrasts nicely with the sweetness.
  • Jam for filling - can be substituted with chocolate, Nutella or matcha spread or buttercreams.

What Fillings to Pair with Linzer Cookies?

Linzer cookies taste delicious with jam, chocolate, Nutella or matcha spread and various buttercreams. Fruit jams provide a nice tart contrast to the butter and sugar in the cookie. Suitable jam flavors include: strawberry, raspberry and plum. Spreads like chocolate, Nutella or matcha are a modern alternative and adds more sweetness. Buttercreams will make this cookie even sweeter and richer. Whichever filling you use, do note that higher moisture ones will make this cookie softer and might drip out of the cutout window if it's too wet.

Step By Step

Roughly mix together by hand, room temperature butter and icing sugar. This will prevent sugar clouds when the mixer is turned on. With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together on medium speed until fluffy.

Visual cues: the batter should look well combined and fluffy.

Add egg yolks and vanilla extract. Beat until it's well combined. It should look smooth and no longer glossy.

Visual cues: the batter should now look smooth and not glossy anymore.

In a separate bowl, sift together the flour and salt. Stir to disperse evenly. Add it into the batter.

Tip: always sift cake flour before use to prevent clumps. Stir thoroughly to ensure dry ingredients are evenly dispersed.

Roughly mix together by hand before turning mixer on. Mix together on lowest speed until evenly combined.

Visual cues: the dough is ready when it starts to look like one big mass with no traces of flour left. If there is a little left, you can knead it all together by hand.

In the bowl, knead the dough into one smooth dough ball. Shape into a disk and wrap with plastic wrap. Chill in the fridge until firm, approximately 2 hours.

Tip: the dough will be soft initially but will take on a nice workable consistency after chilling.

Pre-heat oven to 325F. On a lightly floured surface, roll out the dough to a ¼" thickness. Cutout desired shapes with a 2" cookie cutter. Place onto cookie pan lined with parchment paper or silicone mat. Optional: to prevent minimal spreading of intricate cutouts during baking, chill the cookies in the fridge before baking, around 20-30 minutes.

Tip: chill the cookies in the fridge before baking to prevent spreading of intricate designs.

Bake for 8-11 minutes until the edges start to turn golden. Tip: flip one over with a butter knife, it's done when the bottom is light golden. Cookies with the cutout will be done a bit sooner.* Let cookies sit on pan for 3-5 minutes then transfer to a cooling rack to cool completely

How to Store & Make in Advance

These cookies are perfect to make in advance of Christmas cookie exchanges. The raw cookie dough should be wrapped with plastic wrap and placed inside a Ziplock bag. If placing in the fridge, use within 1-2 days. In the freezer, use within 3 months.

Assembled linzer cookies can be kept in the fridge for up to one week but please note that they start to soften after a few hours. It's best to fill them the day of serving. They can also be kept in the freezer for up to one month. Place in fridge to defrost overnight. Do not dust cookies until it's time to serve.

Unfilled cookies should be stored in an air-tight container. It will stay fresh for up to one week at room temperature and up to one month in the freezer.

Lastly, here are some of my other Christmas cookie exchange recipes: Honey Gingerbread Cookies without Molasses, Simple Striped Meringue Cookies, Peanut Butter Bear Cookies, Best Macaron Recipe and Fancy Soft Chocolate Chip Cookies. Updated February 2024: This cookie was such a hit that I also made a Valentine's Day version that tastes like cinnamon. I think it will work really well in the Fall and Winter season as well: Cinnamon Linzer Cookie.

Recipe

Yield: 48 cookies

Jam Filled Linzer Cookies without Nuts and Almonds

Bear shaped linzer cookies on a round plate flanked by mini Christmas trees.

Jam filled linzer cookies made without almonds - Christmas party ready cookie containing no nuts. Make it unique by using a cute cookie cutter and then fill it with your own choice of filling.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

Linzer Cookie

  • 225 grams unsalted butter, room temperature
  • 260 grams icing sugar, sifted
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • Optional: ½ teaspoon imitation almond extract*
  • 390 grams cake flour*
  • ½ teaspoon fine sea salt
  • Jam for filling*

Supplies

  • Regular kitchen tools PLUS
  • Parchment paper or silicone mat
  • 2" Linzer cookie cutter
  • Hand or stand mixer
  • Sieve

Instructions

Nut-less Linzer Cookie

  1. Roughly mix together by hand, room temperature butter and icing sugar. This will prevent sugar clouds when the mixer is turned on. With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together on medium speed until fluffy.
  2. Add egg yolks and vanilla extract. Beat until it's well combined. It should look smooth and no longer glossy.
  3. In a separate bowl, sift together the flour and salt. Stir to disperse evenly. Add it into the batter. Roughly mix together by hand before turning mixer on.
  4. Mix together on lowest speed until evenly combined.
  5. In the bowl, knead the dough into one smooth dough ball. Shape into a disk and wrap with plastic wrap. Chill in the fridge until firm, approximately 2 hours.
  6. Pre-heat oven to 325F
  7. On a lightly floured surface, roll out the dough to a ¼" thickness. Cutout desired shapes with a 2" cookie cutter. Place onto cookie pan lined with parchment paper or silicone mat.
  8. Optional: to prevent minimal spreading of intricate cutouts during baking, chill the cookies in the fridge before baking, around 20-30 minutes.
  9. Bake for 8-11 minutes until the edges start to turn golden. Tip: flip one over with a butter knife, it's done when the bottom is light golden. Cookies with the cutout will be done a bit sooner.*
  10. Let cookies sit on pan for 3-5 minutes then transfer to a cooling rack to cool completely.

Assembly

  1. Before serving, with a sieve, lightly dust icing sugar onto the cookies with the cutout.
  2. Spread a thin layer of jam filling onto the plain cookie.
  3. Assemble together with the cutout cookie.
  4. Assembled cookies can be kept in the fridge for up to one week but please note that they start to soften after a few hours. It's best to fill them the day of serving. See notes below on how to freeze and make in advance.

Notes

Ingredients Notes

  1. Almond extract gives the traditional nutty flavor to this cookie. If you're trying to make this cookie truly nut-less, use an imitation one that doesn't contain traces of nuts. It can also be omitted.
  2. Cake flour is a low protein flour which will help make this cookie lighter than if using AP flour. It usually has a protein content between 6-8%. It can be substituted with "cake & pastry" flour or all-purpose flour.
  3. Jam filling can be substituted with other fillings like chocolate, Nutella or matcha spread and buttercreams.

Recipe Notes

  1. Err on the side of slightly over baking vs under baking as the jam filling will soften this cookie after a few hours.

Storage Notes

  1. The raw cookie dough should be wrapped with plastic wrap and placed inside a Ziplock bag. If placing in the fridge, use within 1-2 days. In freezer, use within 3 months.
  2. Unfilled cookies should be stored in an air-tight container. It will stay fresh for up to one week at room temperature and up to one month in the freezer.
  3. Assembled cookies can be kept in the freezer for up to one month. Place in fridge to defrost overnight. Do not dust cookies until it's time to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

48

Serving Size

1
Amount Per Serving Calories 90Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 26mgCarbohydrates 12gFiber 0gSugar 6gProtein 1g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: american / Category: Cookies

Honey Gingerbread Cookies without Molasses

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Delicious honey gingerbread cookies without using molasses. Full of spicy flavor, without any bitterness. Moderately sweet like a snappier and spicier honey graham. Perfect for shipping and gift-giving.

Golden gingerbread men on a round plate with honey stick and ginger powder and cloves surrounding it.
[feast_advanced_jump_to]

This honey gingerbread cookie came about due to my desire to make gingerbread without having to run to the store to buy molasses. Because honey never really "expires", I often have it in my pantry making it convenient for a recipe like this. Using honey to make gingerbread helps to get the holiday season started without adding another item to the shopping list. Not only are these cookies delicious but they are also great for making in advance for Christmas cookie exchange and they travel very well during shipping too. Enjoy!

XOXO,
Mimi

Why You'll Love this Recipe

  • Easy - they taste and look festive without additional decorations.
  • No molasses required - make this cookie anytime without having to buy molasses each holiday season.
  • Tastes great - like spicy honey grahams without the hint of bitterness.
  • Make in advance - dough and finished cookie freezes perfectly.
  • Gift-giving ready - stores well at room temperature and not prone to breakage. Perfect for transport or gift giving.
A small honey pot shaped like a bee hive is flanked by golden colored gingerbreadmen.

What Do these Cookies Taste Like?

These honey gingerbread cookies are moderately sweet and full of spicy flavors. It doesn't have the hint of smokiness or bitterness that sometimes come with molasses. I wouldn't say it's better or worse. Some people prefer the tastes of molasses in the few baked goods that use it, especially since it's used so infrequently throughout the normal course of the year. This honey version of gingerbread is just a different take on the cookie. It reminds me of a snappier and spicier version of honey grahams.

What Kind of Honey Should I Use?

Both liquid and creamed honey can be used in this recipe. I used an organic creamed honey here. It produces a dough that is a little firmer to work with when first mixed. It can be substituted with liquid honey which makes the dough a little bit softer in the beginning. After setting in the fridge, it will be easier to handle for rolling and cutting.

Ingredients to make honey gingerbread cookies are laid out on the counter.

Ingredients & Substitutes

  • Unsalted butter - adds tenderness and richness of flavor. It should be at room temperature for it to cream properly with the sugar. To soften quickly, cut into cubes and microwave on 10 second intervals at 50% power.
  • Light brown sugar - adds sweetness. Rogers Golden Yellow Sugar was used in this recipe. It has a light molasses flavor and lighter color. It can be substituted with other types of brown sugar.
  • Honey - adds sweetness. Organic creamed honey was used in this recipe. It produces a dough that is a little firmer to work with when first mixed. It can be substituted with liquid honey.
  • Egg (large size) - adds structure and flavor. It should be at room temperature for it to incorporate fully into the mixture. To bring to temperature quickly, soak it in warm water for about 15 minutes.
  • All-purpose flour - provides structure to the cookie.
  • Fine sea salt - highlights the flavors in the cookie.
  • Baking soda - is a leavening agent.
  • Ground ginger - spices give gingerbread cookie its signature flavor. All the spices as a group can be substituted with gingerbread spice. Don't skip the ginger or cinnamon but if you're missing nutmeg or cloves, this can be substituted with more of ginger/cinnamon/nutmeg/cloves or all spice. Ground pepper can be increased or decreased depending on your desired level of "kick".
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Ground black pepper

Step By Step

With a stand mixer fitted with the paddle attachment or handheld mixer, beat the butter, sugar and honey together on medium speed until smooth. Add egg and beat until blended together. Stop mixer.

VISUAL CUES: The wet mixture should look well-blended and smooth before moving to the next step. Make sure to use room temperature ingredients.

In a medium sized bowl, stir together the flour, salt, baking soda and all the spices. Pour it into the wet mixture. With a spatula, roughly combine the dry and wet mixtures together by hand before turning on the the mixer again. This will prevent big dust clouds.

Gingerbread spices being mixed into wet cookie dough batter.
TIP: Roughly combine the wet and dry mixture together by hand before turning on the mixer to prevent big dust clouds.

Turn on the mixer to the lowest setting, mix until it looks evenly blended with no traces of flour. The dough will be soft and may be in clumps (if using handheld mixer).

A bowl is filled with blended cookie dough in clump form.
Visual Cues: after the dry mixture is added and mixed, it should look well-blended without any traces of flour left. If using hand-mixer, it may be in clumps instead of one mass.

Turn off mixer and gently knead the dough inside the bowl until it becomes one dough ball. Flatten ball into a disk, wrap with plastic wrap and place in the fridge for a minimum of 2 hours to firm up and for flavor development.

A hand is kneading the loose cookie dough into a dough ball.
Tip: The dough will be soft immediately after mixing. Let it set by chilling in the fridge. It will be easier to work with afterwards.

Pre-heat oven to 325F. On a lightly floured surface, roll dough out to a ¼" thickness. Use a cookie cutter to cut out desired shape, transfer to a baking tray lined with parchment paper or silicone. Optional: for minimal spread during baking, chill the cutout cookies in the fridge for 30 min. before baking.

Cookie dough is cutout into shapes of gingerbread men with a cutout of a heart.
TIP: Bake cookies of different sizes on different trays as they will have different bake times. Smaller ones will be done sooner.

Bake for 8-12 minutes. For cookies with a firm edge and softer center, check on the cookies early when the edges are just golden. For snappier cookies, bake until the cookies are more golden throughout. Do not overbake as they will continue to cook out of the oven.

Allow them to set on baking tray for 3-5 minutes and then transfer to cooling rack to cool completely. Honey gingerbread cookies can be kept at room temperature in an air-tight container for up to 10 days. See below on how to freeze and make in advance.

Gingerbread men are on a round plate with festive dried orange slices, honey stick, cinnamon sticks surrounding it.

Can I Ice & Decorate These Cookies?

Yes, definitely! They look and taste great on it's own but they are also perfect canvases for royal icing. You can flood them completely or you can use royal icing to draw in details like buttons, faces and so forth.

How to Store, Freeze & Make In Advance

These cookies are super convenient for making in advance of holiday cookie exchanges. Baked cookies can be store in an air-tight container at room temperature for up to 10 days. Raw cookie dough should be kept in the fridge and used within 1-2 days.

The dough and even the baked cookies freeze wonderfully because they are not prone to breakage. The dough and baked undecorated cookies can be frozen for up to 3 months. Shape the cookie dough into flat disks then wrap in plastic wrap and place it inside a clearly labelled Ziplock bag. Defrost in the fridge overnight before baking. To freeze baked cookies, store them inside a Ziplock bag.

Lastly, here are some of my other Christmas cookie exchange recipes: Nut-Free Jam Filled Linzer Cookies, Simple Striped Meringue Cookies, Peanut Butter Bear Cookies, Best Macaron Recipe and Fancy Soft Chocolate Chip Cookies. If you're interested specifically in gingerbread goodies, then take a look at these spicy holiday recipes: Gingerbread Japanese Cheesecake, Gingerbread Cake Roll, Gingerbread Men Pattern Cake Roll, No-Bake Gingerbread Cheesecake Cups and Gingerbread Macarons.

Close up of honey gingerbread men, a few specks of black pepper is visible.

Recipe

Yield: 48 cookies

Honey Gingerbread Men Cookies without Molasses and Less Refined Sugar

Honey gingerbread spice cookies cut in gingerbread shape with a heart cutout. All laid out on a stoneware plate with golden spices on the side.

Delicious honey gingerbread cookies without using molasses. Full of spicy flavor, without any bitterness. Moderately sweet like a snappier and spicier honey graham.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 115 grams unsalted butter, room temperature
  • 100 grams light brown sugar*
  • 150 grams honey*
  • 1 egg, room temperature
  • 375 grams all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2 teaspoon ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1/16 teaspoon ground black pepper

Instructions

  1. With a stand mixer fitted with the paddle attachment or handheld mixer, beat the butter, sugar and honey together on medium speed until smooth.
  2. Add egg and beat until blended together. Stop mixer.
  3. In a medium sized bowl, stir together the flour, salt, baking soda and all the spices. Pour it into the wet mixture.
  4. With a spatula, roughly combine the dry and wet mixtures together by hand before turning on the the mixer again. This will prevent big dust clouds.
  5. Turn on the mixer to the lowest setting, mix until it looks evenly blended with no traces of flour. The dough will be soft and may be in clumps (if using handheld mixer).
  6. Turn off mixer and gently knead the dough inside the bowl until it becomes one dough ball.
  7. Flatten ball into a disk, wrap with plastic wrap and place in the fridge for a minimum of 2 hours to firm up and for flavor development.
  8. Pre-heat oven to 325F.
  9. On a lightly floured surface, roll dough out to a ¼" thickness.
  10. Use a cookie cutter to cut out desired shape, transfer to a baking tray lined with parchment paper or silicone.
  11. Optional: for minimal spread during baking, chill the cutout cookies in the fridge for 30 min. before baking.
  12. Bake for 8-12 minutes. For cookies with a firm edge and softer center, check on the cookies early when the edges are just golden. For snappier cookies, bake until the cookies are more golden throughout. Do not overbake as they will continue to cook out of the oven.
  13. Allow them to set on baking tray for 3-5 minutes and then transfer to cooling rack to cool completely. Honey gingerbread cookies can be kept at room temperature in an air-tight container for up to 10 days. See post body on how to freeze and make in advance.

Notes

  1. Rogers Golden Yellow Sugar was used in this recipe. It has a light molasses flavor and lighter color. It can be substituted with other types of brown sugar.
  2. Organic creamed honey was used in this recipe. It produces a dough that is a little firmer to work with when first mixed. It can be substituted with liquid honey.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

48

Serving Size

1
Amount Per Serving Calories 65Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 40mgCarbohydrates 11gFiber 0gSugar 5gProtein 1g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: american / Category: Cookies

Christmas Gingerbread Men Pattern Cake Roll

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Delicious gingerbread cheesecake roll baked with a festive gingerbread men pattern. Perfect for Christmas parties and holiday dinners.

Gingerbread men pattern on a cake roll with tree branches, cinnamon and other Christmas celebratory items on the table.
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This inspiration for this gingerbread men pattern cake roll recipe came from my love of pattern rolls and cheesecake. It utilizes techniques from my Fancy Pattern Cake Roll recipe to create beautiful patterns on cake roll that won't crack easily. Flavor-wise it's adapted for the Christmas season with gingerbread spice and cheesecake. It's a really stunning dessert to bring to any winter holiday gathering. Wishing you all a hopeful and happy season.

XOXO,
Mimi

Why You'll Love this Recipe

  • Stunning Holiday Design - create your own look with the versatile pattern paste
  • Festive gingerbread spice flavor
  • Flexible cake base prevents cracking
  • Japanese-style fluffy cake base - the fluffiest gingerbread cake around!
  • Stabilized cheesecake filling is strong and sturdy for presentation on dessert tables
  • Versatile frosting can be used to pipe designs or frost cupcakes
  • Christmas Buche de Noel base - make it into a cake log for winter holiday dinners.

How Does This Cake Differ to Other Rolls?

This recipe utilizes a combination of these two recipes: Gingerbread Cake Roll and Fancy Pattern Cake Roll. If you're not familiar with the cakes in my cake roll series, here are the distinctive features you'll find in each. For the pattern paste in this cake, I used the one from the Fancy Pattern Cake Roll recipe. Because it is yolk-less, it is ideal for blending colors more accurately. For the cake base, I used the one from my Gingerbread Cake Roll recipe for its taste and texture. It's flavored with festive spices that is perfect for the winter holiday season. The texture is typical of chiffon cakes - light and fluffy!

Top view down looking at the fine texture of a gingerbread men printed cake roll.

How to Prepare Ingredients & Substitutions

Pattern Paste

  • Gel colors - this concentrated form of food coloring is ideal for coloring baked goods without adding excess moisture. I like this brand.

Dry Mix for Cake Batter

  • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
  • Gingerbread spice - can be substituted with ``½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg.
  • Fine Sea salt - used to highlight the flavors in the cake.

Wet Mix for Cake Batter

  • Milk - adds moisture to the cake
  • Neutral vegetable oil - neutral tasting oils like canola, vegetable, grapeseed or avocado are all good choices.
  • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and to break up the grains in the dry mix.
  • Egg yolks - tenderizes the cake. Use large size.
  • Vanilla extract - rounds out the flavors. Since vanilla is not the main flavor, feel free to use an artificial kind to save costs as pure vanilla can be quite pricey.

Meringue for Cake Batter

  • Egg whites - from large eggs. Room temperature ones will whip to volume better. Soak cold eggs in warm water to bring to room temperature quickly.
  • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar. You can skip it if you're careful with the whipping.
  • Granulated sugar - adds sweet taste and structure to the meringue.

Stabilized Cheesecake Filling

  • Gelatin powder - use only the unflavored kind. I prefer Knox gelatin.
  • Cream cheese - a soft tub-style cream cheese was used here. If using brick-style, decrease the water and gelatin by half. It must be COLD.
  • Sour cream - gives this cheesecake filling its traditional tartness
  • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Heavy cream produces a very stable cream but can be substituted with whipping cream with a milk fat content between 30-35%. Cream must be chilled for it to whip properly.
  • Granulated sugar - adds sweetness.
  • Vanilla extract - use either pure or artificial.
  • Lemon juice - is a concentrated way to add tang to traditional cheesecake without compromising its structure too much.

Supplies & Substitutions

  • Regular kitchen tools PLUS:
  • 8x12" Cake Pan - The toaster oven Silpat mat fits perfectly in this pan. If you have a bigger sized pan, you can build a dam inside with aluminum foil to make the pan smaller. Take a look at this post on how to bake this type of cake in different sized pans.
  • Toaster silicone mat - If making the pattern paste design, it's best to pipe it on the silicone mat to prevent the paste from shuffling. Parchment paper can be used but it doesn't grip the design as well and isn't substantially weighted to prevent movement inside the pan.
  • Piping bags - You can use Ziplock bags with a small cut at the tip but I find piping bags along with piping tips to provide more precise piping performance.
  • Round Piping Tip #3 - sizes 3 & 4 are great for piping the pattern paste. The paste can be a little runny and the smaller tips prevents large amounts from flowing out.
  • Round Piping Tip #4

Step By Step

With pattern paste, pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details. Place frozen design in cake tray. Transfer some of the gingerbread cake batter into a piping bag and pipe around the frozen pattern paste design to minimize movement of the design when the rest of the batter is added.

Gingerbread men being piped onto a silicone mat with pattern paste.
Tip: Try to use Silicone mats, they are great for gripping the cake batter and stop it from shuffling around. Before pouring the cake batter over the design, make sure to freeze the design until it's firm and no longer transfers to your fingers.

Gently pour the rest of the batter into cake pan, spread out the batter evenly with an angled spatula. Very gently, tap the pan on the counter to release large air pockets. Bake for 12-14 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat. The side facing up will eventually become the top of the cake roll. Let it cool while making the cheesecake filling.

Gingerbread cake batter being poured into the cake pan. A silicone mat is being peeled off revealing gingerbread men pattern on cake.
Tip: Instead of pouring the batter onto the design, you can also pipe in the cake batter if your design is more intricate.

Chill mixing bowl and beaters in refrigerator. Add cool water to heat-proof cup, sprinkle gelatin powder on top to bloom. Wait 5 minutes until granules have swelled. Bring a pot of water to boil. Place cup in boiling water, remove when the gelatin becomes liquid. In a large mixing bowl, whip the cold cream cheese, sour cream, sugar and vanilla on medium-low speed until it all comes together. Add the chilled cream into the mixing bowl and whip on high until the beater starts leaving trails in the cream.

A mixer beating cream cheese with vanilla extract, sour cream and sugar. Whipped cream being poured into the mixture.
Visual cues: Pour in the cream when the mixture looks smooth, lump-free and has increased in volume.

Check on the gelatin, it should no longer be hot but still liquid. Pour the liquid gelatin into the bowl while whipping, aim for the area in between the bowl and whisk. Whip until stiff peaks. Optional: add a few drops of lemon juice to taste for a tangier cheesecake flavor. Use cream immediately to assemble cake roll.

Melted gelatin being poured into the cream cheese mixture while mixer is running.
Tip: Ensure the gelatin in not hot anymore when pouring it into the mixture. Pour it while whipping at the same time.

Lay plastic wrap on the counter, flip cake onto it. Spread the cheesecake filling onto the cake with a bit of extra on the side that is to be rolled first.

A spatula pulling through the cheesecake filling.

Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself. For a rounder cake, wrap one more time with plastic wrap and place in refrigerator to set before cutting (see post for details). Before serving, cut off sides for a cleaner presentation. Gingerbread cake roll can be kept in the fridge in an air tight container for 2-3 days.

Cake roll is being rolled up.
Tip: When you begin to roll, roll it gently and don't press too hard. Lift up the plastic wrap to help you fold then cake onto itself. Be gentle but decisive. It will all come together!
A festive cake roll with holiday patterns printed on it is on a wooden serving tray with some cream cheese packets in the background.

What are Substitutes for Gingerbread Spice?

Gingerbread spice blends are readily available online, like this one here. They may be a little harder to find at regular grocery stores. It be substituted with ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg. For an extra spicier version, add a pinch of black pepper. For added dimension, add ¼ teaspoon of all spice. If you're missing either cloves or nutmeg, just add in extra ginger or cinnamon in equal amounts.

Do I Need to Stabilize the Cheesecake Filling?

The cheesecake filling in this cake is similar to the one from pumpkin cream cheese cake roll. That one is easier to prepare and contains only 4 ingredients but will be less sturdy. This one, on the other hand, is stabilized and tastes more like cheesecake. For use in a cake roll, I like stabilizing the cheesecake filling with gelatin because it's more aesthetically pleasing - the roll stays rounder, and the filling won't start pushing out from the ends. It's not necessary to stabilize it if you're not too picky about the way it looks. Once stabilized, you can use it to pipe designs and frost cupcakes!

How to Create Other Flavored Fillings

This cake roll can be paired with other filling flavors or you can experiment and try making your own. Almost all my cake rolls have stabilized fillings that are sturdy to keep the cake roll nice and round. Here are some of my other recipes that you can use to pair with this cake base: chocolate cake roll, carrot spice mascarpone cake roll, strawberry fresh cream cake roll, coffee cake roll, Earl Grey tea cake roll, Matcha cake roll, and cotton candy cake roll. You can also use this cake as a base for Buche de Noel or cake log for Christmas dinner and parties. Lastly, here is another Japanese gingerbread cake you might want to try: gingerbread Japanese cheesecake.

Gingerbread Men Pattern Template

You can download this free gingerbread man cake roll template for free when you sign up for my newsletter. It is perfect for use with the toaster sized Silpat mat and 8x12" cake pan. If your pan is bigger, it will still work. You'll need to visualize how the cake will be rolled in order to find the proper placement under the mat.

Gingerbread men cake roll template.

Recipe

Yield: 8 Slices

Gingerbread Men Pattern Cake Roll with Stabilized Cheesecake Filling

Gingerbread men pattern cake roll on a wooden serving plate with cinnamon and spices in the back.

Delicious gingerbread cheesecake roll baked with a festive gingerbread men pattern. Perfect for Christmas parties and holiday dinners.

Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Additional Time 15 minutes
Total Time 1 hour 57 minutes

Ingredients

(Optional) Pattern paste

  • 20 grams cake flour
  • 2 teaspoon granulated sugar
  • 1 tablespoon + 1 teaspoon milk
  • 1 teaspoon vegetable oil
  • 2 egg whites
  • 1 tablespoon granulated sugar
  • Gel colors

Dry Mix for Cake Batter

  • 45 grams cake flour
  • 1 ½ teaspoon gingerbread spice*
  • ¼ teaspoon fine sea salt

Wet Ingredients for Cake Batter

  • 50 ml milk
  • 40 ml neutral flavored oil*
  • 25 grams granulated sugar
  • 3 egg yolks
  • ¼ teaspoon vanilla extract

Meringue for Cake Batter

  • 4 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 50 grams granulated sugar

Stabilized Cheesecake Filling

  • 2 teaspoon unflavored gelatin powder
  • 3 tablespoon water
  • 130 grams Trestelle cream cheese, cold*
  • 45 grams sour cream
  • 35 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 250 ml heavy cream, chilled*
  • Optional: lemon juice, to taste

Supplies

  • Regular baking tools PLUS
  • 8X12" cake tray
  • (Optional) Toaster oven sized Silicone mat*
  • (Optional) Piping bags
  • (Optional) Fine round piping tips

Instructions

(Optional) Pattern Paste

  1. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less.)
  2. In a small bowl, combine 1st set of sugar, milk and oil together.
  3. Sift in flour, stir to combine.
  4. In a mixing bowl, whip 2nd set of sugar and egg whites together until stiff peaks form.
  5. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.
  6. Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color.
  7. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste.
  8. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.

Gingerbread Cake Base

  1. Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat. (If using pattern paste, take the frozen design/mat out of the freezer and place in tray at step 11),
  2. Preheat oven to 325 F.
  3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.
  4. In a large mixing bowl, sift in dry mix. Stir to combine.
  5. Create a well in the center. Inside it, add all the "wet" ingredients.
  6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this gingerbread-flour mixture aside.
  7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
  8. Increase speed to medium, once the whites become opaque and bubble size decreased, add sugar a little bit at a time.
  9. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out, the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.
  10. Gently fold ⅓ of the meringue into the gingerbread-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
  11. (Optional if using pattern paste) Place frozen design in cake tray. Transfer some of the cake batter into a piping bag and pipe around the frozen pattern paste design to minimize movement of the design when the rest of the batter is added.
  12. Gently pour the rest of the batter into cake pan, spread out the batter evenly with an angled spatula.
  13. Very gently, tap the pan on the counter to release large air pockets.
  14. Bake for 12-14 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
  15. Let cool in pan for 5 min.
  16. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat.
  17. The side facing up will eventually become the top of the cake roll. Let it cool while making the cheesecake filling.*

Cheesecake Filling

  1. Chill mixing bowl and beaters in refrigerator.
  2. Add cool water to heat-proof cup, sprinkle gelatin powder on top to bloom. Wait 5 minutes until granules have swelled.
  3. Bring a pot of water to boil.
  4. Place cup in boiling water, remove when the gelatin becomes liquid.
  5. In a large mixing bowl, whip the cold cream cheese, sour cream, sugar and vanilla on medium-low speed until it all comes together.
  6. Add the chilled cream into the mixing bowl and whip on high until the beater starts leaving trails in the cream.
  7. Check on the gelatin, it should no longer be hot but still liquid.
  8. Pour the liquid gelatin into the bowl while whipping, aim for the area in between the bowl and whisk. Whip until stiff peaks.
  9. Optional: add a few drops of lemon juice to taste for a tangier cheesecake flavor.
  10. Use cream immediately to assemble cake roll.

Assembly

  1. Lay plastic wrap on the counter, flip cake onto it.
  2. Spread the cheesecake filling onto the cake with a bit of extra on the side that is to be rolled first.
  3. Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself.
  4. For a rounder cake, wrap one more time with plastic wrap and place in refrigerator to set before cutting (see post for details).
  5. Before serving, cut off sides for a cleaner presentation. Gingerbread cake roll can be kept in the fridge in an air tight container for 2-3 days.

    Notes

    1. Gingerbread spice can be substituted with ``½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg.
    2. Neutral flavored oil choices include: grapeseed, canola, vegetable and avocado.
    3. Trestelle Original cream cheese was used in this recipe. It is a tub-style cream cheese that is spreadable/softer than block style cream cheeses. If using block style cream cheese, decrease gelatin and water by half.
    4. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.
    5. Cream and cream cheese must be COLD otherwise the mixture will be soupy.
    6. Silicone mat is preferred for preventing the design from shuffling. Parchment paper can be used but it's not ideal for intricate designs.
    7. It is not necessary to pre-roll this cake for "muscle memory" to prevent cracking.
    8. Cheesecake filling is stabilized. It can be used for piping designs or frosting cupcakes.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Yield

    8

    Serving Size

    1
    Amount Per Serving Calories 390Total Fat 27gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 12gCholesterol 131mgSodium 200mgCarbohydrates 31gFiber 0gSugar 22gProtein 7g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © Mimi
    Category: Cakes

    Silent Night Christmas Cake Roll with Peppermint Whipped Cream

    · 2 Comments

    A modern festive Silent Night pattern cake roll filled with whipped peppermint cream. Perfect for Christmas dinner, potlucks and holiday gift-giving.

    A cake roll with a Christmas theme of snow-capped mountains and glittery stars in the night sky is on a wooden serving tray.
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    With this Silent Night cake roll I wanted to challenge myself to create a Christmas cake that uses non-traditional Christmas colors and motifs. It also gave me a chance to break out the edible gold leaf and use it in a very fitting way. This was my last holiday bake last year but I didn't have a chance to share it here until a whole year later! It was our first Christmas with the twins so things were a bit hectic. As with many of you, it was a busy year indeed. I hope you'll have a chance to make this cake for the holidays or at the very least, I hope it inspires you to make your own modern interpretation of a Christmas cake. Happy Holidays!

    XOXO,
    Mimi

    Why You'll Love This Recipe

    • Festive theme that is appropriate for all winter events.
    • Pattern paste is stretchy making it easy to roll
    • Flexible cake base prevents cracking
    • White pattern paste uses no yolks - perfect for adding colors
    • Extra painting step after baking allows for finer details on cake
    • Delicious tasting cake base with flavors of egg and vanilla.
    • Adaptable flavor - just change the filling flavor. Read more below.

    How Does This Cake Differ to Other Rolls?

    This recipe utilizes a combination of these two recipes: Japanese Cake Roll with Fresh Cream and Fancy Pattern Cake Roll. If you're not familiar with the cakes in my cake roll series, here are the distinctive features you'll find in each. For the pattern paste in this cake, I used the one from the Fancy Pattern Cake Roll recipe. Because it is yolk-less, it is ideal for blending colors more accurately. For the cake base, I used the one from my Japanese Cake Roll recipe for its taste. It's a richer tasting cake with flavors of eggs and vanilla which some readers prefer. However, it does contain egg yolks so it may be a tad bit more difficult to blend colors accurately. (This Silent Night roll uses a black color in the base so I didn't have any problems coloring it for this particular design.)

    Bird's eye view of a cake roll with a Silent Night theme is displayed on a table with Christmas decorations like garland and gold bells.

    Ingredients & Substitutions

    Pattern Paste

    • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods. I usually use this brand.

    Dry Ingredients for Cake

    • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    • Baking powder - helps leaven the cake in case there is any weakness in the meringue.
    • Fine Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

    Wet Ingredients for Cake

    • Whole fat milk - can be substituted with 2%, 1%
    • Neutral flavored oil - neutral tasting oils like canola, grapeseed, vegetable and avocado are all good choices.
    • Egg yolks - emulsifies cake and adds flavor.
    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
    • Vanilla extract - adds flavor to the cake, this can be substituted with other flavors of extract.

    Meringue for Cake

    • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
    • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
    • Granulated sugar - adds stability to the meringue and tenderizes the cake.

    Stabilized Peppermint Whipped Cream

    • Unflavored powdered gelatin - is used to stabilize the cream. This will keep the cake roll nice and round for several days. If you aren't too picky with the roundness, you can skip this process. Only use unflavored gelatin, do not use Jello powder.
    • Whipping cream (33% M.F.) - has milk fat content of 30-35%. This milk fat percentage will allow the cream to whip to volume. Do not use half & half or regular milk.
    • Granulated sugar - adds sweetness and stability to the cream.
    • Vanilla extract - adds flavor, can be substituted with other flavors.
    • Peppermint extract - adds flavor, can be substituted with other flavors.

    Step By Step

    A hand is piping pattern paste onto a silicone mat in the design of mountains and North star.
    TIP: to prevent shifting of the piped design, use a silicone mat instead of parchment paper. Round tips sizes 3 & 4 are great for use with this batter consistency.
    Cake batter is being poured into a cake pan lined with a Christmas design piped with pattern paste.
    TIP: If you have very intricate details, you can further prevent any damage to the design when you pour the cake batter in by piping around it entirely with cake batter instead.
    Silicone mat is being pulled off of a cake that is cooling on a rack to reveal the festive design underneath.
    TIP: To further refine the overall design and compensate for any untidy lines, outline it with some diluted gel color using an extra fine paint brush.
    A hand is painting the outlines of the Bethlehem star on the cake roll.
    TIP: add some edible gold flakes in the night sky to give it an extra special touch. I like to use wooden chopsticks/utensils for this as I find it is less attracted to the delicate flakes.

    How to Paint on Cake Roll

    For this Silent Night pattern, I used black and light blue to outline the design. It makes the nativity scene more beautiful and defined but you can also leave it unpainted. Painting should be done after the cake has had a chance to "set" in the fridge. If you try to paint on the cake or cut it right after rolling, it might be too soft to handle. You also won't get the clean cuts you see in these photos.

    To paint, mix some gel food color with water and use a very fine paint brush to paint the outline of the stars, mountain and snow. I achieved the best results from using a much finer brush with only a few tiny hairs on it. I dabbed the color on using small brush strokes applied with gentle pressure. Lastly, I recommend painting the cake on the same day you serve it to prevent bleed over time.

    Must Read Tips for Great Pattern Cake

    This recipe doesn't use a separate "thicker" paste for the Silent Night pattern, we use a near similar cake batter throughout the entire cake. This makes the cake easier to roll and less prone to cracking. Here are some tips on making the pattern roll without a thick paste:

    • To prevent cracking, use a proper cake roll recipe. Not all cake recipes are meant for rolling because the cake base is not flexible enough. I've tested this recipe many times with various designs and it works!
    • After baking, there is no need to roll up this cake for "muscle memory". You can let it cool down on the wire rack while making the cream. Assembling it right away with the cream eliminates the amount of times the cake is handled.
    • To help the design stay in place without the need for a thicker pattern paste, pipe the colored cake batter onto a silicone mat instead of on parchment. The Silpat toaster-sized silicone mat fits perfectly into my 8x12" cake pan.
    • Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes.

    Can I Make this Cake a Different Flavor?

    Yes, the flavor of the cake rolls can be altered by changing the flavor of the cake base or the filing. Keep in mind the flavors of some cake bases like Matcha, green tea, carrots, or chocolate can affect it's coloring. Here are some of my cake roll recipes to help guide you in the process: gingerbread man pattern cake roll, chocolate cake roll, Matcha green tea cake roll, carrot cake roll, coffee cake roll, cheesecake roll, gingerbread cake roll, pumpkin cake roll, cotton candy cake roll, peach cake cup, Tokyo banana cake roll and Earl Grey tea cake roll.

    Silent Night Cake Roll Template

    I used the Silent Night Cake Template below to create this design. You can download it for free once you become a member by subscribing to my newsletter.

    Recipe

    Yield: 8 slices

    Silent Night Pattern Christmas Cake Roll

    A festive holiday cake roll printed with a mountain and star scene on a wooden serving board.

    A modern and festive Silent Night pattern cake roll filled with whipped peppermint cream. Perfect for Christmas dinner, potlucks and holiday gift-giving.

    Prep Time 1 hour
    Cook Time 45 minutes
    Additional Time 1 hour
    Total Time 2 hours 45 minutes

    Ingredients

    Pattern Paste

    • 20 grams cake flour
    • 2 teaspoon granulated sugar (1st set)
    • 1 tablespoon + 1 teaspoon milk
    • 1 teaspoon neutral flavored oil*
    • 2 egg whites
    • 1 tablespoon granulated sugar (2nd set)
    • Gel food color

    Dry Mix for Cake Base

    • 45 grams cake flour*
    • 1 teaspoon baking powder
    • ¼ teaspoon fine sea salt

    Wet Mix for Cake Base

    • 25 grams granulated sugar
    • 50 ml whole fat milk
    • 3 egg yolks
    • 40 ml neutral flavored oil
    • ½ teaspoon vanilla extract

    Meringue for Cake Base

    • 4 egg whites
    • 50 grams granulated sugar
    • ¼ teaspoon cream of tartar*

    Stabilized Peppermint Whipped Cream

    • 1 + ¼ teaspoon unflavored powdered gelatin
    • 5 teaspoon water
    • 1 ¼ cup whipping cream (33% M.F.)
    • 1 tablespoon +¼ teaspoon granulated sugar
    • ½ teaspoon vanilla extract
    • ¼ teaspoon peppermint extract

    Supplies

    • Regular baking tools PLUS:
    • 8"X12" cake pan
    • Toaster oven silicone mat or parchment paper
    • Round piping tip #3 or #4
    • Piping bags or Ziplock bags

    Instructions

    Pattern Paste

    1. Print out Silent Night cake roll template from post, trim to size.
    2. In a small bowl, combine 1st set of sugar, milk and oil together.
    3. Sift in flour, stir until combined.
    4. In a mixing bowl, whip 2nd set of sugar and egg whites together until stiff peaks form.
    5. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.
    6. Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color.
    7. Transfer into piping bags and pipe desired design onto silicone mat with template placed underneath as guide. Discard leftover pattern paste.
    8. 10-15 minutes before pouring cake base over design, place it in the freezer to set small details. It should be dry to the touch.

    Fluffy Cake Base

    1. Preheat oven to 325 F.
    2. In a small bowl, combine the wet mix together until combined.
    3. In a large mixing bowl, sift in dry mix. Stir to combine.
    4. Create a well in the center. Inside it, add the wet mix.
    5. Stir to combine until no traces of flour can be seen. Do not overmix. Set this milk-flour mixture aside. 
    6. Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
    7. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time.
    8. Increase speed to med-high, whip until stiff peaks.* This is the meringue.
    9. Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue until no clumps of meringue are visible. Do not stir. Use batter immediately. 
    10. Transfer some of this cake batter into a piping bag fitted with a small round tip (e.g. round #10).
    11. Place mat with frozen pattern paste design into cake pan. Carefully pipe cake batter around design.
    12. Gently pour the rest of the cake batter into cake pan, spread out the batter evenly with an angled spatula.
    13. Very lightly tap the pan on the counter to release large air pockets.
    14. Bake for 14-16 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
    15. Let cool 5 min. in the pan before removing.
    16. Place cooling rack over cake pan.
    17. Flip cake over onto the rack, gently remove paper. 
    18. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the cream filling.

    Stabilized Peppermint Cream

    1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better.
    2. Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
    3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
    4. Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed and then increase to medium.
    5. Check on the gelatin. It should no longer be warm but still runny.
    6. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
    7. Once the cream has gained volume and is at a soft peak stage, add the extracts and whip on med-high until stiff peaks. Do not over whip.
    8. Use cream to assemble the cooled cake immediately.

    Assembly

    1. Lay plastic wrap on the counter and flip cooled cake on top with design side facing down. Spread an even layer of cream on the cake.
    2. Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself.
    3. Wrap with plastic wrap and place in refrigerator to set before painting and cutting.
    4. Optional: on the same day the cake is to be served, dilute the gel color with a tiny drop of water until it is a paintable consistency. Use an extra fine food grade brush to paint on the outline of the design. Add gold foil to the night sky.
    5. Before serving, cut off sides for a cleaner presentation.

    Notes

    1. Cake flour is a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8%. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    2. Neutral flavored oils include: canola, grapeseed, vegetable and avocado. Do not use peanut or sunflower oil.
    3. Stiff peaks stage in meringue making is reached when the whisk is pulled out and meringue points upwards without drooping on itself.
    4. This whipped cream is stabilized to keep the cake roll nice and round for several days. If you are not too picky with the roundness, you can skip using the gelatin.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Yield

    8

    Serving Size

    1
    Amount Per Serving Calories 289Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 10gCholesterol 112mgSodium 185mgCarbohydrates 21gFiber 0gSugar 14gProtein 6g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © Mimi
    Cuisine: japanese / Category: Cakes

    Chinese Paper Wrapped Cupcakes - Bouncy Spongey Texture

    · Leave a Comment

    Spongey and bouncy Chinese Paper Wrapped Cupcakes just like the ones from the Hong Kong bakeries. Tastes amazing on its own.

    Unwrapped Chinese paper cupcakes with golden skin showing.
    [feast_advanced_jump_to]

    Chinese paper wrapped cupcakes aka 紙包蛋糕 are deceptive little treats that don't look flashy but tastes amazing. If you've ever been to a Hong Kong style bakery, you've probably seen these tall unfrosted cakes baked in kraft cupcake liners and wrapped in clear cellophane bags. I admit it's so easy to pass up these cakes with their unassuming appearance but once you've tried them, you'll know why these are one of the most popular items for Chinese families to bring home from the bakery.

    Recently, my husband brought some back home and renewed my taste for these H.K. style cupcakes again. I was infatuated with its spongey texture, fine crumbs, bold yellow color and sweet taste of eggs and vanilla. I tried my best to recreate this delicious cupcake based on one particularly outstanding version I tasted from a local Asian bakery. In my quest, I used trays upon trays of eggs and other ingredients to make this tens of times in order to get the taste and texture just right. We both love this final version and I bake it often as a quick treat at gatherings. I hope you'll give it a try and let me know what you think.

    XOXO,
    Mimi

    Why You'll Love This Recipe

    • Easy - approachable baking method yielding the most delicious stand alone cupcakes
    • Simple Ingredients - uses basic ingredients found in every store
    • Tender & Spongey - cake body is bouncy and sponge-like
    • No Frosting Needed - tastes amazing on its own. Great for picnics, hot weather, lunch boxes, gift-giving and last-minute events.
    Four spongey cupcakes baked in elegant tall tulip cupcake wrappers.

    What Do These Cupcakes Taste Like?

    These cupcakes are sweet with flavors of eggs and vanilla. It has the scrumptious flavor of butter without the hard texture of butter cakes. It's bouncy with a sponge-like texture. In fact, one of the things I love to do with this cake is pulling it apart and feeling the bouncy resistance as it rips, a nice little sensory experience.

    How Does It Differ to Asian Bakery Chiffon Cake?

    To develop this recipe, I used my popular Asian Bakery Chiffon Cake as reference. That cake is less sweet and better suited as a layered cake for use with light frostings and additional toppings like fruit. It's also a bit softer and fluffier so it is best eaten on a plate with a fork.

    This cake is made to be a stand alone cupcake that requires no additional frosting or toppings. It's a bit sweeter and very flavorful all on it's own. The firmer spongey texture allows it to be consumed easily in cupcake form.

    Ingredients for Chinese paper cupcakes on a marble counter.

    Ingredients & Substitutions

    • Cake Flour - cake flour is a low protein flour (protein content usually between 6-8%) which will help make this cake lighter and softer than if using all-purpose flour. You can also use "cake & pastry flour" which many stores sell, this is a blend of both flours with a lower protein (7-9%) than AP flour. It's ok to use AP flour if that is all you have. Cake flour needs to be sifted before use to prevent clumps.
    • Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.
    • Granulated sugar -adds moisture and sweetness
    • Egg - tenderizes the cake, adds structure and emulsification of the cake batter. Extra egg yolk adds extra flavor.
    • Milk - provides moisture in the batter
    • Oil - makes cakes more fluffy and bouncy (as opposed to butter). Use neutral flavored ones like grapeseed, vegetable, canola or avocado.
    • Vanilla extract - rounds out all the flavors in the cake.
    • Optional: Butter emulsion - this is the secret ingredient that makes this stand alone cake taste richer and sweeter without having to add extra sugar or butter. I had great success with this brand of butter emulsion.

    Tips for Success

    • Use cake flour instead of AP flour.
    • Always sift cake flour to prevent clumps.
    • Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
    • For the meringue, use room temperature egg whites for better volume.
    • Whip the egg whites in a clean non-plastic bowl free of oil (egg yolks) and water.
    • Whip the egg whites until stiff peaks stage.
    • Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
    • Use tall cupcake cups or tulip cupcake liners to allow cake to expand and climb the sides.
    • Fully bake the cake to prevent shrinkage. The tops should be a uniformed golden color, bounces in the center, and starting to pull away from the sides. A skewer inserted inside should come out clean.
    • Once out of the oven, lay cupcakes on its side to prevent shrinkage.
    • For a nice sunny yellow colored cake body, use omega-3 enriched eggs. While not always the case, these eggs usually have a deeper yellow yolk due to the chicken's diet.

    Step By Step

    Pre-heat oven to 350* PREPARE WET MIX: In a small bowl, whisk the sugar and egg yolks together until smooth. Add oil, milk, emulsion and extract, whisk again until it's homogenous. SIFT DRY MIX: In a large bowl, sift the dry ingredients together. Stir to disperse ingredients evenly.

    In a small bowl, egg yolks, oil and extracts are being stirred together. In a large bowl, a hand is sifting cake flour.
    TIPS: The egg yolk mixture should look homogenous after whisking all the wet mix ingredients together. To prevent clumps, always sift cake flour before using.

    COMBINE WET & DRY MIX: Create a well in the center of the dry mix, add the wet mix. With the balloon whisk, stir gently until no flour lumps are visible. Set this wet-flour mixture aside.

    In a large bowl, flour and cake batter mixture are being stirred together.
    TIPS: Gently combine the wet mix and dry mix together. Once liquid is introduced to the flour, it's important to be gentle with the batter. Stirring too vigorously can result in a tough cake.

    MAKE MERINGUE: In a large mixing bowl, whip the egg whites until foamy, add the sugar and continue to whip until stiff peaks form. This is now the meringue.

    In a glass bowl, a handheld mixer is whipping egg whites for Chinese cupcakes.
    TIPS FOR MERINGUE: add the sugar a little bit at a time to better allow the egg whites to absorb it. Start with a lower speed and increase it gradually.
    Beaters showing eggs whipped to stiff peaks, the meringue is pointing up and not drooping.
    VISUAL CUES: stiff peak stage has been reached when the meringue points upwards without drooping.

    FOLD MERINGUE: Gently fold the meringue into the wet-flour mixture in 3 additions being careful not to deflate the meringue. This will allow the cakes to rise nice and tall.

    In a large bowl, white meringue is added into a bowl filled with yellow flour-egg yolk mixture. Next picture shows the two mixtures have become one homogenous batter.
    VISUAL CUES: Fold the meringue into the wet-flour mixture until no more meringue can be seen. The batter should look thick, smooth and homogenous.

    DIVIDE BATTER into cupcake pan lined with paper wrappers (see post body for instructions on how to make your own.) BAKE for 23-25 minutes. The cupcakes are done when the tops are golden brown, bounces back in the center and starts pulling away from the sides. When a skewer is inserted, it should come out clean. COOL sideways on a cooling rack to prevent deflation (they will deflate a little). Chinese paper wrapped cupcakes can be stored in an airtight container at room temperature for up to 2 days or up to 5 days inside the fridge.

    Cupcake tray full of cupcake wrappers filled with Chinese cupcake batter. The picture to the right is fully baked cupcakes laid on its side on a cooling rack.
    TIPS: Cupcake liners should be filled ¾ of the way allowing for a good rise in the batter when baking. Once out of the oven, rest the cupcakes on its side to prevent shrinkage.
    A close up of unwrapped Hong Kong bakery cupcake showing its golden skin.

    Which Type of Cupcake Wrappers To Use?

    Tall paper cupcake cups or tulip cupcake wrappers like these are best suited for this recipe because they allow the cake to expand and "climb" the sides for a taller rise. It can be substituted with regular sized paper cupcake liners which will give you more cupcakes in total. You can also make your own tulip liners by cutting 6-inch squares of parchment paper. Place them over the cupcake baking tray and press down with a cup while pushing the paper to the sides of the tray.

    Can It Be Baked In a Round Pan?

    Yes! This recipe can be baked in two 8" round cake pans for use in a layered cake. Line the bottom of the pan with parchment paper to ensure a clean release without tears. After baking, invert the pan on the cooling rack to prevent deflation. Once it is completely cooled, run an offset spatula (or butter knife) around the edges, then carefully tip the cake out.

    HK style paper cupcakes baked in small regular cupcake wrappers.
    These cupcakes can also be baked in regular sized cupcake wrappers.

    How To Store and Make in Advance

    After cooling, place the cupcakes in an air-tight container. They will stay fresh for up 2 days at room temperature and up to 5 days in the fridge. They can also be made in advance for future consumption. Just place the container in the freezer for up to 1 month and place them in the fridge to defrost the night before serving. For quick defrosting, just use the defrost setting in the microwave, in short bursts of around 10 seconds. Both methods will allow the cupcakes to come back to its original flavor and texture.

    Close up of inside of the cupcake showing the small fine open crumbs.
    This cupcake has open crumbs that are small and fine. This makes the texture sponge-like with a good bounce.

    Recipe

    Yield: 10 large cupcakes

    Chinese Paper Wrapped Cupcakes - Bouncy Spongey Texture

    Chinese paper wrapped cupcakes with its wrapper opened exposing a bouncy golden cake.

    Spongey and bouncy Chinese Paper Wrapped Cupcakes just like the ones from the Hong Kong bakeries. Tastes amazing on its own.

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes

    Ingredients

    Dry Mix

    • 100 grams cake flour*
    • ¼ teaspoon fine sea salt*

    Wet Mix

    • 6 egg yolks
    • 40 grams granulated sugar
    • 50 ml neutral flavored oil*
    • 60 ml milk
    • 1 teaspoon vanilla extract
    • Optional: 1 teaspoon butter emulsion

    Meringue

    • 150 grams egg whites*
    • 40 grams granulated sugar

    Supplies

    • 1 small mixing bowl
    • 2 large mixing bowls
    • Flour sifter
    • Spatula
    • Balloon whisk
    • Handheld mixer
    • Large cupcake wrappers (tulip paper liners)
    • Cupcake pan

    Instructions

    1. Pre-heat oven to 350*
    2. PREPARE WET MIX: In a small bowl, whisk the sugar and egg yolks together until smooth. Add oil, milk, emulsion and extract, whisk again until it's homogenous.
    3. SIFT DRY MIX: In a large bowl, sift the dry ingredients together. Stir to disperse ingredients evenly.
    4. COMBINE WET & DRY MIX: Create a well in the center of the dry mix, add the wet mix. With the balloon whisk, stir gently until no flour lumps are visible. Set this wet-flour mixture aside.
    5. MAKE MERINGUE: In a large mixing bowl, whip the egg whites until foamy, add the sugar and continue to whip until stiff peaks form.* This is now the meringue. (Refer to process shots in the post body.)
    6. FOLD MERINGUE: Gently fold the meringue into the wet-flour mixture in 3 additions being careful not to deflate the meringue. This will allow the cakes to rise nice and tall.
    7. DIVIDE BATTER into cupcake pan lined with paper wrappers (see post body for instructions on how to make your own.)
    8. BAKE for 23-25 minutes. The cupcakes are done when the tops are golden brown, bounces back in the center and starts pulling away from the sides. When a skewer is inserted, it should come out clean.
    9. COOL sideways on a cooling rack to prevent deflation (they will deflate a little). Chinese paper wrapped cupcakes can be stored in an airtight container at room temperature for up to 2 days or up to 5 days inside the fridge.

    Notes

    1. Cake flour is a low-protein flour that will yield a softer cake. It can substituted with All-Purpose flour or Cake & Pastry flour.
    2. Fine sea salt can be substituted with table salt.
    3. Neutral flavored oils include: grapeseed, vegetable, canola or avocado.
    4. 150 g of egg whites is approximately 5 large egg whites.
    5. Be careful not to get any yolks in the egg whites. The meringue will not whip properly if there is any presence of fat.
    6. Optional additions: the meringue is the main leavening agent in this cake. If you don't have much experience in making meringue, you can use one or both of the following ingredients to ensure the cake bakes with a good rise. Add 1 teaspoon baking power to the dry ingredients and add ¼ teaspoon cream of tartar to the egg whites along with the sugar.
    7. This recipe can be baked in two regular 8" round pans. See post body for additional information.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Yield

    10

    Serving Size

    1
    Amount Per Serving Calories 261Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 115mgSodium 147mgCarbohydrates 34gFiber 1gSugar 15gProtein 6g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © Mimi
    Cuisine: Chinese / Category: Cakes

    Asian Bakery Strawberry Chiffon Cake with Fresh Cream

    · 10 Comments

    A light and airy chiffon cake topped with strawberries and semi-sweet fresh cream, just like the ones at the Asian bakeries. Moist and flavorful even on it's own.

    Chiffon cake frosted with fresh whipped cream and decorated with strawberries on a cake stand with more strawberries on a plate below.
    [feast_advanced_jump_to]

    This Asian-bakery strawberry chiffon cake is adapted from my Japanese strawberry cake roll recipe. In the past, many readers have wanted to use that super soft and fluffy cake base for a regular circular "birthday" cake so here is the adapted version. This sturdier cake base will allow the cake to be stacked and, in extension, the more difficult process of rolling the cake is eliminated. I just love making and sharing this cake with my family as it reminds them of the fresh fruit cakes that they like to buy at the Asian bakery. Enjoy!

    XOXO,
    Mimi

    Why You'll Love Strawberry Chiffon Cake

    • Easy - approachable baking method using simple tools.
    • Light & Fluffy - chiffon cake base is super light and airy, even when it comes straight out of the fridge.
    • Semi-sweet - made in the Asian dessert style, both the fresh cream filling and the cake base are mildly sweet.
    • Adaptable - use any fruit for an amazing tasting cake
    • Fresh Whipped Cream - is so easy to make with 3 ingredients. Tastes light and creamy. It's also pipeable.
    • No Frosting Needed - if desired, this cake can be left unfrosted for picnics, lunch boxes, afternoon tea or travel.

    What is Chiffon Cake?

    The cake base used in this recipe is a chiffon cake. Chiffon cakes are a type of foam cake that relies on egg foam to leaven the cake. It's similar to sponge cake but instead of little or no butter, it uses oil, making it especially soft and fluffy (for example, butter hardens when refrigerated). Many of the light and airy cakes found in Asian bakeries use chiffon or sponge cake as a base.

    How Does This Cake Taste?

    This chiffon cake is light, springy and semi-sweet. The cake body is very fluffy, to avoid compressing it, avoid using thick icings or rolled fondant. It's best to pair it with lighter frostings like fresh cream or a light glaze. In fact, this cake is so fluffy, moist and flavorful that it can be eaten unfrosted. This makes it perfect for afternoon tea, lunch boxes, picnics or travelling.

    How Does This Cake Differ to the Roll?

    As mentioned in the introduction, this chiffon cake was adapted from my fluffy strawberry cake roll recipe. Compared to my cake roll bases, this cake will be a bit heavier because it's sturdier. This sturdier cake body allows for a low-stacking cake that won't weigh down the bottom layer. It can be frosted with a simple fresh cream that doesn't need stabilization with gelatin because we're not concerned about maintaining the round shape of a cake roll. Chiffon cakes are still generally lighter and softer than other stackable cakes like butter cake or pound cake.

    Can I Use Different Fruits for this Cake?

    Yes, you can definitely use different fruits to make a fresh fruit cream cake just like the ones you find at the Asian bakeries. It's best to use fruits that won't release more moisture into the fresh cream which will cause it to separate. For decorating the top, fresh strawberries, blueberries, blackberries, mangos, melons are all great choices. Blueberries and blackberries are mushier so try to avoid using them in the filling. A trick to making this cake throughout the year is to use canned peaches or canned mixed fruits that you can keep shelf-stable in your pantry all year long.

    Ingredients for a chiffon cake laid out on a marble counter.
    Ingredients for fresh whipped cream laid out on a marbled counter.

    Ingredients & Substitutions

    Dry Mix for Chiffon Cake Base

    • Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. Cake flour needs to be sifted before use to prevent clumps. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
    • Baking Powder - it acts as a leavening agent in case there is any weaknesses in the meringue.
    • Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.

    Wet Mix for Chiffon Cake Base

    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and separate the grains. If you have it on hand, berry sugar or extra fine granulated sugar is a better substitute. It dissolves and mixes more easily for a finer textured cake.
    • Neutral oil - adds moisture to the cake base. Canola, grapeseed, avocado are all good choices.
    • Milk - adds extra flavor.
    • Vanilla extract - rounds out all the flavors in the cake.
    • Egg Yolks - tenderizes the cake, adds structure and emulsification of the cake batter.

    Meringue for Chiffon Cake Base

    • Egg whites - use fresh egg whites from large size eggs. Eggs separate more readily when it's cold and whip better when it has come to room temperature.
    • Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
    • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.

    Fresh Whipped Cream

    • Powdered sugar - provides sweetness and stability to the fresh cream. Can be substituted with half the amount of granulated sugar. If a more stable whipped cream is desired, use this recipe for stabilized whipped cream with gelatin.
    • Heavy cream - has a milk fat content of at least 36% (usually labelled as M.F. 36). It can be substituted with whipping cream (with minimum 30% milk fat) but heavy cream will produce an even more sturdy frosting. The cream needs to be completely chilled before whipping or else it won't whip up.
    • Vanilla extract - helps bring out the fresh cream flavors. It can be substituted with clear artificial vanilla extract if a "whiter" cake color is desired.
    Close up of a cross section of chiffon cake revealing small fine open crumbs.

    Tips For the Fluffiest Chiffon Cake

    Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake base in this roll uses oil instead. The secret to this Asian bakery-style roll cake is its super fluffy cake base. Here are some tips:

    • Use cake flour instead of AP flour.
    • Always sift cake flour to prevent clumps.
    • Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
    • For the meringue, use room temperature egg whites for better volume.
    • Whip the egg whites in a clean non-plastic bowl free of oil and water.
    • Whip the egg whites until stiff peaks stage.
    • Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
    • Use parchment paper to line the bottom of the cake pan for a clean release.
    Chiffon cake that was baked in a round tube pan sits on top of a cake stand flanked by other baked goods.
    This strawberry chiffon cake recipe baked in a round tube pan. Due to the hole in the center, it looks wider but lower in height.

    Proper Pans for Baking Chiffon Cakes

    Why is Chiffon Cake Baked in a Round Tube Pan?

    Chiffon cakes are usually baked in round tube pans for easier heat transfer in the center, and to allow the cake to gain height by climbing the sides of the pan. Later, it can maintain its cling while it is cooled upside down. Greasing the pan is not necessary or recommended. However, lining the bottom of the pan with parchment paper is strongly recommended for a clean release of the cake, otherwise, it will stick and tear the cake.

    Should I Use a Light or Dark Colored Pan?

    Generally, aluminum and lighter colored pans are preferred for their ability to let the cake climb and keep the outside from overbaking (resulting in a thick crust). If you don't have any cake pans yet, consider buying lighter colored ones. I happened to have some medium-dark pans already and was able to use them with success. The timing and temperature provided for this recipe is based on a darker pan. If you're using a lighter pan, you might need to bake a few minutes longer. Instead of relying on time only, use the appearance to gauge doneness: cake should spring back in the center and a skewer inserted should pull out clean

    Can I Bake This Cake in Other Cake Pans?

    Yes, this cake can be baked in circular cake pans as well. I've tested it with 8" circular cake pans. With this size, you'll need two of them and you don't need to cut the cake in half like with the round tube pan. Do not use a single deep cake pan because it will take longer for the center to bake fully and you don't want to overbake this cake making it dry and coarse.

    Can I Make This a Cupcake?

    Yes, you can bake it into a cupcake pan lined with paper liners. However, it is a lighter cake so pair it with a light frosting like whipped cream. It won't be as sturdy as regular cupcakes so keep that in mind. This cake is best suited to eat with a fork on a plate. See this recipe if you want to make the classic frosting-less Sponge-y Chinese paper wrapped cupcakes.

    Close of of fresh whipped cream piped into borders on top of a cake topped with strawberries.
    I used a pure vanilla extract here. It gives the fresh cream a slight beige color. If a whiter color is desired, consider using a clear vanilla extract to color the cream.

    Is This a Sturdy Whipped Cream Frosting?

    This whipped cream frosting is also known as Chantilly cream - a whipped cream that is flavored and/or sweetened. It is prepared using a very popular preparation method used in many cake recipes whereby the cream is stabilized with powdered sugar. It is strong enough for piping and won't deflate after a few days. I like that it is very easy to put together but it's a bit soft for my liking. While I was transferring slices of the cake into a takeout box for my friends, the cream didn't stay as intact after some handling. Of course, this will not be a problem if you're just serving it to friends and family and consuming it right away. Everyone will love the taste and won't be focused on how your cut slices look. I feel I'm just a bit picky in this regard so, for special occasions, I prefer to make a really strong and sturdy whipped cream that is stabilized with gelatin.

    Frosting a Cake With Whipped Cream

    Usually, frosting a cake requires a crumb coat whereby the crumbs on the cake are "locked" into the cake with a first layer of frosting called a crumb coat. Subsequent layers of frosting are needed to make it more aesthetically pleasing. This method doesn't work as well with a soft frosting like whipped cream, it doesn't bind the crumbs onto the cake as well.

    To minimize handling while smoothing the frosting, I like to pipe a thick layer of it onto the outside of the cake and then smooth it out with a scraper tool just once. No crumb coating and no shaping it again and again. As you can see, I left some parts of the cake a bit rough. I could have definitely shaped it some more so it looks more neat but I decided to keep it that way so it looks a bit more "rustic" and "homemade". I know many of you who will be making this type of cake for the first time will probably achieve a similar result so I feel this is a more accurate representation of what it will actually look like. I think it looks less store-bought and a lot more charming this way! What do you think?

    Step By Step

    Prepare the Dry Mix

    Line the bottom of the cake pan(s) with parchment paper. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine.

    Dry ingredients for cake is being sifted.
    For a fine texture, sift the dry ingredients to break up any clumps. Stir it to evenly distribute the salt and baking powder in the mix.

    Combine the Wet and Dry Mixes

    Create a well in the center of the dry mix. Inside it, add the wet mix. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 

    Wet ingredients for cake is being stirred with a balloon whisk until it's homogenous.
    The wet mix should look smooth and lump free after gently stirring with a whisk.

    Make the Meringue

    Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks. This is the meringue.

    Add cream of tartar when the bubbles are foaming and add the sugar when the bubbles have decreased in size and it looks opaque.
    Stiff peaks is characterized by meringue with points that stand vertically without drooping on itself.

    Fold Meringue into Batter

    Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

    Gently fold the meringue into the milk-flour mixture until no meringue lumps are visible. Be careful to scrape up the batter from the bottom of the bowl.

    Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center.

    The chiffon cake batter is now homogenous and smooth with no traces of unfolded meringue.

    Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan. Use an offset spatula to gently release the sides of the cake from pan. Remove paper, let the cake cool completely while you make the fresh cream.

    Invert the pan right away after baking. If using lighter colored pans, more baking time may be required. Use the appearance to gauge doneness: cake center should spring back and a skewer inserted into the cake comes out clean.

    Whip Fresh Cream

    Place beaters and mixing bowl in fridge to chill. Check that the heavy cream is sufficiently chilled. Cool tools and chilled cream will ensure that the cream whips to volume. Optional for warm weather: Place chilled bowl over a bed of ice. Add powdered sugar into bowl and then pour in heavy cream. Whip mixture on medium speed until large bubbles form. Increase speed to high and whip until the mixture gains volume and the beaters starts to leave tracks inside the cream. Add vanilla extract and whip until stiff peaks. Use cream immediately to assemble cake.

    To better whip the cream to volume in hotter weather, place the mixing bowl over a bed of ice.
    Whip the cream until it is thick and stiff. This change can happen suddenly. Do not over whip.

    Assembly

    Wash, pat dry and hull strawberries. Dice 4 strawberries, reserve the rest for decorating the top. With a piping bag apply an even layer of cream on the top of the first layer, spread evenly and add cut strawberries. Pipe more cream on top and smooth out layer evenly. Place second layer on top. Pipe thick bands of whipping cream onto the outside of the cake, use a scraper to shape the sides and top with a clean finish. Pipe the borders with a decorative piping tip (I used 4B). Decorate with strawberries as desired. Allow cake to set in fridge before cutting.

    This cake tastes delicious even unfrosted. You don't need to smooth out the frosting completely. Part of the charm of homemade cakes is how perfectly imperfect they can be. Smooth it out to the best of your abilities and then pipe the borders. The borders make a huge difference!
    Full shot of the strawberry chiffon cake on a cake stand in the dining room.

    FAQ

    How Can I Make Other Flavors of Chiffon Cake?

    There are various methods for adapting the flavors in a chiffon cake. Dry ingredients can be added to the dry mix (e.g. coffee cake roll, gingerbread cake roll), extracts can be added to the wet mix (e.g. cotton candy cake roll, tiger cake roll, fancy pattern cake roll), flavors from dry goods can be infused into the ingredients of the wet mix (e.g. chocolate cake roll, matcha cake roll, pumpkin cake roll, carrot cake roll, Earl Grey tea cake roll) or a completely different flavored filling/frosting can be used all together to complement the cake (e.g Bear cake roll with cheesecake filling).

    Why Did My Chiffon Cake Crack?

    Chiffon cakes can crack when the temperature in the oven is too hot. Most chiffon cakes are baked at 325F. Use an oven thermometer to keep track of the actual temperature in the oven and be cognizant of how close it is to the heat source. Place the pan in the middle rack or slightly below it (especially if the heating coils are on the top). Darker pans also conduct heat more readily so you might need to lower the temperature a bit (start with a reduction of 25F). After the cake comes out of the oven, invert it right away over a cooling rack.

    Close up of a slice of chiffon cakek showing its fine open crumbs.
    Cross section of a fluffy chiffon cake base. Crumbs are fine and uniformed. Make sure to tap the cake tray on the counter to release any large air pockets.

    Why is My Chiffon Cake So Dense?

    Chiffon cakes rely on egg whites to leaven the cake. If the meringue is not prepared properly, it can cause the cake to be dense. Meringue should be whipped until it reaches the stiff peaks stage (see step-by-step photo above). Under-beaten meringue doesn't have enough air trapped inside it to leaven the cake while over-beaten meringue will cause the cake to collapse, both resulting in dense cakes. While folding, be careful to evenly distribute the meringue into the cake batter. Scrape the bottom of the bowl to bring up the batter and fold until no meringue lumps are visible.

    Can I Make This Cake in Advance?

    Yes! To prepare this cake in advance, wrap the cake base in plastic wrap and freeze for up to one month. Defrost in the fridge overnight before assembly. Because it's not ideal to freeze whipped cream due to separation, it's best to assemble the cake with freshly whipped cream 1-3 days before serving.

    How Do I Store This Cake?

    The assembled cake can stay fresh inside the fridge for up to 4-5 days. Because it contains whipped cream, follow standard food safety guidelines, leave it outside of the fridge for no longer than 2 hours. In hotter climates, take it out only right before serving.

    Recipe

    Yield: 14 slices

    Asian Bakery Strawberry Chiffon Cake with Fresh Cream

    Fresh fruit cream cake on a white cake stand in a sunlit dining room.

    A light and airy chiffon cake topped with strawberries and semi-sweet fresh cream, just like the ones at the Asian bakeries. Moist and flavorful even even on it's own.

    Prep Time 45 minutes
    Cook Time 28 minutes
    Total Time 1 hour 13 minutes

    Ingredients

    Supplies

    • Regular kitchen tools PLUS
    • 9.5" round tube pan OR 2 8" round cake pan
    • Offset spatula
    • Parchment paper
    • Piping tip 4B for border decoration.
    • Scraper
    • Piping bag

    Dry Mix for Asian Bakery Chiffon Cake

    • 112 grams cake flour*
    • 1 teaspoon baking powder
    • ¼ teaspoon sea salt

    Wet Mix for Asian Bakery Chiffon Cake

    • 85 ml whole fat milk
    • 75 ml neutral oil (e.g. canola, grapeseed, avocado)
    • 75 grams granulated sugar*
    • 4 egg yolks
    • 1 teaspoon vanilla extract

    Meringue for Asian Bakery Chiffon Cake

    • 5 egg whites
    • ½ teaspoon cream of tartar*
    • 75 grams granulated sugar*

    Fresh Chantilly Cream

    • 2 ½ cups heavy cream, chilled*
    • 5 tablespoon powdered sugar
    • 1 teaspoon vanilla extract

    Filling and Decorating

    • 10 medium strawberries

    Instructions

    Asian Bakery Chiffon Cake Base

    1. Line the bottom of the cake pan(s) with parchment paper.
    2. Preheat oven to 325 F.
    3. In a large mixing bowl, sift in dry mix. Stir to combine.
    4. Create a well in the center. Inside it, add the wet mix.
    5. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 
    6. Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
    7. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time.
    8. Increase speed to med-high, whip until stiff peaks.* This is the meringue.
    9. Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
    10. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
    11. Tap the pan on the counter to release large air pockets.
    12. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center.
    13. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan.
    14. Use an offset spatula to gently release the sides of the cake from pan. Remove paper, let the cake cool completely while you make the fresh cream.

    Fresh Cream

    1. Place beaters and mixing bowl in fridge to chill. Check that the heavy cream is sufficiently chilled. Cool tools and chilled cream will ensure that the cream whips to volume.
    2. Optional for warm weather: Place chilled bowl over a bed of ice.
    3. Add powdered sugar into bowl and then pour in heavy cream.
    4. Whip mixture on medium speed until large bubbles form. Increase speed to high and whip until the mixture gains volume and the beaters starts to leave tracks inside the cream.
    5. Add vanilla extract and whip until stiff peaks. Use cream immediately to assemble cake.

    Assembly:

    1. Wash, pat dry and hull strawberries.
    2. Dice 4 strawberries, reserve the rest for decorating the top.
    3. With a piping bag apply an even layer of cream on the top of the first layer, spread evenly and add cut strawberries. Pipe more cream on top and smooth out layer evenly. Place second layer on top.
    4. Pipe thick bands of whipping cream onto the outside of the cake, use a scraper to shape the sides and top with a clean finish. Pipe the borders with a decorative piping tip.
    5. Decorate with strawberries as desired.
    6. Allow cake to set in fridge before cutting.
    7. Strawberry chiffon cake can stay fresh inside the fridge for 4-5 days. Refer to post body on how to make cake in advance and how long it keeps at room temperature.

    Notes

    1. Some ingredients are repeated, use them in the same order as outlined in instructions.
    2. Cake flour is a low protein flour which yields soft fluffy cakes. It is preferred but can be substituted with AP Flour.
    3. Granulated sugar can be substituted with extra fine granulated sugar a.k.a berry sugar for a finer textured cake.
    4. Cream of tartar in the meringue helps stabilize it. It can be substituted with double the amount in lemon juice or vinegar.
    5. Heavy cream has a milk fat content of 36% (denoted as M.F. 36) and above. It produces a more stable whipped cream than if using whipping cream (33%).
    6. Stiff peaks in characterized by the egg whites having pointed peaks that point upwards without drooping when the whisk is pulled out.
    7. The timing and temperature provided for this recipe is based on a medium-dark pan. For lighter pans, you might need bake it a few minutes longer. Use appearance to gauge doneness: springy center and skewer inserted into cake comes out clean.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Yield

    14

    Serving Size

    1
    Amount Per Serving Calories 450Total Fat 29gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 15gCholesterol 130mgSodium 212mgCarbohydrates 44gFiber 0gSugar 32gProtein 5g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © Mimi
    Category: Cakes

    Earl Grey Tea Cake Roll - Substitute with Any Tea

    · 6 Comments

    A beloved café favorite, London Fog latte, is interpreted into a super soft and fluffy Earl Grey tea cake roll. Easily substitute with your favorite tea flavor.

    A grey colored Earl Grey tea cake roll is on a plate adorned with strawberries. Below is a close up of a slice of the cake.
    [feast_advanced_jump_to]

    I wanted to add this Earl Grey Swiss roll into my fluffy cake roll collection for those readers who've asked me how to add flavor from tea leaves into a cake. The method I'm using in this recipe can be modified with other tea flavors like Oolong or Pu-erh, just 2 of the flavors which are trending these days at the Asian-based drink shops. For this particular cake, I was inspired by a popular drink served in the cafes here in North America called the London Fog tea latte. It's a cozy drink composed of steeped Earl Grey tea with vanilla syrup topped with milk foam. I've tried to mirror this flavor composition with an Earl Grey tea chiffon cake base and vanilla whipped cream filling. I think it's a great flavor choice for afternoon tea, neutral-gender themes and Father's Day right around the corner. I hope you enjoy it.

    XOXO,
    Mimi

    Why You'll Love this Recipe

    • Super fluffy chiffon cake base in the Japanese style
    • Earl Grey flavor works with neutral-gender themes
    • Tea-infusion method allows for modifications with other tea flavors.
    • Flexible cake roll recipe prevents cracking
    • Perfect for tea time, Father's Day, baby showers, birthday parties & more
    Ingredients for Earl Grey tea cake roll all laid out in small bowls on a marbled counter.

    Ingredients & Substitutions

    Wet Mix for Earl Grey Chiffon Cake

    • Whole fat milk - can be substituted with 2% milk
    • Earl Grey tea bag* - see substitutions in paragraph below
    • Neutral oil - neutral tasting oils like canola, grapeseed and avocado are all good choices. Do not use strong flavored oils like peanut or sunflower.
    • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains in the dry ingredients.
    • Egg yolks
    • Vanilla extract - adds extra depth of flavor. Vanilla is an integral part of the London Fog Latte, the flavor which this cake is based on, try to use a pure vanilla extract.

    Dry Mix for Earl Grey Chiffon Cake

    • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
    • Baking powder - helps leaven the cake in case there is any weaknesses in the meringue. This can be omitted if you're careful with whipping the meringue to stiff peaks.
    • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

    Meringue for Earl Grey Chiffon Cake

    • Egg whites in the meringue - use large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
    • Granulated sugar in the meringue - adds stability to the meringue and tenderizes the cake.
    • Cream of tartar in the meringue - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
    • (Optional) Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods. I used it here to color the cake for this photoshoot. It can be omitted if you prefer a natural look. The cake will look beige brown with speckled with tea bits (see batter in process photos below).

    Stabilized Vanilla Cream

    • Powdered gelatin in the cream - use the unflavored kind. I prefer this brand.
    • Granulated sugar
    • Whipping cream in the cream (m.f. 33%) - has milk fat content of 30-35%. Cream must be chilled for it to whip properly. It can be substituted with heavy cream. Do not use half & half.
    Close up of the clean cut side of Earl Grey tea cake roll showing the delicate air pockets of the cake base.

    What Kind of Earl Grey Tea To Use?

    Earl Grey tea bags are the most convenient type to use in this recipe because the leaves are usually finely ground up and ,therefore, won't make the cake grainy. For this recipe, I found the TAZO brand to be quite flavorful and finely ground. If using loose leaves, the dried up leaves must be ground up (ex. with Nutribullet) before use. Earl Grey tea can be substituted with other flavors of teas.

    Tips for A Perfect Cake Roll

    • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
    • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
    • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
    • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
    • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
    • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
    • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
    • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
    • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
    • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
    • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

    Step By Step - Earl Grey Cake Base

    In a small sauce pan, bring milk to a light simmer. Take off heat as soon as bubbles emerge on the side of the pan. Add teabag and cover to steep. Once cooled, measure out 50 ml of milk ( if needed, add fresh milk to compensate for any loss). Open tea bag and take out 1 teaspoon (2 teaspoon for a stronger flavor) of ground tea to add into batter. Set milk and tea aside.

    Milk tea being steeped inside a small pot.

    Line a 8 X 12" rectangular cake pan with parchment paper or silicone mat. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add wet mix. Stir with a balloon whisk to combine, do not over mix. Set this milk-flour mixture aside. 

    Wet ingredients being mixed inside a glass mixing bowl.

    Make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time.

    Egg whites being beaten and foaming.

    Increase speed to med-high. If using gel colors, add it now. Whip until stiff peaks.* This is now the meringue.

    Stiff peaks of the meringue is shown once the beater is pulled out.
    Stiff peaks is characterized by meringue that doesn't droop on itself once the whisk is pulled out.

    Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

    Grey meringue being folded into the Earl Grey cake batter.

    Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 14-16 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool 5 min. in the pan before removing. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the fresh cream.

    Wet cake batter inside a pan and a baked cake on a cooling rack.

    Step By Step - Stabilized Vanilla Cream

    Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better. Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

    Gelatin being sprinkled into a measuring cup filled with water and the cup inside a pot of hot water.

    Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed and then increase to medium.

    Whipped cream being whipped and sugar being added.

    Check on the gelatin. It should no longer be warm but still runny. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl. Add vanilla extract.

    Gelatin and vanilla extract being added into cream that is being whipped.

    Stop beating once the cream turns stiff. Do not over whip. Use cream to assemble the cooled cake immediately.

    Whisk that has been pulled out of the bowl of whipped cream with points on the cream pointing up.
    A beautiful grey colored Earl Grey cake roll on a white plate topped with fresh cream and a variety of flowers and fruits.

    How to Decorate Cake Roll

    Earl Grey flavored desserts at the bakery are usually colored grey, purple, beige or light blue but you can definitely use your creativity as there isn't a "natural" color that it is associated with. I colored mine with dark grey gel colors for concept purposes. If left uncolored, the cake will look beige brown with a speckled appearance.

    Some decorating ideas include topping the cake with: fresh fruits, meringues, candies, chocolates, lemon slices, dried lavender and edible flowers. I also tried rolling in fresh strawberries which made for a refreshing pairing.

    How to Create Different Flavored Cake Rolls

    As mentioned above, Earl Grey tea can be substituted with different flavored teas. In addition, you can mix and match different fillings with this cake base. For example, you can try substituting it with a chocolate filling from this chocolate cake roll recipe or with a coffee filling from this coffee cake roll recipe. If you're interested in adapting the cake base for other flavors, here are some other recipes from my fluffy cake roll collection: matcha cake roll, carrot cake roll, pumpkin cake roll , gingerbread cake roll , cotton candy cake roll, gingerbread man printed cake roll and Tokyo banana cake roll.

    How to Store Chiffon Cake Roll

    Earl Grey tea cake roll can be kept in the fridge in an air tight container for 2-3 days. Because it contains whipped cream, it does not freeze/defrost well. Making the cake fresh will yield the best results. If advance preparation is required, I recommend refrigerating/freezing only the cake portion as a sheet and defrost overnight in the fridge. Once defrosted, make the whipped cream and then assemble.

    Recipe

    Yield: 8 slices

    Earl Grey Tea Chiffon Cake Roll

    Earl Grey tea Swiss roll on a plate with strawberries on the side.

    A beloved café favorite, London Fog latte, is interpreted into a super soft and fluffy Earl Grey tea cake roll. Easily substitute with your favorite tea flavor.

    Prep Time 1 hour
    Cook Time 14 minutes
    Total Time 1 hour 14 minutes

    Ingredients

    Wet Mix for Earl Grey Chiffon Cake

    • 65 ml whole fat milk
    • 1 Earl Grey tea bag (around 3 grams)
    • 40 ml neutral oil*
    • 25 grams granulated sugar
    • 3 egg yolks
    • ½ teaspoon vanilla extract

    Dry Mix for Earl Grey Chiffon Cake

    • 45 grams cake flour*
    • 1 teaspoon baking powder
    • ¼ teaspoon sea salt

    Meringue for Earl Grey Chiffon Cake

    • 4 egg whites
    • 50 grams granulated sugar
    • ¼ teaspoon cream of tartar*
    • Optional: gel color

    Stabilized Vanilla Cream

    • 1 + ¼ teaspoons powdered gelatin, unflavored
    • 5 teaspoons water
    • 1 ¼ cup whipping cream (33% M.F.)
    • 1 tablespoon + 2 teaspoon granulated sugar
    • 2 teaspoon vanilla extract

    Instructions

    Earl Grey Chiffon Cake Base

    1. In a small sauce pan, bring milk to a light simmer. Take off heat as soon as bubbles emerge on the side of the pan. Add teabag and cover to steep. Once cooled, measure out 50 ml of milk ( if needed, add fresh milk to compensate for any loss).
    2. Open tea bag and take out 1 teaspoon (2 teaspoon for a stronger flavor) of ground tea to add into batter. Set milk and tea aside.
    3. Line a 8 X 12" rectangular cake pan with parchment paper or silicone mat.
    4. Preheat oven to 325 F.
    5. In a large mixing bowl, sift in dry mix. Stir to combine.
    6. Create a well in the center. Inside it, add wet mix.
    7. Stir with a balloon whisk to combine, do not over mix. Set this milk-flour mixture aside. 
    8. Make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
    9. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time.
    10. Increase speed to med-high. If using gel colors, add it now. Whip until stiff peaks.* This is now the meringue.
    11. Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
    12. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
    13. Tap the pan on the counter to release large air pockets.
    14. Bake for 14-16 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
    15. Let cool 5 min. in the pan before removing.
    16. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the fresh cream.

    Stabilized Fresh Cream Instructions

    1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better.
    2. Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
    3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
    4. Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed and then increase to medium.
    5. Check on the gelatin. It should no longer be warm but still runny.
    6. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
    7. Add vanilla extract. Stop beating once the cream turns stiff. Do not over whip.
    8. Use cream to assemble the cooled cake immediately.

    Assembly

    1. Spread an even layer of cream on the cake.
    2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
    3. Wrap with plastic wrap and place in refrigerator to set before cutting.
    4. Before serving, cut off sides for a cleaner presentation.* Earl Grey tea cake roll can be kept in the fridge in an air tight container for 2-3 days.

    Notes

    • Some ingredients are repeated, use them in the same order as outlined in instructions.
    • Neutral oil choices include: avocado, canola, grapeseed, vegetable
    • Cake flour is a type of low-protein flour that yields soft fluffy cakes. It's preferable but can be substituted with AP flour.
    • Cream of tartar helps stabilize the meringue, it can left out or substituted with double the amount in lemon juice or vinegar.
    • Stiff peaks in characterized by the egg whites having pointed peaks that point upwards without drooping when the whisk is pulled out.
    • If adding extra whipped cream and fruit on top of cake, multiply the quantities for the stabilized cream by 1.5X. Wash and pat dry fruits before using.
    • Refer to post body on how to make cake roll in advance.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 262Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 112mgSodium 171mgCarbohydrates 16gFiber 0gSugar 11gProtein 5g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: japanese / Category: Cakes

      Easy American Buttercream with Real Chocolate for Cakes & Macarons

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      Easy rich American style buttercream with real chocolate and an extra ingredient to make it taste amazing! Perfect for cakes, cupcakes, brownies and macarons.

      Close up of chocolate cake frosted with American buttercream on a stand with some plants in the background.
      [feast_advanced_jump_to]

      I made this real chocolate American buttercream frosting recipe for my husband who always mentions that my favorite Swiss meringue buttercream is "too buttery" for him. Although I personally prefer the smooth texture and buttery flavor of meringue-based (egg whites + sugar) buttercreams, it didn't occur to me that there are A LOT of people who prefer American buttercream. Also known as ABC, it is generally regarded to be sweeter and thicker than SMB. However, with the addition of real chocolate, I find this recipe to be a good compromise between the two types of buttercreams.

      Why You'll Love It

      • Rich chocolate flavor
      • Less "greasy" or "buttery" than meringue-based buttercreams
      • Easy to make
      • Few ingredients and doesn't require cooking eggs
      • Can be easily re-whipped to a fluffy texture again and again
      • Can be used on a variety of desserts when beaten to different consistencies

      What Type of Buttercream is This?

      As the name indicates, this is an American Buttercream. American buttercream is made from beating butter and icing sugar together optionally along with salt, extract and a bit of milk or cream. The major difference between American buttercreams from other buttercream methods like Swiss meringue buttercream, Italian buttercream, French buttercream and Germain buttercream is that the latter all contain eggs.

      Chocolate frosted with sharp edges.

      How Does This Frosting Taste?

      Because American buttercream contains powdered sugar as one of it's main ingredients, it will not be as smooth and velvety as the other egg-based buttercreams mentioned above. However, it has a less-buttery texture and flavor which some people prefer.

      American buttercreams are generally sweeter frostings but this recipe also contains real chocolate (instead of cocoa powder) which balances out the overly-sweet taste and gives it more depth. Personally, I find this frosting to be on the thicker, richer and fudgier side like the toppings you find on brownies.

      For a smooth velvety buttercream try Swiss meringue buttercream, for a lighter, less- sweet chocolate-y frosting try real chocolate whipped cream with only 2 ingredients.

      What is this Frosting Good For?

      This is a very versatile frosting that you can make at varying consistencies for use on a variety of baked goodies like cakes, cupcakes, brownies and even macarons! When it's at a thicker consistency it can act as a topping on brownies or as a sturdy filling for macarons. It can also be made into a more spreadable consistency for frosting a cake with sharp edges.

      Taste-wise, this frosting is on the sweeter side so keep that in mind when pairing it will other desserts. I would say it's typical of the frostings you find at the bakeries in North America. If you're looking for a chocolate frosting that is less sweet and more creamy, try this 2-ingredient chocolate frosting.

      Can I Use This Buttercream for Filling Macarons?

      Yes! Chocolate American buttercream can be used as a filling in macarons. It's quite a sturdy filling that performs well at room temperature. Normally, this buttercream is quite sweet and I usually prefer Swiss meringue buttercream or chocolate ganache instead for filling "already-sweet" macaron shells. However, with the addition of real chocolate in this version, I think the sweetness level is acceptable. When and why should this buttercream be used for macarons?

      • Use it to save time and ingredients; use it on both desserts and macarons too.
      • It's easy and takes less time than Swiss meringue buttercream
      • It can be re-whipped again and again; more fool-proof than bringing chocolate ganache back to a pipeable consistency.
      • Perfect for people with a sweet-tooth.
      • Perfect base for macaron flavors like mocha, chocolate fudge or mocha.
      Ingredients for American buttercream with chocolate.

      Ingredients & Substitutions

      • Dark chocolate couverture/baking chocolate - IMPORTANT: see paragraph below
      • Powdered sugar
      • Espresso powder - Espresso powder is the secret ingredient that makes chocolate desserts taste amazing! Only a small amount is used here to highlight the chocolate and make the flavors pop. It's usually sold in well-stocked grocery stores or online. You can omit this if you can't find it.
      • Unsalted butter - must be at room temperature for it to cream properly with the sugar. Omit salt in recipe if using salted version.
      • Vanilla extract - helps round out the flavors. It's not the main ingredient, you can even use an artificial one to cut down on costs.
      • Sea salt - brings out the flavors in the frosting and cuts down on the perception of sweetness. Use half the amount if using table salt. Omit if using salted butter.
      • Heavy cream - Heavy cream has a milk fat content between 35-38%, this will be denoted on the carton with something like "M.F. 36%". For this recipe, it can also be substituted with whipping cream which has a milk fat content of 30-35% or whole fat milk.

      What Type of Chocolate Do I Need?

      Try to use Couverture Chocolate a.k.a "baking chocolate". It is a higher class of chocolate containing a higher percentage of cocoa butter than compound eating chocolate, giving chocolate desserts a more complex flavor and better texture. You can find good quality brands (ex. Callebaut, Valrhona, Guittard, Ghiradelli) at gourmet food shops or online. The brands at your local grocery store usually label this class of chocolate as "baking chocolate".

      Some brands may even have a distinction between semi-sweet and bitter-sweet with the former being a little bit sweeter. If the brand you are using does not have this distinction, it may simply be denoted by the term "dark chocolate." Regular chocolate chips can be used in this recipe but couverture is preferred because chips contain stabilizers that prevent them from melting into a super smooth mixture.

      Couverture chocolate/baking chocolate is offered in both bar shape or in small pieces called callets that look similar to regular chocolate chips (see ingredient photo above). If you're using the bar shaped kind make sure to cut them up into similarly small pieces before melting. This will prevent over-heating of certian pieces.

      Step By Step

      Melt Chocolate & Sift Dry Ingredients

      Chop chocolate into small pieces similarly sized. Transfer to heat-proof bowl, place over pot of boiling water to melt. Do not let bowl touch the water. Stir occasionally, being careful not to let any water inside the bowl. Once melted, set aside to cool. In a medium bowl, sift in dry ingredients (powdered sugar and espresso powder), stir to combine.

      A bowl of melted chocolate hanging over a pot of hot water and a bowl with sugar and cocoa powder being sifted.

      Beat Butter Mixture & Add Dry Mixture

      In a mixing bowl, beat butter, vanilla extract and salt on medium-high with electric mixer (best with paddle attachment in a stand mixer) until mixture is fluffy. Add in dry ingredients, beat until fluffy and pale. Tip: to prevent sugar clouds, incorporate the dry mix into the butter mixture by hand first to bind them together.

      Creamed butter in a mixing bowl and powdered sugar being added.

      Add Melted Chocolate

      Stop mixer, add cooled chocolate into mixture and beat until it all comes together, mixture will look fluffy and airy.

      Melted chocolate being added into creamed butter and sugar mixture.

      Add Cream to Desired Consistency

      Lower mixer speed to slow, add heavy cream into mixture one tablespoon at a time until desired consistency is achieved (see consistency table in recipe card below). Use immediately to frost cakes or fill macarons. Store and re-whip as needed.

      Cream being added into chocolate buttercream to desired consistency.

      Quick Tips for Success

      • Use good quality baking chocolate or couverture chocolate.
      • To prevent clumps, always sift powdered sugar before use.
      • For a fluffy texture, ensure butter is at room temperature so it can be easily incorporated into the other ingredients.
      • Fully beat the butter first before adding sugar.
      • Ensure chocolate is fully cooled before adding to the mixture.

      How To Fix Curdled American Buttercream

      Buttercream curdles when the ingredients are not at an ideal temperature. To prevent curdling in the first place, ensure that the butter is at room temperature so it can be easily incorporated with the other ingredients.

      If cold butter is added, it might take a while for the ingredients to come together, don't worry, just keep beating and it will become smooth and fluffy. To speed things up, you can also place the mixing bowl over a pot of boiling water (don't let it touch the water) and let the edges melt a little before beating again. Do not add the chocolate until the butter-sugar mixture is beaten to a fluffy stage.

      If hot chocolate is added to the butter-sugar mixture, the mixture might become thin and soupy. In this case, place the mixing bowl in the fridge and let the edges firm up before beating again, about 20-30 min.

      Close up of the top view of the chocolate cake frosted with buttercream.

      How to Store This Frosting

      Room temperature: chocolate American buttercream can be kept at room temperature for one day as long as the temperature isn't too warm. Re-whip before using.

      In the fridge: it can be kept in an air-tight container for up to 5-7 days. Re-whip before using.

      In the freezer: it can be kept for up to 3 months. Double wrap it in plastic wrap and flatten into a round disk for easy defrosting, then place it inside a Ziplock bag. To defrost, transfer to fridge overnight and re-whip before using.

      Recipe

      Yield: 4 cups

      Easy American Buttercream Frosting with Real Chocolate

      Easy rich American style buttercream with real chocolate and an extra ingredient to make it taste amazing! Perfect for cakes, cupcakes and macarons.

      Prep Time 15 minutes
      Active Time 20 minutes
      Total Time 35 minutes

      Ingredients

      • 170g dark couverture chocolate (baking chocolate)*
      • 320g powdered sugar
      • Optional: ½ teaspoon espresso powder*
      • 226g unsalted butter, room temperature
      • 1 teaspoon vanilla extract
      • ½ tsp sea salt
      • 90 ml heavy cream*

      Instructions

      1. Chop chocolate into small pieces similarly sized. Transfer to heat-proof bowl, place over pot of boiling water to melt. Do not let bowl touch the water. Stir occasionally, being careful not to let any water inside the bowl. Once melted, set aside to cool.
      2. In a medium bowl, sift in dry ingredients (powdered sugar and espresso powder), stir to combine.
      3. In a mixing bowl, beat butter, vanilla extract and salt on medium-high with electric mixer (best with paddle attachment in a stand mixer) until mixture is fluffy.
      4. Add in dry ingredients, beat until fluffy and pale. Tip: to prevent sugar clouds, incorporate the dry mix into the butter mixture by hand first to bind them together.
      5. Stop mixer, add cooled chocolate into mixture and beat until it all comes together, mixture will look fluffy and airy.
      6. Lower mixer speed to slow, add heavy cream into mixture one tablespoon at a time until desired consistency is achieved* (See consistency table below).
      7. Use immediately to frost cakes or fill macarons. Store and re-whip as needed. See note below on how to store and freeze.

      Notes

      1. This recipe yields approximately 4 cups of frosting which is enough to frost an 8" round cake with 2 layers or two dozen cupcakes.
      2. Couverture chocolate or baking chocolate is a higher class of chocolate containing a higher percentage of cocoa butter than compound eating chocolate, giving chocolate desserts a more complex flavor and better texture. It can be substituted with chocolate chips but is not ideal for flavor and texture.
      3. Espresso powder is the secret ingredient that makes chocolate desserts taste and smell amazing! Omit if you aren't able to find it.
      4. Heavy cream can be substituted with whipping cream or whole milk.

      Consistency Table (for cream only)

      • 1-2 tablespoon = thick truffle-like frosting/filling for brownies/macarons
      • 4 tablespoon = sturdy frosting for piping cupcakes
      • 6 tablespoon = soft spreadable frosting for a cake with sharp edges

      How To Store and Freeze

      • Room temperature: chocolate American buttercream can be kept at room temperature for one day as long as the temperature isn't too warm. Re-whip before using.
      • In the fridge: it can be kept in an air-tight container for up to 5-7 days. Re-whip before using.
      • In the freezer: it can be kept for up to 3 months. Double wrap it in plastic wrap and flatten into a round disk for easy defrosting, then place it inside a Ziplock bag. To defrost, transfer to fridge overnight and re-whip before using.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      4

      Serving Size

      1
      Amount Per Serving Calories 1029Total Fat 67gSaturated Fat 42gTrans Fat 0gUnsaturated Fat 22gCholesterol 151mgSodium 315mgCarbohydrates 107gFiber 3gSugar 99gProtein 3g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: amercian / Category: Frosting

      Bear Pattern Swiss Roll with Cheesecake Filling

      · 4 Comments

      A cute bear pattern cake roll filled with a delicious cheesecake filling made in the Japanese bakery style. Stunning and delicious!

      Blue cheesecake roll with cute bears printed on top placed on a long wooden serving plate.
      [feast_advanced_jump_to]

      This cute bear cake roll with delicious cheesecake filling builds upon the techniques from my Fancy Pattern Cake Roll. This recipe uses the same snowy white yolk-less cake base that's flexible for rolling without cracking. After rolling an extra step is taken to paint on finer details in the bear's face instead of doing it in the piping phase, thereby, eliminating the risk of fine details that don't turn out after baking. This helps to elevate its appearance and gives you more flexibility on pattern cake roll design. I hope you'll give it a try, the results are well worth it!

      Xoxo, Mimi

      Why You'll Love This Recipe

      • Pattern paste is stretchy making it easy to roll
      • Flexible cake base prevents cracking
      • White cake base uses no yolks - perfect for adding colors
      • Extra painting step after baking allows for finer details on cake
      • Stabilized cheesecake filling is delicious and keeps cake round
      Ingredients for pattern cake roll laid out on a wooden counter top.

      How to Prepare Ingredients & Substitutions

      Pattern Paste

      • Gel color - is a potent form of food coloring that won't add additional moisture to your baked goods. I usually use this brand.

      Dry Ingredients for Cake

      • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
      • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

      Wet Ingredients for Cake

      • Whole fat milk - can be substituted with 2%, 1%
      • Vegetable oil - neutral tasting oils like canola, grapeseed and avocado are all good choices.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
      • Vanilla extract - adds flavor to the cake, this can be substituted with other flavors of extract.

      Meringue for Cake

      • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
      • Granulated sugar - adds stability to the meringue and tenderizes the cake.
      • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods.

      Stabilized Cheesecake Filling

      • Gelatin powder - use only the unflavored kind. I prefer Knox gelatin.
      • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It must be COLD.
      • Sour cream - gives this cheesecake filling its traditional tartness
      • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Even with just a small percentage change, heavy cream yields a more stable whipped cream and is preferable in this recipe. Whipping cream can be used but the frosting will have slightly less structure. Cream must be chilled*
      • Granulated sugar - adds sweetness. Use only 20 grams if you prefer a more tart cheesecake taste.
      • Vanilla extract - use either pure or artificial.
      • Lemon juice - is a concentrated way to add tang to traditional cheesecake without compromising its structure.

      How To Make a Beautiful Bear Pattern with Cake Batter

      This recipe doesn't use a separate "thicker" paste for the bear pattern, we use a near similar cake batter throughout the entire cake. This makes the cake easier to roll and less prone to cracking. Here are some tips on making the pattern roll without a thick paste:

      • To prevent cracking, use a proper cake roll recipe. Not all cake recipes are meant for rolling because the cake base is not flexible enough. I've tested this recipe many times with various designs and it works!
      • After baking, there is no need to roll up this cake for "muscle memory". You can let it cool down on the wire rack while making the cream. Assembling it right away with the cream eliminates the amount of times the cake is handled.
      • To help the design stay in place without the need for a thicker pattern paste, pipe the colored cake batter onto a silicone mat instead of on parchment. The Silpat toaster-sized silicone mat fits perfectly into my 8x12" cake pan.
      • Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes until the batter no longer transfers to your fingers when you touch it.

      Step By Step - Pattern Paste for Bear

      Print out desired cake roll templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less.) In a small bowl, combine sugar, milk and oil together. Sift in flour, stir until combined.

      Flour being sifted and a bowl of wet ingredients with a spatula inside.

      In a mixing bowl, whip sugar and egg whites together until stiff peaks form. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.

      Wet ingredients have been incorporated with flour and in a separate bowl, sugar is being added to egg whites.
      Egg whites are shown to be whipped to stiff peaks with the points pointing upwards on the whisk. In a separate bowl, the meringue is being added to the wet flour batter.

      Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.

      Gel food coloring is being added to the cake batter. In a separate photo, a hand is piping the batter in a bear shape.

      Step By Step - Fluffy Cake Base

      Preheat oven to 325F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients.

      Wet flour is being mixed with flour.

      Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time. Increase speed to med-high, add gel color and keep whipping until stiff peaks have been reached. You've now made a meringue.

      Sugar is being added to egg whites to make a meringue.

      Gently fold the meringue into the wet flour mixture in three additions. Take the silicone mat out of the freezer and place into cake pan. Fill a pastry bag fitted with a #10 round tip with some of the cake base. Pipe the batter onto the mat around the design. This eliminates any gaps between the design and main batter. Tap the tray on the counter to help settle the batter. Gently pour the rest of the cake batter into the cake pan over the design, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.

      Cake batter is being piped into a bear pattern on a silicone mat.

      Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream. Spread the filling onto the pattern cake with a bit of extra on the side that is to be rolled first.

      Sheet cake is being rolled with fresh cream.

      Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. For a rounder shape, wrap with plastic wrap and place in refrigerator to set before painting and cutting, about 3-4 hours. Before serving, cut off sides for a cleaner presentation. If desired, draw in bear's face with an edible pen or a brush dipped in gel color mixed with some water (to prevent bleed, do this on the same day of serving). Cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Outlines are being painted onto bear's head and face already printed on cake.
      Bear cake roll is completed and placed on a serving tray with one slice cut out to show the cheesecake filling inside.

      How to Paint on Cake Roll

      Painting should be done after the cake has had a chance to "set" in the fridge. This cheesecake filling takes about 3-4 hours to firm up once chilled. If you try to paint on the cake or cut it right after rolling, it might be too soft to handle. You also won't get the clean cuts you see in these photos.

      To paint, mix some gel food color with water and use a very fine paint brush to paint on the outline, eyes and nose of the bear. I achieved the best results from using a much finer brush with only a few tiny hairs on it. I dabbed the color on using small brush strokes applied with gentle pressure. Lastly, I recommend painting the cake on the same day you serve it to prevent bleed over time.

      Bear Cake Roll Template

      How to Make Cake Rolls in Different Flavors

      The easiest way to change the flavor is to roll the cake with a different flavored filling. The cake base itself can be modified but will require some experimentation. Here are other recipes from my cake roll collection which can help provide guidance: Matcha green tea cake roll, coffee cake roll, Earl Grey tea cake roll, chocolate cake roll, cotton candy cake roll, strawberry vanilla cake roll, gingerbread spice cake roll, pumpkin spice cake roll, Tokyo banana cake roll and carrot spice cake roll. Lastly, if you like Asian-inspired cakes like this one, you might also like this easy frosting-less sponge-y Chinese paper wrapped cupcake.

      Recipe

      Yield: 8 slices

      Bear Swiss Roll with Cheesecake Filling

      top view of bear pattern on cake roll on a cutting board.

      A cute bear pattern cake roll filled with a delicious cheesecake filling made in the Japanese bakery style. Stunning and delicious!

      Prep Time 1 hour
      Cook Time 45 minutes
      Additional Time 1 hour
      Total Time 2 hours 45 minutes

      Ingredients

      Flexible Pattern Paste

      • 20 grams cake flour
      • 2 teaspoon granulated sugar
      • 1 tablespoon + 1 teaspoon milk
      • 1 teaspoon vegetable oil
      • 2 egg whites
      • 1 tablespoon granulated sugar

      Dry Mix for Cake Base

      • 70 grams cake flour (Note 2)
      • ¼ teaspoon sea salt

      Wet Mix for Cake Base

      • 90 ml whole fat milk
      • 20 ml vegetable oil (Note 3)
      • 30 grams granulated sugar
      • ½ teaspoon vanilla extract

      Meringue for Cake Base

      • 6 egg whites, room temperature
      • 55 grams granulated sugar
      • ¼ teaspoon cream of tartar (Note 4)
      • Gel color in desired colors

      Stabilized Cheesecake Filling

      • 1 teaspoon unflavored gelatin powder
      • 4 teaspoon cool water
      • 130 grams cream cheese
      • 45 grams sour cream
      • 2 tablespoon granulated sugar
      • 1 teaspoon vanilla extract
      • 250 ml heavy cream (36% M.F.), chilled* (Note 5)

      Instructions

      Flexible Pattern Paste

      1. Print out desired cake roll templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less.)
      2. In a small bowl, combine sugar, milk and oil together.
      3. Sift in flour, stir until combined.
      4. In a mixing bowl, whip sugar and egg whites together until stiff peaks form.
      5. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.
      6. Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color.
      7. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste.
      8. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.


      Cake Base

      1. Preheat oven to 325 F.
      2. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
      3. In a large mixing bowl, sift in dry mix. Stir to combine.
      4. Create a well in the center. Inside it, add all the "wet" ingredients.
      5. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.
      6. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
      7. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
      8. Increase speed to med-high, add gel color and keep whipping until stiff peaks have been reached. You've now made a meringue (Note 6).
      9. Gently fold the meringue into the wet flour mixture in three additions.
      10. Take the silicone mat out of the freezer and place into cake pan.
      11. Fill a pastry bag fitted with a #10 round tip with some of the cake base. Pipe the batter onto the mat around the design. This eliminates any gaps between the design and main batter.
      12. Tap the tray on the counter to help settle the batter.
      13. Gently pour the rest of the cake batter into the cake pan over the design, spread out the batter evenly with an angled spatula.
      14. Tap the pan on the counter to release large air pockets.
      15. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
      16. Let cool in pan for 5 min.
      17. Place cooling rack over cake pan.
      18. Flip cake over onto the rack, gently remove paper or mat.
      19. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

      Stabilized Cheesecake Filling

      1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
      2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
      3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
      4. Immediately start whipping the cream cheese, sour cream and sugar on medium speed until it becomes a smooth mixture.
      5. Slowly pour in whipped cream and whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
      6. Add extract.
      7. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip.
      8. Use cream cheese filling to assemble the cooled cake immediately.

      Assembly

      1. Spread the filling onto the pattern cake with a bit of extra on the side that is to be rolled first (Note 7).
      2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
      3. For a rounder shape, wrap with plastic wrap and place in refrigerator to set before painting and cutting, about 3-4 hours.
      4. Before serving, cut off sides for a cleaner presentation. If desired, draw in bear's face with an edible pen or a brush dipped in gel color mixed with some water (to prevent bleed, do this on the same day of serving). Cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Notes

      1. Some ingredients are repeated, use them in the same order as outlined in instructions.

      2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

      3. Neutral oil choices: canola, grapeseed, avocado

      4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

      5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

      6. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

      7. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about ½" is recommended, with a bit more on the edge that will be rolled first.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 331Total Fat 21gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 8gCholesterol 56mgSodium 196mgCarbohydrates 28gFiber 0gSugar 19gProtein 7g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: japanese / Category: Cakes

      Marbled Valentine's Cookies - No Decorating Needed

      · Leave a Comment

      Easy and beautiful Valentine's heart cookies that don't require any decorating. Freezes wonderfully for making in advance.

      Close up of marbled heart cookies on a wooden serving plate.
      [feast_advanced_jump_to]

      Instead of macarons I made these marbled Valentine's cookies for V-day gift giving this year and they saved me so much time! I love that they look marvelous and keep well at room temperature. Being a busy mom of 3, three and under, I really appreciate any bakes I can make in advance and safely store away in the freezer until I need it. It really reduces so much anxiety before the big day. I think you'll find it extremely easy to put together as well.

      Enjoy & Happy Valentine's Day!
      Xoxo, Mimi

      Why You'll Love This Recipe

      • Easy - no decorating needed after baking.
      • Delicious - the edges have a nice snap with soft centers. Use of almond extract makes them incredible!
      • Simple year-round ingredients
      • Perfect for Valentine's day, baby showers, birthdays and more
      • Stable at room temperature for gift giving, packaging and travelling.
      • Freezes well - make the dough or completed cookies in advance.

      This marbled cookie uses a standard sugar cookie dough recipe. Sugar cookies have similar ingredients as shortbread and butter cookies but they differ in terms of the ratios. Sugar cookies have the most flour to fat ratio of the three which makes it spread less and is less crumbly. This makes the cookies perfect for decorating with royal icing or creating marbled effects like in this recipe.

      Other Valentine's cookies you might like: Cinnamon Heart Cutout Linzer Cookie, Pink Cotton Candy Meringue Cookies, Lychee Rose Macarons and Rose Ispahan Macaron Cake.

      Ingredients for marbled cookie dough laid out on a counter.

      Ingredients & Substitutions

      • All-purpose flour - can be substituted with cake flour if a slightly softer cookie is preferred.
      • Baking powder - leavening agent. Do not use baking soda.
      • Sea salt - use to contrast with the sweet taste. If using table salt, use half of the amount.
      • Butter, unsalted - if using salted butter, omit the salt. It must be at room temperature for it to incorporate fully into the dough.
      • Granulated sugar
      • Egg - large size. It must be at room temperature for it to incorporate fully into the dough.
      • Vanilla extract - either pure or artificial.
      • (Optional) Almond extract* - almond extract makes sugar cookies taste amazing and cuts down on the "sweetness level" especially when royal icing is used to decorate the cookie. It is almost always in stock in the baking aisle of well stocked grocery stores near the other extracts.
      • Gel food color - gel color is preferred over liquid to achieve a bolder color while reducing excess moisture into the batter.

      Step By Step

      In a medium bowl, stir together dry ingredients: flour, baking powder and salt.

      In a separate bowl, with a handheld mixer or in a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until it's light colored and fluffy. Occasionally, scrape down the sides and bottom with a spatula. Add egg and extracts and beat to incorporate. It will look thick, uniformed and glossy.

      Cookie batter is being mixed with eggs and vanilla extract.

      Stop mixer, add the dry ingredients. Stir on lowest setting until the flour is fully incorporated, scrape down the sides and bottom as needed.

      Flour is being added to wet cookie batter.

      Remove ⅔ of the dough from the mixer, this will be the white color. Add a few drops of pink gel color into remaining batter and stir until color is incorporated. Scrape the 2 batches of dough onto separate plastic wrap. Wrap up and press down to create a disk. Chill in the fridge for a minimum of 1 hour so it can be easier to roll.

      Gel coloring is being added to the cookie dough.

      Pre-heat oven to 350 F. Cut chilled dough into strips. Lay all the pink colored ones and some of the white ones out on a lightly floured surface in an alternating pattern. (The rest of the white dough will be reserved for mixing with the remaining pink dough when it needs to be re-rolled after cutting. This will ensure the rest of the dough maintains a marbled look.)

      Roll the dough into a flat sheet. If dough gets sticky in the rolling process, add more flour as needed. To create marbled effect, fold the dough a few times at a 90 degree angle (see photo in post) and then roll it into a ball. Roll out the dough to a thickness of ¼".

      Strips of colored and non-colored cookie batter are laid out in an alternating pattern and then rolled out and flipped on an angle.
      The marbled looking cookie dough is rolled into a ball and rolled out flat with a rolling pin.

      Dip 2 ½ inch heart cookie cutter into flour and cut out dough. (The flour prevents the cutter from sticking for cleaner lines.) Remove excess dough and chill in fridge for re-rolling with the remaining white dough. Transfer cookies to a pan lined with parchment paper or silicone mats, leaving at least 1 inch of space between each cookie. Optional: Chill the pan of cut out cookie dough in fridge before baking to eliminate spreading.

      Marbled cookie dough is cut out into a heart shape and placed onto a baking tray.

      Bake for 11-14 minutes on the middle rack until the edges of the cookie are slightly golden. Let cool on pan for 5-10 minutes before transferring to cooling rack, they will cook further on the pan. Marbled heart cookies can stay fresh in an air-tight container at room temperature for up to 1 week. Refer to post on how to freeze dough or cookies for making in advance. Enjoy!

      Marbled heart cookies are finished baking and placed onto a wooden tray for serving adorned with heart sprinkles on the side.

      This marbled sugar cookie can be conveniently made well in advance of special events by freezing the dough or completed cookie. My favorite method is freezing the completed cookie, it cuts down on the work and eliminates the anxiety of things going wrong in the last minute.

      • To Refrigerate Dough: keep wrapped dough disks in the fridge for up to 5 days before baking.
      • To Freeze Dough: place wrapped dough disks inside a Ziplock bag. The day before baking, transfer to the fridge overnight to defrost. It can be kept in the freezer for up to 1 month. Tip: to defrost frozen dough quickly, place dough in water proof bag (e.g. Stashers) and soak in a bowl of cold water with tap lightly running into the bowl to cook things cool, takes about half hour.
      • To Freeze Completed Cookie: place inside Ziplock bags, squeeze out excess air and freeze. It can be frozen for up to 1 month. To defrost, transfer to fridge (without opening the bag) the day before packaging.

      Marbled sugar cookies can be kept in an air-tight container at room temperature for up to 1 week or in the freezer in a Ziplock bag for up to 1 month.

      As you can see these marbled heart cookies already look amazing straight out of the oven but here are a few ideas on how to decorate them further.

      • Royal icing: This is a sugar cookie recipe so it's perfectly suited for use as a delicious cookie base for royal icing. You can partially flood with icing on order to reveal parts of the marbled effect.
      • Stamping: for Valentine's Day, you can easily make conversation hearts by stamping the cookies before baking. For sharper edges around the stamped design or letters, I like to chill the tray of cookies before stamping.
      • Calligraphy: calligraphy can be added to the baked cookies with edible gold paint after the they have cooled down. Perfect for wedding favors or unique name cards.

      Recipe

      Yield: 24 Cookies

      Marbled Valentine's Cookies - No Decorating Needed

      Marbled Valentine's Cookies - No Decorating Needed

      Easy and beautiful Valentine's heart cookies that don't require any decorating. Freezes wonderfully for making in advance.

      Prep Time 20 minutes
      Bake Time 11 minutes
      Rest Time 1 hour
      Total Time 1 hour 31 minutes

      Ingredients

      • 210 grams all-purpose flour*
      • ½ teaspoon baking powder
      • ½ teaspoon sea salt*
      • 115 grams unsalted butter, room temperature*
      • 150 grams granulated sugar
      • 1 large egg, room temperature
      • 1 teaspoon vanilla extract
      • (Optional) ½ teaspoon almond extract*
      • Pink gel food color

      Instructions

      1. In a medium bowl, stir together dry ingredients: flour, baking powder and salt.
      2. In a separate bowl, with a handheld mixer or in a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until it's light colored and fluffy. Occasionally, scrape down the sides and bottom with a spatula.
      3. Add egg and extracts and beat to incorporate. It will look thick, uniformed and glossy.
      4. Stop mixer, add the dry ingredients. Stir on lowest setting until the flour is fully incorporated, scrape down the sides and bottom as needed.
      5. Remove ⅔ of the dough from the mixer, this will be the white color. Add a few drops of pink gel color into remaining batter and stir until color is incorporated.
      6. Scrape the 2 batches of dough onto separate plastic wrap. Wrap up and press down to create a disk. Chill in the fridge for a minimum of 1 hour so it can be easier to roll.
      7. Pre-heat oven to 350 F
      8. Cut chilled dough into strips. Lay all the pink colored ones and some of the white ones out on a lightly floured surface in an alternating pattern. (The rest of the white dough will be reserved for mixing with the remaining pink dough when it needs to be re-rolled after cutting. This will ensure the rest of the dough maintains a marbled look.)
      9. Roll the dough into a flat sheet. If dough gets sticky in the rolling process, add more flour as needed. To create marbled effect, fold the dough a few times at a 90 degree angle (see photo in post) and then roll it into a ball. Roll out the dough to a thickness of ¼".
      10. Dip 2 ½ inch heart cookie cutter into flour and cut out dough. (The flour prevents the cutter from sticking for cleaner lines.)
      11. Remove excess dough and chill in fridge for re-rolling with the remaining white dough.
      12. Transfer cookies to a pan lined with parchment paper or silicone mats, leaving at least 1 inch of space between each cookie.
      13. Optional: Chill the pan of cut out cookie dough in fridge before baking to eliminate spreading.
      14. Bake for 11-14 minutes on the middle rack until the edges of the cookie are slightly golden.
      15. Let cool on pan for 5-10 minutes before transferring to cooling rack, they will cook further on the pan.
      16. Marbled heart cookies can stay fresh in an air-tight container at room temperature for up to 1 week. Refer to post on how to freeze dough or cookies for making in advance. Enjoy!

      Notes

      All-purpose flour - can be substituted with cake flour if a slightly softer cookie is preferred.

      If using table salt, use half of the amount.

      Butter and egg (large size) must be at room temperature for it to incorporate fully into the dough.

      Almond extract makes sugar cookies taste amazing and cuts down on the "sweetness level" especially when royal icing is used to decorate the cookie. It is almost always stocked in the baking aisle near the other extracts.

      Gel food color - gel color is preferred over liquid to achieve a bolder color while reducing excess moisture into the batter.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      24

      Serving Size

      1
      Amount Per Serving Calories 94Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 62mgCarbohydrates 13gFiber 0gSugar 6gProtein 1g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: american / Category: Cookies

      Japanese Cotton Candy Swiss Cake Roll

      · 8 Comments

      Soft and fluffy, subtly sweet Japanese style cotton candy cake roll. Easy to use chiffon cake recipe that doesn't crack easily while rolling.

      A soft pink swiss cake roll with one slice cut out and laid on a small plate.
      [feast_advanced_jump_to]

      This cotton candy cake roll recipe came about from some experimentations I did with my lastest recipe: fancy pattern cake roll. That recipe uses a yolk-less cake base that is snowy white and neutral tasting which makes it perfect for taking on color and extracts. I decided to experiment with it by making this pretty soft pink cake log flavored with cotton candy extract. Like the fluffy chiffon cake base, the flavor is formulated in the Japanese-style, just subtly sweet with a distinct but not overpowering cotton candy flavor. It's a wonderful and convenient year-round flavor achieved with a little bit of shelf-stable extract. I think pink color and cotton candy flavor is perfect for Valentine's Day, baby showers, bridal showers, birthday parties and anytime you're stumped on what rainbow colored desserts should taste like. I hope you'll enjoy it!

      Xoxo,
      Mimi


      Why You'll Love this Recipe

      • Super fluffy chiffon cake base in the Japanese style
      • Subtle semi-sweet cotton candy flavor
      • Cotton Candy flavor suits many color themes
      • Flexible cake roll recipe prevents cracking
      • White cake base using no yolks - perfect for adding colors
      • Perfect for Valentine's Day, baby showers, birthday parties & more
      Ingredients for tiger cake roll laid out on a wooden counter top.

      How to Prepare Ingredients & Substitutions

      Dry Ingredients

      • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
      • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

      Wet Ingredients

      • Whole fat milk
      • Vegetable oil - neutral tasting oils like canola, grapeseed and avocado are all good choices.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
      • Cotton candy extract - adds flavor to the cake, this can be substituted with other flavors of extract.

      Meringue

      • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
      • Granulated sugar - adds stability to the meringue and tenderizes the cake.
      • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods.

      Stabilized Whipped Cream

      • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Heavy cream yields a more stable whipped cream but whipping cream will work just as well in this recipe since gelatin is being added.
      • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.
      • Granulated sugar
      • Cotton candy extract - adds flavor to the cream, this can be substituted with other flavors of extract.

      Where to Buy a Good Cotton Candy Extract?

      Just like my cotton candy meringue kisses, I used a cotton candy extract that was specially concocted by Jenna Rae Cakes to have that unique spun sugar taste. It's the same flavoring that is used in the cotton candy products sold in their popular bakery chain in Canada. I like that it's not too overpowering or artificial tasting.

      A bottle of pink cotton candy extract is shown coming out of a protective cardboard casing.
      Picture source: Jenna Rae Cakes

      Tips For Baking a Great Cake Roll

      • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
      • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
      • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
      • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
      • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
      • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
      • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
      • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
      • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
      • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
      • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

      Step By Step - Cake Roll

      Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat or parchment paper. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine.

      On left is a bowl filled with wet ingredients, on right a big bowl with dry ingredients being sifted.

      Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.

      On left wet ingredients being poured into a well created inside the dry ingredients, on right the wet flour mixsture.

      In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.

      On left is a clear bowl with egg whites being whipped to foamy stage, on right sugar is being added to egg whites that have now become opaque.

      Increase speed to med-high, whip until soft peaks and add then add gel color. Continue whipping until stiff peaks (Note 6). This is now called the meringue.

      On left, pink food color is added to white meringue being whipped, on right the beaters are pulled out and shows meringue at stiff peaks stage.
      Soft Peaks: When the whisk is pulled out of the mixture and the peaks fold back/melt into itself.
      Stiff Peaks: When the whisk is pulled out and the peaks hold their shape and points upwards.

      Gently fold the meringue into the wet flour mixture in three additions.

      Meringue is being folded into wet flour mixture.

      Pour the batter into a cake pan. Spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. until a skewer pulls out clean and cake springs back in the center.

      Angled spatula is spreading out cake batter evenly inside the pan.

      Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the cotton candy whipped cream.

      Step By Step - Cotton Candy Whipped Cream

      Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

      On left a spoon is sprinkling gelatin into a measuring cup filled with a bit of water, on right is the cup in a pot of hot water.

      Immediately start whipping the cream and sugar on medium speed.

      On left sugar is being poured into cream, on right bubbles are forming inside cream as it is being whipped.

      Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Add extract.

      On left gelatin is being poured inside cream being whipped, on right vanilla is being added to cream.

      Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip. Use cream to assemble the cooled cake immediately.

      On left ridges are forming inside te whipped cream, on right two beaters have cream on it that has stiff beaks.

      Step By Step - Assembly

      Spread the cream onto the cake with a bit of extra on the side that is to be rolled first. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. Wrap with plastic wrap and place in refrigerator to set before cutting. Before serving, cut off sides for a cleaner presentation. Cotton candy cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Pink cake roll is being rolled.

      How to Make Swiss Cake Roll Look Neat and Round

      To prevent the cake roll from sagging, stabilization of the cream filling is key. After that, employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

      Ideas for Decorating Cotton Candy Cake Roll

      The wonderful thing about cotton candy flavor is it's adaptability for a variety of themes and colors. Most cotton candy flavored baked goods usually come in a combination of pink and baby blue but I think any pastel color would be nice as well. To create a combo color effect, you can split the finished batter in half and color it accordingly, then alternate between colors when you pour it into the pan. For a dramatic effect, you can decorate it with real cotton candy. I've seen them sold in tubs at gourmet candy stores, wholesale clubs or in handy little packets online. Take note that cotton candy shrinks after being exposed to air so add it to the cake only before serving. It's also best not to let it touch any elements with high moisture like whipped cream.

      Close up of a slice of pink cotton candy cake roll showing the crumb and fluffy body.

      FAQ

      Why Does My Cake Roll Crack?

      The main culprits of cakes that crack are: problems with the recipe, overhandling or incorrect rolling techniques. First, not all cake recipes are meant for rolling into a cake roll. I've tested all my cake roll recipes countless times and I can confirm the cake base is indeed flexible enough for rolling into a cake log.

      Second, overhandling can cause the cake to crack. Therefore, I've eliminated the extra step of rolling up the cake while warm for "muscle memory". This cake recipe is flexible enough that we can just leave the cake to cool on a rack to release moisture while we make the cream. Once the cream is completed, we can begin to roll the cake immediately.

      Lastly, using the correct rolling technique will prevent the cake from cracking. Add a little bit more cream on the short edge that is to be rolled first. This will give the log more cushion in the center so it won't crack due to large gaps. Use gentle pressure and don't worry about rolling the cake too tight, you can shape the log into a round log later with the tip in the section above. Make sure to bake the cake in the correct sized pan, below.

      Can I Bake This Cake in a Different Sized Pan?

      The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

      Why Doesn't the Skin on the Cake Roll Come Off Neatly?

      It should be noted that not all cake roll recipes intend for the "skin" to come off, the ingredients play a part in whether or not the parchment paper peels off clean after baking. This particular recipe is formulated for use as a pattern cake roll so it should peel off neatly if you use the correct temperature and tools. Keep the temperature low and consistent. We're using 325F here to start but you may need to adjust it if you find that the skin is sticking. You can either lower the temperature or pull out the cake a bit earlier.

      Next, using the right tools help the skin to peel off more readily. Line the cake pan with parchment paper or better yet, a silicone baking mat. You might have to find a heavy duty paper brand and do not use wax paper.

      Other Cake Rolls You Will Love

      Get creative and match this cotton candy cake roll with other flavored fillings. These recipes below will provide you with inspiration on how to flavor the cream while keeping it strong and sturdy for use in a cake roll.

      Recipe

      Yield: 8 slices

      Japanese Cotton Candy Cake Roll

      Pink cotton candy cake roll on a long plate on table adorned with white flowers.

      Soft and fluffy, subtly sweet Japanese style cotton candy cake roll. Easy to use chiffon cake recipe that doesn't crack easily while rolling.

      Prep Time 1 hour
      Cook Time 15 minutes
      Additional Time 1 hour
      Total Time 2 hours 15 minutes

      Ingredients

      Dry Mix for Cake Base

      • 70 grams cake flour, cake flour (Note 2)
      • ¼ teaspoon sea salt

      Wet Mix for Cake Base

      • 90 ml whole fat milk
      • 20 ml vegetable oil (Note 3)
      • 30 grams granulated sugar
      • ½ teaspoon cotton candy extract

      Meringue

      • 6 egg whites, room temperature
      • 55 grams granulated sugar
      • ¼ teaspoon cream of tartar (Note 4)
      • Gel color in desired colors

      Stabilized Whipped Cream

      • 1 cup heavy cream (36% M.F.) (Note 5), chilled
      • 1 tablespoon + 1 teaspoon granulated sugar to taste
      • 1 teaspoon cotton candy extract
      • 1 teaspoon unflavored gelatin powder
      • 4 teaspoon water

      Instructions

        Cotton Candy Cake Roll

        1. Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat or parchment paper.
        2. Preheat oven to 325 F.
        3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
        4. In a large mixing bowl, sift in dry mix. Stir to combine.
        5. Create a well in the center. Inside it, add all the "wet" ingredients.
        6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.
        7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
        8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
        9. Increase speed to med-high, whip until soft peaks and add then add gel color. Continue whipping until stiff peaks (Note 6). This is now called the meringue.
        10. Gently fold the meringue into the wet flour mixture in three additions.
        11. Pour the batter into a cake pan.
        12. Spread out the batter evenly with an angled spatula.
        13. Tap the pan on the counter to release large air pockets.
        14. Bake for 10-12 min. until a skewer pulls out clean and cake springs back in the center.
        15. Let cool in pan for 5 min.
        16. Place cooling rack over cake pan.
        17. Flip cake over onto the rack, gently remove paper.
        18. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the cotton candy whipped cream.

        Stabilized Cotton Candy Whipped Cream

        1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
        2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
        3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
        4. Immediately start whipping the cream and sugar on medium speed.
        5. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
        6. Add extract.
        7. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip.
        8. Use cream to assemble the cooled cake immediately.

        Assembly

        1. Spread the cream onto the cake with a bit of extra on the side that is to be rolled first (Note 7).
        2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
        3. Wrap with plastic wrap and place in refrigerator to set before cutting.
        4. Before serving, cut off sides for a cleaner presentation. Cotton candy cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Notes

      1. Some ingredients are repeated, use them in the same order as outlined in instructions.

      2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

      3. Neutral oil choices: canola, grapeseed, avocado

      4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

      5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

      6. Soft Peaks: When the whisk is pulled out of the mixture and the peaks fold back/melt into itself. Stiff Peaks: When the whisk is pulled out and the peaks hold their shape and points upwards.

      7. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about ½" is recommended, with a bit more on the edge that will be rolled first.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 278Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 129mgCarbohydrates 33gFiber 0gSugar 13gProtein 6g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: japanese / Category: Cakes

      Fluffiest Gingerbread Cheesecake Swiss Roll

      · Leave a Comment

      The fluffiest gingerbread cheesecake Swiss roll made with a flexible Japanese-style chiffon cake base that's easy to roll up. Perfect festive dessert for the cheesecake lover.

      This gingerbread cheesecake roll was inspired by the flavours and ingredients from my latest cake roll recipe: Pumpkin cake roll with cream cheese filling. One thing different that I wanted to achieve in this recipe is the stabilization of the cheesecake filling. It just gives this Swiss roll a more distinctive cheesecake flavour and a sturdier filling to keep the Swiss roll nice and round. Many readers have commented on how fluffy they found the chiffon base of my other cake rolls, I think you'll really enjoy the Asian-style take on this traditional Christmas dessert. If you make this recipe, please let me know by leaving a comment below or on Instagram and Facebook. I love to hear your feedback. Happy Holidays!

      XOXO,
      Mimi

      Why You'll Love this Recipe

      • Festive flavored Swiss roll that's a good foundation for holiday themed desserts
      • Great base for Christmas Bûche de Noël/cake log.
      • Flexible cake base prevents cracking
      • Japanese-style fluffy cake base - the fluffiest gingerbread cake around!
      • Stabilized cheesecake filling is strong and sturdy for presentation on dessert tables

      What Makes This Cake Roll So Fluffy?

      Like most of the cakes in my cake roll collection, this gingerbread cake roll uses a chiffon cake base. Similar to sponge cake, chiffon cakes are a type of foam cake that relies on egg whites as the leavening agent and uses oil as the fat, making it very soft and fluffy, even straight out of the fridge (because it doesn't harden like it would with butter).

      How This Recipe Differs From My Previous Ones

      As mentioned above, this cake roll uses a chiffon cake base that contains both egg yolks and egg whites giving it a richer flavor. In this way it's similar to these cake rolls: strawberry cake roll, chocolate cake roll, carrot cake roll, coffee cake roll, pumpkin cake roll and matcha cake roll. It's dissimilar to the yolk-less fancy pattern cake roll which uses only egg whites for a leaner tasting cake that is easier to color accurately and draw beautiful prints with.

      Do I Need to Stabilize the Cheesecake Filling?

      The cheesecake filling in this cake is similar to the one from pumpkin cream cheese cake roll. That one is easier to prepare and contains only 4 ingredients but will be less sturdy. This one, on the other hand, is stabilized and tastes more like cheesecake. For use in a cake roll, I like stabilizing the cheesecake filling with gelatin because it's more aesthetically pleasing - the roll stays rounder, and the filling won't start pushing out from the ends. It's not necessary to stabilize it if you're not too picky about the way it looks.

      Recipe alternatives: You can also try filling this gingerbread roll with this Mascarpone Whipped Cream filling, it's similar in taste but it has less tang.

      Gingerbread Spice Substitutes

      Classic gingerbread spices are commonly made up of cinnamon, ginger, nutmeg and cloves. The first 3 spices are usually found in most home spice racks because they are often used in a variety of recipes. If you don't have them yet, it's worth investing in. However, if you would rather not buy a few bottles of spices that you might not use again, you can substitute all the spices in the recipe with an equal amount of a manufacturer's Gingerbread spice blend like the one I've linked below. Lastly, if you have all three spices except for cloves, you can also substitute it with allspice or cinnamon.

      How to Prepare Ingredients & Substitutions

      Dry Mix for Cake Batter

      • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
      • Baking powder -  it acts as a leavening agent in case there is any weaknesses in the meringue. It can be skipped if you don't have any and you're careful with the meringue preparation.
      • Ground ginger, cinnamon, nutmeg - all the spices together can be substituted with gingerbread spice.
      • Sea salt - used to highlight the flavors in the cake. Use half the amount if using table salt.

      Wet Mix for Cake Batter

      • Milk
      • Neutral vegetable oil - neutral tasting canola, grapeseed, avocado oils are all good choices.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and to break up the grains in the dry mix.
      • Egg yolks - from large sized eggs.
      • Vanilla extract - rounds out the flavors. Since vanilla is not the main flavor, feel free to use an artificial kind to save costs as pure vanilla can be quite pricey.

      Meringue for Cake Batter

      • Egg whites - from large eggs. Room temperature ones will whip to volume better. Soak cold eggs in warm water to bring to room temperature quickly.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar. You can skip it if you're careful with the whipping.
      • Granulated sugar

      Stabilized Cheesecake Filling

      • Gelatin powder - use only the unflavored kind. I prefer Knox gelatin.
      • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It must be COLD.
      • Sour cream - gives this cheesecake filling its traditional tartness
      • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Even with just a small percentage change, heavy cream yields a more stable whipped cream and is preferable in this recipe. Whipping cream can be used but the frosting will have slightly less structure. Cream must be chilled*
      • Granulated sugar - adds sweetness. Use only 20 grams if you prefer a more tart cheesecake taste.
      • Vanilla extract - use either pure or artificial.
      • Lemon juice - is a concentrated way to add tang to traditional cheesecake without compromising its structure.

      Tips For Baking a Great Cake Roll

      • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
      • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
      • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
      • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
      • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
      • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
      • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
      • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
      • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
      • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
      • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

      Tips for Making the Cheesecake Filling

      • Cold ingredients & tools - all the ingredients and tools need to be chilled completely before whipping.
      • For best results, place mixing bowl (preferably stainless steel) over a bed of ice while whipping.
      • Heavy cream - using cream with a higher milk fat content of 35%+ will yield more stable results.
      • Counter mixer - whipping on a high speed with the balloon whisk will allow the cream to whip up to volume quickly before it starts warming up. If using a handheld mixer, use the highest speed possible and place bowl over a bowl of ice.

      Step By Step - Gingerbread Cake Base

      Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.

      In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients.

      Combine until just incorporated, do not over mix as it will result in a tough cake. Set this gingerbread-flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

      Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.

      Stiff peaks is reached when the tips of the meringue stand vertically and don't droop on itself.

      Gently fold ⅓ of the meringue into the gingerbread-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.

      Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min.

      Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat. The side facing up will eventually become the top of the cake roll. Let it cool while making the cheesecake filling.

      Step By Step - Stabilized Cheesecake Filling

      Chill mixing bowl and beaters into refrigerator. Add cool water to heat-proof cup, sprinkle gelatin powder on top to bloom. Wait 5 minutes until granules have swelled. Bring a pot of water to boil. Place cup in boiling water, remove when the gelatin becomes liquid.

      In a large mixing bowl, whip the cold cream cheese, sour cream, sugar and vanilla on medium-low speed until it all comes together.

      Add the chilled cream into the mixing bowl and whip on high until the beater starts leaving trails in the cream. Check on the gelatin, it should no longer be hot but still liquid. Pour the liquid gelatin into the bowl while whipping, aim for the area in between the bowl and whisk. Whip until stiff peaks.

      When the whisk starts leaving tracks inside the cream, it's the right time to add the gelatin.

      Use cream immediately to assemble cake roll.

      How to Make Swiss Cake Roll Look Neat and Round

      To prevent the cake roll from sagging, stabilization of the cream filling is key. After assembling the cake with the cream, wrap the assembled cake roll in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

      Can I Bake This Cake in a Different Sized Pan?

      The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

      Gingerbread Cake Roll Decorating Ideas

      There are many ways to decorate gingerbread cake roll to make it extra festive for the holiday season. You can add Christmas macarons, mini gingerbread cookies, Christmas chocolates, peppermint meringues or mushroom meringues etc. The trick is to not add too many heavy decorations or buttercream or it will weigh the fluffy cake down. For a really Christmas-y vibe, you can also turn this cake roll into a classic Yule Log or Bûche de Noël with this recipe.

      To get the same look as my cake, pipe the frosting with a large open star piping tip (I used Wilton 1M). For the decorations, I used gingerbread man macarons held up by skewers. Please note that the cream used in this cake does contain more moisture than buttercream so it will eventually eat away at the macarons. To combat this, only add the macarons right before serving or use a buttercream if you have it handy. Here's a recipe for Swiss buttercream that I use to fill my macarons with great success. Lastly, here is another gingerbread cake recipe you can consider this holiday season: gingerbread Japanese cheesecake.

      Recipe

      Yield: 8 slices

      Fluffiest Gingerbread Cheesecake Swiss Roll

      Gingerbread spice cake roll on a wooden tray topped with 4 macaron gingerbreadmen.

      The fluffiest gingerbread cheesecake Swiss roll made with a flexible Japanese-style chiffon cake base that's easy to roll up. Perfect festive dessert for the cheesecake lover.

      Prep Time 45 minutes
      Cook Time 12 minutes
      Additional Time 15 minutes
      Total Time 1 hour 12 minutes

      Ingredients

      Dry Mix for Cake Batter

      • 45 grams cake flour
      • 1 teaspoon baking powder
      • 1 teaspoon ground ginger
      • ½ teaspoon ground cinnamon
      • ¼ teaspoon ground nutmeg
      • ¼ teaspoon sea salt

      Wet Ingredients for Cake Batter

      • 50 ml milk
      • 40 ml neutral vegetable oil*
      • 25 grams granulated sugar
      • 3 egg yolks
      • ¼ teaspoon vanilla extract

      Meringue for Cake Batter

      • 4 egg whites, room temperature
      • ¼ teaspoon cream of tartar*
      • 50 grams granulated sugar

      Stabilized Cheesecake Filling

      • 1 teaspoon unflavored gelatin powder
      • 4 teaspoon water
      • 130 grams cream cheese, cold*
      • 45 grams sour cream
      • 35 grams granulated sugar
      • 1 teaspoon vanilla extract
      • 250 ml heavy cream, chilled*
      • Optional: lemon juice, to taste

      Instructions

      Fluffiest Gingerbread Cheesecake Swiss Roll

      1. Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat.
      2. Preheat oven to 325 F.
      3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.
      4. In a large mixing bowl, sift in dry mix. Stir to combine.
      5. Create a well in the center. Inside it, add all the "wet" ingredients.
      6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this gingerbread-flour mixture aside.
      7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
      8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
      9. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.
      10. Gently fold ⅓ of the meringue into the gingerbread-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
      11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
      12. Tap the pan on the counter to release large air pockets.
      13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
      14. Let cool in pan for 5 min.
      15. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat.
      16. The side facing up will eventually become the top of the cake roll. Let it cool while making the cheesecake filling.

      Stabilized Cheesecake Filling

      1. Chill mixing bowl and beaters into refrigerator.
      2. Add cool water to heat-proof cup, sprinkle gelatin powder on top to bloom. Wait 5 minutes until granules have swelled.
      3. Bring a pot of water to boil.
      4. Place cup in boiling water, remove when the gelatin becomes liquid.
      5. In a large mixing bowl, whip the cold cream cheese, sour cream, sugar and vanilla on medium-low speed until it all comes together.
      6. Add the chilled cream into the mixing bowl and whip on high until the beater starts leaving trails in the cream.
      7. Check on the gelatin, it should no longer be hot but still liquid.
      8. Pour the liquid gelatin into the bowl while whipping, aim for the area in between the bowl and whisk. Whip until stiff peaks.
      9. Optional: add a few drops of lemon juice to taste for a tangier cheesecake flavor.
      10. Use cream immediately to assemble cake roll.

      Assembly

      1. Lay plastic wrap on the counter, flip cake onto it.
      2. Spread the cream onto the cake with a bit of extra on the side that is to be rolled first.
      3. Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself.
      4. For a rounder cake, wrap one more time with plastic wrap and place in refrigerator to set before cutting (see post for details).
      5. Before serving, cut off sides for a cleaner presentation. Gingerbread cake roll can be kept in the fridge in an air tight container for 2-3 days.


      Notes

      • Some ingredients are repeated, use them in the same order as outlined in instructions.
      • Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.
      • Neutral oil choices: canola, grapeseed, avocado
      • Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
      • Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.
      • Cream and cream cheese must be COLD otherwise the mixture will be soupy.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 297Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 117mgSodium 173mgCarbohydrates 24gFiber 0gSugar 18gProtein 5g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: japanese / Category: Cakes

      Cutest Peanut Butter Bear Cookies

      · 5 Comments

      Easy-to-handle salted peanut butter cookie dough for making cute bear shaped cookies that have defined features and without burnt ears. Dough freezes well for last-minute guests and holiday gifts.

      Stylized flatlay of plates of bear cookies on a wooden counter.
      [feast_advanced_jump_to]

      I always wanted to make bear cookies for gift giving and this dough from my Reese's Peanut Butter Cookie recipe is perfect for molding into the cutest bear shaped cookies. It's easy to handle with bare hands and sculpt into a desired character. Every now and then, we all need a break from difficult bakes like macarons, don't we 🙂 This recipe will be very handy for making edible gifts for any one of the upcoming holidays like Christmas, New Years and Valentine's Day. Let me know how it goes!

      XOXO,
      Mimi

      Why You'll Love This Recipe

      • Super cute treat that is stable at room temperature. Requires no refrigeration.
      • Easy to prepare with either a stand mixer or handheld. You can even use just a spatula and some elbow grease if you want.
      • Dough molds perfectly with bare hands.
      • Delicious pairing of salty, savory and sweet.
      • Shareable treat for cookie boxes and parties.

      How to Prepare Ingredients & Substitutes

      • All-purpose flour - a multi-use flour that usually has a protein content between 9-11%. Cake flour can be used as a substitute but the cookies will be more soft considering that the addition of peanut butter will make the dough quite soft already.
      • Baking soda - leavening agent
      • Sea salt - highlights the flavors in the cookie. If using table salt, use half the amount.
      • Smooth peanut butter - if using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.
      • Unsalted butter - butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter. Omit the sea salt in the recipe if using salted butter.
      • Granulated sugar - used for a crispier texture. It can be substituted with the same amount in brown sugar but the cookie will be more soft.
      • Light brown sugar - adds dimension to the cookie with it's slight molasses flavor. Light brown sugar has less molasses content than dark and therefore, a milder flavor profile. Demerara sugar, a type of brown sugar (usually used as a topping sugar) can also be used as a substitute, the flavor profile is similar but the texture will be a little bit more chewy and crispy rather than soft and sandy (I prefer this sugar for this recipe).
      • Vanilla extract - rounds out the flavors. Since it's not the main ingredient and the peanut butter flavors are more powerful, go ahead and use an artificial version to cut down costs.
      • Egg - large sized, at room temperature, see above note for butter.
      • Flakey sea salt - is an amazing contrast to the sweet taste in the cookie, highlights the peanut butter flavor and adds a light crunch. I like Maldon flakey salt, it can be omitted or substituted with regular sea salt.
      • Chocolate chips - the kind normally used for cookies. It contains stabilizers that dry quickly and remains more stable at room temperature. In warm climates, substitute this with a simple sugar glue. See below on how to make it.
      Hand holding single bear cookie with a plate of cookies in the background.
      Sea salt flakes bring out all the wonderful flavors in the cookie.

      Tips for Baking The Best Peanut Butter Cookies

      • Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.
      • To soften butter quickly, cut it into cubes and heat in microwave with the medium heat setting in 15 second intervals. It should be soft enough to dent with fingers but not melted. Otherwise, the fat and dry ingredients won't adhere to each other.
      • To bring egg to room temperature, soak in warm water.
      • Don't over mix the batter, once the butter and sugars are pale and fluffy, start adding the other ingredients. Do not overmix the batter once the flour is added, it will result in a tough cookie.
      • Before baking, allow batter to chill in the fridge for a minimum of 4 hours or better yet, overnight. This helps in better flavor development and appearance. The dough is easier to shape when it's cold and doesn't spread as much when baked.
      • The cookies are done when the edges are golden brown and the tops are slightly golden. Remember the cookies will continue to cook on the hot cookie sheet.

      Tips for Molding and Baking Bear Cookies

      This dough is perfectly suited for making character or bear cookies. Follow these additional tips to give them a polished look for gift-giving and special occasions:

      • Chill dough for a minimum of 4 hours to make it easier to handle and prevent spread while baking, this is important if you live in a warm climate.
      • Freeze the dough for the bear's ears to prevent burning. Since the ears are smaller, they require less bake time so baking them from frozen will slow down premature doneness.
      • Bake the snout separately and "glue" them on afterwards for more definition in the bear's appearance.
      • Apply the bear's snout with gentle pressure when the cookie is still HOT to create a more realistic appearance.
      Close up of bear cookies on a plate topped with flakey salt.
      Chocolate chips used for the eyes and nose contain stabilizers that dry quickly and stay more stable/smudge-free.

      What to Use for Drawing the Bear's Eyes & Nose?

      I used chocolate chips to act as the "glue" for applying the snout, and as the paint for drawing in the eyes and ears. Just melt in the microwave at 15 second intervals, then stir to test for a smooth consistency. Try to use chocolate chips (the kind you use in cookies) instead of baking chocolate because chocolate chips contain stabilizers that help it dry faster and remain more stable/smudge-free at room temperature.

      If you live in a warm climate or it's a hot summer season, consider using a simple sugar glue made from powdered sugar. Just place 2 tablespoons of powdered sugar in a bowl, spritz water on it from a spray bottle until it becomes a thick paste with a tooth-paste like consistency. Add a bit of brown food coloring and blend, use immediately. If it starts drying up, spray more water on as necessary.

      Lastly, if you don't have the time to bake this cookie dough into a bear shape, try my other cookie recipes like Reese's Peanut Butter Cookie, Fancy Chocolate Chip Cookie or Matcha Coconut Cookie.

      Like most drop-cookies, this peanut butter cookie dough can be frozen for future use making it extremely convenient for preparing bear cookies in advance of the holiday season. To freeze dough:

      1. After all the ingredients have been incorporated, divide up the dough into two equal parts and place on a piece of plastic wrap.
      2. Place another piece of plastic on top and gently push down until the dough is at a one inch thickness. Seal off the sides and fold up the excess to secure in place.
      3. Wrap one more time with plastic wrap and note date with a marker. It will stay fresh for up to 3 months.
      4. To bake, defrost the cookie dough in the fridge overnight. To defrost quickly, place frozen cookie dough in a Ziplock freezer bag, push all the air out and seal. Submerge bag in cold water (not warm or hot) and weigh it down with a mug. It should defrost to a workable consistency within an hour or so. The dough can be baked partially frozen, watch it and give it one or two minutes more if needed.

      How to Assemble Bear Cookies

      Once the dough has been made and chilled, assemble the bear's head and face. For the bear's ears: Take a small portion of the dough out of the fridge, roll it into small balls around 1.25 cm in diameter. Place in the freezer until it becomes frozen hard (around 30 minutes).

      For the bear's snout: Roll dough to make small oval shapes around 1 cm wide. Place onto a small baking tray lined with paper or silicone mat.

      On left, small dough balls shaped for bear ears. On right, small oval dough balls for bear snout.
      Remember to freeze the bear's ears to prevent premature doneness.

      For the bear's head: Onto a separate regular-sized baking pan lined with parchment paper or a silicone mat, drop the rest of the dough by rounded tablespoonfuls (e.g. melon baller) 2 inches apart. Once the oven has fully pre-heated, carefully place the frozen bear ears onto the side of the bear's head in desired position. Bake the head with ears immediately on the middle rack for 12-14 minutes.

      Bake the snout on the rack below it. Take it out when it starts to turn golden brown throughout (around 7 minutes). Check on the heads after 10 minutes in the oven, take it out when the edges are golden brown and the center is slightly golden. It will continue to cook further on the pan. Sprinkle the flakey salt on top of the bear cookies while it's hot.

      Melon baller shown with dough ball scooped on mat with dough ball ears placed on each side.
      Remember to sprinkle the salt on when the cookie is hot.

      Melt chocolate chips in the microwave until melted and smooth. Test consistency after each 15 second interval. Add some of the chocolate onto the snout and gently press it into the bear's face, creating a very slight depression for a more realistic effect. Use a fine brush to draw in the eyes and nose with the chocolate.

      Hand applying bear snout onto face and brush applying bear's eyes with chocolate.
      Work quickly and apply the snout when the cookie is still hot, this gives the face a natural contour.

      Let bear cookies cool on the pan for 3 minutes, transfer to a cooling rack. When cooled, it will stay fresh in an air-tight container for 5-7 days. Recipe alert: if you like cute bear bakes, try this beautiful bear pattern cake roll. And if you're looking for other adorable cookie recipes try: marbled heart Valentine's cookies, jam-filled cutout cookies and honey gingerbread cookies.

      Many rows of bear cookies on cooling rack.

      Recipe

      Yield: 22

      Cutest Peanut Butter Bear Cookies

      A plate filled with bear shaped cookies.

      Easy-to-handle salted peanut butter cookie dough for making cute bear shaped cookies. Dough freezes well for last-minute guests and holiday gifts.

      Prep Time 20 minutes
      Cook Time 14 minutes
      Additional Time 30 minutes
      Total Time 1 hour 4 minutes

      Ingredients

      • 130 grams all-purpose flour
      • ¼ + ⅛ teaspoon baking soda
      • ¼ teaspoon sea salt*
      • 130 grams smooth peanut butter*
      • 100 grams unsalted butter, room temperature
      • 60 grams granulated sugar
      • 100 grams light brown sugar*
      • 1 teaspoon vanilla extract
      • 1 egg, room temperature
      • Flakey sea salt (e.g. Maldon)*
      • a few chocolate chips*

      Instructions

      1. Pre-heat oven to 325F.
      2. Whisk together the flour, baking soda and salt, set aside.
      3. In a stand mixer fitted with the paddle attachment, beat together peanut butter, room temperature butter and sugars until light and fluffy. Use a spatula to scrape the sides occasionally.
      4. Add vanilla extract and room temperature egg. Beat until it becomes a smooth mixture.
      5. Stop mixer, add flour mixture and stir on lowest setting until incorporated. Do not overmix.
      6. Optional: Wrap dough in plastic wrap and chill for a minimum of 4 hours, overnight is preferable to develop flavors and (for warm climates) prevent spread during baking.
      7. For the bear's ears: Take a small portion of the dough out of the fridge, roll it into small balls around 1.25 cm in diameter. Place in the freezer until it becomes frozen hard (around 30 minutes).
      8. For the bear's snout: Roll dough to make small oval shapes around 1 cm wide. Place onto a small baking tray lined with paper or silicone mat.
      9. For the bear's head: Onto a separate regular-sized baking pan lined with parchment paper or a silicone mat, drop the rest of the dough by rounded tablespoonfuls (e.g. melon baller) 2 inches apart.
      10. Once the oven has fully pre-heated, carefully place the frozen bear ears onto the side of the bear's head in desired position.
      11. Bake the head with ears immediately on the middle rack for 12-14 minutes.
      12. Bake the snout on the rack below it. Take it out when it starts to turn golden brown throughout (around 7 minutes).
      13. Check on the heads after 10 minutes in the oven, take it out when the edges are golden brown and the center is slightly golden. It will continue to cook further on the pan.
      14. Sprinkle the flakey salt on top of the bear cookies while it's hot.
      15. Melt chocolate chips in the microwave until melted and smooth. Test consistency after each 15 second interval.
      16. Add some of the chocolate onto the snout and gently press it into the bear's face, creating a very slight depression for a more realistic effect.
      17. Use a fine brush to draw in the eyes and nose with the chocolate.
      18. Let bear cookies cool on the pan for 3 minutes, transfer to a cooling rack. When cooled, it will stay fresh in an air-tight container for 5-7 days.

      Notes

      - If using table salt, use half the amount.

      - If using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.

      - Light brown sugar has less molasses content than dark and therefore, a milder flavor profile. Demerara sugar (usually used as a topping sugar) can also be used as a substitute, the flavor profile is similar but the texture will be a little bit more chewy and crispy rather than soft and sandy (I prefer this sugar for this recipe).

      - Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.

      - Flakey salt highlights the flavors in the cookie and adds a light crunch, can be omitted or substituted with sea salt.

      - Chocolate chips are used for decorating and preferable over baking chocolate because it contains stabilizers that allow it to dry quickly and stay more smudge-free.

      - Chocolate chips can/should be substituted with a simple sugar glue made of powdered sugar and water if you don't have chocolate chips or if you live in a warm climate. Read post on how to make it.

      - This recipe can be doubled, tripled and so forth.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      22

      Serving Size

      1
      Amount Per Serving Calories 120Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 88mgCarbohydrates 13gFiber 1gSugar 8gProtein 2g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: american / Category: cookies

      Asian-style Pumpkin Spice Cake Roll with Cream Cheese Filling

      · 3 Comments

      Super fluffy Asian-style pumpkin spice cake roll filled with a delicious 4-ingredient cream cheese frosting. So delicious for celebrating Thanksgiving and Halloween!

      [feast_advanced_jump_to]

      This pumpkin spice cake roll recipe has been a year in the making. To add a Fall flavor to my fluffy cake roll collection, I started testing this recipe out as soon as pumpkin puree was available at the local stores last autumn but was ultimately unable to finish it because I was prescribed to be on bedrest for the rest of my pregnancy. This fall season, my now 6-month old twins are finally sleeping through the night, giving me some extra energy to finish it once and for all. This recipe took a year so I had the opportunity to try several different techniques and fillings.

      I'm really happy with the results and think you will enjoy the Asian-style take on this traditional North American Thanksgiving dessert. The cake body itself is super fluffy and semi-sweet while the filling is a nice balance between tangy and sweet. Let me know what you think!

      XOXO,
      Mimi

      Why You'll Love this Recipe

      • Easy to follow for beginners
      • Flexible cake base prevents cracking
      • Asian-style fluffy cake base and semi-sweet taste
      • Simple 4-ingredient cream cheese filling is easy to prepare

      What is an Asian-Style Pumpkin Swiss Roll?

      Growing up in a Chinese family and living life abroad as an exchange student in Japan, I can say I haven't experienced eating Asian-style cakes or desserts featuring pumpkins. Personally, I don't believe it's a very common ingredient in Asian desserts like it is here in North America. Therefore, I wanted to create this recipe and share my own take on what I think an Asian-inspired pumpkin cake roll would taste like.

      Like most Asian desserts, it's semi-sweet with a light and airy texture. The cake base is a chiffon cake, a type of foam cake similar to a sponge cake. For it's fat, oil is used instead of little or no butter which makes the cake very fluffy, even when it comes out straight from the fridge. An added bonus of it being a chiffon cake is it's flexibility for rolling into a Swiss roll - no more cracks in the cake! I made this recipe this year for two Thanksgiving gatherings with both friends and family and it was a big hit!

      A side note for those who are interested in exploring different cake types, take a look at these 3D mini pumpkin cupcakes. This cake base is denser and more moist, and perfectly suited for cupcakes and layered cakes that is topped with heavier frostings.

      What Kind of Pumpkin Filling Should I Use?

      Use pumpkin puree in this recipe, it is made from a pumpkin that has been cooked and processed to a smooth consistency. It is usually sold in canned form at the grocery store. The ingredient label will say, "100% pure pumpkin". There's a lot of discussion that the pumpkin puree found in canned pumpkins isn't really pumpkins but different types of squash. This is because of the looser restrictions allowed on labelling this product, read this Epicurious article on What's Really In Canned Pumpkin. I used a simple canned pumpkin and found the pumpkin taste to be just fine with me. I would not recommend using homemade pumpkin puree in this recipe due to the excess moisture that might be left in the puree, it can make the cake too wet. Do not use "pumpkin pie filling" since it contains other ingredients that will alter the taste and texture of this cake roll.

      How Sturdy is this Cream Cheese Frosting?

      This 4-ingredient cream cheese frosting is one of the easiest fillings to prepare in my cake roll series. It doesn't use gelatin to stabilize the cream and relies on the cream cheese and powdered sugar for structure. As such, it's not the strongest filling but I wanted to provide this option for those who wanted an easier method. The cake roll will sag a little bit but it won't be at an unacceptable level (most other pumpkin cake roll recipes use a similar recipe. I just happen to be a bit picky with the aesthetics sometimes - quite unnecessary really.) Some tips you can follow to make the sturdiest cream cheese frosting: use COLD cream cheese, CHILLED cream and preferably HEAVY cream instead of whipping cream. If you want it to be more sturdy with a similar flavor, try the stabilized cheesecake filling in this Gingerbread Cake Roll recipe (it's more tangy) or Carrot Cake Roll recipe (it's less tangy).

      How to Prepare Ingredients & Substitutions

      Dry Mix for Cake Batter

      • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
      • Baking powder -  it acts as a leavening agent in case there is any weaknesses in the meringue. It can be skipped if you don't have any and you're careful with the meringue preparation.
      • Ground cinnamon, nutmeg, ginger - all the spices together can be substituted with pumpkin pie spice.
      • Sea salt - used to highlight the flavors in the cake. Use half the amount if using table salt.

      Wet Mix for Cake Batter

      • Pumpkin puree - use a canned one as homemade ones can contain too much moisture for use in this recipe. The label should say "100% pure pumpkin", do not use pumpkin pie filling.
      • Neutral vegetable oil - neutral tasting canola, grapeseed, avocado oils are all good choices.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and to break up the grains in the dry mix.
      • Egg yolks - from large sized eggs.

      Meringue for Cake Batter

      • Egg whites - from large eggs. Room temperature ones will whip to volume better. Soak cold eggs in warm water to bring to room temperature quickly.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar. You can skip it if you're careful with the whipping.
      • Granulated sugar

      4-ingredient Cream Cheese Frosting

      • Cream cheese - use the full-fat brick type as cream cheese in a tub is too soft for use in this cake. It must be COLD.
      • Powdered sugar - aka icing sugar. For best results, sift before using to prevent sugar lumps in the frosting.
      • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Even with just a small percentage change, heavy cream yields a more stable whipped cream and is preferable in this recipe. Whipping cream can be used but the frosting will have slightly less structure. Cream must be chilled*
      • Vanilla extract - use either pure or artificial.

      Tips For Baking a Great Cake Roll

      • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
      • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
      • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
      • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
      • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
      • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
      • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
      • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
      • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
      • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
      • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

      Step By Step - Pumpkin Cake Roll

      Line a 8 X 12" rectangular cake pan with parchment paper or silicone mat. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.

      In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients.

      Combine until just incorporated, do not over mix as it will result in a tough cake. Set this pumpkin-flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

      Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.

      Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

      Gently fold ⅓ of the meringue into the pumpkin-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

      Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan.

      Flip cake over onto the rack, gently remove paper/mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min. Flip the cake over and remove rack, let it cool while making the cream cheese frosting.

      In case you were wondering... my toddler loves to help me bake and she has become quite a boss in the kitchen. She literally would not let me appear in these process shots so here she is in her hand modelling debut 🙂

      How to Make Swiss Cake Roll Look Neat and Round

      To prevent the cake roll from sagging, stabilization of the cream filling is key. As discussed above, this cream cheese filling is not the sturdiest filling in my cake roll collection so employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake roll in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home. Alternative Tip: I also like the taste of Mascarpone Whipped Cream filling for use in this pumpkin roll, it's similar in taste to cream cheese with less tang and made sturdier with stabilization.

      Can I Bake This Cake in a Different Sized Pan?

      The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

      How I Decorated This Cake

      This pumpkin cake roll tastes very delicious on its own so you don't really need to add extra frosting or decorations but it can really make your cake look extra attractive for a special occasion. For the frosting, you'll need to multiply the ingredients for the cream cheese frosting by 1.5X. To get the same look as my cake, pipe the frosting with a large French star piping tip (I used Atecco 867). For the pumpkins, the easiest way is to sculpt them out of pre-made fondant or marzipan colored with gel colors.

      Recipe

      Yield: 8 slices

      Asian-style pumpkin spice cake roll with cream cheese filling.

      An pumpkin cake roll on a wooden tray with little pumpkins on top with cream.

      Super fluffy Asian-style pumpkin spice cake roll filled with a delicious 4-ingredient cream cheese frosting. So delicious for celebrating Thanksgiving and Halloween!

      Prep Time 45 minutes
      Cook Time 12 minutes
      Additional Time 15 minutes
      Total Time 1 hour 12 minutes

      Ingredients

      Dry Mix for Cake Batter

      • 45 grams cake flour
      • 1 teaspoon baking powder
      • ¼ teaspoon ground cinnamon
      • ⅛ teaspoon ground nutmeg
      • ⅛ teaspoon ground ginger
      • ⅛ teaspoon sea salt

      Wet Ingredients for Cake Batter

      • 70 grams pumpkin puree*
      • 30 ml neutral vegetable oil*
      • 25 grams granulated sugar
      • 3 egg yolks

      Meringue for Cake Batter

      • 4 egg whites, room temperature
      • ¼ teaspoon cream of tartar*
      • 50 grams granulated sugar

      4-ingredient Cream Cheese Frosting

      • 95 grams cream cheese, cold*
      • 55 grams powdered sugar, sifted
      • 250 ml heavy cream, chilled*
      • 1 teaspoon vanilla extract

      Instructions

      Asian-style Pumpkin Spice Cake Roll

      1. Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat.
      2. Preheat oven to 325 F.
      3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside.
      4. In a large mixing bowl, sift in dry mix. Stir to combine.
      5. Create a well in the center. Inside it, add all the "wet" ingredients.
      6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this pumpkin-flour mixture aside.
      7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
      8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
      9. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.
      10. Gently fold ⅓ of the meringue into the pumpkin-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
      11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
      12. Tap the pan on the counter to release large air pockets.
      13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
      14. Let cool in pan for 5 min.
      15. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat.
      16. The side facing up will eventually become the top of the cake roll. Let it cool while making the cream cheese frosting.

      4-ingredient Cream Cheese Frosting

      1. Whip the cold cream cheese until fluffy.
      2. Add powdered sugar and stir on lowest setting until it's just blended enough to keep the powder dust down.
      3. Add vanilla and increase speed to medium.
      4. Pour in chilled heavy cream and increase speed to high. Whip until stiff. Do not over whip.
      5. Use immediately to assemble cake roll.

      Assembly

      1. Lay plastic wrap on the counter, flip cake onto it.
      2. Spread the cream onto the cake with a bit of extra on the side that is to be rolled first.
      3. Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself.
      4. For a rounder cake, wrap one more time with plastic wrap and place in refrigerator to set before cutting (see post for details).
      5. Before serving, cut off sides for a cleaner presentation. Pumpkin cake roll can be kept in the fridge in an air tight container for 2-3 days.


      Notes

      • To decorate cake with more cream like in the photo, multiply the ingredients for cream cheese frosting by 1.5X.
      • Some ingredients are repeated, use them in the same order as outlined in instructions.
      • Use canned "100% pure pumpkin", not pumpkin pie filling.
      • Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.
      • Neutral oil choices: canola, grapeseed, avocado
      • Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
      • Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability, especially in this recipe.
      • Cream and cream cheese must be COLD otherwise the frosting will be soupy.
      • Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 297Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 117mgSodium 173mgCarbohydrates 24gFiber 0gSugar 18gProtein 5g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: japanese / Category: Cakes

      Salted Reese's Peanut Butter Cookies

      · Leave a Comment

      Deliciously addictive salted peanut butter cookies with a great chewy texture. Add some colorful candy on top for a festive treat. Dough freezes well for last-minute guests and holiday gifts.

      Close up of peanut butter cookies on a cooling tray.

      My husband has been asking me to make peanut butter cookies for him for years but I've always put it off because I felt there was "no glory" in making cookies. Over the years, I've come to love treats that are easy to make and shelf stable (like these Fancy Chocolate Chip Cookies) for packing in a gift box during the holidays or for sharing at a gathering. These easy Reese's salted peanut butter cookies check those boxes and more.

      Recently, we brought them to a get-together during the Thanksgiving/Halloween season and everyone loved them! Hubs remarked that he, "never had to buy peanut butter cookies again." They have a mouthwatering salted peanut butter flavor and a soft chewy texture. I added some orange and brown Reese's peanut butter candy on top in celebration of the fall season, moving forward, I think they will be perfect for Christmas cookie boxes all dressed up with festive red and green M&M's. I change my mind, there might be "glory" in making cookies after all 🙂


      XOXO,
      Mimi

      [feast_advanced_jump_to]

      Why You'll Love This Recipe

      • Easy to prepare with either a stand mixer or handheld. You can even use just a spatula and some elbow grease if you want.
      • Delicious pairing of salty, savory and sweet.
      • Shareable treat for cookie boxes and parties. Dress them up with candy coated chocolate for Thanksgiving, Halloween, Christmas or Valentine's Day

      How to Prepare Ingredients & Substitutes

      • All-purpose flour - a multi-use flour that usually has a protein content between 9-11%. Cake flour can be used as a substitute but the cookies will be more soft considering that the addition of peanut butter will make the dough quite soft already.
      • Baking soda - leavening agent
      • Sea salt - highlights the flavors in the cookie. If using table salt, use half the amount.
      • Smooth peanut butter - if using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.
      • Unsalted butter - butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter. Omit the sea salt in the recipe if using salted butter.
      • Granulated sugar - used for a crispier texture. It can be substituted with the same amount in brown sugar but the cookie will be more soft.
      • Light brown sugar - adds dimension to the cookie with it's slight molasses flavor. It can be substituted with granulated sugar but the texture will be more crisp and firm.
      • Vanilla extract - rounds out the flavors. Since it's not the main ingredient and the peanut butter flavors are more powerful, go ahead and use an artificial version to cut down costs.
      • Egg - large sized, at room temperature, see above note for butter.
      • Reese's peanut butter candy - the colors of the Reese's candy is perfect for Halloween! You can substitute it with other chocolate candies for other occasions.
      • Flakey sea salt - is an amazing contrast to the sweet taste in the cookie, highlights the peanut butter flavor and adds a light crunch. It can be omitted or substituted with sea salt.
      Peanut butter cookies topped with Reese's candy laid on a round wooden tray with some Halloween colored candy on the side.

      Tips for Baking The Best Peanut Butter Cookies

      • Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.
      • To soften butter quickly, cut it into cubes and heat in microwave with the medium heat setting in 15 second intervals. It should be soft enough to dent with fingers but not melted. Otherwise, the fat and dry ingredients won't adhere to each other.
      • To bring egg to room temperature, soak in warm water.
      • Don't over mix the batter, once the butter and sugars are pale and fluffy, start adding the other ingredients. Do not overmix the batter once the flour is added, it will result in a tough cookie.
      • Before baking, allow batter to chill in the fridge for a minimum of 4 hours or better yet, overnight. This helps in better flavor development and appearance. The dough is easier to shape when it's cold and doesn't spread as much when baked.
      • The cookies are done when the edges are golden brown and the tops are slightly golden. Remember the cookies will continue to cook on the hot cookie sheet.

      Like most drop-cookies, peanut butter cookie dough can be frozen for future use making it an extremely convenient last-minute treat for unexpected guests, bake sales, gift giving, parties and special events. To freeze dough:

      1. After all the ingredients have been incorporated, divide up the dough into two equal parts and place on a piece of plastic wrap.
      2. Place another piece of plastic on top and gently push down until the dough is at a one inch thickness. Seal off the sides and fold up the excess to secure in place.
      3. Wrap one more time with plastic wrap and note date with a marker. It will stay fresh for up to 3 months.
      4. To bake, defrost the cookie dough in the fridge overnight. To defrost quickly, place frozen cookie dough in a Ziplock freezer bag, push all the air out and seal. Submerge bag in cold water (not warm or hot) and weigh it down with a mug. It should defrost to a workable consistency within an hour or so. The dough can be baked partially frozen, watch it and give it one or two minutes more if needed.
      Silicone mat with scoops of peanut butter cookie dough ready for baking.

      Recipe

      Yield: 24

      Salted Reese's Peanut Butter Cookies

      A wooden plate filled with Reese's candy peanut butter cookies.

      Deliciously addictive salted peanut butter cookies with a great chewy texture. Add some colorful candy on top for a festive treat. Dough freezes well for last-minute guests and holiday gifts.

      Prep Time 20 minutes
      Cook Time 14 minutes
      Total Time 34 minutes

      Ingredients

      • 130 grams all-purpose flour
      • ¼ + ⅛ teaspoon baking soda
      • ¼ teaspoon sea salt*
      • 130 grams smooth peanut butter*
      • 100 grams unsalted butter, room temperature
      • 60 grams granulated sugar
      • 100 grams light brown sugar*
      • 1 teaspoon vanilla extract
      • 1 egg, room temperature
      • Handful of Reese's peanut butter candy
      • Flakey sea salt (e.g. Maldon)*

      Instructions

      1. Pre-heat oven to 325F.
      2. Whisk together the flour, baking soda and salt, set aside.
      3. In a stand mixer fitted with the paddle attachment, beat together peanut butter, room temperature butter and sugars until light and fluffy. Use a spatula to scrape the sides occasionally.
      4. Add vanilla extract and room temperature egg. Beat until it becomes a smooth mixture.
      5. Stop mixer, add flour mixture and stir on lowest setting until incorporated. Do not overmix.
      6. Optional: Wrap dough in plastic wrap and chill for a minimum of 4 hours, overnight is preferable to develop flavours and (for warm climates) prevent spread during baking.
      7. Onto a baking pan lined with parchment paper or a silicon mat, drop dough by rounded tablespoonfuls (e.g. melon baller) 2 inches apart. Add candy/chocolate chips on top.
      8. Bake on the middle rack for 12-14 minutes. Check on it after 10 minutes in the oven, take it out when the edges are golden brown and the center is slightly golden. It will continue to cook further on the pan.
      9. Sprinkle the flakey salt on top of the cookies while it's hot.
      10. Let it cool for 3 minutes on the pan, transfer to a cooling rack. When cooled, it will stay fresh in an air-tight container for 5-7 days.

      Notes

      - If using table salt, use half the amount.

      - If using natural peanut butter (e.g. ingredients only have peanuts and salt), ensure that it's stirred well so that the oil is not separated.

      - Light brown sugar has less molasses content than dark and therefore, a milder flavor profile. Demerara sugar (usually used as a topping sugar) can also be used as a substitute, the flavor profile is similar but the texture will be a little bit more chewy and crispy.

      - Butter and egg should be at room temperature for it to incorporate well into the dough, resulting in a homogenous textured batter.

      - Flakey salt highlights the flavors in the cookie and adds a light crunch, can be omitted or substituted with sea salt.

      - This recipe can be doubled, tripled and so forth.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      24

      Serving Size

      1
      Amount Per Serving Calories 131Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 17mgSodium 95mgCarbohydrates 14gFiber 1gSugar 8gProtein 3g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: american / Category: cookies

      This peanut butter cookie dough is also very easy to sculpt and mold into characters, see this tutorial on how to make these cute bear cookies:

      A plate filled with bear shaped cookies.
      This dough can be used to make character cookies.

      Fancy Pattern Cake Roll Without the Cracks

      · 33 Comments

      The best pattern cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing! Perfect base recipe for every holiday or theme.

      Close up of fancy pattern cake roll with a pink strawberry print and some fruits on the side.
      [feast_advanced_jump_to]

      This is a dedicated post on how to make detailed pattern cake rolls without it cracking and breaking. It's based off of my first pattern cake, tiger cat cake roll, which is easier for beginners. In that recipe, it's not necessary to create a separate pattern paste but the design possibilities are more limited due to the time constraints of having to bake the cake batter/pattern paste immediately.

      In this recipe I use different techniques to find a balance between using a soft and pliable pattern paste for the design while ensuring it stays in place as you pipe. The elimination of a thicker pattern paste, commonly used in other swiss cakes, makes it easier to roll without cracking, plus its more aesthetic with a better texture. I decided to use a fruit theme in this tutorial but I can think of endless ways to play with patterns on cakes - celebratory messages, cute characters or special occasion themes like Christmas, Thanksgiving, Valentine's Day etc.

      I hope you find this tutorial useful! If you have a chance to make it, please tag me on Instagram so I can share your work.

      Xoxo,
      Mimi


      Why You'll Love this Recipe

      • - Easy to follow for beginners
      • - Pattern paste is stretchy making it easy to roll
      • - Flexible cake base prevents cracking
      • - White cake base uses no yolks - perfect for adding colors
      • - Neutral flavor is a great base for flavored extracts

      How This Cake Roll Differs From My Previous Recipes

      You might have already made some swiss rolls using my previous recipes like: strawberry cake roll, chocolate cake roll, matcha cake roll and wonder how this new recipe compares. This recipe contains no egg yolks so the cake base is whiter and easier to color making it perfect for pattern cakes. It also has a more neutral flavor profile and takes on extracts and certain flavorings wonderfully. Lastly, the "skin" peels off more readily to reveal the beautiful design on the roll. I used a basic vanilla flavor in this recipe but you can use the techniques in my other posts to create different flavored cake bases and fillings (see: coffee cake roll, carrot cake roll, peach cake in a cup.)

      Is There an Easier Way to Make Pattern Cake?

      Yes! If making a separate pattern paste seems like a lot of work for a simple design that you have in mind, then check out this tutorial for Tiger Cake Roll. It is better suited for pattern cakes utilizing only 2 colors and minimal piping time.

      This current recipe is better suited for designs using multiple colors, long piping time and intricate patterns that needs time to set. Having a separate pattern paste prevents the main cake batter from deflating as you take your time with the design.

      Ingredients for pattern cake roll laid out on a wooden counter top.

      How to Prepare Ingredients & Substitutions

      Dry Ingredients

      • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
      • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

      Wet Ingredients

      • Whole fat milk
      • Vegetable oil - neutral tasting oils like canola, grapeseed and avocado are all good choices.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
      • Vanilla extract - adds flavor to the cake, this can be substituted with other flavors of extract.

      Meringue

      • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
      • Granulated sugar - adds stability to the meringue and tenderizes the cake.
      • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods.

      Stabilized Whipped Cream

      • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Heavy cream yields a more stable whipped cream but whipping cream will work just as well in this recipe since gelatin is being added.
      • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.
      • Granulated sugar
      • Vanilla extract - adds flavor to the cream, this can be substituted with other flavors of extract.
      A pink cake roll on a wooden plate with strawberries and marshmallows on the side.

      Tips For Baking a Great Cake Roll

      • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
      • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
      • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
      • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
      • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
      • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
      • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
      • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
      • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
      • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
      • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

      Tips to Make Pattern on Cake without Cracking and Using a Thick Paste

      In creating this recipe, I experimented with several pattern paste techniques. I found that it wasn't ideal to use a separate "thicker" paste for the pattern because it made the cake harder to roll and was prone to cracking, erasing all that hard work. In this recipe, we use the same cake batter throughout the entire cake. Here are some tips on making the pattern roll without a thick paste:

      • To prevent cracking, use a proper cake roll recipe. Not all cake recipes are meant for rolling because the cake base is not flexible enough. I've tested this recipe many times with various designs and it works!
      • After baking, there is no need to roll up this cake for "muscle memory". You can let it cool down on the wire rack while making the cream. Assembling it right away with the cream eliminates the amount of times the cake is handled.
      • To help the design stay in place without the need for a thicker pattern paste, pipe the colored cake batter onto a silicone mat instead of on parchment. The Silpat toaster-sized silicone mat fits perfectly into my 8x12" cake pan.
      • Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 15 minutes.

      Step By Step - Pattern Paste

      Print out desired cake roll templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less. For this particular design I used the entire amount of batter.) In a small bowl, combine sugar, milk and oil together. Sift in flour, stir until combined.

      On left is a bowl filled with wet ingredients, on right a big bowl with dry ingredients being sifted.
      On left, wet flour mixture in a bowl. On right, egg whites being whipped in a clear bowl.

      In a mixing bowl, whip sugar and egg whites together until stiff peaks form. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.

      On left, meringue whipped to stiff peaks stage. On right, meringue being folded into wet flour mixture.

      Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.

      On left, pattern paste being mixed with food color. On right, pattern paste piped onto a silicone mat.

      Step By Step - Chiffon Cake Base

      Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

      Process shots of making pattern cake roll base including mixing wet ingredients and making the meringue.

      Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time. Increase speed to med-high, add gel color and keep whipping until stiff peaks have been reached. You've now made a meringue (Note 6). Gently fold the meringue into the wet flour mixture in three additions.

      Process shots of making pattern cake roll base including folding the meringue into the wet flour mixture to create cake base.

      Take the silicone mat out of the freezer and place into cake pan. Fill a pastry bag fitted with a #10 round tip with some of the cake base. Pipe the batter onto the mat around the design. This eliminates any gaps between the design and main batter. Tap the tray on the counter to help settle the batter. Gently pour the rest of the cake batter into the cake pan over the design, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets.

      Pink batter being piped and poured into a cake pan already filled with a silicone mat piped with strawberry design.

      Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

      Top down view of baked pattern cake base with design on top.

      Step By Step - Stabilized Whipped Cream

      Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

      On left a spoon is sprinkling gelatin into a measuring cup filled with a bit of water, on right is the cup in a pot of hot water.

      Immediately start whipping the cream and sugar on medium speed.

      On left sugar is being poured into cream, on right bubbles are forming inside cream as it is being whipped.

      Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Add extract.

      On left gelatin is being poured inside cream being whipped, on right vanilla is being added to cream.

      Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip. Use cream to assemble the cooled cake immediately.

      On left ridges are forming inside te whipped cream, on right two beaters have cream on it that has stiff beaks.

      Step By Step - Assembly

      Pink cake roll being rolled and then wrapped with plastic wrap.

      How to Make Swiss Cake Roll Look Neat and Round

      To prevent the cake roll from sagging, stabilization of the cream filling is key. After that, employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

      Cake roll with intricate pattern on a wooden tray with strawberries in the back.

      Why Does My Cake Roll Crack?

      The main culprits of cakes that crack are: problems with the recipe, overhandling or incorrect rolling techniques. First, not all cake recipes are meant for rolling into a cake roll. I've tested all my cake roll recipes countless times and I can confirm that this cake base is indeed flexible enough for rolling into a cake log.

      Second, overhandling can cause the cake to crack. Therefore, I've eliminated the extra step of rolling up the cake while warm for "muscle memory". This cake recipe is flexible enough that we can just leave the cake to cool on a rack to release moisture while we make the cream. Once the cream is completed, we can begin to roll the cake immediately.

      Lastly, using the correct rolling technique will prevent the cake from cracking. Add a little bit more cream on the short edge that is to be rolled first. This will give the log more cushion in the center so it won't crack due to large gaps. Use gentle pressure and don't worry about rolling the cake too tight, you can shape the log into a round log later with the tip in the section above. Make sure to bake the cake in the correct sized pan, below.

      Can I Bake This Cake in a Different Sized Pan?

      The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that it's light and fluffy but not so much that it needs to be folded into itself many times. If you don't have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.

      Why Doesn't the Skin on the Cake Roll Come Off Neatly?

      It should be noted that not all cake roll recipes intend for the "skin" to come off, the ingredients play a part in whether or not the parchment paper peels off clean after baking. This particular recipe is formulated for use as a pattern cake roll so it should peel off neatly if you use the correct temperature and tools. Keep the temperature low and consistent. We're using 325F here to start but you may need to adjust it if you find that the skin is sticking. You can either lower the temperature or pull out the cake a bit earlier.

      Next, using the right tools help the skin to peel off more readily. Line the cake pan with parchment paper or better yet, a silicone baking mat. You might have to find a heavy duty paper brand and do not use wax paper.

      How Do I Make Cake Rolls in Different Flavors?

      To make the cake roll in different flavors, powders, extracts and infusion-method can be utilized in either the cake base or the filling. Dry powders (like cocoa, matcha etc.) can be added into the cake base with the dry mix like in these recipes: matcha cake roll and gingerbread cake roll.

      On the other hand, liquid extracts can be added into the wet mix like in this cotton candy cake roll or vanilla flavored strawberry cake roll). For added flavor and natural coloring, fruit/vegetable purees can be added like in this pumpkin spice cake roll, Tokyo Banana cake roll or carrot spice cake roll. Adding ingredients with more liquid composition will take more experimentation. If you want an easier method try the next method below.

      Another way to add flavor is to simply add extracts into the cream filling during the whipping process. The flavors can also be infused into the cream by letting the flavored ingredients (like leave leaves) soak/steep inside the cream before using it for whipping (see Earl Grey Tea cake roll, instead of steeping the whipping cream, the leaves are steeped in the milk for the cake batter). Just make sure not to use ingredients with high acidity as it will cause the cream to curdle.

      You can even try mixing and matching different flavored cake bases with different cream fillings using these recipes to guide you: chocolate cake roll, matcha cake roll, coffee cake roll, carrot cake roll, gingerbread man printed cheesecake roll.

      How to Add Fine Details to the Pattern?

      To add even more finer details and make this pattern cake even "fancier" (I know, is that even possible? lol), take a look at the cake painting techniques in these other tutorials Bear Cake Roll & Silent Night Christmas Cake Roll.

      Pattern Cake Roll Templates

      Here are some pattern cake roll templates I made for you. I'll be introducing more templates as I move along in my cake roll series. To download them, sign up for the newsletter and you will receive a welcome email with the password into the Subscriber's Area.

      Pattern cake roll templates.

      Reader's Results with This Recipe

      Here are some amazing examples of my reader's work using this recipe. Give them a follow over on Instagram.

      A photo of a cake roll with frogs printed on and another photo of a trendy 3D cake roll.
      A photo of an art deco pattern cake roll and another photo of a strawberry printed cake roll adorned with berries.

      Recipe

      Yield: 8 slices

      Fancy Pattern Cake Roll without the Cracks

      Pink cake roll decorated with strawberry print resting on a wooden tray with fruits in the back.

      Pattern cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing!

      Prep Time 1 hour
      Cook Time 45 minutes
      Additional Time 1 hour
      Total Time 2 hours 45 minutes

      Ingredients

      Flexible Pattern Paste

      • 20 grams cake flour
      • 2 teaspoon granulated sugar (1st set)
      • 1 tablespoon + 1 teaspoon milk
      • 1 teaspoon vegetable oil
      • 2 egg whites
      • 1 tablespoon granulated sugar (2nd set)

      Dry Mix for Cake Base

      • 70 grams cake flour (Note 2)
      • ¼ teaspoon sea salt

      Wet Mix for Cake Base

      • 90 ml whole fat milk
      • 20 ml vegetable oil (Note 3)
      • 30 grams granulated sugar
      • ½ teaspoon vanilla extract

      Meringue for Cake Base

      • 6 egg whites, room temperature
      • 55 grams granulated sugar
      • ¼ teaspoon cream of tartar (Note 4)
      • Gel color in desired colors

      Stabilized Whipped Cream

      • 1 cup heavy cream (36% M.F.) (Note 5), chilled
      • 1 tablespoon + 2 teaspoon granulated sugar to taste
      • 1 teaspoon vanilla extract
      • 1 teaspoon unflavored gelatin powder
      • 4 teaspoon water

      Instructions

      Flexible Pattern Paste

      1. Print out desired cake roll templates from post. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colors or less.)
      2. In a small bowl, combine 1st set of sugar, milk and oil together.
      3. Sift in flour, stir until combined.
      4. In a mixing bowl, whip 2nd set of sugar and egg whites together until stiff peaks form.
      5. Gently fold meringue into the wet flour mixture until just incorporated. Don't overdo it as you can fold a bit more later.
      6. Split the pattern paste into separate bowls and add desired color. Gently fold again to incorporate color.
      7. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste.
      8. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.


      Cake Base

      1. Preheat oven to 325 F.
      2. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
      3. In a large mixing bowl, sift in dry mix. Stir to combine.
      4. Create a well in the center. Inside it, add all the "wet" ingredients.
      5. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.
      6. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
      7. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
      8. Increase speed to med-high, add gel color and keep whipping until stiff peaks have been reached. You've now made a meringue (Note 6).
      9. Gently fold the meringue into the wet flour mixture in three additions.
      10. Take the silicone mat out of the freezer and place into a 8"X12" cake pan. (Gently touch the pattern paste, if it doesn't transfer onto your fingers, it's ready.)
      11. Fill a pastry bag fitted with a #10 round tip with some of the cake base. Pipe the batter onto the mat around the design. This eliminates any gaps between the design and main batter.
      12. Tap the tray on the counter to help settle the batter.
      13. Gently pour the rest of the cake batter into the cake pan over the design, spread out the batter evenly with an angled spatula.
      14. Tap the pan on the counter to release large air pockets.
      15. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
      16. Let cool in pan for 5 min.
      17. Place cooling rack over cake pan.
      18. Flip cake over onto the rack, gently remove paper or mat.
      19. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

      Stabilized Whipped Cream

      1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
      2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
      3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
      4. Immediately start whipping the cream and sugar on medium speed.
      5. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
      6. Add extract.
      7. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip.
      8. Use cream to assemble the cooled cake immediately.

      Assembly

      1. Spread the cream onto the patter cake with a bit of extra on the side that is to be rolled first (Note 7).
      2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
      3. Wrap with plastic wrap and place in refrigerator to set before cutting.
      4. Before serving, cut off sides for a cleaner presentation. Cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Notes

      1. Some ingredients are repeated, use them in the same order as outlined in instructions.

      2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

      3. Neutral oil choices: canola, grapeseed, avocado

      4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

      5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

      6. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

      7. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about ½" is recommended, with bit more on the edge that will be rolled first.

      8. If you're looking for a simpler way to make printed cake rolls, check out Tiger Cake Roll. It is better suited for pattern cakes utilizing only 2 colors and minimal piping time.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 213Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 127mgCarbohydrates 18gFiber 0gSugar 13gProtein 5g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: japanese / Category: Cakes

      Tiger Cat Pattern Cake Roll with Stabilized Vanilla Cream

      · Leave a Comment

      A fun tiger animal cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing!

      Tiger pattern cake roll on a long plate decorated with a tiger face.
      [feast_advanced_jump_to]

      Today's recipe for patterned cake roll is a special one for me. It's the first new recipe I posted in a few months because I took some time off to give birth and take care of two new additions to the family.

      If you've followed my other blog, Indulgewithbibi, you may remember that my journey towards motherhood was not a very straightforward one. A few years ago, I was so fortunate to have one sweet Bibi girl, then last year when I was lucky enough to become pregnant again, I was shocked and surprised to find out that we were going to have identical twin boys!

      To celebrate their birth, I made these tiger pattern cake rolls for my two "year of the tiger" babies using this new recipe. I know many of you have had success with all the recipes in my Swiss Cake Roll Collection so I'm sure you will enjoy this new way to bring the appearance of your cake rolls up a notch. Now your cake rolls will taste delicious and look amazing too. Enjoy!

      Xoxo,
      Mimi


      Why You'll Love this Recipe

      • - Easy to follow for beginners
      • - No separate pattern paste to create
      • - "Pattern paste" is stretchy making it easy to roll
      • - Flexible cake roll recipe prevents cracking
      • - White cake base using no yolks - perfect for adding colors
      • - Neutral flavor is a great base for flavored extracts

      How This Cake Roll Differs From My Previous Recipes

      This new recipe contains no egg yolks so the cake base is whiter and easier to color making it perfect for pattern cake rolls. It also has a more neutral flavor profile and takes on extracts and certain flavorings wonderfully. Lastly, the "skin" on the cake peels off more readily to reveal the beautiful design on the roll.

      TIP: You can also use the techniques in my other cake roll recipes to create different flavored cake bases and fillings.

      Can I Use This Recipe for Intricate Patterns?

      This is a good beginner's recipe which doesn't require preparation of a separate pattern paste. However, the different colored batters need to be piped and baked in a timely manner, limiting the design capabilities. I recommend using this Fancy Pattern Cake roll recipe instead. Here are other examples of other cakes using the "fancier" separate pattern paste method: gingerbread man pattern cake roll, bear pattern cheesecake roll and Christmas silent night pattern cheesecake roll.

      Ingredients for tiger cake roll laid out on a wooden counter top.

      How to Prepare Ingredients & Substitutions

      Dry Ingredients

      • Cake flour - a low protein flour which will help make this cake softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour.
      • Sea salt - provides a nice contrast to the sweet taste in the cake and brings out the flavors. Use half the amount if using table salt.

      Wet Ingredients

      • Whole fat milk
      • Vegetable oil - neutral tasting oils like canola, grapeseed and avocado are all good choices.
      • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and break up the grains when the dry ingredients are added.
      • Vanilla extract - adds flavor to the cake, this can be substituted with other flavors of extract.

      Meringue

      • Egg whites - from large eggs. Egg whites whip better at room temperature so keep it out on the counter for about half hour before whipping.
      • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
      • Granulated sugar - adds stability to the meringue and tenderizes the cake.
      • Gel color - gel colors are a potent form of food coloring that doesn't add excess moisture when added to baked goods.

      Stabilized Whipped Cream

      • Heavy cream - is a cream with a minimum milk fat content of 36% and above. Whipping cream has milk fat content of 30-35%. Heavy cream yields a more stable whipped cream but whipping cream will work just as well in this recipe since gelatin is being added.
      • Unflavored gelatin powder - when added to the cream, it creates a super stable whipped cream that will prevent the cake from sagging.
      • Granulated sugar
      • Vanilla extract - adds flavor to the cream, this can be substituted with other flavors of extract.
      Two slices of tiger pattern cakes on a small dessert plate decorated with ears and tails.

      Tips For Baking a Great Cake Roll

      • A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Egg whites don't whip well in the presence of oil and water. To further remove oils, use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
      • Carefully separate the egg whites and yolks when the eggs are cold. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
      • Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
      • Once the liquid is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
      • After pouring the batter into the cake tray, rap it a few times on the counter to get rid of large air pockets, this will make the design show on a smoother surface.
      • Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
      • Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. These angled spatulas will come in handy for even frosting any time of cake. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
      • Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per above), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps.
      • Chill the bowl, beaters and whipped cream for optimal whipping volume. They should all be be very cold. Whipping in a stainless steel bowl placed on top of a bed of ice will help keep things nice and cool on a hot day.
      • Gelatin is added to the whipped cream to help stabilize it. Many recipes do not include this step but I prefer it when using whipped cream in a cake roll. It prevents the cream from deflating so the roll stays rounder and looks nicer. You can leave this step out if you plan on serving the cake immediately. If you need further guidance on stabilizing the cream, please read my post on How to Stabilize Whipped Cream with Gelatin.
      • If you find rolling the cake and stabilizing the whipped cream is too time-consuming, try this easy Japanese Peach Cake in a Cup, it has the same great chiffon base but doesn't require rolling or whipped cream stabilization and can be baked in a pan of any size.

      Tips to Make Pattern on Cake without Cracking and Using a Thick Paste

      In creating this recipe, I experimented with several pattern paste techniques. I found that it wasn't ideal to use a separate "thicker" paste for the pattern because it made the cake harder to roll and was prone to cracking, erasing all that hard work. In this recipe, we use the same cake batter throughout the entire cake. Here are some tips on making the pattern roll without a thick paste:

      • To prevent cracking, use a proper cake roll recipe. Not all cake recipes are meant for rolling because the cake base is not flexible enough. I've tested this recipe many times with various designs and it works!
      • After baking, there is no need to roll up this cake for "muscle memory". You can let it cool down on the wire rack while making the cream. Assembling it right away with the cream eliminates the amount of times the cake is handled.
      • To help the design stay in place without the need for a thicker pattern paste, pipe the colored cake batter onto a silicone mat instead of on parchment paper. The Silpat toaster-sized silicone mat fits perfectly into my 8x12" cake pan.
      • To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes. This step can be skipped when working with larger designs that don't need much definition. I did not use this step on this tiger cake roll and you can see that the colors bleed into each other a little bit, resulting in a blended effect.

      Step By Step - Cake Roll

      Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat, place animal print template below. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine.

      On left is a bowl filled with wet ingredients, on right a big bowl with dry ingredients being sifted.

      Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.

      On left wet ingredients being poured into a well created inside the dry ingredients, on right the wet flour mixsture.

      In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.

      On left is a clear bowl with egg whites being whipped to foamy stage, on right sugar is being added to egg whites that have now become opaque.

      Increase speed to med-high, whip until stiff peaks (Note 6). You've now made a meringue.

      Two beaters that have meringue on it with pointed beaks.
      Soft Peaks: When the whisk is pulled out of the mixture and the peaks fold back/melt into itself.
      Stiff Peaks (pictured above): When the whisk is pulled out and the peaks hold their shape and points upwards.

      Weigh the meringue and portion out ⅙. Weigh the flour mixture and portion out ⅙. Add gel color into the flour mixture, black for the smaller portion and orange for the larger portion. Take the smaller portion of meringue and fold it into the smaller portion of wet flour mixture in three additions. Next, do the same with the bigger portion as well.

      On left is a bowl filled with meringue that is being folded with food color, on right is colored batter being transferred to a piping bag.

      Fill a pastry bag fitted with a #7 round tip with the black batter. Pipe the desired animal print on top of the silicone mat. Remove template. Use a skewer or toothpick to spread out the batter into the desired design.

      On left is a piping tip piping black batter onto a silicone mat, on right is a skewer pushing the black batter into a discernible pattern.

      Fill another pastry bag fitted with a #10 round tip with some of the orange batter. Pipe the batter into all the areas without black batter. Tap the tray on the counter to help settle the batters.

      Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes.

      Gently pour the rest of the orange batter into the cake pan over the design, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.

      On left a spatula is smoothing out the top of a cake pan filled with orange cake batter, on right is the cake pan in the oven.

      Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

      On left is a cooling rack placed over the cake pan filled with freshly baked cake, on right is the top of the baked cake with pattern showing.

      Step By Step - Stabilized Whipped Cream

      Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

      On left a spoon is sprinkling gelatin into a measuring cup filled with a bit of water, on right is the cup in a pot of hot water.

      Immediately start whipping the cream and sugar on medium speed.

      On left sugar is being poured into cream, on right bubbles are forming inside cream as it is being whipped.

      Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip. Add extract.

      On left gelatin is being poured inside cream being whipped, on right vanilla is being added to cream.

      Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip. Use cream to assemble the cooled cake immediately.

      On left ridges are forming inside te whipped cream, on right two beaters have cream on it that has stiff beaks.

      Step By Step - Assembly

      Spread the cream onto the tiger print cake with a bit of extra on the side that is to be rolled first (Note 7). Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. Wrap with plastic wrap and place in refrigerator to set before cutting.

      On left a spatula spreads cream onto the sheet cake, on right the tiger cake roll is being rolled up.

      Before serving, cut off sides for a cleaner presentation. If you want to decorate the cake, read body of post for different ways to do so. Tiger cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Tiger cake roll on a long plate decorated with fondant ears and face.

      How to Make Swiss Cake Roll Look Neat and Round

      To prevent the cake roll from sagging, stabilization of the cream filling is key. After that, employing an extra rolling technique with plastic wrap will further guide the cake towards a round shape. After assembling the cake with the cream, wrap the assembled cake in plastic wrap. Once it's secured inside the first piece of plastic, place it on a new piece of plastic and start wrapping it again while gently rolling it away from you, making sure you are creating a log shape at the same time. Just use gentle pressure, we don't want to squish the fluffy cake base! Allow the assembled cake to firm up in the fridge for several hours before serving. Doing the above steps will give you a beautiful round cake log at home.

      How to Decorate the Tiger Cake

      Now to the fun part - decorating! For this particular design, I made little tiger ears and facial elements out of ready-to-use fondant. You can also recreate this look with colored whipped cream instead. However, I found that the black color from the face tends to bleed into the white cream filling so I recommend applying these elements right before serving. Because I wanted to show off the inside of the cake roll for the purpose of this tutorial, I used separate facial elements but if I was serving this at a party, I would probably use an animal face made entirely of fondant to prevent the color bleed into the cream. Lastly, in another recipe, I used a cake painting to add finer details to the cake roll, take a look here, bear pattern cake roll & Silent Night Christmas Cake Roll.

      Animal Cake Roll Templates

      Here are some animal print cake roll templates I made for you.

      Animal print templates for cake roll in tiger, cow and leopard print.


      Recipe

      Yield: 8 slices

      Tiger Pattern Cake Roll

      Tiger cake roll on a long plate placed on a table top.

      A fun tiger animal cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing!

      Prep Time 1 hour
      Cook Time 30 minutes
      Additional Time 1 hour
      Total Time 2 hours 30 minutes

      Ingredients

      Dry Mix

      • 70 grams cake flour (Note 2)
      • ¼ teaspoon sea salt

      Wet Mix

      • 90 ml whole fat milk
      • 20 ml vegetable oil (Note 3)
      • 30 grams granulated sugar
      • ½ teaspoon vanilla extract

      Meringue

      • 6 egg whites, room temperature
      • 55 grams granulated sugar
      • ¼ teaspoon cream of tartar (Note 4)
      • Gel color in desired colors

      Stabilized Whipped Cream

      • 1 cup heavy cream (36% M.F.) (Note 5), chilled
      • 1 tablespoon + 2 teaspoon granulated sugar to taste
      • 1 teaspoon vanilla extract
      • 1 teaspoon unflavored gelatin powder
      • 4 teaspoon water

      Instructions

        Tiger Pattern Cake

        1. Line a 8 X 12" rectangular cake pan with toaster-sized silicone baking mat, place animal print template below.
        2. Preheat oven to 325 F.
        3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
        4. In a large mixing bowl, sift in dry mix. Stir to combine.
        5. Create a well in the center. Inside it, add all the "wet" ingredients.
        6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this flour mixture aside.
        7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
        8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
        9. Increase speed to med-high, whip until stiff peaks (Note 6). You've now made a meringue.
        10. Weigh the meringue and portion out ⅙.
        11. Weigh the flour mixture and portion out ⅙.
        12. Add gel color into the flour mixture, black for the smaller portion and orange for the larger portion.
        13. Take the smaller portion of meringue and fold it into the smaller portion of wet flour mixture in three additions. Next, do the same with the bigger portion as well.
        14. Fill a pastry bag fitted with a #7 round tip with the black batter. Pipe the desired animal print on top of the silicone mat. Remove template. Use a skewer or toothpick to spread out the batter into the desired design.
        15. Fill another pastry bag fitted with a #10 round tip with some of the orange batter. Pipe the batter into all the areas without black batter. Tap the tray on the counter to help settle the batters.
        16. Optional: To further set small details, the design portion can be chilled before pouring the rest of the batter and baking. Take the silicone mat with the piped design and place it in the freezer for 10-15 minutes.
        17. Gently pour the rest of the orange batter into the cake pan over the design, spread out the batter evenly with an angled spatula.
        18. Tap the pan on the counter to release large air pockets.
        19. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
        20. Let cool in pan for 5 min.
        21. Place cooling rack over cake pan.
        22. Flip cake over onto the rack, gently remove paper or mat.
        23. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack while making the stabilized whipped cream.

        Stabilized Whipped Cream

        1. Place beaters, bowl and cream in fridge to chill. It's important for these tools and ingredients to be completely chilled before whipping.
        2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
        3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
        4. Immediately start whipping the cream and sugar on medium speed.
        5. Whip until the beater starts leaving tracks inside the cream, pour the cooled gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl while continuing to whip.
        6. Add extract.
        7. Increase speed to medium-high. Stop beating once the cream turns stiff (Note 6). Do not over whip.
        8. Use cream to assemble the cooled cake immediately.

        Assembly

        1. Spread the cream onto the tiger print cake with a bit of extra on the side that is to be rolled first (Note 7).
        2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
        3. Wrap with plastic wrap and place in refrigerator to set before cutting.
        4. Before serving, cut off sides for a cleaner presentation. If you want to decorate the cake, read body of post for different ways to do so. Tiger cake roll can be kept in the fridge in an air tight container for 2-3 days.

      Notes

      1. Some ingredients are repeated, use them in the same order as outlined in instructions.

      2. Cake flour is preferable for a soft fluffy texture. It can be substituted with All-Purpose Flour.

      3. Neutral oil choices: canola, grapeseed, avocado

      4. Cream of tartar is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.

      5. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for it's stability.

      6. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

      7. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about ½" is recommended, with a bit more on the edge that will be rolled first.

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      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 213Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 127mgCarbohydrates 18gFiber 0gSugar 13gProtein 5g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

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      © mimi
      Cuisine: japanese / Category: Cakes