Wrap the roll in plastic wrap and chill for at least 30 minutes to allow it to firm up. Spread an even layer of the stabilized whipped cream over the cake, making sure to spread it all the way to the edge.Don’t worry if cracks appear-these should be covered by the filling once assembled. Carefully unroll the cooled sponge cake.Mix until the whipped cream just begins to form stiff peaks. Turn the mixer to low and slowly add the gelatin.In a mixing bowl, whip your heavy cream to soft peaks.Add in 1 teaspoon of cream and stir to combine. Microwave the gelatin-water mixture for 5 seconds, then stir until gelatin is fully melted.Place the water in a microwave-safe bowl and sprinkle the powdered gelatin on top.Let the rolled cake cool at room temperature for about 1 hour, or until completely cool to the touch.Doing this while the cake is still warm will allow it to cool in this position and limit any cracks that may form. Starting on the side of the cake without the design, carefully roll up the warm cake in the towel.Flip the cake once more, so that the design is now facing down, with a tea towel underneath. Dust a clean tea towel with powdered sugar and lay on top of the cake.Carefully peel off the parchment paper, revealing the design. Using oven mitts, invert the pan and board so that the cake is removed from the pan. Place a tea towel on top of the cake and cover with a baking sheet or cutting board. Remove from the oven and run a knife around the edges of the pan to gently separate the cake.Bake for about 10 minutes, or until the top springs back when you lightly press it.Bang the pan on the countertop a few times to remove and air bubbles. Use a spatula to spread the batter in an even layer.
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