Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
This is our fluffy sponge cake roll filled with whipped cream and fresh strawberries. The outside of the roll is decorated with cherry blossom imagery...all done with batter. There is no frosting or fondant involved. It is quite refreshing. It is not too sweet, because it is not loaded down with icing or fondant. We have included a piping and color template for the design as a guide so you cannot go wrong.
For months now, Sarah and I have been seeing darling decorated sponge cake rolls all over the internet. Unfortunately, most of the recipes we found, were in Japanese or Chinese, and we couldn't quite figure out the technique. It took us translating a recipe, rewriting it for home bakers, testing it, and 9 cake rolls, lots of frustration and angst to perfect it. In the end, it was worth it! We have other recipe-tutorials for this, the Decorated Sponge Cake Roll Recipe and the Autumn Leaves Cake Roll Recipe, with a different patterns and templates. We even have the Arabesque Patterned Sponge Cake Shapes Recipe
NOTE: You must be very organized before you attempt to make this cake. You must have all your ingredients measured out and grouped together according to the mixing instructions in the recipe. While the recipe isn't hard to make, there are a lot of steps and it is easy to get confused the first time around. After you have made it several times, it won't be a problem, but the first time, you have to pay attention!
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