Cute delicious and fluffy Minnie Mouse cakeroll with whipped cream and chocolate decorations.
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
- 3 Egg Yolks*
- 30 grams of Granulated Sugar
- 40 grams of Sunflower Oil
- 60 grams of Water
- ½ teaspoon of Vanilla Extract
- 80 grams of Flour
- 10 grams of Flour
- Gel Food Colouring: white, red or pink
Meringue (Small Batch)
- 1 Egg White*
- 5 grams of Granulated Sugar
Meringue (Big Batch)
- 3 Egg Whites*
- 25 grams of Granulated Sugar
- Small amount of Simple Syrup
*Make sure this ingredient is at room temperature.
- Chilled: 100 grams of Whipping Cream
- Optional: Strawberries
What you'll need
- Baking pan (38,7 cm × 26 cm × 1,9 cm)
- Baking Paper
- Whisk Attachment(s)
- Electric Mixer
- Silicone Spatula
- Chopsticks or Skewers
- Tablespoon Measuring Spoon
- 3 Big Mixing Bowls
- (Disposable) Piping Bag
- Pastry Brush
- Palette Knife or Bread Knife
- Cooling Rack or Cutting Board
- Optional: Small Piping Tip (Wilton Tip 1 or 2)
- Place the template in the baking pan, at the top, and place the baking paper over it, cut to the right size so it'll fit the pan. To keep it all in place you could add chopsticks or skewers on the sides.
- Add the egg yolks and sugar, for the cake mix, to a big mixing bowl. Beat the egg yolks until they’ve increased in volume and have become a bit paler.
- Now add the sunflower oil and water slowly while beating on a low speed, until everything is well incorporated and add the vanilla extract. Mix again until well incorporated.
- Sift the bigger amount of flower and add it in, beat the mixture until you see no more flower lumps.
- Put two tablespoons of this mixture in a separate bowl and add the remaining 10 grams of flower, mix this through well.
- Whip the egg white up, for the small batch of meringue, with the sugar until stiff peaks form. NOTE: Whenever I have to beat egg whites I clean my bowl and tools with lemon juice and kitchen paper.
- Gently fold half of the meringue, in three additions, through the 30 grams of cake mix. NOTE: Don’t mix too vigorously or you’ll deflate the egg white.
- Add in white food colouring and mix gently.
- Preheat your oven to 170 degrees Celsius.
- Put white cake mix in a piping bag. NOTE: You could add a piping tip if you'd prefer.
- Prepare the big batch of meringue, as you did in step 6 for the smaller batch. Add the leftover meringue from step 6 into the bowl with the big batch of meringue once the big batch is done.
- Colour the cake mix red or pink.
- Gently fold the meringue, in three additions, through the left over, coloured cake mix.
- Cut a tiny tip off of the piping bag. Pipe out the dots.
- Place the baking pan into the preheated oven for 2 minutes at 170 degrees Celsius. NOTE: This’ll harden the dots a little so the colour won’t spread when you add the rest of the batter.
- Gently spread the coloured batter over the dots.
- Bake the whole cake in the preheated oven for another 15 minutes at 170 degrees Celsius. NOTE: If you’re not sure it’s done, prick the cake with a small skewer. If there’s no wet cake batter on the skewer the cake is done.
- Remove the baking pan from the oven and place baking paper over the cake. Then place a cooling rack or cutting board over the cake and flip it. Carefully remove the baking paper that covers the patterned side and place a new piece of baking paper over it. Let the cake cool completely.
- Once the cake has cooled whip up your whipping cream. NOTE: Using a chilled bowl and chilled beaters helps you whip up the cream more easily.
- Cut the strawberries into slices. NOTE: Skip if you don't want to add strawberries or add different fruit.
- Flip the cake so the print is at the top bottom of your cake. Cut a small part of the bottom and top off of your cake, making it straight and brush the cake with Simple Syrup.
- Spread the whipped cream onto the cake, leaving 2 centimetres uncovered at the top side, where the print is. Add the strawberries in three rows, one in the middle of the cake and two others about 2 centimetres away from the middle, above and below.
- Roll up the cake gently, with the help of your baking paper, from the bottom to the top. Roll the baking paper around it, like a candy wrapper and use elastics to close it off at the sides.
- Cut off the sides, to make them straight, right before serving and place the cake on a decorative plate or serving dish.
- Add dollops of whipped cream, using a star piping nozzle, and add the chocolate Minnie Mouse ears and bowties into place.