Delightful Yogurt Strawberry Roll Cake
Delightful Yogurt Strawberry Roll Cake
Adorable Dog Cake and Yogurt Strawberry Roll Cake
Let’s create a special occasion dessert! Make a charming dog-shaped shortcake and a luscious yogurt strawberry roll cake!
Cake Sheet (for a 15cm square pan)- 100g egg whites (approx. 3 large eggs)
- 100g granulated sugar
- 60g egg yolks (approx. 3 large eggs)
- 80g cake flour
Yogurt Cream- 150g heavy cream (cold)
- 10g granulated sugar
- 30g plain yogurt (thick, Greek-style recommended)
Moistening Syrup- 100g water
- 50g granulated sugar
- A little rum (optional, for flavor)
- 150g heavy cream (cold)
- 10g granulated sugar
- 30g plain yogurt (thick, Greek-style recommended)
Moistening Syrup- 100g water
- 50g granulated sugar
- A little rum (optional, for flavor)
Cooking Instructions
Step 1
Preparation: Line a 15cm (approx. 6-inch) square baking pan with parchment paper. Preheat your oven to 180°C (350°F). Having everything ready ensures you can bake immediately after preparing the batter.
Step 2
Egg Separation and Meringue: Lightly whisk the egg yolks in a bowl. In a separate, clean bowl, whip the egg whites with a whisk or mixer. As they start to foam, gradually add the sugar in 2-3 additions. Continue whipping until stiff, glossy peaks form – this is your meringue.
Step 3
Combine Yolks and Meringue: Gently fold the whisked egg yolks into the stiff meringue. Use a spatula and a folding motion, being careful not to deflate the meringue too much. Mix just until combined.
Step 4
Incorporate Dry Ingredients: Sift the cake flour at least twice for a lighter texture. Add the sifted flour to the egg mixture. Using a spatula, gently fold the flour into the batter until just combined and no dry streaks remain. Employ a ‘cut and fold’ motion, bringing the batter from the bottom up and over.
Step 5
Decorate and Bake: Transfer the batter into a piping bag fitted with a round tip. Pipe diagonal lines or a decorative pattern onto the prepared parchment paper in the pan. Lightly dust the piped batter with powdered sugar, which can help prevent the batter from collapsing too much during baking. Bake in the preheated oven at 180°C (350°F) for 12-15 minutes, or until the top is lightly golden and springs back when gently touched.
Step 6
Versatile Chiffon Batter: If you have any leftover batter, consider baking it in a chiffon pan for mini chiffon cakes! This allows you to create various treats from one batch.
Step 7
Cake Sheet Ready: Carefully remove the baked cake sheet from the pan and let it cool completely on a wire rack. You should have a thin, delicate sponge cake.
Step 8
Assemble the Roll Cake: Once the cake sheet is completely cool, brush it evenly with the prepared syrup to moisten it. Spread a thin layer of the yogurt cream over the syrup. Arrange a few whole strawberries along one edge. (You can also spread a thin layer of jam if desired). It’s helpful to concentrate more cream towards the center of the cake to aid in rolling. Carefully roll the cake up tightly, starting from the edge with the strawberries, ensuring it doesn’t crack.
Step 9
Mini Dog Shortcake Creation: The mini cakes baked in chiffon pans can be transformed into adorable dog-shaped shortcakes. Use strawberry slices to create the dog’s ears, and melt some coating chocolate to mold for the eyes and nose, giving it a truly charming appearance.
Step 10
Roll Cake Complete: Slice the finished yogurt strawberry roll cake into serving portions. It’s now ready to be enjoyed!
Step 11
Elegant Finishing Touches: For an extra special presentation, pipe some fresh whipped cream on top of the roll cake and garnish with fresh strawberries. This adds a beautiful flourish, perfect for any celebration or a delightful afternoon tea!*
