Roll cake

Roll cake

A delicious sponge cake filled with crème chantilly made with Kiri® Professional Cooking & Spreading and crème diplomate. Serve with some fresh fruit to add an acid touch to this creamy roll cake.

Portions
- +
Preparation time
50
minutes
Cooking time
70
minutes
Price category

Ingredients

The sponge cake

The French mirengue

  • 190 g egg whites
  • 90 g granulated sugar

The Kiri® crème pâtissière

  • 6 g cake flour
  • 6 g cornstarch
  • 100 g milk
  • 40 g Kiri® Professional Cooking and Spreading
  • 0.4 g vanilla bean
  • 30 g granulated sugar
  • 30 g egg yolks
  • 12 g unsalted butter

The crème diplomate

The Kiri® crème chantilly

Assembly

  • fruits of your choice
  • icing sugar
  • mint

Preparation

The sponge cake

  1. Using a sieve, sift the flour.
  2. In the microwave, warm the milk and Kiri® Professional to 60°C. Mix until smooth and lump-free.
  3. Over a hot water bath, start mixing the egg yolks and sugar at high speed with a hand mixer. When fluffy, switch to low speed until it ressembles a mousse.

The French meringue

  1. Start beating the egg whites until foamy.
  2. Add half of the sugar, beat until doubled in size.
  3. Add the remaining half of sugar and beat until stiff peaks form.
  4. Fold half of the meringue into the egg yolk mix.
  5. Gently stir in the sifted flour.
  6. Fold in the remaining meringue.
  7. Stir in the Kiri® Professional and milk.
  8. Transfer to a 38 cm x 29 cm pan lined with parchment paper and smooth the surface.
  9. Bake at 180°C for 20 minutes.

The Kiri® crème patissière

  1. Sift the flour and cornstarch.
  2. Gently bring to a boil the milk, Kiri® Professional, vanilla bean, and sugar.
  3. Mix the egg yolks and sugar until dissolved. Stir in the sifted flour and cornstarch.
  4. Add half of the hot liquid in the egg mixture. Filter to remove the vanilla bean. Let cool down to 58°C.
  5. Bring the remaining milk to a boil, then add the previous mix in one go. Lower to medium heat and change to a rubber spatula. Keep mixing thoroughly until almost boiling and thickened.
  6. Lower the heat and change to a rubber spatula. Keep mixing until evenly thickened.
  7. Remove from heat and stir in the butter.
  8. Transfer to a bowl placed over an ice bath. Mix well until cooled down.

The crème diplomate

  1. Loosen the cooled custard and fold the whipped cream. Transfer to a piping bag.

The Kiri® crème chantilly

  1. In a bowl, mix the room temperature Kiri® Professional and sugar. Add the cream slowly to avoid lumps. In a bowl placed over an ice bath, whisk until stiff peaks form. Transfer to a piping bag.

Assembly

  1. When the sponge cake is done, transfer to a rack and peel off the paper from the sides and corners.
  2. Just before assembling, turn the cake on a piece of baking parchment and peel off the first baking parchment.
  3. Spread the Kiri® Professional crème chantilly over the entire cake.
  4. Draw a line of crème diplomate across the length of the cake on the side closest to you.
  5. Starting from the side, closest to you, start rolling the cake into a log.
  6. Mark the width of each slice (4.5cm) and cut.
  7. Next, cut a slit in the middle of each slice.
  8. Transfer to a plate and sprinkle with icing sugar.
  9. Pipe crème chantilly in each slice’s slit.
  10. Decorate with cut fruits of your choice. Serve.