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.
Roll cake
Portions
-
+
Preparation time
50
minutes
Cooking time
70
minutes
Price category
–
Ingredients
The sponge cake
- 90 g cake flour
- 60 g milk
- 40 g Kiri® Professional Cooking and Spreading
- 160 g egg yolks
- 40 g granulated sugar
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
- 90 g Kiri® Professional Cooking and Spreading
- 10 g cream 35%
The Kiri® crème chantilly
- 72 g Kiri® Professional Cooking and Spreading
- 32 g granulated sugar
- 240 g cream 35%
Assembly
- fruits of your choice
- icing sugar
- mint
Preparation
The sponge cake
- Using a sieve, sift the flour.
- In the microwave, warm the milk and Kiri® Professional to 60°C. Mix until smooth and lump-free.
- 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
- Start beating the egg whites until foamy.
- Add half of the sugar, beat until doubled in size.
- Add the remaining half of sugar and beat until stiff peaks form.
- Fold half of the meringue into the egg yolk mix.
- Gently stir in the sifted flour.
- Fold in the remaining meringue.
- Stir in the Kiri® Professional and milk.
- Transfer to a 38 cm x 29 cm pan lined with parchment paper and smooth the surface.
- Bake at 180°C for 20 minutes.
The Kiri® crème patissière
- Sift the flour and cornstarch.
- Gently bring to a boil the milk, Kiri® Professional, vanilla bean, and sugar.
- Mix the egg yolks and sugar until dissolved. Stir in the sifted flour and cornstarch.
- Add half of the hot liquid in the egg mixture. Filter to remove the vanilla bean. Let cool down to 58°C.
- 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.
- Lower the heat and change to a rubber spatula. Keep mixing until evenly thickened.
- Remove from heat and stir in the butter.
- Transfer to a bowl placed over an ice bath. Mix well until cooled down.
The crème diplomate
- Loosen the cooled custard and fold the whipped cream. Transfer to a piping bag.
The Kiri® crème chantilly
- 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
- When the sponge cake is done, transfer to a rack and peel off the paper from the sides and corners.
- Just before assembling, turn the cake on a piece of baking parchment and peel off the first baking parchment.
- Spread the Kiri® Professional crème chantilly over the entire cake.
- Draw a line of crème diplomate across the length of the cake on the side closest to you.
- Starting from the side, closest to you, start rolling the cake into a log.
- Mark the width of each slice (4.5cm) and cut.
- Next, cut a slit in the middle of each slice.
- Transfer to a plate and sprinkle with icing sugar.
- Pipe crème chantilly in each slice’s slit.
- Decorate with cut fruits of your choice. Serve.