Burberry Swiss Roll Cake | バーバリーのロールケーキ

(日本語のレシピは以下にございます。)

Burberry Swiss Roll Cake | バーバリーのロールケーキ

Burberry is my absolute favourite designer in the whole world, bar none. And this cake is every bit as lovely as the classic trenches and check patterned-bags. It’s very light and fluffy, and the cream and banana pair perfectly with it! The cream is so soft and vanilla-y, that I actually found myself eating the extra by the spoonful (I used to be lactose intolerant, so this is a big deal, haha). I was actually so nervous about making this cake because I really didn’t want to mess up the check pattern, and really wanted to keep it looking as Burberry-like as possible. But I promise you, even though this looks complicated, if you stick to the recipe (and check it a gazillion times like I did), you’ll be able to make it without a problem! And the template that I used to trace the Burberry pattern is posted below the recipe!

Ingredients (makes 1 cake)
Cake:
❤ 4 eggs
❤ 1/3 cup sugar
❤ ¼ cup water
❤ 8 tsp vegetable oil
❤ vanilla extract
❤ 2/3 cup + 3 1/2 tsp cake flour
❤ 1 tsp corn starch
❤a pinch of cream of tartar
❤ black food colouring
❤ red food colouring
❤brown food colouring

Syrup:
❤ 3 tsp sugar
❤ 4 tsp hot water

Filling:
❤ 2/3 cup whipping cream
❤ 4 tsp sugar
❤ vanilla extract
❤ 1 banana

Prep
1. Place a Burberry-patterned sheet in a 9×9 inch baking pan. Place a sheet of parchment paper on top, and make little slices in the corners so that it fits snugly into the pan. Then lightly grease the parchment paper with a paper towel dipped in vegetable oil.
2. Divide the 4 eggs so that you have a bowl with 1 egg white, a bowl with 3 egg whites and a bowl with 3 egg yolks. ❤ You’re not going to need to remaining 1 egg yolk❤
3. Preheat the oven to 340F.

Directions
1. Whisk together the 3 egg yolks in a bowl, and add half of the sugar. Beat with a hand mixer until it lightens in colour. Add the water, vegetable oil and a few drops of vanilla extract, and mix together.
2. Sift in 2/3 cup of cake flour, and mix until the batter thickens and is a ribbon-like consistency. This will be called the Egg Yolk Batter.
3. Spoon 1 tablespoon, 1 teaspoon and another 1 tablespoon of the Egg Yolk Batter into 3 separate bowls. Add 1 ½ teaspoons of cake flour and some black food colouring into one of the bowls with 1 tablespoon of batter (Batter A), add 1 ½ teaspoons of cake flour and a pinch of cream of tartar into to the other bowl with 1 tablespoon of batter (BatterB), and add ½ teaspoon of cake flour and some red food colouring into the bowl with 1 teaspoon of batter (Batter C).
4. Beat 1 egg white in a separate bowl with a hand mixer until it is glossy and reaches stiff peaks. Add a pinch of cornstarch, and whip it until it stiffens even more. This will be referred to as the Meringue.
5. Add 1/3 of the meringue mixer to both Batter A and Batter B. Add 2 tablespoons of the remaining Meringue to Batter C, and mix well until the meringue is well combined into each bowl of batter. Pour each bowl of batter into a piping bag fitted with a small, round tip.
6. Draw the red X of the Burberry design into the cake pan that you prepared earlier with Batter C. Place this in the oven as soon as you’re finished piping, and cook for 1 minute. Pipe the black check pattern directly on top with Batter A, and cook it in the oven for 1 minute 30 seconds. Lastly, fill the space between the black stripes with Batter B, and bake for 1 minute 30 seconds.
7. In a separate bowl, beat the other 3 egg whites until they thicken and form a ribbon when the whisk is lifted. Add the remaining Meringue, and beat until stiff. Then add the remaining sugar, and when the mixture develops a shine to it, add the cornstarch and mix again.
8. Mix in a tiny amount of brown food colouring to the Egg Yolk Batter to create a beige-coloured batter. Add the mixture with the Meringue to the Egg Yolk Batter in 3 batches, and mix well until it is well combined and has a ribbon-like consistency.
9. Then pour the batter into the cake pan. Smooth out the surface, and tap it on the countertop a few times to remove the air. Bake it in the oven at 340F for 14 minutes.
10. Once it is finished baking, place a sheet of parchment paper on the surface of the cake, and flip it over onto a cooling rack.
11. Immediately peel off the parchment paper from the side with the design, and place another sheet of parchment paper on top. Then allow the cake to fully cool (about 15 minutes).
12. Make the cream filling: Place the cream and sugar in a bowl. Then place the bottom of the bowl in ice water, and whip until the cream stiffens. Add a few drops of vanilla extract.
13. Make the syrup: Dissolve the sugar in the hot water.
14. Once the cake has cooled, flip the cake over so that the patterned side is facing down. Then peel off the parchment paper from the non-patterned side. Slice of both ends of the cake diagonally so that it will fit together nicely.
15. Using a knife, make shallow slices 2 cm apart on the surface of the cake. Brush on the syrup with a pastry brush.
16. Spread the cream onto the cake, stopping about 3 cm from one end of the cake. Then place the banana on top.
17. Lift up the side of the cake and the parchment paper closest to you, and roll the cake away from you in one motion. Then continue to tightly roll the cake up with a firm grip. If the cake doesn’t roll up very tightly, you can wrap the cake in plastic wrap to help ❤ Twist the sides of the parchment paper closed like a candy wrapper, and place it in the fridge for 1 hour.
18. After the cake has rested, slice the ends of the cake off with a warm knife. This allows you to cleanly slice through the cake and cream.
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check template

Burberry Swiss Roll Cake | バーバリーのロールケーキ

バーバリーは世界中に一番大好きなブランドです。このケーキは人気なトレンチコートとチェック模様のかばんと同じように素敵です^ω^フワフワな生地で、 バナナとクリームはケーキによく合います。クリームはすごくフワフワで、バニラがよく味わえるほどスプーンでボウルから直接食べてしまったのです。チェッ ク模様はとても難しそうでしたので、とても緊張しましたが、指示通りに作って、レシピを何回も確認すると絶対にできますよ!このレシピに使った型紙のテンプレートは以下にあります!

材料(ケーキ1個分)

生地用:
❤卵 4個
❤砂糖 65g
❤水 60ml
❤サラダ油 40ml
❤バニラエッセンス 少々
❤薄力粉 80g+小さじ3.5
❤コーンスターチ 小さじ1
❤酒石英 ひとつまみ
❤黒色の食用色素
❤赤色の食用色素
❤茶色の食用色素

シロップ用
❤砂糖 10g
❤お湯 20ml

中身用
❤生クリーム 150ml
❤砂糖 14g
❤バニラエッセンス 少々
❤バナナ 1本

下準備
①25cmx25cmの天板にバーバリーの型紙をのせる。その上にオーブンシートをのせ、四隅に切り込みを入れる。キッチンペーパーでサラダ油を少々薄く塗る。
②卵を卵白1個分、卵白3個分と卵黄3個分にそれぞれ分ける。❤残り卵黄1個分は使いません❤
③オーブンを170度に予熱する。

作り方
①ボウルに卵黄3個分を溶きほぐし、砂糖の半量を加え、白っぽくなるまでミキサーで泡立てる。水、サラダ油とバニラエッセンスを加え混ぜる。
②薄力粉80gをふるい入れ、生地に粘りが出て、ミキサーを持ち上げると生地がリボン状になるぐらいまでよく混ぜる。卵黄生地といいます❤
③卵黄生地から大さじ1、大さじ1と小さじ1を3つのボウルに取り分け、大さじ1(A)に薄力粉小さじ1.5と黒色の食用色素を少々加える。大さじ1(B)に薄力粉小さじ1.5と酒石英をひとつまみ加え、小さじ1(C)に薄力粉小さじ1/2と赤色の食用色素を少々加える。
④別のボウルに卵白1個分を溶きほぐし、ミキサーでつやが出て、角が立つまで泡立てる。コーンスターチをひとつまみ加え、さらに固く泡立てる。これをメレンゲといいます❤
⑤(A)と(B)にメレンゲの1/3量ずつ加え、(C)にメレンゲ大さじ2を加え、なめらかになるまでよく混ぜる。細い丸型の口金がついた絞り袋に入れる。
⑥天板に(C)でバーバリーの赤色のXを描く。描き終わったら、すぐオーブンで1分下焼きする。その上に(A)でバーバリーの黒色の模様を描き、オーブンで1分30秒焼く。最後に(B)で黒色のしまの間に描き、オーブンで1分30秒焼く。
⑦卵白3個分を別のボウルで七分立てになるまで泡立てる。⑤の残りのメレンゲを加え、固く泡立ったら、残りの砂糖を加え、つやが出たらコーンスターチを加え、さらに泡立てる。
⑧卵黄生地に茶色の食用色素を少々加え、混ぜ、ベージュ色の生地を作る。卵黄生地に1/3量ずつ3回に分けて加える。なめらかにリボン状に落ちる状態までゴムペラでしっかりと混ぜる。
⑨天板の上に、生地を流し入れる。表面を平らにし、トントンと天板を落とし、空気を抜く。170度のオーブンで14分焼く。
⑩焼きあがったら、ケーキの表面にオーブンシートをかぶせ、ケーキクーラーの上に逆さにしてケーキを取り出す。
⑪模様表面のオーブンシートをすぐはがし、オーブンシートをもう一枚をその上にかぶせる。粗熱を完全に取る(約15分)。
⑫クリームを作る:生クリームと砂糖をボウルに入れ、ボウルの底を氷水にあてながら固く泡立てる。バニラエッセンスを少々加える。
⑬シロップを作る:砂糖をお湯で溶かす。
⑭粗熱が取れたら、模様が下になるようにひっくり返し、裏のオーブンシートも剥がす。手前と反対側を削ぐように斜めに切り落とす。
⑮ナイフで生地の表面に約2cm間隔で浅い切れ目を入れる。作っておいたシロップをはけで表面に塗る。
⑯クリームを生地の上に塗る。巻き終わりの3cmぐらいは塗らずにあけておく。バナナを並ぶ。
⑰生地の手前をオーブンシートごと持ち上げ、端から1回転する。ぎゅっと押して残りを巻いてしっかりと巻き締める。しっかり閉まらない場合はラップで包みなおしてもOKです❤両端をねじって留めたら、冷蔵庫で1時間冷やす。
⑱クリームの部分をきれいに切るために、温めた包丁でケーキの両端を切り落として形を整える。

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check template

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