Toadstool Cake Roll
I’ve given my fluffy chocolate chiffon cake roll an autumn twist with these little toadstools! 🍄🍂 I normally make this recipe in a 10 x 10-inch pan, but this time I used my new Decora Rectangular Layered Cake pans to make two mini rolls. The soft chocolate chiffon sponge is filled with mascarpone cream, with the toadstool pattern baked straight into the cake. A fun little woodland bake for autumn!
Ingredients:
Pattern batter
15g egg whites
15g cake flour
15g icing sugar
15g butter
red and cream food gel colour
Main batter - part 1
2 large egg yolks
25g caster sugar
50ml water
30ml vegetable oil
1.5 tsp vanilla paste
52g cake flour
8g cocoa powder
Main batter - part 2
3 large egg whites
25g caster sugar
Filling:
80g icing sugar
125g mascarpone cream
125g whipping cream
1 tsp vanilla paste
Decorate:
White gel food colour
Instructions:
Prepare x2 decora baking tray or 10x10inch baking tray and line with reusable baking paper or parchment paper. Grease the baking paper with vegetable oil. Preheat the oven 170c.
Pattern Batter:
Combine the pattern batter ingredients and mix well together and take ¾ colour in red and the rest in cream. Mix until smooth and fill piping bags. Ready to pipe the toadstool pattern. Start with the red and then the cream for the stalk for a neater finish. Chill the pattern in the fridge.
Main Batter - Part 1:
Whisk 2 egg yolks with 25g caster sugar until mixture is lighter. Add 50ml water, 30ml vegetable oil, and 1.5 tsp vanilla paste. Mix until light in colour.
Sift in 52g cake flour and 8g cocoa powder. Mix batter well so batter has thickened and ribbon like.
Main Batter - Part 2:
Whisk 3 egg whites until frothy. Gradually add 25g caster sugar, whisk until stiff peaks form. Fold gently into Part 1
Baking:
Pour the main batter on top of the chilled pattern and spread to corner.
Bake roll for 12 minutes. Immediately turn the baked cake roll onto parchment paper and peel off the paper to reveal the pattern. Trim all edges of the cake for a neater finish.
Filling:
Whisk the icing sugar together with the vanilla paste, whipping cream and mascarpone until well mixed on a high speed until the mixture becomes creamy.
Fill and roll, wrap in cling film. Chill the cake roll for 3 hrs minimum.
For finishing touches, paint white dots to the toadstool with white gel food colour.
Enjoy!