Alexander McQueen Scarf Roll Cake | AlexanderMcQueenのマフラーロールケーキ


alexander mcqueen cake thumb

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Alexander McQueen Scarf Roll Cake | AlexanderMcQueenのマフラーロールケーキ

Ingredients (makes one cake)

❤ 4 eggs
❤ 1/3 cup sugar
❤ ¼ cup water
❤ 8 tsp vegetable oil
❤ vanilla extract
❤ 2/3 cup + 3 tsp cake flour
❤ 1 tsp corn starch
❤ a pinch of cream of tartar
❤ black food colouring

❤ 3 tsp sugar
❤ 4 tsp Sakura Cherry Blossom Liqueur (recipe here)

❤ 2/3 cup whipping cream
❤ 4 tsp sugar
❤ vanilla extract
❤ 1 tbsp Sakura Cherry Blossom Jam (recipe here)
❤ sliced strawberries

1. Using a sharpie, draw a skull design onto a sheet of parchment paper. Place the sheet face down (so that the sharpie side is touching the pan) in a 10.5 x 15.5 jelly roll pan. Place another 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 the remaining 1 egg yolk.
3. Preheat the oven to 340F.

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 2 tablespoons of the Egg Yolk Batter into a separate bowl. Add 3 teaspoons of cake flour and a pinch of cream of tartar. This will be called Batter A.
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 2/3 of the meringue mixture to Batter A. Mix well until the meringue is well combined. Pour the batter into a piping bag fitted with a small, round tip.
6. Fill the skull outlines on the pan with Batter A and pipe a border along one short end of the pan. 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 some black food colouring to the Egg Yolk Batter to create a black/purpley-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 10-14 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 and the sakura cherry blossom jam
13. Make the syrup: Dissolve the sugar in the hot sakura cherry blossom liqueur.
14. Once the cake has cooled, cut off 3 inches of cake from the end with the white border. Set this piece aside. Flip the rest of the cake over so that the patterned side is facing down. Then peel off the parchment paper from the non-patterned side.
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 sliced strawberries 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. Slice the 3-inch strip of cake to match the length of the rolled cake and position it just underneath the roll, to look like a rolled up scarf.
19. Using some melted dark chocolate and a toothpick, draw on the details of the skulls’ faces and enjoy!

Want to see more video tutorials? Check out all of my recipes here!

alexander mcqueen cake thumb

Alexander McQueen Scarf Roll Cake | AlexanderMcQueenのマフラーロールケーキ


❤卵 4個
❤砂糖 カップ1/3
❤水 カップ1/4
❤サラダ油 小さじ8
❤バニラエッセンス 少々
❤薄力粉 カップ2/3+大さじ3
❤コーンスターチ 小さじ1
❤酒石英 ひとつまみ

❤砂糖 小さじ3
❤桜のリキュール(レシピはこちらです) 小さじ4

❤生クリーム カップ2/3
❤砂糖 小さじ4
❤バニラエッセンス 少々
❤さくらのジャム(レシピはこちらです) 大さじ1


⑭粗熱が取れたら、縞が描いた側から7.5cm長さのケーキを切り取り、別にしておく。 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。
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。 7.5cm長さのケーキをロールケーキと同じ長さに切り、巻いたマフラーに見えるようにケーキの下にアレンジする。




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