Where do I begin? I’ve been super busy in the last few months and still am quite busy for the next few. I’ve been working on some dessert delivery kits for the end of summer and for Canadian Thanksgiving, I recently made the decision to get laser eye surgery, and am slowly adjusting through dry eyes and eyedrops. I’ve done those on top of my regular cake orders and keeping up with my regular video posts on my youtube channel @ ally bakes.
Lastly, I’ve also entered into The Greatest Baker competition which I stumbled upon on instagram, so if you’re reading this post, please vote for me on October 27th!! That’s been a recap of most of the things I’ve been up to, and amidst all the chaos I’ve managed to create this super fun video on this super cute strawberry mousse cake.
This cake is a sponge cake filled with strawberry mousse, and decorating with a piped edible design. This was my first attempt at an art deco roll and I’m super happy with how it came out. Big thanks to yuni sweets on youtube and her in-depth tutorials + recipes, which made it possible for me to create this cake. I’m definitely no professional when it comes to art deco rolls, and I have to admit I get quite anxious when it comes to these roll cakes because of previous bad (but funny) experiences with roll cakes in baking school, but her tutorials definitely helped me out a lot. I can only hope that my videos and tutorials can make that much of an impact on my own viewers.
During a second wave of COVID19 and unsure futures, I hope you stay safe and sane, and maybe try out this super cute deco roll to temporarily forget about whats going on in the world and distract yourself for a few hours.
Here is the recipe, with the sponge cake recipe from yuni sweets, adjusted to my pan size, and an original strawberry mousse filling below!
Strawberry Art Deco Roll
This recipe makes 1 cake in a 9×13″ jelly roll pan, and 4 mousse dessert cups.
For the Mousse
230g (1 cup) pureed strawberries
1 gelatin leaf or 1 tsp granulated gelatin
125g (1/2 cup) cold water to bloom the leaf gelatin or 1 tbsp to bloom the granulated gelatin
50g (1/4 cup) sugar, can be increased in strawberries are sour
60g (1/4 cup) lemon juice
230g (1 cup) whipped 35% cream
For the Decoration
20g (1 tbsp + 1 tsp) soft butter
20g (2/3) egg white
20g (about 1/4 cup) icing sugar, sifted
20g (about 2 tbsp) cake flour, sifted
For the Sponge
47g (2+1/2) egg yolks
30g (2 tbsp) sugar
56g (1/4 cup) water
35g (2 tbsp + 1 tsp) oil
70g (2/3 cup) cake flour, sifted
106g (about 3 + 1/2) egg whites
30g (2 tbsp) sugar
For the Mousse
- In a small bowl, bloom the gelatin in cold water and set aside.
- In a medium saucepan, bring the strawberry, sugar, and lemon juice to a boil, stirring occasionally until it comes to a rolling boil. Take off heat.
- Squeeze excess water out of the gelatin leaf and add to the strawberry mixture, stirring until fully dissolved.
- Place in a large mixing bowl and leave it cool to room temperature.
- In a medium mixing bowl, whip the heavy cream to stiff peaks. Fold into the cooled strawberry mixture in thirds and scoop onto the cake roll and pipe the excess into dessert cups.
For the Design
- Place your stencil or design on the bottom of the pan, and lay parchment over it. Set aside.
- Mix all the ingredients in a small mixing bowl until completely smooth. Divide into 3 smaller bowls and dye it bright red, dark red, and green using gel food colouring.
- Place each colour into a piping bag or sandwich bag and snip the corner off. Pipe over the stencil design and use a toothpick to ensure there are no air bubbles, and place in the fridge to set up.
For the Sponge
- Preheat the oven to 338F/170C.
- In a medium mixing bowl, whip the egg yolks and sugar until pale and fluffy using a hand mixer or stand mixer. About 5 minutes. Add the water and mix to combine. Add in the oil and whip to combine. Add the cake flour, and mix until completely combined. Set aside.
- In a medium mixing bow, whip the egg whites, sprinkling in the sugar slowly while you whip, and continue to whip until the egg reaches stiff peaks. Fold into the egg yolk mixture in thirds until completely folded in. Be careful not to knock out too much air by overmixing!
- Pipe half the batter onto the design, and then pour the remaining batter into the pan, and spread until even.
- Bake in the oven for 12-13 min or until very slightly golden on the top and fully matte. Do not over bake — drying out the cake will make it tough to roll.
- Take it out of the oven, flip onto parchment, peel the bottom layer of parchment off, and flip again. Let it cool between parchment while you get your mousse ready.
- Once cooled, trim the edges and scoop mousse onto the sponge, and gently roll the cake over into a roll.
- Place on a plate and let it chill completely 4-8 hours, and then cut the edges off using a serrated knife. Serve and enjoy!