Mini strawberry rolls, pink panthers
We love rolled cakes for dessert at Ptitchef so much that we decided to revisit the recipe in an individual version :-) Flavored with strawberry and covered with colorful homemade icing, these little pink panthers will delight both children and adults. Perfect to enjoy at snack time with a glass of milk or a hot chocolate :-)
Ingredients
9
The sponge cake:
The filling:
The icing:
Materials
- Electric whisk
- Cooling rack
- Parchment paper
- Piping bag
- Baking tray (28 x 35 cm)
Preparation
Preparation1 h 30 m
Cook time12 min
The sponge cake:
In a bowl of a mixer, put the eggs, salt, sugar, and liquid vanilla. Beat at full speed for 5 minutes: the mixture should double in volume.
Sift the flour over the eggs, and gently fold it in without "crushing" the eggs, lifting from the bottom. Make sure to reach the bottom as the flour settles there.
Pour this mixture onto a baking tray, and smooth the top. Bake for 12 minutes at 180°C (350°F).
Just after baking, unmold the sponge cake, and trim the edges. Cut the rectangle into 9 equal pieces. Place each piece on a small piece of parchment paper and roll it tightly.
Then, wrap them in plastic wrap to hold them together. Let them cool while you prepare the filling.
The filling:
Put the mascarpone, very cold whipping cream, and sugar in a bowl. Whisk until you achieve a firm cream. Add the strawberry jam and mix.
Unroll your sponge cakes, and spread 1 to 2 teaspoons of filling.
Roll the sponge cakes without too much pressure to avoid overflowing the filling, and place them on a cooling rack.
The icing:
Mix the icing sugar with the milk, then add food coloring to achieve the desired color.
Using a piping bag, drizzle the icing over each mini roll. It will spread gradually over the roll.
Adjust the icing as you go to ensure it covers the entire roll. Let it rest for at least 15 minutes to allow the icing to set.
And there you have it, your mini strawberry rolls are ready!
