These small roulades are so fun and easy to make. Great for a party, and kids will enjoy helping; especially when it is time to roll them in the sprinkles. Put a candle into one and you have a cute little birthday cake! Makes 4 small roulades.
Ingredients
CAKE
BIRTHDAY CAKE FILLING
FINISHING TOUCHES
SPECIAL EQUIPMENT
Directions
CAKE
- Preheat the oven to 350℉. Spray and line quarter sheet pan with parchment.
- Whip the egg whites and half of the sugar to a medium peak, set aside.
- Whip the egg yolks with the remaining half of the sugar until they are light in color and at the ribbon stage.
- Add Madagascar Bourbon Vanilla and mix thoroughly.
- Fold a small amount of the egg white mix into the yolk mix. Continue until it is all combined.
- Alternate adding the flour and melted butter, beginning and ending with flour.
- Spread the batter evenly onto the sheet pan.
- Bake for 8-12 minutes.
- While the cake is still hot, place a piece of parchment over the top of the cake and invert the pan, so the cake drops out.
- Lay a piece of parchment paper onto the top of the cake and invert it onto a damp towel.
- Gently roll the cake, lifting with the towel and parchment, removing the top piece of parchment as you go, but keeping the towel around the cake.
- Let the cakes cool in the towel.
BIRTHDAY CAKE FILLING
- Beat the pastry cream until smooth.
- Fold in the whipped cream, add Birthday Cake Artisan and mix to combine.
ASSEMBLY
- Unroll the roulade and cut into four equal sections.
- Spread ¼ of filling over each section and roll up.
- Wrap each roulade in plastic and chill for 2 hours or overnight.
- On a clean quarter sheet pan, pour out sprinkles to cover the bottom.
- Spread 2 tbsp icing over each roulade and roll in sprinkles.
- Cut a clean edge off each end and serve whole or sliced.
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