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Hello Kitty Cake Roll- Top

Hello Kitty Cake Roll

This Hello Kitty cake roll is not only pretty to look at but also tastes great! The soft cake is filled with whipped cream and tangy strawberry chunks.
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Prep Time 3 hours
Cook Time 10 minutes
Resting Time 2 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine Other
Servings 10 servings

Equipment

  • Piping Bags
  • Small Piping Tip (about 1 mm in Diameter)
  • Parchment paper
  • Jelly Roll Pan (15”x10”x1”)
  • Hand mixer/stand mixer
  • Bowls
  • Spatulas

Ingredients
  

For Paste

  • 2 Tablespoons 2 tablespoons (30g) unsalted butter 30g, softened (softer than room temp, but not melted)
  • 2 ½ Tablespoons granulated sugar 30g
  • ⅓ Cup cake flour 40g, sifted
  • 1 large egg white
  • black food coloring
  • red food coloring
  • yellow food coloring

For Cake

  • 3 large eggs separated
  • ¼ Cup granulated sugar for egg yolk
  • 2 Tablespoons granulated sugar for egg white
  • 1 Tablespoon vegetable oil
  • 1½ Tablespoons whole milk 23g
  • ½ Teaspoon vanilla extract
  • ½ Teaspoon kosher salt
  • ⅔ Cup cake flour 67g, sifted
  • Pink food coloring
  • Red food coloring

For Filling

  • 1 Cup heavy whipping cream
  • 4 Ounce cream cheese
  • 1 Cup powdered sugar
  • 1 Teaspoon vanilla extract
  • 7-10 medium strawberries chopped

Instructions

For paste

  • Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan. Place any templates you like and put parchment paper over it, or you can line parchment paper with your design traced onto the backside with thick pencil lines.
  • To make a paste, with a spatula or wooden spoon, mix softened butter and sugar together until you get a smooth paste.
  • Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency.
  • Leave about 1 teaspoon of paste in the large bowl and divide the rest of the paste into 3 small portions (I divided it almost evenly into 3 but slightly more for one of the cup). Leave the largest portion as is and add food colorings to the rest of 2 – one with red coloring, the other with black food coloring. Mix yellow food coloring to the teaspoon of paste in the large bowl.
  • Transfer the black paste into a piping bag, fitted with a small round piping tip (1mm in diameter). Transfer the red and the plain paste into separate piping bags. For red and plain paste, piping tips are optional. Just snip the tips off about 3mm.
  • Pipe design onto parchment paper. Start with the black to outline Hello Kitty’s faces then place the yellow paste on Hello Kitty’s nose with a toothpick.
  • Pipe red paste to fill in Hello Kitty’s bows and hearts.
  • Finish by piping plain paste to cover Hello Kitty’s entire faces. Place pan in the freezer to allow the design to set while you prepare the rest of the batter.

For cake

  • Preheat oven to 350 degrees F
  • Place egg yolks in a mixing bowl. Add 1/4 cup sugar and whisk until sugar is dissolved and yolks are lightened in color. Drizzle in vegetable oil, whisking constantly until incorporated. Whisk in milk, vanilla extract, and salt. Add some pink and a tiny bit of red food coloring.
  • Sprinkle sifted cake flour over the batter and fold until incorporated.
  • In a clean mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until frothy. Add the remaining 2 tablespoons of sugar and beat on high speed until whites hold medium-stiff peaks.
  • Fold a third of egg whites into batter to lighten it, then add the remaining egg whites and fold until just incorporated.
  • Pour batter over top of the frozen design, spreading the batter into an even layer using a large offset spatula. Bang the pan a few times on the countertop to remove any air bubbles and level out the top.
  • Bake for about 10 minutes or until the top is springy and the edges are just barely starting to brown.
  • Remove from oven. Carefully invert warm cake onto a piece of parchment backed by a solid surface like a large cutting board. Peel off parchment paper backing, revealing the design.
  • Liberally dust a clean towel with powdered sugar and lay it on top of the cake. Flip cake over so the design is facing down.
  • Starting with the side of the cake without the design, carefully roll up the warm cake in the towel. Doing this while the cake is still warm will mold the cake into a rolled shape and makes it easier to roll it back up later with the filling.
  • Let rolled cake cool for about 1 hour or until completely cool to the touch.

For filling

  • Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
  • In the chilled bowl, beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  • Add the powdered sugar and vanilla extract and mix well.
  • Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
  • Continue to add the remaining heavy whipping cream and beat on medium-high speed until stiff peaks form.
  • Fold in chopped strawberries into the whipped cream mixture.

For assembly

  • Carefully unroll cake. You may need to hold it with your hand as it will try to roll back up. Spread filling into a thin even layer over the whole cake, leaving about 1/2 inch – 1 inch bare at the far end.
  • Gently roll up the cake, taking care not to use too much pressure so that the filling does not squeeze out the sides. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Keyword Cake