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GUYS. Big Hero 6 came out this week. Can I just tell you how much I love this movie?! At first, I was just excited to hear my beloved Daniel Henney’s voice (he’s pretty famous is Korea), but I immediately got sucked into the story and may or may not have shed a few tears in the process. Hubby hasn’t seen it yet and he fiiiinally comes home this weekend, so I stopped by Target to grab everything we need to have a movie night! I think he will especially like the movie since he’s Japanese hehe.
Anyways, in celebration I put together this Baymax-decorated cake roll with one of my favorite flavor combos: chocolate hazelnut spread and raspberry jam. And though the decoration adds a few careful steps to the process, it’s surprisingly simple. I had a download-able template but there were some legal issues so I had to take it down. Not that it was that sweet, just some rough, hand-drawn Baymax heads haha! So you can draw yourself a template like I did or go download illustrations the movie has made available. And here are some tips for if you’re planning on giving it a try:
-My cake-rolling master of a mother says to make sure you roll the cake while it’s still warm to prevent cracks. Worked like a charm.
-In my pictures you can see that I piped my decorations in the middle of the roll. Actually, it’s better to place them more towards one side then roll your cake from the opposite side. I had to cut off a quarter of my cake to make sure the decorations didn’t get rolled over.
-Make sure you use good gel food coloring. Since you need red and black, those are both colors that if not potent enough will just turn into gray or pink.
-I recommend using a silpat. Parchment paper works, but it tends to wrinkle which results in a wrinkly cake roll.
Baymax Chocolate Raspberry Cake Roll
Makes one 12″ roll
For the decor paste:
- 1 egg white
- 4 Tbsp all-purpose flour
- 2 Tbsp sugar
- 2 Tbsp unsalted butter, melted
- red and black gel food coloring
For the cake:
- 4 extra large egg yolks
- 1/4 cup canola oil
- 3 Tbsp milk
- 6 Tbsp granulated sugar, divided
- 1/2 cup cake flour
- 3-1/2 Tbsp cocoa powder
- 4 extra large egg whites
- 1/4 tsp lemon juice
- chocolate hazelnut spread
- raspberry jam
Prep a large jelly roll pan fitted with a silpat. Slide your Baymax template underneath the silpat, placing it more towards one side of the pan rather than in the middle.
To make the decor paste, beat together the egg white, flour, sugar and melted butter until combined. Divide between 3 small bowls. Add a couple drops of black food coloring to one bowl. Add red food coloring to one bowl.
Using a very small round pastry tip, pipe all the black and red parts of Baymax, following the template. Use a toothpick to smooth and correct any mistakes. Place in the freezer for at least 10 minutes. Fill in the white parts, then freeze until your cake batter is ready, at least 10 minutes. Slide the template out from under the silpat.
For the cake:
Preheat the oven to 320F.
Sift together the cake flour and cocoa powder and set aside.
In a large mixing bowl, lightly whisk together your egg yolks and 1-1/2 Tbsp sugar. Add canola oil and whisk to combine. Then add milk. Fold in the flour and cocoa. Set this mixture aside.
In a large clean bowl, pour your egg whites and lemon juice together, and begin beating. When the whites begin to foam, gradually add the remaining 4-1/2 Tbsp sugar, beating continuously. Stop when it reaches stiff peaks. The meringue should not slide around when you tip the bowl from side to side.
Take 1/3 of the meringue and whisk it into the egg yolk batter to lighten. Then fold in the rest of the meringue.
Gently pour the cake batter over your piped decorations and smooth to make the surface even. Bake on the middle rack for 25 minutes.
Let the cake cool on the pan for just a minute. Then place a piece of parchment paper over the top of the cake, and a cooling rack on top of that. Flip the cake over quickly and gently peel off the silpat. Take a new piece of parchment paper and another cooling rack or pan, and flip it over again. This time, gently roll the cake (starting from the opposite side of where your decorations are) along with the parchment paper underneath it. Let it sit, rolled, until completely cool.
Once cooled, gently unroll. Spread a thin layer of chocolate hazelnut spread all over, leaving about a quarter inch empty on the edges. Then spread a thin layer of raspberry jam over top of that. Gently re-roll the cake, using the parchment paper to let gravity roll it. Cut off any ugly edges, and refrigerate until ready to serve.
Cake recipe adapted from this sponge cake.