Roll into a fun Friday with our playful Tokage Deco Roll Cake featuring a scrumptious berry filling! Just imagine the joy as you whip up this cake, putting smiles on everyone’s faces. With family by your side, you can let your creativity shine—decorate it with any character your heart desires! Plus, add animated colors using our Suncore Foods® Powders to bring your edible masterpiece to life. It's not just baking; it’s creating joyful memories together in the kitchen. Stock up on all our colorful powders for an unforgettable baking adventure! Let’s make this Friday a celebration of flavor and fun!
Drawing:
20g unsalted butter (room temp)
20g icing sugar
20g cake flour
20g egg whites
Cocoa powder
A pinch of Suncore Foods® Aqua Blue Spirulina Powder
Cake:
4 eggs
65g sugar
50g milk
40g vegetable oil
75g cake flour
A few drops of lemon juice
3g Suncore Foods® Blue Butterfly Pea Powder
Filling:
230g whipping cream
3g Suncore Foods® Ebony Carrot Powder
8g Suncore Foods® Indigo Blueberry Powder
35g sugar
Click Here for Step-by-Step Directions ▼
1. Drawing — Beat together unsalted butter, icing sugar, cake flour, and egg whites until fully incorporated. In a separate bowl, add 3/4 of the batter, mix the batter with a pinch of
Suncore Foods® Aqua Blue Spirulina Powder to get the light blue color, transfer it to a piping bag. For the remaining batter, color 2/3 of it with cocoa powder, transfer it to a piping bag. Add the remaining white batter to another piping bag. Spray a thin layer of oil on the parchment paper. Use the brown batter to outline the Tokage and draw the facial features, followed by the white batter to draw the tummy and fill the Tokage with blue batter at last. Tap of the counter several times to remove air bubbles. Freeze the drawing for 30 mins.
2. Cake — Preheat the oven to 160°C/ 320°F. Separate the egg yolk with the egg white. In a large bowl, add egg yolk and 10g sugar, mix well. Add milk and vegetable oil, mix well. Sift in cake flour and
Suncore Foods® Blue Butterfly Pea Powder, mix well. In another large bowl, add egg white and a few drops of lemon juice. Beat until the mixture become white and bubbly, add half of the sugar (55g in total). Keep beating and add the reminding sugar. Beat until stiff peak forms. Fold 1/3 of the meringue into the egg yolk mixture until fully incorporated, fold in the rest of the meringue. Transfer 1/3 of the cake batter to a pipping bag, carefully pipe the batter around the drawing. Tap on the counter to remove air bubbles. Pipe the batter on top of the drawing. Pour the remaining batter into the pan, tap on the counter again. Bake for around 25 mins. Remove it from the oven. Use another parchment paper to cover the top, flip the cake sheet over. Remove the parchment paper carefully and replace it with a kitchen towel that is big enough to cover the whole sheet of cake. While the cake is still warm, from the short end, roll the cake to the other end, let it cool down completely.
3. Filling — In a large bowl, add whipping cream,
Suncore Foods® Ebony Carrot Powder, and
Suncore Foods® Indigo Blueberry Powder, while beating, add sugar gradually, beat until stiff peak forms. Spread a layer of whipped cream on the cake sheet. Gently roll the cake up. Refrigerate the cake roll for around 3 hours.
