Hello hello and welcome to Eid Eats 2018! Eid Eats is where blogging buddies and enthusiastic chefs share their Eid creations with us. It has to be neither fancy nor traditional, simply anything your heart desires! If you are a blogger participate by dropping your link a little below. If you are not then just use the hashtag #EidEats2018 on Instagram and we will check out your creations. Worried we will miss it? Tag any or all of us – Henna from @ChaiandChurros, Asiya from @ChocolateandChillies or me @FlourandSpiceBlog and we will see it and share it! Want more deets? Check this post out.
Now what did I bring to the party this year? A recipe for a Patterned Chocolate Roll Cake with Milky Way Frosting. This cake is pretty to look at with a moist chocolate sponge and an easy filling that is mind-blowingly good. The frosting has just 3 magical ingredients that combine to create what I can only describe as a frosting version of the Milky Way chocolate bar. The milk chocolate (Dairy Milk works best) combines with the Dulce de Leche to create a filling that is sweet and luscious and pairs beautifully with this dark chocolate roll. The cake itself has great flavour, the 2 tbsp of oil save it from the dry sponge of a typical roll cake, but it is still sturdy enough to roll with ease.
Now with or without the patterning this is a delicious cake, but if you are up for a little fun then do try making a patterned roll cake! What exactly is that you may ask? Well, you see the design on the cake?
That’s cake batter!
Yup, you pipe a design with coloured cake batter, smooth over your regular cake batter and beautiful things are born. I first came across this idea many years ago, but was far too intimidated to try it. Then Amisha from The Jam Lab shared her take, I tried it, and I was smitten. In fact in this recipe I use her recipe for the patterning to create mine.
Speaking of patterns, will you laugh at me if I tell you I find drawing it out to be the hardest part? Well, I solved that on this round by tracing an adult colouring page – when I say I I really mean my poor husband did it for me. Here is what I have learnt after several tries at patterning.
- Super fine designs don’t work, I pipe mine with a size 3 tip
- The piping itself is therapeutic – don’t believe me?!? check out my Instagram highlights
- In the final stages when flipping the cake you must dust the parchment with icing sugar to be safe!
- Even simple designs like polka dots or hearts look beautiful, so do whatever floats your boat!
The Delicious Recipes of #EidEats2018
[inlinkz_linkup id=784636 mode=1]
- 2 egg whites
- 1/2 cup sugar
- 3 tbsp softened butter
- 2/3 cup flour
- icing colours of choice
- 1/2 cup flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp oil
- 3/4 cup whipping cream
- 150 g milk chocolate (I prefer Dairy Milk)
- 2 tbsp dulce de leche
You will also need a 10 by 15 inch jelly roll pan, parchment paper, cooking spray and icing sugar.
Whip the 2 egg whites for 3 minutes till they are nice and foamy, beat in the sugar then turn the mixer on low and add the flour and butter, mix till well combined
Colour the batter according to the design - I divvied it into 4
Draw the design out onto a 10*15 piece of parchment paper
Trace over with an icing bag
Freeze for 30 minutes
Spray with cooking spray before adding the cake batter
Preheat the oven to 350 degrees
Whisk the first four ingredients in a small bowl and set aside
Beat the eggs and sugar on medium speed for 3 minutes
Mix in the vanilla and oil
Fold in the dry ingredients with a spatula till combined.
Spread the cake batter over the frozen piped design after spraying it with cooking spray.
Bake for 9 minutes, check for doneness with a toothpick. Let is sit for 1-2 minutes
Flip the cake on to a clean tea towel/parchment paper dusted with icing sugar
Gently peel off the parchment to reveal your design
Now quickly dust a clean piece of parchment paper with icing sugar and flip the cake over so that the pattern is on the bottom
Roll it up from the short end to create the roll shape and set aside to cool completely
Break the chocolate into pieces and place in a medium sized bowl
Heat the cream till scalding and pour over the chocolate, stir until melted and smooth
Stir in the Dulce de Leche and refrigerate until cold
Whip for 3-4 minutes on medium speed until the frosting is light in colour and pillowy.
Gently unfurl the cake and spread all the frosting over the cake and roll it back up. Refrigerate for at least 2 hours then serve.
When I make this cake I like to do things in the following order
1.) Start the frosting by melting and combining the ingredients, refrigerate
2.) Draw and Pipe the Pattern, Freeze
3.) Preheat oven
4.) Make the cake batter and bake
5.) Whip frosting
6.) Furl the cake into a roll by following the steps in the instructions
7.) Let the cake cool then fill and refrigerate.
6.) Fill + refrigerate
Want to give this a go later? Don’t forget to pin it!