Sunday, April 6, 2014

Total FLOP Bunny Inlay Roll Cake

Cake fails.  They happen.  The reason I don't post the fails is that I usually figure it out and try again.  This time, however, I was good with taking the defeat and not going for the do-over.  I'll explain in the instructions that will follow.  First, here is the inspiration from Wilton:

It's so pretty.  This is straight up Wilton's recipe for Vanilla Sponge Cake.  I didn't make any adaptations.  Start with 6 egg yolks, 1 t vanilla extract and 1/4 cup of sugar & whip until creamy.
In another bowl, whip the 6 egg whites and 1/4 cup of sugar on high until stiff peaks form.
 Fold egg yolk mixture into egg white mixture.
 Fold in 1/2 cup flour and 1/2 t baking powder.
 Place the parchment with bunny template on the bottom of the pan.  Place another piece of parchment on top and spray with non-stick baking spray.
 Prepare 3 colors of the batter (approximately 2/3 cup of each) and place in a Ziploc with one corner snipped for piping.
Use the template as a guide to pipe the bunny heads.  The batter is light and fluffy so work quickly before it falls.
 Remove the template parchment and place bunny heads in 350F oven for 2 minutes.  First hiccup.  I would bake 2 1/2 to 3 minutes...if reattempted.
 Spread the remaining batter on top.  Return cake to oven for 10-12 minutes.
Remove from oven and cool for 10 minutes.  Slice around the edges with a knife and flip over to a wire rack.
 Remove the parchment paper:
More color peeled away than I would have liked, but it was still manageable.  My pan size was a couple of inches larger and I didn't make adjustments to the recipe.  I only had 8 eggs, so I couldn't add another half recipe to this recipe.
 Now you're supposed to place the parchment back over the cake and another on the opposite side and roll.  Let cake completely cool.  When you unroll the cake to spread the filling, the sponge cake holds the rolled shape.
Here is where it all went wrong.  The cake stuck to the parchment on the other side of the cake.  I couldn't peel it away.  The cake started breaking and I started cursing the cake.  At least I was still deciding on the filling and hadn't wasted any more ingredients.  I should have greased the other piece of parchment.
It was a mess.  I peeled what would peel from the parchment and didn't like the texture or flavor of the cake (main reason I didn't want to try again).  It was very egg-y.  Too egg-y.  I get that you need the eggs to make it spongy enough to roll the cake, but I have since found other recipes that only use 3 eggs.  I suspect I didn't fold the mixture enough since there are yolky spots and egg-white spots marbled in to the cake.
What do you think?  Would you try it make this cake again?  Have you made a roll cake with success?  Want to use my bunny head idea before Easter?  It's all yours.  On the flip side, these bunny crepes were inspired by the inlay process.

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