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Cantaloupe Swiss Roll Cake

Details

This cantaloupe Swiss roll cake is one in a melon!

Cantaloupe Swiss Roll Cake

Ingredients

  • 1/2 Yubari King cantaloupe
  • Swiss Roll Cake Batter (White):
  • 1 egg white
  • 12g caster sugar
  • 1 egg yolk
  • 8g caster sugar
  • 10ml vegetable oil
  • 10ml water
  • 20g flour
  • Swiss Roll Cake Batter (Green):
  • 3 egg whites
  • 33g caster sugar
  • 3 egg yolks
  • 22g caster sugar
  • 35ml vegetable oil
  • 35ml water
  • 70g flour
  • Green food coloring
  • Orange Whipped Cream:
  • 200ml heavy cream
  • 15g granulated sugar
  • Red food coloring
  • Yellow food coloring
  • Decoration:
  • Flower icing, as needed
  • Whipped cream, as needed
  • Chervil, as needed

Steps

  • Slice the Yubari King cantaloupe in half. Scoop out half of the cantaloupe using an ice cream scoop; cut the remaining half into bite-sized pieces.
  • Preheat the oven to 170℃.
  • To Make the White Cake Batter. In a bowl, combine egg yolk and caster sugar. Whisk until white in color.
  • Add vegetable oil, water, and flour (in this order), and mix well after each addition.
  • Add egg whites in a separate bowl. Mix in caster sugar in three additions and make a meringue with a hand-mixer.
  • Add 1/3 of the meringue to the bowl with the egg yolk from step 1 and mix with a whisk.
  • When the meringue is thoroughly blended in, mix in the remaining meringue. Gently mix with a rubber spatula.
  • Transfer to a pastry bag with a round piping tip.
  • To Make Green Cake Batter: In a bowl, combine egg yolks and caster sugar. Whisk until white in color.
  • Add vegetable oil, water, flour and green food coloring (in this order). Mix well after each addition.
  • In a separate bowl, add egg whites. Mix in caster sugar in three additions and whisk into a meringue with a hand-mixer.
  • In the bowl with the egg yolks from step 1, mix in 1/3 of the meringue using a whisk.
  • When the meringue is thoroughly blended in, mix in the remaining meringue. Gently mix with a rubber spatula.
  • To Make Whipped Cream: In a bowl, combine heavy cream and granulated sugar. Beat with a mixer.
  • Add red and yellow food coloring to the whipped cream and change the color to orange.
  • Pipe the White Cake Batter onto a cooking sheet in a lattice pattern and bake for 1 minute at 170℃.
  • Pour the Green Cake Batter on top and spread the batter evenly. Bake for 15 minutes in an oven at 170℃.
  • Diagonally slice off the cake on one end. Coat evenly with whipped cream, sprinkle the cantaloupe pieces and roll the cake up.
  • Let sit for at least 30 minutes in the refrigerator.
  • Trim off both ends of the cake roll and pipe whipped cream on top. Garnish with round cantaloupe scoops, chervil, and flower icing on top.