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food

Cantaloupe Swiss Roll Cake

This cantaloupe Swiss roll cake is one in a melon!

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

  1. 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.
  2. Preheat the oven to 170℃.
  3. To Make the White Cake Batter. In a bowl, combine egg yolk and caster sugar. Whisk until white in color.
  4. Add vegetable oil, water, and flour (in this order), and mix well after each addition.
  5. Add egg whites in a separate bowl. Mix in caster sugar in three additions and make a meringue with a hand-mixer.
  6. Add 1/3 of the meringue to the bowl with the egg yolk from step 1 and mix with a whisk.
  7. When the meringue is thoroughly blended in, mix in the remaining meringue. Gently mix with a rubber spatula.
  8. Transfer to a pastry bag with a round piping tip.
  9. To Make Green Cake Batter: In a bowl, combine egg yolks and caster sugar. Whisk until white in color.
  10. Add vegetable oil, water, flour and green food coloring (in this order). Mix well after each addition.
  11. In a separate bowl, add egg whites. Mix in caster sugar in three additions and whisk into a meringue with a hand-mixer.
  12. In the bowl with the egg yolks from step 1, mix in 1/3 of the meringue using a whisk.
  13. When the meringue is thoroughly blended in, mix in the remaining meringue. Gently mix with a rubber spatula.
  14. To Make Whipped Cream: In a bowl, combine heavy cream and granulated sugar. Beat with a mixer.
  15. Add red and yellow food coloring to the whipped cream and change the color to orange.
  16. Pipe the White Cake Batter onto a cooking sheet in a lattice pattern and bake for 1 minute at 170℃.
  17. Pour the Green Cake Batter on top and spread the batter evenly. Bake for 15 minutes in an oven at 170℃.
  18. Diagonally slice off the cake on one end. Coat evenly with whipped cream, sprinkle the cantaloupe pieces and roll the cake up.
  19. Let sit for at least 30 minutes in the refrigerator.
  20. 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.