Heart-Shaped Roll Cake Recipe

Start by separating the egg whites from the yolks. In a mixing bowl, whip the egg whites until soft peaks form. Gradually add in the sugar while continuing to whip until the mixture becomes glossy and holds stiff peaks.

In another bowl, whip the egg yolks until they lighten in color. Sift together the flour and cornstarch, then gently fold this dry mixture into the whipped egg whites and yolks. Be careful not to deflate the mixture.

Pour the batter onto a parchment-lined baking sheet and spread it evenly. Bake in a preheated oven at 180°C (350°F) for about 12-15 minutes, or until it’s lightly golden. Once baked, cut off the edges and carefully roll the hot biscuit in a towel to cool.

Begin by softening the butter and mixing it with powdered sugar until well blended. Add in the egg white, flour, and red food coloring, mixing thoroughly until you achieve a smooth paste.

Transfer the mixture into a piping bag and carefully pipe heart shapes onto a parchment-lined baking sheet. Once completed, freeze the decorations for about 10 minutes to set.

Once the hearts are firm, pour the biscuit batter over them and smooth it out with a spatula before putting it back in the oven to bake again for a few minutes.

In a mixing bowl, whip the heavy cream along with the powdered sugar until it forms soft peaks. Make sure not to overwhip.

Next, gently fold in the cream cheese until the mixture is smooth and well combined. Take the cooled biscuit, unroll it, and spread the cream filling evenly across the surface.

Carefully roll the biscuit back up, making sure the cream filling is secure inside. Place the roll cake in the refrigerator to chill before serving.