Strawberry roll cake with vanilla ganache by Jonathan Soukdeo
Jonathan Soukdeo has worked with internationally respected French chefs such as Sébastian Serveau, Jérôme Chaucesse, or Julien Álvarez. Since the beginning of 2023, he has been the Executive Pastry Chef of Butterfly Patisserie, located in the Rosewood Hong Kong hotel. Here he has just introduced a delicate pastries collection with which he transports the customer to an exquisite dessert shop in France.
Below we share the recipe for one of his new creations, an airy Strawberry roll cake with notes of vanilla and a texture akin to a Japanese classic dessert.
Strawberry roll cake
Roll cake
- 177.5 g egg yolks
- 22 g sugar
- 15 g honey
- 237 g egg whites
- 118.5 g sugar
- 44 g butter
- 52 g milk
- 103.5 g T45 flour
- 1 pc vanilla pods
- 0.7 g red food color
Put egg yolks, sugar, and honey in a mixing bowl with a water bath, slightly pre-mix them. Take out the pre-mix from the water bath, start to whip until ribbon stage. (The pre-mix in the water bath will ensure the egg will get a nice volume to the ribbon stage.)
While preparing the stage above, melt butter, mix with milk and vanilla in a bowl. Set aside.
Whip egg white and sugar together, mixed with red food coloring. Fully whipped up.
Gently fold in egg white into the egg yolk mix. Do not overmix.
Add the flour, fold in the batter.
Add melted butter mixture from the second step.
Pour the batter into a 34×11 cm tray. Bake for 12 minutes at 180ºC.
Vanilla ganache cream
- 89 g Opalys white chocolate
- 14 g vanilla Pod
- 22,5 g gelatin mix
- 200 g cream (1)
- 200 g (2)
Boil cream (1) and infuse with vanilla for 15 minutes and strain.
Melt the chocolate, pour cream (1) in it and mix.
To make the emulsion, add melted gelatine and cream (2)
Put the emulsion mixture overnight in the fridge. The next day, whip it until reaching a ribbon stage.
Strawberry gel
- 500 g strawberry puree
- 50 g sugar
- 5 g agar agar
Heat up strawberry puree to 40ºC.
Mix agar agar with sugar.
Add agar agar mixture into the strawberry puree.
Blend the mixture until smooth.
Assembly
Lay out the cake and spread strawberry gel on top, spread the cream, then add strawberry and add more cream surrounding the strawberry, roll the cake.
