Hearts Roll Cake
This dramatic hearts roll cake features a tender red sponge rolled around a creamy buttercream filling, perfect for Valentine's Day celebrations.
Ingredients
For the Heart Batter
- 4 large eggs Use room-temperature eggs for maximum volume.
- 120 g cake flour Lower protein content gives a tender crumb.
- 2/3 cup all-purpose flour Add to the sponge for balance.
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp cocoa powder (unsweetened)
- 1 tsp red food coloring
- 46 tbsp granulated sugar About 2 7/8 cups, for balance between sponge and buttercream.
- 1/2 cup powdered sugar For the filling.
- 5/8 tsp salt
- 2 tsp vanilla extract
- 3 tbsp vegetable oil
- 1 tsp white vinegar
For the Buttercream Filling
- 2 cups butter 1 cup for batter, 1 cup for frosting; use room temperature.
- 2 tbsp buttermilk Adjust for buttercream consistency.
- 2 cups whole milk
Instructions
Preparation of Heart Batter
- Separate a small portion of the batter base and color it intensely with red food coloring; fold in cocoa powder for contrast.
- Pipe or spread the red batter into heart shapes on a lined jelly-roll pan with or without a template.
- Use a disposable piping bag with a small round tip for clean hearts and tap the pan gently to release air bubbles.
Making the Sponge Cake
- Whip the eggs with some of the sugar until tripled in volume and pale.
- Gently fold in sifted cake flour and vegetable oil, then spread batter evenly over the hearts.
Baking and Rolling
- Bake until the sponge springs back lightly.
- Turn the hot cake onto a clean towel dusted with powdered sugar and roll while still warm.
Making the Filling
- Beat butter with powdered sugar and vanilla until smooth; add buttermilk to thin.
- Unroll the cooled sponge, spread an even layer of buttercream, and re-roll gently.
Notes
For an ultra-smooth finish, chill the rolled cake before final coating. When rolling warm, the memory of the cake helps prevent cracking during cooling.