Gansito-style Roll Cake (sponge filled with strawberry jam and whipped cream in a chocolate shell)
Gansito-style Roll Cake (sponge filled with strawberry jam and whipped cream in a chocolate shell)
by shushyum
2 Comments
shushyum
Inspired by one of my favorite childhood snack pastries, the Gansito. Fluffy sponge rolled with strawberry jam and whipped cream, covered in a chocolate shell. See how I made it [here](https://youtu.be/r4VqvQHI_gI).
1. In a mixer bowl, beat eggs, 100g caster sugar, and vanilla. 2. Put the mixer bowl in a warm water bath and mix well until the mix has warmed. 3. Mix on medium-high until fluffy and pale (10 minutes). 4. Sift and fold in cake flour in batches, ensuring each batch is fully mixed in before adding more flour. Be careful not to deflate the batter 5. Line a baking pan with parchment. Pour in the batter and spread evenly. Drop the pan onto the prep counter a couple of times to remove air bubbles. 6. Bake at 180ºC/355ºF for 10-12 minutes, until lightly golden. 7. While the sponge is baking, dust a clean tea cloth generously with powdered sugar. 8. When the sponge is done baking, immediately invert it onto the tea towel and remove the parchment. While still hot, roll up the sponge gently (with the tea towel as if they were one) and allow to cool completely in rolled form.
*Chantilly*
1. Bloom the gelatin. Dust the gelatin powder into the cold water and mix well to remove any lumps. Put the gelatin dish in an ice water water bath. 2. Whisk the whipping cream and sugar until lightly fluffy and set aside. 3. Remove the gelatin dish from the ice bath and put it in a hot water bath and stir until it is fully liquid. 4. Scoop 1/3 of the whipped cream in a separate bowl. Add the gelatin and mix well until incorporated (careful not to overmix). 5. Return the gelatin and cream to the whipped cream bowl and mix well until it reaches a thicker (but not over mixed) consistency.
*Assembly*
1. Once the sponge is totally cooled, unroll it gently, remove the tea towel, and set the sponge on a sheet of parchment. Spread a layer of jam, followed by a layer of whipped cream on the sponge. 2. Gently roll into shape, taking care not to squeeze the filling out of the sides. The parchment can help guide the form, but should not be rolled into the cake. 3. Wrap the cake in the parchment sheet, and refrigerate for 4 hours minimum and up to overnight. For longer refrigeration, cover the cake to prevent it from drying out.
*Chocolate shell*
1. Melt the chocolate and butter in a double boiler and add salt. Mix until liquid. 2. Remove the chilled cake from the refrigerator and set on a grate/rack. For neater edges, trim the sides of the cake to achieve a straight edge. Pour the chocolate onto the cake, taking care to cover the sides where it curves under. 3. Refrigerate 1 hour before serving.
Jbeth74
Ok it took me way too long to realize the picture wasn’t upside down
2 Comments
Inspired by one of my favorite childhood snack pastries, the Gansito. Fluffy sponge rolled with strawberry jam and whipped cream, covered in a chocolate shell. See how I made it [here](https://youtu.be/r4VqvQHI_gI).
**Ingredients**
* 4 eggs, room temperature
* 100g caster sugar
* 100g cake flour
* Tsp vanilla extract
* 500ml whipping cream
* 50g caster sugar
* 6g powdered gelatin
* 4 tbsp cold water
* 125-150g strawberry jam
* 250g semi sweet chocolate
* 90g unsalted butter
* Pinch of salt
**Method***Sponge*
1. In a mixer bowl, beat eggs, 100g caster sugar, and vanilla.
2. Put the mixer bowl in a warm water bath and mix well until the mix has warmed.
3. Mix on medium-high until fluffy and pale (10 minutes).
4. Sift and fold in cake flour in batches, ensuring each batch is fully mixed in before adding more flour. Be careful not to deflate the batter
5. Line a baking pan with parchment. Pour in the batter and spread evenly. Drop the pan onto the prep counter a couple of times to remove air bubbles.
6. Bake at 180ºC/355ºF for 10-12 minutes, until lightly golden.
7. While the sponge is baking, dust a clean tea cloth generously with powdered sugar.
8. When the sponge is done baking, immediately invert it onto the tea towel and remove the parchment. While still hot, roll up the sponge gently (with the tea towel as if they were one) and allow to cool completely in rolled form.
*Chantilly*
1. Bloom the gelatin. Dust the gelatin powder into the cold water and mix well to remove any lumps. Put the gelatin dish in an ice water water bath.
2. Whisk the whipping cream and sugar until lightly fluffy and set aside.
3. Remove the gelatin dish from the ice bath and put it in a hot water bath and stir until it is fully liquid.
4. Scoop 1/3 of the whipped cream in a separate bowl. Add the gelatin and mix well until incorporated (careful not to overmix).
5. Return the gelatin and cream to the whipped cream bowl and mix well until it reaches a thicker (but not over mixed) consistency.
*Assembly*
1. Once the sponge is totally cooled, unroll it gently, remove the tea towel, and set the sponge on a sheet of parchment. Spread a layer of jam, followed by a layer of whipped cream on the sponge.
2. Gently roll into shape, taking care not to squeeze the filling out of the sides. The parchment can help guide the form, but should not be rolled into the cake.
3. Wrap the cake in the parchment sheet, and refrigerate for 4 hours minimum and up to overnight. For longer refrigeration, cover the cake to prevent it from drying out.
*Chocolate shell*
1. Melt the chocolate and butter in a double boiler and add salt. Mix until liquid.
2. Remove the chilled cake from the refrigerator and set on a grate/rack. For neater edges, trim the sides of the cake to achieve a straight edge. Pour the chocolate onto the cake, taking care to cover the sides where it curves under.
3. Refrigerate 1 hour before serving.
Ok it took me way too long to realize the picture wasn’t upside down