Angel-Food Cake Roulade with Salted Caramel Cream
To get the wood-grain effect, we used Designer Stencils' Hawaiian Cake Stencils (C576, C577, and C578, all from designerstencils.com).
- Vegetable-oil cooking spray
- 2/3 cup cake flour
- 1/2 cup granulated sugar
- Pinch salt
- 2 tablespoon unsalted butter
- 1/4 cup plus 2 tablespoons whole milk
- 6 large egg whites, room temperature
- Confectioners' sugar for towel
- Salted Caramel Cream
- 1/2 pound rolled white fondant
- Confectioners' sugar or cornstarch, for surface
- 2 tablespoons cocoa powder, for dusting
Heat oven to 350 degrees. Spray a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom of pan with parchment paper; spray parchment. Sift flour, 1/4 cup sugar, and the salt together in medium bowl.
Melt butter in small saucepan over medium heat. Stir in flour mixture; it will form very coarse grains. Cook, stirring occasionally, for 2 minutes. Remove from heat, and gradually whisk in milk until smooth. Transfer to a large mixing bowl; let cool completely.
Whisk egg whites in a clean mixer bowl on low speed until frothy. Gradually whisk in remaining 1/4 cup sugar. Increase mixer speed to high, and continue to whisk until stiff peaks form.
Using a large rubber spatula, stir 1/4 of the whisked egg whites into the flour mixture to loosen. Fold in remaining egg whites in 2 batches. Gently spread the batter evenly over parchment in baking sheet. Bake until cake bounces back when gently pressed, 13 to 14 minutes. Transfer baking sheet to wire rack; let cool for 10 minutes.
Meanwhile, generously dust a clean kitchen towel with confectioners' sugar. After cake has cooled for 10 minutes, turn it out of pan onto prepared towel. Peel away parchment. Starting from one short end, roll towel and cake into a log, incorporating the towel as you go. Transfer cake, still in the towel, seam side down, to a wire rack to cool completely.
Assemble cake: Gently unroll cake on a clean work surface. Spread caramel cream over the inside using an offset spatula and leaving a 1/2-inch border around all the edges.
Tightly roll cake into a log, starting with a short end (use towel to lift cake, but do not wrap it inside). Once log is finished, wrap tightly in towel. Set it on a baking sheet, seam side down; refrigerate until firm, 2 hours or up to 2 days.
Unwrap cake log, and place it on an overturned rimmed baking sheet. Lightly dust a clean work surface with confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place a wood-grain stencil on fondant, and use a rolling pin to press it into the fondant to indent the pattern. Before lifting away stencil, generously rub exposed fondant with cocoa. Gently brush off excess cocoa; remove stencil. Drape fondant over cake log, and shape it to fit using your hands (take care not to disturb the wood-grain pattern). Trim ends, and transfer cake to a serving platter.