Heart Pattern Roll Cake with Cream Cheese Filling

Ingredients

Pattern Paste (Decorative Layer):
1 egg white
30 g caster sugar
30 g unsalted butter, softened
40 g all-purpose flour

Sponge Cake:
5 eggs, separated
100 g caster sugar (divided)
100 - 130 g all-purpose flour
40 ml milk, at room temperature
40 ml vegetable oil
Red gel food colouring

Filling:
250 g cream cheese, softened
250 ml heavy whipping cream, cold
100 g icing sugar

Method

• 1

  PATTERN PASTE - In a bowl, mix the egg white, caster sugar, softened butter and flour until smooth and lump-free. Transfer to a piping bag fitted with a small round nozzle, pipe heart shapes onto baking paper on a flat tray, then refrigerate for 30-40 minutes until firm.

• 2

  PREPARE THE SPONGE - Preheat the oven to 180° C (170° C fan bake). Separate the eggs. Whip the egg whites with 50 g of the sugar until stiff peaks form. In another bowl, whisk the yolks with the remaining sugar until pale and creamy, then gently fold into the whites.

• 3

  Sift in the flour in stages, folding gently after each addition. Add the milk and vegetable oil and fold until just combined, then tint with red gel colouring to your desired shade.

• 4

  BAKE – Remove the chilled pattern tray from the fridge, carefully pour the sponge batter over the patterned paper and spread evenly. Bake for 10 minutes, or until the sponge springs back when lightly touched.

• 5

  SHAPE – While warm, lift the sponge (with baking paper attached) onto a clean kitchen towel. Gently pre-roll from both long sides toward the centre and allow to cool completely in this shape. Once cool, carefully unroll and remove the backing paper.

• 6

  PREPARE THE FILLING – Beat the cream cheese with the icing sugar until smooth. In a separate bowl, whip the cream to soft peaks, then gently fold into the cream cheese mixture until light and fluffy.

• 7

  ASSEMBLE – Spread the filling evenly over the sponge and scatter with fresh berries if desired. Roll again from both sides toward the centre to recreate the heart shape, wrap tightly in baking paper and refrigerate for at least 2 hours before slicing.