天使と悪魔のフル－ツロール: Angel and demon roll cake, Because life always has 2 sides.

I always love the animation and manga (if you believe my motto "No one is too old to read (manga)^^". And esp. when I saw the one that story bases on sweet making I really happy to read it.

The Animation is " Yumeiro Patissiere (Dream-Colored Pastry Chef or 夢色パティシエール)" the story of a little girl (Ichigo - her name means strawberry) who has a dream to become "Pâtissière" like her grandmother. A little girl with a big dream, ^^. Along the story, we will see her development both in pastry making and growing up too. 
After I saw the animation I started to collect the manga too, and while browsing I saw this book , I just added it in the cart without thinking, haha, because I know that the book must be lovely for sure.
As I expected the book has a lot of lovely picture and easy to make recipe (actually the book is meant to be used by children, no complicated recipe), most of them are great for the beginner too. But most of all I fall in love with one of the recipe that connected to the story in the animation "天使と悪魔ロールケーキ: Angel and demon roll cake". This roll cake is the one that Ichigo made, and the story is cute. The roll cake is represent the Kashino (one of her friend ^^, and will become her boy friend too), the chocolate cake is the dark side (or devil Kashino because he always mean to her, he want her to be better in pastry making without leaning on other people), and the white chocolate is Angel Kashino who give her courage and support when she 's feeling bad. 
The cake is very good, ^^ and with a lovely story behind it, it's more delicious, and remember that life always have 2 sides, love and happiness or sad and hurt, but at last all of them will make us stronger and better in anything that we want to become.
PS. You can use any kind of fruit that you like (or you can find), ^^.

天使と悪魔ロールケーキ: Angel and demon roll cake

Makes 30cm long rolled cake.

Cake
120g ............................... Egg whites
60g ................................. Egg yolks
30g ................................. Corn starch
12g .................................. Cocoa powder
33g .................................. Cake flour
75g .................................. Sugar

Simple Syrup

50g .................................. sugar 

50cc ................................. water

Crème de cacao syrup

50g ................................. Simple syrup

1tbsp .............................. Crème de cacao

Whipped cream
200g ................................ Whipping cream
25g ................................... Sugar
Strawberry cream
40g ................................... Strawberry puree
1g ...................................... Gelatin sheet
200g ................................. Whipping cream
40g .................................... Icing sugar
Filling and decoration
............................................ Fruits of your choice
............................................ White chocolate

Preheat the oven to 180°C. 

Line 30x30 cm.pan with baking paper.

Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.

Pour the egg yolks into the egg white, beat with low speed for 1 minutes.

Sift the flour, corn starch and cocoa powder into the bowl and fold to combine.

Pour the batter into the prepared pan.

 Bake for 12-14 minutes or until the top is spring lightly when touch.

Make the syrup:

Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.

Mix the syrup with Crème de cacao.

Bloom the gelatin in cold water, set aside for 5 minutes.

Put the strawberry puree in a microwaveable bowl and heat for 30 seconds or until hot, put the bloomed gelatin into the strawberry puree, stir to combine, let the mixture cool completely.

Beat the whipping cream with icing sugar until soft peak form, put 1/3 of the whipped cream into strawberry puree fold to combine. Put the strawberry and cream mixture back into the whipped cream and fold to combine.

Sprinkle the cake with syrup and spread the strawberry cream over the cake. Place the fruits over the cream and roll the cake and cover with plastic warp, and refrigerate for 2 hours or until firm.

Make the whipped cream:

Whip the whipping cream and sugar until soft peaks form.
Cover the cake with whipped cream , and sprinkle with white chocolate.

天使と悪魔のフル－ツロール: 

Angel and demon roll cake, 

Because life always has 2 sides.