A easy decoration to make your Christmas dessert unique!
Ingredients: PATTERN BATTER RECIPE: 1egg white, 1/4cup powdered sugar, 1/3cup all purpose flour, pinch of salt, 1/4tsp vanilla extract, 1/2tbsp water. CAKE BATTER: 5 egg yolks, 2/3 cup granulated sugar, 1 tsp lemon juice, 1/2 tsp grated lemon zest, 5 egg whites, 2/3 cup cake flour, 1/4 tsp salt,1/4 tsp soda, 1/4 cup melted butter, Blue food coloring. FILLING: 1cup heavy cream, 1 1/2 cups cream cheese, 1 to 1 1/2 cups powdered sugar, 1/2tsp vanilla extract, 1 1/2 cup diced fresh strawberries.
Beat egg white with a pinch of salt until foamy and add powdered sugar.
Gradually fold in the flour. Add in water and vanilla.
Pipe the snowflakes onto the prepare parchment paper. Freezer for 30 minutes.
Beat egg yolks until thickened and lightened, add 1/3 cup sugar, lemon juice and lemon zest continue to beat until thick and light yellow.
Beat egg whites until soft peaks form then add 1/3 cup sugar. Beat until stiff peaks form.
Fold yolk mixture into whites. Sift dry ingredients into an egg mixture. Add blue food color
Pour batter over prepared baking pan lined with parchment paper with piped snowflakes.
Bake at 350°F/180°C for 10 min
Flip the cake over onto a clean damp cloth and remove the parchment paper carefully. Place a second dampened cloth over the cake and flip the cake back over to expose the "good" side. Remove the top cloth and then roll up the cake into the cloth and allow to cool completely.
Beat together heavy cream, cream cheese, powdered sugar, vanilla extract until combine
Fill roll with cream and kiwi then re-roll cake. Refrigerate for 1-2 hours