Candle Cake • キャンドル ケーキ

Candle Cake Fae's Twist & Tango

Five days ago, on my Japanese friend’s Facebook, I saw a photo of a candle cake served at a restaurant.  I was intrigued. My curiosity peaked. Of course, I Googled it. There was nothing on the English side of the search engine (or in a few other languages I tried).  And then I entered it in Japanese and  → this came up.  Wow!   Another example of Japanese ingenuity. Of course, I had to make it for myself.

I realized that this is an ‘idea’  about the shape of the cake topped with cream that looks like wax drippings and strawberry for the flame. It can be made with an upright narrow good ol’ American jelly-roll, Swiss-roll, baumkuchen, individual entremet with biscuit joconde or a simple cupcake.

As shown in the Google photos, it seems it is mainly served during Christmas time in Japan.  However, I think a number of them placed together can be a birthday cake, cute Valentine’s Day treat with the red strawberry on top,  or depending upon how they are served, the sky is the limit to your sweet imagination!  Here is my first try, I chose jelly-roll to make the candles with.

I know there are many of you who are brilliantly talented bakers and food designers. And, I know some of you are already intrigued about making it. When you do, please send me a photo of your creation so I can add it on this post, as has been done ine ‘Look, I made it!’  →  here.

Dear Vegans, if you can create a vegan’ized version of this cake, please do share the recipe with us!

Candle Cake • キャンドル ケーキ

  • Servings: 6
  • Time: 1½ ~ 2 hrs
  • Difficulty: Difficult
  • Print

Recipe by:   Fae’s Twist & Tango  (fae-magazine.com)
Candle Cake Fae's Twist & Tango
INGREDIENTS

•   3 large eggs
•   1 egg yolk
•   100 gr/½ cup granulated sugar
•    3/4 tsp pure vanilla extract
•   100 gr/¾ cup all-purpose flour
•   28 gr/4 Tbsp unsalted butter, melted and cooled
•   100 gr/7 Tbsp   strawberry preserve/jam -or-  marzipan,  chocolate ganache,  nutella, or …
For the top
•   118 ml/½ cup  heavy whipping cream
•   3 Tbsp  granulated sugar
•   6  pointy, small, fresh strawberries

DIRECTIONS

◊  Position a rack in the middle of the oven, and preheat to 200°C/400°F.

◊  Spray a baking pan 28cm x 43cm x 2.5cm  (11″x17″x1″), with a nonstick spray, line with parchment paper and also spray the parchment paper.[1]

◊  In a large bowl, at a high speed, beat the eggs and sugar together until thick, pale yellow, and fluffy, 9~10 minutes. Toward the end of beating, add vanilla.

◊  Sift the flour in three batches over the beaten egg mixture and fold in gently with a silicone spatula, just until the flour is incorporated, scraping the sides and bottom of the bowl. Add butter and fold in.

◊  Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon.
Bake for about 6 ~ 7 minutes or until light golden and toothpick test comes out clean but moist.

◊  Immediately upon removing the sponge sheet cake from the oven, using a small strainer, sprinkle with confectioners’ sugar, and then invert the sponge sheet cake onto a clean dish towel (best if supported by a cutting board).  Remove the parchment paper and sprinkle with confectioners’ sugar. Trim 7mm/¼” of hard crust off all sides of the sponge sheet cake (to roll smoothly). Also, to avoid a thick seam at the 43cm/17″ length end of the roll, very carefully, at a slanted angle, starting from 12mm/½” to the end, slice off half the thickness of the sponge sheet cake’s end (trimmed seam area is seen in the photo where jam is being spread).  Roll up the sponge sheet cake, together with the towel (from the 43cm/17″ length side).  Place on a wire rack, with the seam toward the bottom and cool for 30 ~ 60 minutes. (This will give the cake a ‘shape memory’, so it will be easier to roll again with filling.)

◊  When fully cooled, unroll the sponge sheet cake, spread the strawberry preserve/jam and re-roll tightly. With the seam toward the bottom on a plate or a board, cover  (without wrapper touching the cake) and chill in the refrigerator, for 2+ hours.

◊  When chilled and ready to serve, after placing it on a cutting board, measure the roll. Cut into
6  equal sized, approx. 6.5cm/2.5″ each, with sharp knife, straight down in sawing motion, so that the cakes have flat, stable base for standing.

Preparing the whipping cream
◊  Place beater’s mixing bowl and whisk attachment(s) in the freezer for 15 minutes. Then place the whipping cream and sugar in the bowl and beat until it just begins to thicken (no more). The quantity of sugar and not beating the cream until thick is to create a flowing consistency, so when poured over the top of the cut, standing cakes, it will flow down like dripping candle wax. Individually, or over all, pour the whipped cream from the top center of the cake, a little at a time, and stop when it is not excessive. Place a strawberry/flame  on each candle’s icing!

◊  Decorate in a serving dish appropriate for that special treat occasion!

~  どうぞめしあがれ • Douzo Meshiagare  ~


[1] If your baking sheet happens to be larger than the amount of this recipe, or if it is not deep enough, make a baking pan out of parchment paper, as shown below.

So, what’s cooking in your kitchen?

Check out Fae’s → Recipe Index

RELATED:  Check this out →  La Petite Casserole  calls it,  Beet and Apple Muffins with Lemon Icing,
and I call it, La Petite Casserole’s version of a Candle Cake!

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58 thoughts on “Candle Cake • キャンドル ケーキ

  1. This cake looks adorable, with a simple design. Sure the swiss roll would require some assembly, but as you said any cake would serve well as a base. Either way, the results look worth it.

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  2. Wow, Fae. This looks so good! What beautiful photos! I love how your dishes span the globe and incorporate both sweet and savory. You really are a resource that keeps getting better and better.

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    • Amanda, You made me very happy. Since I am putting the effort, might as well write something of interest for my readers. As they say, practice makes it perfect/better… but I am learning from the masters like you in my blogging community!

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    • I tell you my secret. I don’t know why my photos are getting better. I attribute it to the time of the day I’m taking the photos and I just get lucky. I take over 20 photos for each dish, and by the time I’m done, I am so exhausted. :(

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  3. Wow! How interesting & what an adorable cake! I think your idea of making a bunch of these for a birthday cake is absolutely genius!!! It’ll be cute and unique and take care of the cutting slices bit of the business.

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  4. This is gorgeous and delicate, Fae! I’m sure Her Majesty will love this cake. I was surprised about the ingredients of the top. I thought the cream was just sugar and water! :-)

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    • When I first saw the photos, I also thought it was some kind of sugar and milk. However, every recipe I checked called for whipped cream and sugar. But none of them specified how long to beat. Her Majesty will definitely love it! :P

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  5. Wow, I love this Fae! What precious little cakes and I bet they tasted fantastic too! I know this type of cake from Switzerland too, the biscuit it super airy – so good! Love the pictures, especially the close-up brings out the beauty of the cake! Congrats! Sylvia

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  6. Your candle cake is beautiful Fae. This style of sponge roll with a jam filling is known as a Swiss Roll in Australia, though it’s generally served laying down. It’s a light and delicious cake, that’s for sure!

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    • Thank you. After posting it, I noticed I had omitted one paragraph which explains that the body of the candle could be any kind of cake. It is the look/shape/idea of the cake that I was intrigued with. I chose roll-cake (Swiss roll or jelly roll) to make the candle with. Omitted paragraph has been added now. ;)

      Liked by 1 person

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