Hi Everyone! Today we are making these adorable “Rilakkuma Deco Roll Cake”.
Cake roll painted with cute Rilakkuma and filled with the most delicious and cloud-like buttercream frosting called Ermine.

Some people use different recipe for the decorating batter, but I found that the best method is to use the same batter as your Sponge Cake batter.
You can use any pattern or draw your own to create a beautiful and delicious roll cake.

Ermine Frosting tastes really good!
The frosting is super smooth and creamy, not overly sweet and egg-free. A nice light Vanilla Flavor and no hint of a flour taste. I promise!😉

The frosting (also called Roux Frosting or Boiled Milk Frosting) is made by cooking flour and milk to make a sweet paste. This paste is then whipped into Softened Butter and Icing Sugar until light and fluffy, then Vanilla is added for flavoring.

I really love these cake so much and have a lot of fun making these!
Hope you guys try this and have a lot of fun with this recipe.

WATCH HOW TO MAKE RILAKKUMA DECO ROLL CAKE

RILAKKUMA DECO ROLL CAKE
Yield: One 10-inch square pan
Active time: 1 hours
Total time: 2 hours

INGREDIENTS
🍰 Decorating Batter
30 g Unsalted Butter
8 g Milk
45 g Cake Flour
40 g Egg Yolks
38 g Whole Eggs
1/4 teaspoon Vanilla Extract
30 g Milk
70 g Egg Whites
1/4 teaspoon Vinegar
45 g Granulated Sugar

🍰 Cake Batter
50 g Unsalted Butter
13 g Milk
75 g Cake Flour
68 g Egg Yolks
63 g Whole Eggs
3/4 teaspoon Vanilla Extract
50 g Milk
113 g Egg Whites
3/4 teaspoon Vinegar
75 g Granulated Sugar

🍰 Buttercream
90 g Milk
1 ½ tablespoons All-Purpose Flour
90 g Unsalted Butter
45 g Icing Sugar
1 ½ teaspoons Vanilla Extract

INSTRUCTIONS (please watch the video for complete instructions)
🍰 Design Preparation
Print the A4 Rilakkuma design template (or any design you want).
Over the top of the design, place a piece of Baking Parchment that’s fit exactly the bottom of the 10-inch square pan. Secure them each other with some tape so they stop slipping around.

🍰 Making Decorating Batter (for the Cake Batter the instructions are the same)

1. Preheat the oven to 340 F/ 170 C.
2. Place Butter and 8 grams Milk in a saucepan (for cake batter it’s 13 grams of Milk).
   Cook over a LOW heat until simmer and the Butter melted, then turn of the heat. Add in the sifted flour, mix well; stir until it’s form a dough ball, then transfer it to a bowl.
3. Wait until the dough a bit warm, slowly add the mixture of the Egg Yolk, Whole Egg and Vanilla Extract, mix until no lumps and well combine.
4. Then in another pan, heat the 30 grams of Milk (for cake batter it’s 50 grams of Milk) until just warm, gradually add in to the Eggs Batter while keep stirring; mix until well combined.
   Strain the batter so there’s no lumps remain, set aside.
5. In a large bowl, whisk the Egg Whites and Vinegar, once it’s get nice and foamy, slowly add in the Granulated Sugar in 3 batches, whip until they form stiff peak.
6. Fold 1/3 of the whipped Egg Whites into the Egg Yolks Mixture;
   Then pour this mixture to the remain 2/3 Egg Whites mixture and continue folding until everything is incorporated.
7. Divide the batter into a couple small bowls (using one bowl for each colour that you want to use) then transfer each colour to a piping bag.
8. To decorate
   Start with the outline, after the outline is done you can continue with the colouring.
9. After finish with all the design, carefully transfer the design paper onto a Grease pan, bake it for about 1 to 2 minutes (just until it gets kind like a skin on top so this way it won’t bleed into our Cake Batter when we add our Cake Batter on top).
10. Next, prepare the Cake Batter
    (please follow the same 1-5 instructions as above).
11. Pour the Cake Batter into the pan, and very gently spread the batter evenly, being careful not to disturb the Rilakkuma design underneath.
12. Shake and give a couple tap to even it out and get rid of the excess air bubbles, bake it for about 15-18 minutes.
13. Once it comes out from the oven, tap the pan so it wont’ shrink too much, then turn it out onto a cooling rack that has some Parchment Paper on top.
    Peel the parchment paper carefully, then quickly cover it with some more parchment paper to prevent your cake roll dry out
14. Once cool;
    Trim off the edges of the cake to make it more neat and beautiful.
    Spread the buttercream evenly on top of the cake, and then roll it up.
    Let it sit for about 15-30 minutes to set up a bit.
    

🍰 Making Buttercream

1. Mix the Milk and Flour until there are no lumps;
   Microwave it in 20 seconds intervals or cook on the stove until it just become a paste, set aside to cool completely.
2. In a large bowl, cream the Butter until it gets a really smooth consistency, add in the Icing Sugar along with Vanilla Extract, mix until well combined.
   Add in the cooled Flour Paste, mix until it’s incorporated.

NOTES

1. To make the Cake Batter, please follow 1-5 Decorating Batter instruction.
2. Make sure that you use Parchment Paper for the design paper, they are used in baking as a disposable non-stick surface (DO NOT use wax paper).
3. Ermine frosting can be left at room temperature for 6 hours as long as it’s not too hot.
   Because it contains milk, leftovers should be refrigerated for up to a week or frozen for up to 6 months.
4. The cake can be kept at room temperature for 1 day and 3 days in the refrigerator.
5. Bring your cake out of the fridge for an hour or two before consuming.