How to Make a Harlequin Roll

Most likely where the beloved Ho Ho Cake came from, the Harlequin Roll is one good-looking and even better tasting dessert. Gently rolled layers of cake are filled with delicious cream frosting that is expertly striped. It’s definitely not a beginner dessert but with a steady hand and some time, any pastry connoisseur can make the delicious beauty that is this tasty sweet. A vintage American classic, the harlequin roll has evolved into many different forms and variations over the years like the Neopolitan cake, just like the ice cream, but with chocolate and vanilla cake with strawberry frosting. In some cases, harlequin roll refers to a pastry technique where icing or cake is intertwined in different swirled, layered or checkered patterns. Despite the different meanings, all the variations share something in common: they’re all absolutely delicious.

In this online pastry class with Chef Susie, she shows us how to master the art of making a harlequin roll, a traditional specialty cake. Learn how to expertly make this cake in this detailed video! Craving more complicated pastry recipes? Try out our program.

Roulade

½ cup Egg Yolks
1 ½ oz. Sugar
1 tbsp Oil
2 oz. Cake Flour (sifted)
¼ cup Egg Whites
1 ½ oz. Sugar

1. Wisk the egg yolks and sugar until light in color, add the oil.
2. Gently fold in the cake flour and set aside.
3. Whip the egg whites to a soft peak and gently fold into the batter mixture.
4. Line a cookie sheet with parchment paper and carefully spread the mixture over the parchment.
5. Bake @ 350 degrees for about 8-10 minutes until the cake starts to brown.
6. Cool and dust with powdered sugar.
6. Invert the cake and peel off the parchment, spread the buttercream evenly over the cake and trim off the edges. Roll and then refrigerate until set.
7. Cut to desired thickness and arrange on a plate or tray, garnish with fresh fruit.

Chocolate Ganache

3.5 fl oz. Cream
5 oz Dark Couverture
3 tbsp Butter

1. Bring the cream to a boil and pour into the chocolate.
2. Whisk until the chocolate is dissolved and then add butter. Let cool.

Butter Cream Icing

12 oz Confectioner’s Sugar
8 oz Butter
2 tsp Vanilla Extract
1 oz Heavy Cream

1. Bring the butter to room temperature.
2. Sift the confectioner’s sugar.
3. Place softened butter in a bowl and gradually add sugar. Cream together with a wooden spoon or using an electric mixer until well aerated and whitish in color.
4. Add the vanilla extract and the heavy cream and beat until smooth. Scrape down the sides to ensure all ingredients are incorporated.
5. Use as icing, filling or decoration.