JP2012125184A - Sponge cake, roll cake, and method for making sponge cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for making sponge cake for a roll cake with a sense of luxury and with symbols such as animals and characters or multicolored patterns without requiring large-sized equipment and without requiring a long period of time.SOLUTION: The method for making the sponge cake for the roll cake includes at least one step for pattern making. The pattern making step includes: a step of drawing patterns on a cooking sheet using pattern dough for each non-overlapping pattern element; and a pattern baking step of baking the surface of the pattern element in a cooking oven for at least one minute and drying the surface of the pattern dough. The pattern dough is made by blending cake flour and food dyes with yolk dough at prescribed ratios. Further, it is preferable that a pattern baking period is added according to the dried state, and that a pattern 11 is drawn with food dyes. A message may be drawn on the roll cake 100 on which the pattern is drawn.

Description

  The present invention relates to a high-quality roll cake in which a pattern, an animal, and a character picture are baked, a sponge cake used in the roll cake, and a method for producing the sponge cake.

  As a technique for forming a pattern on a roll cake in order to improve the aesthetic appeal of the roll cake, there has been Pater Decor as a conventional technique. Pata Decor draws a pattern on the baking sheet, freezes it in the freezer for 30 minutes to 1 hour together with the baking sheet, covers it with cake dough and bakes it in the oven. Is a technology to produce a roll cake with In the case of this prior art, a large freezer facility is necessary to store and freeze the top board on which the pattern is drawn, and if the pattern is to be drawn by overlapping the pattern fabric, one color is required. It took 30 minutes to 1 hour of freezing every time. Therefore, the longer the number of colors, the longer the freezing time. For example, when a pattern is drawn with three to four colors, several hours of freezing time is required.

  Japanese Laid-Open Patent Publication No. 2000-106817 (Patent Document 1) introduces a technique for clearly distinguishing a pattern portion by making the pattern portion and other portions different in shading. This is done by pouring the sponge cake dough flat onto a conveyor, then drawing the pattern so that the whipped oil composition is placed on the top surface of the sponge cake dough, baking in an oven, and then drawing on the top surface of the sponge cake. The manufacturing method which winds from the edge part and shape | molds in a roll shape so that the pattern which appears outside may be disclosed. In the case of this technique, it is necessary to use a large-scale conveyor facility, and it is necessary to use a whipped oil / fat composition having a specific gravity adjusted, which cannot be easily manufactured in a small-scale cake factory. Furthermore, even though it is possible to draw a shading pattern by baking, it is difficult to form a complicated pattern using a plurality of colors.

  In addition, in Japanese Patent Application Laid-Open No. 05-268867 (Patent Document 2), a base paste is obtained by extruding a decoration paste onto a base fabric so as to draw a pattern, and then baking the base castella. A technique for producing a roll cake of clear color by winding in a spiral shape is disclosed. This is because the base fabric is applied from the base hopper to a certain thickness on the endless belt that is rotating at a constant speed, and then a decoration paste of a color different from this base fabric is applied linearly or from the decoration hopper. It was applied to the oven after being geometrically applied in the form of a strip or dots. Even in the case of this technique, since the decoration paste that is not solidified is superimposed on the base fabric, it is difficult for the pattern to spread and to form a complicated pattern or pattern.

JP 2000-106817 A JP 05-268867 A

  The problem to be solved by the present invention is that it is easy to make the roll cake in a short time without using a high-quality roll cake in which a complicated pattern is drawn by an animal, a character's picture or multiple colors, and a large facility. It is to provide a manufacturing method for manufacturing.

  1st invention of this invention is sponge cake, Comprising: The design by which sponge cake base material | dough was baked and formed including the pattern part of a color different from sponge cake base, and the said pattern part was colored with food coloring It is characterized in that the dough is formed by firing in advance.

  In the present invention, the edible colorant refers to a synthetic colorant for foods, but includes a colorant contained in colored edible materials such as cocoa powder and matcha tea. According to the sponge cake of the first invention of the present invention, it is possible to produce a roll cake on which a variety of non-bleeded patterns that have a high-class feeling and can surprise the eater are formed.

  2nd invention of this invention is sponge cake of 1st invention, Comprising: The said pattern part consists of several dough for a design in which the food color of a different color was used, respectively, and a part of said design part It is characterized in that the design component constituting the design portion is surrounded by the design fabric different from the partial design portion fabric.

  According to the second aspect of the present invention, it is possible to form a sponge cake in which a complicated pattern that has not been conventionally fired is formed by enclosing another pattern in the pattern. Thereby, for example, the design of the face of the animal is baked, and a sponge cake can be created that makes the eater more surprised and pleased.

  The third invention of the present invention is characterized in that it is a roll cake formed by winding the sponge cake according to the first or second invention. According to the sponge cake on which various designs are drawn according to the present invention, it is possible to surprise and delight those who eat.

  A fourth invention of the present invention is characterized in that at least one of a design, a character, and a symbol is described on the surface of the roll cake of the third invention by an edible dye. According to the fourth aspect of the present invention, not only can the roll cake be decorated more finely, but also a message can be conveyed to the eater.

A fifth invention of the present invention is a method for producing a sponge cake that makes it possible to bake a desired pattern on the surface of the sponge cake,
The pattern production process includes a process of drawing a pattern on a cooking sheet using a design dough for each non-overlapping pattern component, and the surface of the pattern component is a cooking oven. And a pattern firing step of firing and drying for at least 1 minute at
The design dough is characterized in that egg yolk dough is mixed with a weak flour and a food coloring at a predetermined ratio.

  According to the fifth aspect of the present invention, at least one color, preferably a plurality of colors, containing food coloring and soft flour is used to produce a pattern fabric that is difficult to flow, thereby drawing elements constituting the pattern. The shape of the constituent elements of the design is not limited, and may be various shapes such as a line shape, a belt shape, and a contour. The number of colors is not limited to one color. For example, a two-color pattern fabric with different shades is brought into contact to draw a circular pattern, and the contacted part is stretched to one side to form a component of a heart-shaped pattern composed of two colors. I can draw. Because the design dough of the present invention is mixed with soft flour, the dough does not flow easily, and the two-color design dough is difficult to mix and draws the desired shape of the pattern component consisting of a plurality of colors. Can do.

  And after drawing the one symbol component which has not overlapped, it is baked for at least 1 minute until the symbol component dries in a cooking oven. This baking time is appropriately adjusted according to the amount of the design dough constituting the design component and the performance of the cooking oven.

  After the surface of one non-overlapping symbol component is dried, the next symbol component is additionally drawn and fired, and the process is repeated for the number of symbol components that overlap. Even overlapping symbol components are fired so that they are sequentially dried from the symbol components on the finished surface side of the roll cake. As a result, even when a design is drawn using overlapping design components, the boundary between the design components does not bleed, and it is possible to make a sponge cake clearly depicting a design even if it is a complex design. it can.

  According to a sixth aspect of the present invention, in the fifth method for producing a sponge cake, the pattern baking step is performed by baking for 1 minute, and if the surface is not dried, the surface is further added for 30 seconds. It is characterized by firing until is dried. In the sixth invention, baking is performed until the surface of the symbol component is dried by adding a baking time by 30 seconds. Thereby, even when the amount of the cloth of the symbol component is large or thick, it can be dried in a short time. Moreover, it is possible to obtain a delicious roll cake in which a clear design is drawn without blurring the outline of a plurality of design components and without burning the design dough.

  The seventh invention of the present invention includes a plurality of symbol production steps in the fifth or sixth method for producing a sponge cake, and surrounds the periphery of the symbol component dried by the symbol production step executed previously. Thus, a symbol production process in which a later symbol component is formed is performed.

  According to the seventh aspect of the present invention, for example, even in the case of drawing an animal face pattern, the nose part is first baked and dried, and then the entire face pattern including all the surroundings. Can be drawn. This makes it possible to express clear patterns and designs with sharp outlines in a short time compared to the case where the dough is frozen and solidified, or the same quality dough that has not been solidified is poured into the pattern. it can.

  According to the method for producing a sponge cake of the present invention, it is possible to draw components of a desired shape composed of multiple colors without bleeding on the surface of the sponge cake, and there is no need for a large-scale refrigeration facility, and there is a high-class feeling. A sponge cake for roll cake can be easily produced in a short time. In addition, the roll cake using the sponge cake of the present invention has a high-class feeling and has an effect of giving surprise and joy to those who convey a message and eat.

FIG. 1 is a perspective view of a roll cake (Example 1). FIG. 2 is a perspective view of a roll cake (Example 2). FIG. 3 is a perspective view of a roll cake (Example 3). FIG. 4 is a perspective view of a roll cake (Example 4).

Example 1
Example 1 demonstrates the manufacturing method of the roll cake 100 in which the arabesque pattern 11 was formed in the surface of the sponge cake for roll cakes with reference to FIG. In Example 1, a roll cake sponge cake (hereinafter referred to as a sponge cake) is formed on a 25 cm square top plate using an oven having a function of baking a sponge cake while maintaining a predetermined temperature. An example of manufacturing will be described. In the roll cake of Example 1, the design dough is first baked, and then the sponge cake base (hereinafter referred to as “base”) dough is baked, and the contents for roll cake (hereinafter referred to as “material”) are obtained. A roll cake is produced by being wound with a sponge cake. The oven top plate is not limited to the above size.

Table 1 below shows the materials and the quantities used to produce one roll cake sponge cake dough of Example 1. However, one egg yolk below is not used. Note that the egg M size refers to a chicken egg having a size of 58 g or more and less than 64 g.

  In the process of making a roll cake using a sponge cake manufactured with the materials shown in Table 1, the application of syrup for imparting flavor to the roll cake and the manufacturing method for winding the sponge cake to make a roll cake are the conventional techniques. In the first embodiment, one of the known manufacturing methods will be described, but other known manufacturing methods can be substituted (the same applies to the other embodiments described below).

  The roll cake manufacturing process includes a step of making egg yolk dough for sponge cake (step 1), a pattern preparation step of creating and drying the pattern dough (step 2), and a dried pattern portion. It comprises a base manufacturing step (step 3) and a winding step (step 4) in which the ingredients are wound with a sponge cake.

  Hereinafter, it demonstrates in order. The step of making egg yolk dough for sponge cake (Step 1) is to melt 3 egg yolks in a stirring container, add 35g of sugar, weigh with sugar until white, 50ml water, 40ml salad oil, vanilla oil number Add in order of drops and mix. Then, 80 g of dough flour is sifted and mixed well with a mixer until the dough is sticky.

  Next, the pattern production process (process 2) which produces and drys the pattern fabric will be described. In step 2, 15 ml of 1 tablespoon of the yolk dough prepared in step 1 is placed in a stirring container, and 2.5 ml of 1/2 tsp of soft flour for design is added and mixed (step 2-1). Also, melt one egg white in another stirring vessel, foam with a mixer, add 1 ml of corn starch to the finish and mix to make a horn (hereinafter referred to as meringue) (step 2-2). Here, horn stands for a state where the dough stands firmly when the mixer is separated, corn starch means corn starch, and weak flour means wheat flour with a protein ratio of 8.5% by weight or less.

  Next, add 2/3 of the meringue from step 2-2 to the dough mixed in step 2-1, and mix well to produce the design dough, and then squeeze the design dough with a hole in the tip. (Hereinafter referred to as “corne”). Then, lay a paper pattern with an arabesque pattern on top of the oven and a cooking sheet (hereinafter referred to as an oven sheet) on which the design can be seen. Then, an arabesque pattern 11 is drawn along the pattern of the pattern from the tip of the cornet, and baked in an oven preheated to 170 ° C. for 1 minute 30 seconds (step 2-3) to dry the pattern dough.

  Next, the base manufacturing process (process 3) will be described. In step 3, the remaining matcha from the egg yolk dough prepared in step 1 is mixed and mixed with 20 ml of green tea dissolved in hot water (step 3-1). In addition, melt 3 egg whites in a stirring vessel, foam with a mixer, add the remaining 30 g of sugar used in Step 1, add 4 ml of the remaining corn starch, and whisk until a horn is formed (Step 3-2). ). Combine the remaining egg white from step 2-2 with the egg white from step 3-2 and add it to the egg yolk dough in which the green tea from step 3-1 is melted in 1/3 increments. Mix well until a new base fabric is obtained (step 3-3).

  Next, the base dough is poured onto the top plate of Step 2-3, which is fired and dried for the design dough, and after leveling the surface, lightly vibrated to remove large bubbles in the base dough, Bake for 14 minutes in an oven preheated to 170 ° C. Then, cover the surface of the baked base 12 with an oven sheet, turn the top plate upside down, take out the base fabric so that the design fabric becomes the upper surface, peel off the oven sheet on the surface once, and cover it again. Cool until residual heat is removed (step 3-4). Thereby, drying of a sponge cake can be prevented and the crack of a surface can be prevented.

  Next, the winding process (process 4) which winds ingredients with sponge cake is demonstrated. Make whipped cream by adding sugar to fresh cream and whipping it hard. Dissolve granulated sugar in a proper amount of hot water to make a syrup. With the surface of the base dough formed in step 3 on which the pattern dough is formed, the upper surface of the sponge cake is cut at intervals of about 2 cm, the syrup is applied, and the whipped cream 13 is applied from above. Further, the boiled red beans 14 are streaked in a direction intersecting with the direction of winding. Further, wrap it with an oven sheet from the front of the dough and cool it in the refrigerator for over an hour. And it rolls with the warmed cutter and cuts the edge part of an uneven state, and it is set as the roll cake of the state where the edge part is flat.

  The roll cake formed with the arabesque pattern of Example 1 becomes a novel roll cake that can enjoy the aesthetics of the arabesque pattern with a Japanese-style taste with boiled red beans and green tea.

(Example 2)
In Example 2, a method of manufacturing a roll cake 200 in which two-color heart-shaped symbols 21 and 22 are formed on the surface of a roll cake sponge cake will be described with reference to FIG. The parts similar to those of the first embodiment are referred to in the first embodiment and the description thereof is omitted. The sponge cake of Example 2 is also a sponge cake having the same size as that of Example 1, and the roll is produced by winding the ingredients with the sponge cake.

The materials used to produce one roll cake sponge cake of Example 2 and the quantities thereof are shown in Table 2 below. However, one egg yolk below is not used.

  The manufacturing process of the roll cake of Example 2 includes the step of making egg yolk dough for sponge cake (step 1), the pattern making step of creating and drying the pattern dough (step 2), and the dried pattern portion. The process includes a base manufacturing process (process 3) including a winding process (process 4) in which the ingredients are wound with a sponge cake. Of these steps, step 1 and step 4 are the same as those in the first embodiment, and thus the description thereof is omitted.

  The pattern preparation process (process 2) of Example 2 will be described. In step 2, first, a two-color pattern fabric is prepared. From the egg yolk dough prepared in step 1, 2 teaspoons (10 ml) are divided into two stirring containers, and each 1/2 ml teaspoon for design is added and mixed (step 2-1-1). Dissolve 0.625 ml of the red food dye with water and gradually add it to one stirring vessel in Step 2-1-1 until it becomes a light pink color (Step 2-1-2). To the other stirring container of step 2-1-1, red food color is added more than in step 2-1-2 to make a deep pink color (step 2-1-3). Also, meringue is bubbled in step 2-2 (step 2-2).

  Next, 1/3 each of the meringues of step 2-2 are added to each of the doughs mixed in step 2-1-1 and step 2-1-2, and mixed well to prepare a design dough (steps) 2-3-1.). Next, drop the dark pink fabric on the top of the oven with a spoon so that the circular shapes with a diameter of 1 cm are adjacent to each other, and draw the dark pink heart-shaped pattern 21 with the tip of the spoon in the direction of contact. Draw. Similarly, a thin pink heart-shaped pattern 22 is drawn even on a light pink fabric and baked in an oven preheated to 170 ° C. for 1 minute to dry the pattern fabric (step 2-3-2). If the pattern is not dried, the surface is baked until the surface is dried while confirming the surface state every 30 seconds (step 2-3-3). Since the base fabric is poured after the surface is dried, the design does not collapse and does not bleed.

  Next, the base manufacturing process (process 3) will be described. In step 3 of Example 2, the step of mixing matcha tea of Example 1 (Step 3-1) is omitted. Further, (Step 3-2) is the same as that in Example 1. Combine the remaining egg white from step 2-2 with the egg white from step 3-2, and divide it into 1/3 portions, add it to the yolk dough of step 1 and create a smooth base dough with no egg white clumps. Mix well until it becomes (step 3-3). Further, Step 3-4 for baking the dough to make the base 23 is the same as that in the first embodiment.

  The winding step (step 4) in which the ingredients are wound around the baked sponge cake with the sponge cake is the same as in the first embodiment. However, unlike Example 1, the ingredients such as peach 24, kiwi 25, banana 26, etc. may be involved instead of boiled red beans.

(Example 3)
In Example 3, a roll cake 300 in which a dark diamond pattern 32 is drawn on a base 31 colored in a light green ground color will be described with reference to FIG. The parts similar to those of the first embodiment are referred to in the first embodiment and the description thereof is omitted. The sponge cake of Example 3 is also a sponge cake having the same size as that of Example 1, and the roll is produced by winding the ingredients with the sponge cake.

  Since the material used for manufacturing one roll cake sponge cake of Example 3 and the quantity thereof are the same as those of Example 1, description thereof is omitted.

  The manufacturing process of the roll cake of Example 3 includes the step of making egg yolk dough for sponge cake dough (step 1), the pattern making step of creating and drying the pattern dough (step 2), and the dried pattern portion The base manufacturing process (process 3) containing, and the winding process (process 4) which winds an ingredient with a sponge cake. Of these steps, step 1 and step 4 are the same as those in the first embodiment, and thus the description thereof is omitted.

  The pattern production process (process 2) of Example 3 will be described. In step 2, a dark green diamond pattern 32 and a white stripe pattern 33 intersecting the diamond pattern 32 are produced. 10 ml of 2 teaspoons from the egg yolk dough prepared in step 1 is placed in a stirring container, and 2.5 ml of 1/2 teaspoon of soft flour for design is added and mixed (step 2-1-1). Similarly, from the egg yolk dough prepared in step 1, 10 ml of teaspoon is placed in a separate stirring vessel, and 10 ml of matcha tea dissolved in 20 ml of hot water is added to make 10 ml of teaspoon to make a dough to be used for the dark green diamond pattern 32 (step 2-1-2). In addition, the meringue is bubbled in another stirring vessel (step 2-2).

  Add 1/3 of the meringue from step 2-2 to the dough from step 2-1-1, mix well, and put in the first cornet that draws a stripe pattern. Add 45 ml of 3 tablespoons of the meringue from step 2-2 to the dark green dough from step 2-1-2, mix well, and place in a second cornet that draws a diamond pattern. In the same manner as in Example 1, an uncolored pattern dough was squeezed from the top of the first cornet on an oven top plate laid with an oven sheet to draw a white striped pattern 33, and the oven preheated to 170 ° C. for 1 minute. Baking (step 2-3-1). Further, a dark green diamond pattern is drawn with a second dough with a green fabric around the intersection of the stripe pattern fired in Step 2-3-1 and fired in an oven preheated to 170 ° C. for 1 minute (Step 2). -3-2).

  Next, the base manufacturing process (process 3) will be described. In Step 3 of Example 3, the remaining matcha tea dissolved in the hot water used in Step 2-1-2 is mixed in the egg yolk dough in Step 1 (Step 3-1). Step 3-2 is the same as that in Example 1. Combine the remaining egg white from step 2-2 with the egg white from step 3-2, divide it into 1/3 times, add it to the yolk dough in which the matcha tea from step 3-1 was melted, and there is no lump of egg white Mix well until a smooth base fabric is obtained (step 3-3). The step 3-4 for firing the base dough is the same as that in the first embodiment.

  The winding step (step 4) in which the ingredients are wound around the baked sponge cake with the sponge cake is the same as in the first embodiment. However, unlike Example 1, only the whipped cream 13 in which sugar is added to the ingredients may be wrapped.

Example 4
In the fourth embodiment, a roll cake 400 in which a light bear pattern 42 is drawn on a light brown base 41 will be described with reference to FIG. The parts similar to those of the first embodiment are referred to in the first embodiment and the description thereof is omitted. The sponge cake of Example 4 is also a sponge cake having the same size as that of Example 1, and the roll is produced by winding the ingredients with the sponge cake.

The materials used to produce one roll cake sponge cake of Example 4 and the quantities thereof are shown in Table 3 below. However, one egg yolk below is not used.

  The production process of the roll cake of Example 4 includes a step of making egg yolk dough for sponge cake (step 1), a pattern preparation step of creating and drying the pattern dough (step 2), and a dried pattern portion. It includes a base production process (process 3), a winding process (process 4) in which ingredients are wound with a sponge cake, and a process of drawing a fine finish on the roll cake (process 5). Of these steps, step 1 and step 4 are the same as those in the first embodiment, and thus the description thereof is omitted.

  The pattern preparation process (process 2) of Example 4 will be described. In step 2, a light brown bear's nose handle 43 and a bear's face pattern that completely surrounds it are produced. 10 ml of 2 teaspoons from the egg yolk dough prepared in step 1 is placed in a stirring container, and 2.5 ml of 1/2 teaspoon of soft flour for design is added and mixed (step 2-1-1). Similarly, from the egg yolk dough prepared in step 1, 1 ml of teaspoon is placed in a separate stirring vessel, 1/8 tsp of soft flour for design is added to 0.625 ml, and 1 g of cocoa powder is added to make a dark brown dough. (Step 2-1-2). In addition, the meringue is bubbled in another stirring vessel (step 2-2).

  Add 1/3 of the meringue from step 2-2 to the dough from step 2-1-1 and mix well to make a white design dough. Add 3 tablespoons 45ml of the whisked egg white of step 2-2 to the dark brown dough of step 2-1-2 and mix well to make a dark brown pattern dough. In the same manner as in Example 1, a pattern of a bear's nose was drawn on an oven sheet placed on a top plate for an oven and laid on a baking sheet, and baked for 1 minute in an oven preheated to 170 ° C. ( Step 2-3-1. Further, the pattern fired in Step 2-3-1 is drawn so that the face of the small bear is completely surrounded by the white pattern cloth, and is fired in an oven preheated to 170 ° C. for 1 minute (Step 2-3-2).

  Next, the base fabric preparation process (process 3) will be described. In Step 3 of Example 4, 9 g of cocoa powder is sifted and mixed with the remaining egg yolk dough in Step 1 (Step 3-1). Step 3-2 is the same as that in Example 1. Combine the remaining egg white from step 2-2 with the egg white from step 3-2, divide it into 1/3 of the amount, and add it to the yolk dough mixed with the cocoa powder from step 3-1. Mix well until there is no lump and a smooth base fabric (step 3-3). The step 3-4 for baking the dough is the same as that in the first embodiment.

  The winding step (step 4) in which ingredients are wound around the baked sponge cake dough with the sponge cake is the same as in the first embodiment. However, in the fourth embodiment, unlike the first embodiment, the whipped cream 13 and the banana 44 which are made by adding sugar to the ingredients may be rolled up. Next, as a detail finish, black cocoa powder is melted with appropriate hot water, and the pattern of the eyes, nose and mouth is drawn with a brush to complete the pattern of the face of the bear.

(Other examples)
-The process of drawing a pattern may be a process in which a pastry chef draws a pattern, or a confectionery machine may draw a pattern in a series of confectionery manufacturing processes.
In the above embodiment, the baking temperature of the design dough was set to 170 ° C., but the temperature adjustment function differs depending on the type of oven, so that the baking time was changed from 160 ° C. to 180 ° C. according to the performance. May be adjusted between 30 seconds and 2 minutes at a time.
In the base fabric baking process, the temperature may be changed from 160 ° C. to 180 ° C., and the temperature may be increased or decreased by several minutes in the same manner as the design fabric.

-In the above-mentioned embodiment, the specific quantity used was shown according to the design, but according to the design, the design dough was a ratio of 3 egg yolks, 70-80 g of flour, 50-60 ml of water, 40 ml of salad oil and 35 g of sugar. 1 to 3/3 of meringue which is mixed at a ratio of 2.5 to 5 ml of weak flour and 10 to 15 ml of the egg yolk dough mixed in 1) and containing food coloring, and 1 egg white and 1 ml of corn starch. Any mixed dough may be used.
-Although the quantity of the material of the said Example demonstrated the quantity for producing one roll cake, of course, what is necessary is just to increase / decrease in the substantially same ratio according to the production number.
The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The technical scope of the present invention is shown not by the above description but by the scope of the claims, and is intended to include all modifications within the meaning and scope equivalent to the scope of the claims.

100, 200, 300, 400 ... roll cake,
11 ... arabesque, 12 ... base, 13 ... whipped cream, 14 ... boiled red beans,
21 ... Dark pink heart-shaped design, 22 ... Light pink heart-shaped design,
23 ... Base, 24 ... Peach, 25 ... Kiwi, 26 ... Banana,
31 ... Base, 32 ... Diamond pattern, 33 ... Stripe pattern,
41 ... base, 42 ... bear bear face pattern, 43 ... bear bear nose handle, 44 ... banana, 45 ... eyes, nose and mouth handle

Claims (7)

A sponge cake,
Sponge cake base dough is formed by baking, including a pattern part of a different color from the sponge cake base,
The pattern part is formed by firing in advance a pattern dough colored with a food coloring,
Sponge cake characterized by that. The design part is composed of a plurality of design fabrics each using a different color food dye,
The design component constituting the part of the design portion is surrounded by the design fabric different from the design portion of the design portion,
The sponge cake according to claim 1. A roll cake formed by winding the sponge cake according to claim 1 or 2.
Roll cake characterized by that. At least one of a design, a letter, and a symbol is described on the surface of the roll cake with food coloring,
The roll cake of Claim 3 characterized by the above-mentioned. A sponge cake manufacturing method that enables firing a desired pattern on the surface of a sponge cake,
The pattern production process includes a process of drawing a pattern on a cooking sheet using a design dough for each non-overlapping pattern component, and the surface of the pattern component is a cooking oven. And a pattern firing step of firing and drying for at least 1 minute at
The design dough comprises egg yolk dough mixed with a weak flour and a food dye in a predetermined ratio,
A method for producing a sponge cake, comprising: The pattern firing step is performed for 1 minute, and when the surface is not dried, it is further fired for 30 seconds until the surface is dried.
The method for producing a sponge cake according to claim 5. Including a plurality of design making processes,
A design producing process is performed in which the design component is dried by surrounding the periphery of the design component dried by the previously performed design producing step.
The method for producing a sponge cake according to claim 5 or 6, wherein: