|It was still delicious and the mushrooms were adorable|
However, like a lot of my adventures in baking, it was a request from someone close that caused me to have another go at getting it right. My mother mentioned that she had seen a roll cake on TV that was rolled into a circle and was filled with large volumes of whipped cream and fruit and asked for one of the same. I did a bit more research about the right recipe to use, and came across one that was so exacting that it had to be good. I carefully measured and sifted and mixed as directed and ended up with an impressively pliable and light sponge cake that rolled like a dream. Filled with ripe, in-season strawberries and lightly sweetened, whipped cream, it is the kind of dessert that fills you with mad joy about the arrival of summer.
I was so pleased with the recipe the first time I made it, that I immediately made another one with tiramisu flavours - 1tsp of instant coffee granules dissolved in 2tsp of hot water added with the vanilla, and filled with sweetened mascarpone cheese and dark chocolate shavings. It was exactly as delicious as you would expect.
|Another version with whipped cream and raspberries macerated in a little sugar|
Roll cake with fruit and whipped cream
from The KitchenTigress
140g egg whites
60g egg yolks
40g cake flour
a pinch of salt
1 tsp of vanilla
60g oil - the original recipe stated corn oil but we didn't have any so I used melted coconut oil (it seemed to work fine)
200g whipping cream
1-2Tb of icing sugar
1/2tsp vanilla extract
10 medium-sized strawberries (washed, hulled and sliced) or another soft fruit of your choosing
1. Preheat the oven to 200 degrees Celsius. Line a swiss roll pan (36 by 28cm) with baking paper.
2. Place the egg whites in a large bowl and whisk at medium speed until a thick foam forms. Increase the speed to high and gradually add the sugar. Once you reach soft-peak stage, reduce the speed to low and continue to to whisk until stiff-peak stage. (Here is a visual guide).
3. While whisking at a low speed, add the yolks one by one.
4. Sift and stir in the flour in two batches, followed by the vanilla and salt. Add the oil and fold it gently into the batter.
5. Spread the batter evenly into the swill roll pan and tap on the counter a couple of times to get rid of big air bubbles. Bake for 9-10 minutes, the centre should spring back when gently pushed.
6. Unmould the cake onto a wire rack and peel the baking paper off the sides. Cool completely.
7. Remove the baking paper completely. Place a fresh piece of baking paper on the counter and put the cake on top of it, with a long edge closest to you. Whip the cream to stiff peaks and spread evenly over the cake. Arrange the strawberries/fruit in the centre of the cake.
8. Use the baking paper to help lift the long edge of the cake (that is closest to you) and roll.
9. Rest the cake in the fridge for a couple of hours for the best flavour. If you can't bear to wait, it still tastes pretty good eaten immediately.