I love baking, it's the most calming thing for me. It's therapeutic, it makes the house smell good,
and I get to take the goods to my friends. I do it for other people. - L. Collins
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And just like that we are in the middle of the year, and what a year it has been. I have heard so many people ask if we could have a re-do or to tell 2020 to go home because it's drunk, and it's hard to disagree with these sentiments.
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The Cake Slice Bakers are now half way through baking from The New Way To Cake by Benjamina Ebuehi. The cakes in this book are easy to make and each one seems to have something unique about it. I really like that there are photos to accompany the recipes and and tips about how to make slight adjustments to change up the cake.
Hmmmmm....where do I begin? Well, I guess it is easy for you to see that this is not a roulade. I did try to make one from the recipe but it went south as soon as soon as I followed the instructions to "turn the sponge out onto the paper", and didn't improve from there. It seemed to me that turning it out - which to me implies that you would turn the pan over and allow the cake to drop onto the paper - would be a mistake, and I couldn't place the parchment paper on a board and use that to get the cake out because it had sugar on it. The cake cracked badly in the middle, but I managed to get it rolled up and allowed it to cool. However once I tried to unroll it, it seemed that the sugar had dissolved into the cake and made it so soft. There was no coming back from that, so I did what I could and the roulade looked like a nightmare, but my lovely husband tried it, said it was delicious and proceeded to finish it off over the next few days. I just did not want to go to the expense of wasting ingredients again so I decided to turn it into a layer cake for my next attempt. In all honesty it still wasn't my favorite sponge cake recipe - my heart belongs to this one - but it was still a nice treat.
Coconut, Raspberry & Rose Roulade
Ingredients
Cake ~
Filling ~
Assembly ~
- 50g (½ cup) desiccated or shredded unsweetened coconut
- 5 eggs
- 150g (¾ cup) superfine/caster sugar
- 95g (¾ cup) all-purpose flour
- ½ teaspoon baking powder
- 30g (2 tablespoons) granulated sugar
- 240ml (1 cup) heavy cream
- 50g (¼ cup) superfine/caster sugar
- 10ml (2 teaspoons vanilla extract
- 200g (1 ⅔ cups) fresh raspberries
- ½ teaspoon rosewater
- 30g (2 tablespoons desiccated or shredded unsweetened coconut
- Powdered sugar, for dusting
Preparation
Cake ~
- Preheat the oven to 190℃ (375℉).
- Line a 23 x 33-cm (9x13-inch) Swiss roll pan with parchment paper.
- Add the coconut to a food processor and pulse until it’s a finer mixture.
- Using a stand mixer or electric whisk, beat the eggs and superfine sugar for 3 to 5 minutes, or until very pale and doubled in size.
- Sift the flour, coconut and baking powder on top of the eggs and very gently fold to combine, being careful not to knock out too much air.
- Gently pour the batter in the prepared pan and bake for 10 to 12 minutes, or until the cake Is golden brown and just firm to the touch (if the cake overbakes, it may crack when it comes to rolling).
- Place a sheet of parchment paper slightly bigger than the Swiss roll pan onto the countertop and sprinkle liberally with the graduated sugar.
- Turn the sponge out onto the paper and peel off the paper that was on the bottom the sponge.
- Using a sharp knife, score a line about half the cake’s depth along one of the shorter edges.
- Roll the warm cake up tightly in the parchment paper, starting from the side that you scored. Leave the rolled cake to cool completely.
Filling ~
- Whip the cream in a medium bowl with the sugar and vanilla until you have soft peaks.
- Slice the raspberries in half and toss them in a bowl with the rosewater, breaking the raspberries down a little by lightly pressing with a fork.
- Stir three-quarters of the raspberries into the cream, allowing the raspberries to create a ripple effect.
Assembly ~
- Once the sponge is completely cool, gently unroll, and flatten the sponge lightly with your hand.
- Spread the raspberry filling thickly and evenly across the cake, leaving about a 1.3 cm (½ inch) from the edges before sprinkling with the coconut and the remaining raspberries.
- Reroll the sponge and try to keep as much of the filling inside as possible.
- Slice off both ends of the cake to reveal the swirl inside.
- Dust the cake with powdered sugar. (or for a completely different look, you can cover the rolled cake in the whipped cream, also covering both ends. Then press on some toasted coconut flakes to cover the entire cake).
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - The New Way To Cake - and our choices for June 2020 were ~
Coconut, Raspberry & Rose Roulade
Limoncello & Toasted Meringue Cake
Blueberry, Lemon & Lavender Frangipane Cake
Sorry it gave you such a rough time. It certainly looks beautiful.
ReplyDeleteWhat a beautiful cake!! Love those layers and fresh berries!!
ReplyDeleteI'm a sucker for a good sponge cake too--I'll take your recommendation for your favorite recipe when I try this one! The flavors sound so good!
ReplyDeleteI love your "don't quit" attitude and great idea to change the shape for the best results.
ReplyDelete