While the rest of the country is enjoying the sun and 100+ degree weather (that’s 37⁰C and higher for those, who are not into Fahrenheit); we are still dressing up kids in their winter coats in the middle of the summer and trying to hide our snobby smiles from tourists, who make San Francisco-themed sweatshirt business really profitable. Got ya! Enjoy the Sunny California, you, happy owners of shorts and t-shirts!
By our standards though, the summer has been really nice, and I started running again. Well, jogging probably would be a better word… unless they have another word that describes something even slower than jogging… walking with a jig, turtling..? I load my baby on a BOB and we go to the ocean or lake Merced, or any place that has as little hills as possible…
So, after one or two outings like that, I started feeling that a little pastry is well deserved.
This cake is almost worth a Russian Friday – it’s so popular back home. My fear of sponge cake making is long gone since I discovered Natasha’s Kitchen blog. She describes the process so well, you cannot make a mistake. So, here is another creation, that looks and tastes wonderful with minimum effort.
/Both recipes are from Baking at Home with The Culinary Institute of America/
APRICOT JELLY ROULADE
- 5 large eggs, separated
- ¾ cup granulated sugar, divided
- 2/3 cup cake flour, sifted twice
- 1 tsp vanilla
- ½ tsp salt
- ½ cup confectioners’ sugar
- 1 cup strained apricot preserves
- 2 cups Chantilly Cream (see below)
Yields: 8 servings
Preheat the oven to 375⁰F/190⁰C. Spray baking pan with borders with cooking spray and line with parchment paper. Spray the paper with cooking spray.
Make the batter. Mix egg yolks and ½ cup of granulated sugar in a bowl of a stand mixer fitted with a whisk attachment on high speed until the foam is 3 times its original volume and falls in thick ribbons when the whisk is lifted. Transfer to a large mixing bowl, set aside.
Place egg whites in a clean bowl and beat them with a clean whisk attachment on medium speed until frothy. Gradually add the remaining ¼ cup of granulated sugar and continue to whip until medium peaks form when the whisk is lifted.
Fold the egg whites into the yolk mixture with a rubber spatula in 2 or 3 additions. Scatter all flour, vanilla, and salt over the batter and fold it just long enough to blend the flour evenly.
Bake. Pour the batter into the prepared pan and spread gently with a spatula. Bake for 12-15 minutes until the top is golden brown and the edges star to pull away from the sides of the pan.
Make the roll. While the cake is baking, sift confectioners’ sugar over a clean flat-weave towel. When the cake is finished baking, insert it onto the sugar coated cloth. Immediately remove the pan and parchment paper and, starting at a long edge, roll the cake into a log with the towel inside it. Let cool completely.
Assemble the roulade. Strain apricot preserves. When the cake is cool, unroll it and spread the apricot preserves over it. Spread the Chantilly cream over the preserves and roll the cake again without the cloth. Refrigerate for about 1 hour, dust with confectioner’s sugar, and serve.
- 1 cup heavy cream, chilled
- ¼ cup confectioner’s sugar
- ½ tsp vanilla extract
Yields: 2 cups
Chill the mixing bowl and whisk before making the cream. Pour cream into the bowl and mix on medium speed of a stand mixer until thickened. Gradually add confectioner’s sugar and whisk on high speed until the cream forms medium peaks.