Orange Vanilla Cake Roll
Vanilla Filling
16 ounces Cream cheese, light; room temp
1/2 cup Sugar
2 large Eggs; room temp
1 tablespoon Milk
2 teaspoons Vanilla extract
Cake
5 large Eggs; room temp
2/3 cup Sugar
1 tablespoon Orange peel, grated; fresh
1 teaspoon Vanilla extract
1 cup Flour
2 tablespoons Butter; melted
1/3 cup Sugar, powdered
Candied Citrus Slice Garnish
2 Oranges
2 Clementines
4 Kumquats
2 cups Water
2 cups Sugar
Preheat oven to 375 degrees F.
• Lightly grease 15-1/2″x10-1/2″ jelly roll pan.
• Line bottom and sides with waxed paper; grease paper.
• For Filling: Beat cream cheese and sugar with electric mixer until smooth.
• Beat in eggs, milk, and vanilla JUST until blended.
• Spread evenly in lined pan.
• For Cake: Beat eggs, sugar, orange peel, and vanilla in large bowl with electric mixer on high speed 8-12 minutes, until very thick, pale, and at least tripled in volume.
• Eggs are the only leavening in this cake, so it is very important to beat them to maximum volume.
• Use a large, deep, narrow bowl rather than a wide one.
• An 8-cup glass measure is perfect.
• Sprinkle with flour.
• Fold until just blended.
• Add butter and fold until just blended.
• Spread evenly over filling in pan.
• Bake 19 to 21 minutes, until cake springs back when touched in center.
• While cake bakes, spread clean kitchen towel (not paper or terry cloth) on countertop. Sift powdered sugar through small strainer over towel, covering an area the size of the cake.
• Invert hot cake onto towel.
• Remove pan and carefully peel off paper.
• Starting at one narrow end, neatly roll up cake, using towel as an aid.
• Cool completely on wire rack.
• Wrap and refrigerate up to 1 week.
• When ready to serve, garnish with candied citrus slices.
• For Candied citrus slices: choose fruit with thin skin for best results.
• We used three varieties to vary size of slices.
• Use leftovers to garnish other desserts or as an accompaniment to ham or poultry.
• Scrub skins.
• Slice in 18″-thick rounds.
• Bring water and sugar to boil in wide skillet.
• Add one citrus type at a time in a single layer.
• Reduce heat and simmer uncovered 20 to 40 minutes, until translucent.
• Remove to bowl with slotted spoon.
• Repeat with remaining fruit.
• Pour syrup over slices.
• Add a little water if syrup is too thick.
• Refrigerate up to 3 months.
Yield: Serves 8
Chocolate Raspberry Roulade
8 eggs (separated)
1 cup sugar
2 tbs. butter
1/2 cup bittersweet chocolate
1 tsp. vanilla extract
2 tbs. butter
1 cup whipping cream
sugar
1 pint red raspberries
Preheat oven to 350 degrees F.
• Gently crack the egg on a flat surface and break the egg into two pieces.
• Pull pieces apart, keeping the yolk in one half, allowing the whites to fall into a bowl. Transfer yolk to other egg-half to allow the rest of the whites to fall into the bowl.
• Place yolk in a separate bowl.
• Add 1 cup of sugar to the bowl with the egg yolks.
• Whisk until mixture is light and fluffy and has a ribbon like consistency. About 3 to 4 minutes.
• Chop the chocolate into smaller pieces.
• Place the butter and chopped chocolate into a sauce pan and melt over low heat.
• Stir frequently with a wooden spoon.
• While the chocolate is melting beat the egg whites until soft peaks.
• Stop mixing and add 1/2 cup of sugar.
• Continue mixing until stiff peaks.
• Combine the melted chocolate with the egg yolk mixture.
• Add a few drops of vanilla extract.
• Mix until well combined.
• Stir 1/4 of beaten egg whites into the chocolate mixture.
• Gently fold in remaining egg whites until completely mixed.
• Generously brush the bottom and sides of a cookie pan with melted butter.
• Carefully pour the cake mixture into 14 x 10 inch rimmed baking sheet.
• Make sure mix is evenly distributed.
• Bake cake for 15 minutes.
• While cake is baking prepare the whipped cream.
• Add very cold cream to a chilled mixing bowl.
• Whip the cream to soft peaks.
• Stop whipping and add a small amount of sugar.
• Continue whipping until stiff peaks.
• Remove the cake from the oven.
• Let cake cool for 10 minutes in pan on rack.
• Turn out of pan on waxed paper lined rack.
• Let cool completely.
For Individual Roulades:
• Cut cake with serrated knife lengthwise into three equal strips of just over 3-inched each. Cut each strip widthwise into three pieces of about 4-1/2 inches each.
• Spread each piece with whipped cream leaving 1/2 inch border all the way around. Sprinkle with raspberries.
• Roll up gently.
• Clean edges if any cream comes out.
• Refrigerate until ready to serve.
For one large roulade:
• Spread cake with cream, leaving 1/2 inch border all the way around.
• Sprinkle with raspberries.
• Starting at short (10 inch) end, roll up gently.
• Refrigerate until ready to serve.
• Cut into 1-inch widths.
Lemon Coconut Roulade
This is very pretty with candied flowers.
Lemon Curd:
2 eggs
1/2 cup sugar
1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1/2 lemon, zest finely grated
2 tablespoons unsalted butter, slightly softened at room temperature
1/2 cup cream
Cake:
3 eggs
1 yolk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup shredded sweetened coconut
2 tablespoons clarified butter
1/2 cup raspberry jam (optional)
1/2 cup cream
1 tablespoon sugar
Candied violets or rose petals
Equipment: 10 1/2 by 15 1/2 by 1-inch jelly roll pan
• Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy.
• Mix in the lemon juice and lemon zest.
• Rest the mixing bowl on the saucepan, with the bowl’s base resting above – not in – the simmering water (pour out some water, if necessary).
• Cook, whisking occasionally, until the mixture is thickened and custardy, about 10 minutes.
• Meanwhile, half fill a large bowl with ice and cover with cold water.
• Remove the bowl of lemon curd from the hot water and whisk in the butter until melted.
• Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff.
• Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve.
• The recipe can be made to this point and kept refrigerated up to 3 days in advance.
Make the Cake:
Preheat the oven to 350 degrees F.
• Butter the jelly roll pan and line it with parchment paper.
• Butter the paper to assure release.
• Have some water simmering in a saucepan.
• Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don’t attach it to the mixer yet) and whisk briefly.
• Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved.
• Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
• Meanwhile, sift together the flour and baking powder 3 times.
• Sift it over the whipped egg mixture while folding it in.
• Then fold in the coconut.
• Drizzle in the clarified butter, while folding the batter.
• Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes.
• Let the cake rest in the pan 1 minute.
• Run a knife along the edge to release the cake.
• Then flip it out onto a tea towel or parchment paper.
• Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake.
• Roll the cake up tightly with the towel, rolling away from you.
• Then cool seam-side down on a rack.
• Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge.
• Tightly re-roll the cake and place on a platter seam-side down.
• Dust with confectioners’ sugar.
• Whip the remaining 1/2 cup cream with the sugar until very stiff.
• Keep chilled.
• Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade.
• Place a candied violet* on each rosette.
• Serve in 1-inch thick slices.
*Or any edible flower or use Johnny Jump Ups, pansies, and rose petals or nasturtiums.
Preparation Time: 1 hour
Working Time: ½ hour
Yield: Serves 10
Chocolate Cake Roll
4 eggs
¾ cup sugar
1 tsp. vanilla
1/3 cup sifted cake flour
½ tsp. double action baking powder
¼ tsp salt
1/3 cup cocoa
Pam®
Powdered sugar, chocolate whipped cream or 1 qt. Ice cream
Preheat oven to 400 degrees F.
• Beat eggs until light and fluffy.
• Add sugar slowly; beat until mixture is thick and light.
• Add vanilla. Fold in flour sifted with baking powder, salt and cocoa.
• Pour into a 10 x 15 inch jelly roll pan, coated with Pam®.
• Bake for 20 minutes.
• Immediately invert the cake onto a dish towel dusted with powdered sugar.
• Trim edge.
• Sprinkle the cake with powdered sugar.
• When cool, unroll: spread with filling.
• Roll again.
• Serve.
Filling:
Chocolate Whipped Cream
2 tbs. sugar
2 tbs. cocoa powder
1 tsp. vanilla
1 cup whipping cream
• Stir sugar, cocoa and vanilla into cream.
• Chill 2 hours.
• Beat until stiff.
Genoise
A classic and all purpose sponge cake that adapts to any frosting or filling.
4 large eggs
½ cup granulated sugar
½ cup butter, clarified
7/8 cup flour
2 tsps. baking powder
1 tsp vanilla extract or you may use almond or any other of your choice
Preheat oven to 350 degrees F.
Butter and flour a 9 inch round cake pan.
• Run the sugar through your food processor with the blade in for 1 minute to make it finer consistency.
• Beat the eggs and sugar in a bowl over hot water until the mixture is thick and warm. Remove it from the hot water and beat it until it cools.
• You may use a hand held mixer for this.
• Melt the butter over hot water but do not allow it to get really hot.
• Sift the flour and return it to the sifter.
• Slowly sift the flour over the eggs and careful fold it with a long handled coarse whisk.
• When all the flour is sifted in, begin adding butter and vanilla.
• Don’t over mix at this stage.
• Sprinkle the butter in.
• Pour the batter in the pan and bake until a knife or toothpick inserted in the center comes out clean.
• 30 minutes should do it.
Yield: Serves 6
Carrot Roulade
6 eggs, separated
1 cup granulated sugar
¼ cup kirsch
1 ¾ cups almonds, round
1 cup carrots, grated
¾ tsp. cinnamon
Dash of nutmeg
¼ tsp. mace
1 tsp powdered ginger
1 tbs. baking powder
Filling:
1 pound cream cheese, at room temperature
1 cup butter, at room temperature
2 tbs. grated orange peel
1 tsp, lemon juice
½ cup pecans, minced
Double recipe of Royal Icing
Powdered sugar for garnish
Preheat oven to 375 degrees F.
• Beat egg yolks and sugar in an electric mixer until they are light colored and form thick ribbons when the beater is lifted.
• Gently fold in carrots, kirsch and almonds into the yolks with a spatula.
• Mix together the cinnamon, nutmeg, ginger, mace and baking powder and sift it over the top.
• Beat the whites until they form stiff peaks and fold them into the carrot mixture.
• Line a 10 x 15 inch jelly roll pan with oiled parchment paper and pour the batter in.
• Bake for 15 -18 minutes or until puffy and golden on top and firm to the touch.
• Invert the cake unto a smooth dish towel that has been dusted with powdered sugar. Gently take off the parchment paper and replace with a fresh piece.
• Roll it in longwise and cover it with a towel until it is cool.
• Beat all the ingredients for the filling together and spread then over the cake.
• Roll it into a log with the seam side down.
Cover it with the Royal Icing using a pastry brush. Refrigerate until it is ready to use.
You can do the whole cake up to the point of the frosting and freeze and then defrost the cake and frost it afterwards.
Yield: Serves 10
Rhubarb Roulade
For cake
4 eggs, separated
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
Confectioner’s sugar for dusting
For filling
1 lb rhubarb stalks, trimmed and finely chopped
1/2 cup granulated sugar
Accompaniment: lightly sweetened whipped cream
Make cake:
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 1 inch shallow baking pan and line with wax paper.
• Butter paper and dust with flour, knocking out excess.
• Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
• Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks.
• Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
• Gently fold one third of flour and one third of whites into yolk mixture and then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
• Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes.
• Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
Cook rhubarb while cake is baking:
• Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes.
• Spread filling on a plate and chill 5 minutes.
Make roulade:
• Remove towel and arrange cake with a short side nearest you.
• Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side.
• Put a platter next to far end of cake.
• Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
Dust cake generously with confectioners’ sugar, and then slice with a serrated knife.
Yield: Serves 6
Working time: 40 minutes
Preparation time: 45 min
Chocolate Roulade
6 oz good quality plain dark chocolate, in pieces
2/3 cup water
6 eggs, separated granulated sugar
3/4 cup + 2 Tbs. sugar
Filling:
1 1/4 cup whipping cream
1 tsp. granulated sugar
1/2 tsp. vanilla
Decoration:
cocoa powder, for dusting
chocolate curls
• Lightly oil and line a 15 x 11 inch jelly roll pan with nonstick baking parchment.
• Melt the chocolate with the water in a double boiler.
• Stir until smooth; set aside.
• Whisk the egg yolks and sugar together in a bowl, using an electric whisk, until pale and thick.
• Beat in the melted chocolate.
• In a clean bowl, whisk the egg whites until they just hold a soft peak.
• Stir a quarter of the egg white into the chocolate mixture to loosen it, and then carefully fold in the remainder, using a large metal spoon.
• Do not over-mix.
• Immediately pour into the prepared pan and spread into the corners.
Bake at 350 degrees F. for 20 to 25 minutes until well risen and springy to the touch.
• Cover the roulade with a damp tea towel and leave in the pan until cold.
• Once cold, cover the cloth with plastic wrap, then refrigerate for at least 6 hours or overnight.
• For the filling, whip the cream in a bowl until it starts to thicken.
• Add the sugar and vanilla and continue to whip the mixture until it just holds its shape. Lightly dust a large sheet of greaseproof paper with sugar.
• Uncover the roulade, and then carefully turn it out on to the greaseproof paper.
• Slice 1/4 inch off the two short sides to neaten.
• Spread the cream over the roulade.
• Roll up tightly from a long side, using the paper to help.
• Transfer to a plate, sprinkle with cocoa and serve it decorated with chocolate curls.
Yield: Serves 10
Buche de Noel (Yule Log)
This is a challenging recipe and should only be done for guests who will appreciate it. My family does not understand the beauty of this creation. They would rather eat chocolate cake or just about any thing else instead! I had one very disappointing Christmas over it. So, I now make this for others instead.
Note: This is the longest and most challenging recipe on this software CD.
1/4 cup plus 2 tablespoons granulated white sugar
6 large eggs, separated
4 ounces bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar
Dutch-processed cocoa powder or powdered sugar for dusting
Fill with Whipped Cream Frosting (either plain, chocolate, or raspberry)
Note: Cream of tartar is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.
• This is a deliciously moist chocolate sponge cake that melts in your mouth.
• Can be filled with plain, chocolate, or raspberry whipped cream.
• It can be a little difficult to handle and you may find a little cracking when you roll up the sponge.
• To cover up any cracks, either sprinkle with cocoa powder or powdered sugar or cover with whipping cream.
• The flavor of the chocolate used really shines through in this recipe so use a good quality bittersweet or semisweet chocolate that you enjoy.
Preheat oven to 350 degrees F.
• Place the oven rack in the center of the oven.
• Grease, or spray with Pam, a 17 inch by 12 inch jelly roll pan.
• Line the pan with parchment paper and then grease and flour the pan or spray with Baker’s Joy.
• Set aside.
• While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another.
• Cover with plastic wrap and bring to room temperature before using, which takes about 30 minutes.
• Meanwhile melt the chocolate in a stainless steel bowl over simmering water.
• Set aside.
• In bowl of electric mixer place the egg yolks and 1/4 cup of sugar and beat until the mixture is light and fluffy, about five minutes.
• When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon. Add the melted chocolate and beat only to combine.
• Set aside while you beat the egg whites.
• In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy.
• Add the cream of tartar and beat at medium-high speed until soft peaks form.
• Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
• Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter.
• Fold in the remaining whites just until incorporated.
• Don’t over mix or the batter will deflate.
• Spread the batter evenly into the prepared pan with an offset spatula.
• Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 to17 minutes.
• Remove from oven and place on wire rack to cool.
• Lightly dust with cocoa powder.
Note:
• If using the cake for a roulade wet and wring out a clean dish towel and place over the cake.
• If using the cake for individual cream filled molds or other cut outs, then place a dry towel over the cake.
Once the cake has cooled, if using as a roulade, spread the cake with 2 cups of whipped cream frosting and gently roll the cake, peeling off the parchment paper as you roll.
Can be stored in the refrigerator for up to five days.
Decorations:
• Meringue Mushrooms
• It is best to make meringue on a dry day to ensure success.
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup superfine white sugar (if you don’t have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor).
• Can use melted chocolate to “glue” the caps and stems together.
• Simply melt a little chocolate and, with a small spatula or spoon, spread a thin layer of chocolate over the underside of the cap.
• Attach the stem and leave the mushroom (upside down) until the chocolate hardens.
• Serve mushrooms standing upright on a platter or they also look wonderful placed in a basket (they will look like real mushrooms).
• Line two baking sheets with parchment paper and set aside. Have two pastry bags ready (one for piping the caps and stems and one for gluing them together).
• Fit one small pastry bag with a number 3 (1/16 inch diameter) round plain tip (used to glue the stems and caps together) and one large pastry bag with a number 6 (1/2 inch diameter) round plain tip (for stems and caps).
• Fold down the tops of the bags to form a deep cuff on the outside and place each bag in a tall narrow glass for support.
• This will make it easy to transfer the meringue to the pastry bags.
• Preheat oven to 225 degrees F.
• Place 2 oven racks in the upper and lower thirds of the oven.
• In bowl of an electric mixer at a moderately slow speed, beat room temperature egg whites until foamy.
• Add the cream of tartar and beat at medium speed until soft peaks form. Continue beating (increasing speed to high), gradually adding the superfine sugar, until the whites are very stiff and glossy.
• You want to make sure that the sugar has dissolved completely – to test rub a little of the meringue between your fingers.
• With a rubber spatula place approximately 1/4 cup of the meringue in the pastry bag with the small tip (used to glue the caps and stems together).
• Place the remainder of the meringue in the large pastry bag.
To Pipe Caps:
• Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into even rounds building up the meringue to form a 1 1/2 – 2 inch round that is about 3/4 to 1 inch in height.
• Sharply twist the bag and stop the pressure as you slowly move the tip off the meringue. Try to make the top as smooth as possible but use a wet fingertip to smooth out any bumps.
To Pipe Stems:
• Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into a cone-shape, making the base of the stem a little larger than the top.
• The stem should be about 1 inch high.
• Try to keep the stems as straight as possible.
• Some of the stems may fall over on their sides during baking, so it is a good idea to make extra.
• Bake the meringues for approximately one hour, or until the mushrooms are firm enough that they can be lifted from the baking sheet without sticking.
• Rotate the baking sheets from top to bottom and front to back (about three quarters of the way through) to ensure even baking.
• Remove from oven and with a small sharp knife, make a small hole in the middle of the underside of each mushroom cap.
• Using the small pastry bag fitted with the 1/l6 inch tip, pipe a little bit of meringue in the hole and gently press the top of the stem into the hole.
• Place the mushrooms, caps down, on a parchment lined baking sheet and return to oven for about 15 minutes, or until the mushroom are dry.
• Remove from oven and lightly dust the tops of the mushrooms with cocoa powder.
• Use a small pastry or paint brush to smudge the cocoa powder, if desired.
Store in an airtight container for several weeks.
Yield: 2 to 2 ½ dozen mushrooms (depending on the size you elect to use)