![]() This cake will keep in an airtight container stored in the fridge. Then, when you’re ready to wow everyone at book club, start slicing, and relish in the oohs and ahhs. Allow to sit out at room temperature for about an hour before serving. ![]() Pour 1/4 cup of puree over the top of the cake. Frost the top and sides of the cake with the remaining icing. Then, match a short end with the outside short end from the first strip and wrap it around to continue the spiral. With the second strip, again spread the icing. Starting with the first strip, roll it up from the short end and place it rolled side down on your serving tray. Spread about 3 ounces of icing on each strip. Finally, pour in about 1/2 cup of the berry puree and beat to combine. Then, with the mixer still running (my KitchenAid got a really good workout today), add the cubes of butter, one at a time, letting each get incorporated before adding the next. Let the mixer run for about 10 minutes, until outside of the bowl is no longer warm. That will result in scrambled egg yolks, which probably would not taste good in a buttercream icing. But, you also don’t want to just pour it right in. In the second picture below you’ll see what happens if you do: crusty syrup coating the side of your bowl. So though you want to go slow, you want to aim for the yolks themselves, and not go too too slow. However, this syrup mixture hardens really fast. You want to pour the hot sugar mixture into the egg yolks in a slow, steady stream. This next step should be done quickly but carefully. When big bubbles are all over the surface, you can turn off the stove. Then, turn up the heat to medium, and swirl gently until bubbles appear. Keep heating the sugar mixture, stirring occasionally, until the sugar has melted. While that’s heating, start whisking the egg yolks on medium high speed, again going for that pale yellow and thick texture. To do this, start by heating the sugar, corn syrup, and vanilla seeds in a small saucepan over low heat. ![]() I then rolled the whole thing up again and set it aside until I was ready to frost.Īnd to be ready to frost, you have to make the buttercream. Cut it into three equal strips the long way, about 4 inches wide each. This will probably have taken you close to 20 minutes. I think it would be great over vanilla ice cream. You’ll have more than you need – Ottolenghi recommends saving some for use with yogurt. Pour through a mesh sieve into a bowl to get a smooth puree. Pour mixture into a food processor and process until finely ground. Stir occasionally and heat for about 5 minutes, until sugar dissolves and berries are heated through. ![]() In a small saucepan over medium-low heat, combine the berries and sugar. Set aside, rolled up, for about 20 minutes, until completely cool. Later, you’ll be able to roll the cake with frosting and not have it break. This is done while the cake is still warm so you “train” the cake. Sprinkle the top of the cake with confectioners sugar and then roll the cake, starting from a short edge, with the towel. Lightly trim the edges to make them all straight. Place a clean kitchen towel over the cake and flip it upside down. Bake at 400☏ for 12 to 15 minutes, or until golden and a toothpick comes out clean. Be sure to flatten top with a spatula and push batter into edges and corners. Spread batter in a 15×12 inch jellyroll pan lined with parchment batter. Fold 1/3 of the egg whites into your yolk batter. With mixer running, add remaining 1 1/2 tablespoons sugar slowly and continue beating until stiff peaks form. In a large bowl (or back in your stand mixer if you’re less lazy than I – I didn’t want to clean the bowl), beat egg whites on high speed until soft peaks form. Sprinkle lemon zest over the top of the batter. Sprinkle half of the flour and salt over the top of the batter and fold in. But, fortunately for you, if you keep reading this post, you’ll know how to make a roll cake in no time!įirst in a stand mixer fitted with the whisk attachment, beat egg yolks, 2/3 cup + 2 tablespoons sugar, and lemon juice on medium-high speed until pale yellow and thick, about 3 minutes. ![]() Easier if you know how to make a roll cake. And, best of all, it’s actually easier to make then regular layer cake. And totally unexpected when you look at the unassuming little pink cake. What’s so impressive about stripe cake? The layers are vertical. So I pulled out Ottolenghi’s Sweet cookbook and found the most colorful, interesting looking cake I could: Lemon Berry Stripe Cake. Also, Cate made it a couple weeks ago and I got jealous. I had a book club (which meant it would disappear quickly). This weekend I decided to bake something exciting. ![]()
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