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Sunday, June 17, 2012

Rolled Blackberry Cake

石屋製果's Sponge Cake + Ice Cream Delicious~
石屋製果's Sponge Cake + Ice Cream Delicious~ (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Rolled Cakes. This recipe calls for a thin rectangular sponge cake that is rolled into a cylinder while still warm from the oven, then cooled, unrolled, spread with a filling, and then rolled again. The cake is sliced crosswise when served, revealing a spiral design. These cakes are sometimes called jelly rolls especially when they are spread with jelly as the first (or only) layer - or Swiss rolls.

Rolled blackberry cake recipe is not only tempting to the eyes because of the blackberry rolled in it but it is more tempting to the taste. Whatever the secret of this great tasting recipe, there could only be one thing that is sure...it must be because you will make use of your own caring hands in making this recipe to be served only the best for a love one.


ROLLED BLACKBERRY CAKE


You will need:


One 12 -by-9 inch (30-by-23-cm) Yellow Sponge Cake, still warm from the oven

1/2 cup (4 fl oz/125 ml) heavy (double) cream, preferably not ultrapasteurized

1/2 teaspoon vanilla extract (essence)

1 tablespoon confectioners's (icing) sugar, plus extra for dusting

1 cup (4 oz/125 g) blackberries


Here's how:


Bake the sponge cake as directed and let cool in the pan on a wire rack for 5-10 minutes.

When the sponge cake is still warm to the touch, use a thin metal spatula or knife to loosen the edges from the pan. With a long side toward you, gently roll the cake into a cylinder with the parchment (baking) paper still attached to the bottom. Allow the cake to cool completely, about 45 minutes, then gently unroll it on a work surface and remove the parchment paper.

In a large bowl, combine the cream, vanilla and confectioners' sugar. Using a wire whisk, beat until soft peaks form when the whisk is lifted, 5-7 minutes.

To assemble, spread the center of the cooled cake with whipped cream, scatter the berries on top of the cream, and reroll the cake. Transfer the log, seam side down, to a long serving platter. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 8 hours.

To serve, using a fine-mesh sieve or a sifter, dust the top of the cake with a generous coating of confectioners' sugar. Cut the cake crosswise into slices.



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