So, I begin with a mea culpa. I have a tough time frosting cakes. Mine never look like the ones in the book and it was the picture in the book that first drew me to this recipe.
But then there was more.
If you read this blog, you know that I am a sucker for roulades, those French-style sponge cakes that are long, rolled up, and filled with whipped cream, or ganache, or something that a modest sugar content. I love them.
This cake is a vertical roulade. You make the same cake, but you do don just role it long. You cut the cake into sections and roll them up one at a time to make one vertical cake that is wide, very wide.
The cake is lovely. The filling butterscotch sauce “diluted” with whipped cream.
I can envision this as just the dessert Nero had when he said, “Someone really should contact the fire department.”
This is a great cake. It’s Friday before a week with the 4th of July stuck on a Thursday. People are taking the week off, there are parties, there are brunches, there is heat, and there is a passionate need for a cool dessert. Here it is.
This wonderful idea comes from Vintage Cakes by Julie Richardson. If you bake, if you want to bake, you really need this book on your shelf. Awesomely inspiring.
Butterscotch Cream Roll-Up
Yield: serves 10-12
- 1/3 cup [3 ounces] salted butter
- 1 cup firmly packed dark brown sugar
- 1 cup heavy cream
- 1 tablespoon whisky
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- 1 cup sifted cake flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup canola oil
- 4 egg yolks, at room temperature
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 6 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 1 ½ cups heavy cream, cold
- Heaping ½ cup natural sliced almonds, toasted
To make the butterscotch sauce: melt the butter over medium heat in a large heavy-bottomed sauce pan. Dump in the brown sugar all at once and stir with a wooden spoon to combine. Cook, stirring frequently, until the mixture begins to simmer and changes from a wet sand consistency to a liquid that fives off a lovely molasses smell and looks like taffy, approximately 3 minutes from the time it comes to a simmer. Drizzle ¼ cup of the cream into the mixture and vigorously blend the cram into the sugar and whisk in the remaining cream. Turn the heat up to medium-high and allow the sauce to boil, whisking occasionally, until it has darkened, about 8 minutes. Remove the pot from the heat and allow the sauce to cool for a few minutes before adding the whisky, vanilla, and salt. Refrigerate until cold.
To make the cake: enter an oven rack and preheat the oven to 325⁰F.
Sift together the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl, then whisk the ingredients by hand. In a small bowl, whisk together the oil, yolks, water and vanilla. Add the liquid mixture to the dry ingredients and briskly stir with a rubber spatula until just smooth.
In the clean bowl of stand mixer fitted with the clean whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar and gradually increase the speed to high, whipping until the whites just form a soft peak. With mixer on medium speed, gradually add the remaining ¼ cup of sugar in a slow stream. Return the mixer to high and continue whipping until the whites just begin to hold firm, shiny peaks.
With a rubber spatula, fold a third of the whites into he batter, using as few strokes as possible. Add the remaining whites, folding until incorporated. Pour the batter into the prepared pan and smooth the top [this is best done with an offset spatula]. Place the pan in the oven. Bake the cake until it springs back when lightly touched and is barely golden in color, 16 to 20 minutes. Cool the cake on a wire rack until it reaches room temperature.
Meanwhile, make the filling by placing the bowl of a stand mixer and its whisk attachment in the freezer for 5 minutes. Fit the cold bowl and whisk to the mixer and whip the 1 ½ cups of cold heavy cream and 1 cup of the cold butterscotch sauce together on medium-low speed until the ingredients are blended. Gradually turn the mixer up to high speed and whip just until the cream holds soft peaks but is not yet stiff.
To and assemble the cake: keep the cake into its pan and orient the pan so the longer side is closed to you. Cut the cake with a serrated knife into four equal pieces measure 4 by 12 inches. Cut through the underlying parchment paper with a pair of scissors in the same places that you cut the cake so you have four quarters of cake [with parchment paper attached] that can each move independently.
Leaving the cake in the pan, spread a bit more than half of the butterscotch cram evenly over the cake and sprinkle with the toasted almonds. Refrigerate the remainder of the cream while you roll up the cake.
Here comes the fun part: rolling the cake! With the pan still oriented with the longer side closest to you, life up the nearest edge — both cake and paper — of one of your 4 strips. Using the parchment paper as the cake’s support, begin to tuck the cake into a roll and continue tucking [and peeling away the parchment paper] while gently rolling he cake away from you into a roll. Place the rolled cake upright on a serving plate, so the spiral of cake and filling is visible at the top. [Don’t worry, it gets easier from here.]
Line the next cake strip, using the parchment paper to support it, and wrap the strip around the roll on the serving plate, beginning where the outside edge of the first cake left off, in order to create a bigger roll. Continue with the next two strips, beginning the wrap where the last left off, to make one enormous rolled up cake.
Finish by frosting the sides with the reminder of the cream [you might need to give the cream a few turns with a hand whisk to stiffen it up], leaving he top free to show of the spiral of cake and cream. Refrigerate the cake for at least 1 hour and up to one day, lightly wrapped in plastic. Just before serving, warm the remaining butterscotch sauce and drizzle it over the individual servings.
Well wrapped and refrigerated, this cake keeps up to 3 days. [Brian comment: yeah, sure, it’s gonna last that long!]
Source: Vintage Cakes by Julie Richardson
Photo Credits: Canon T2i, 18-55MM Macro lens, F/2.8, 1/30th second, ISO 3200 and 1600 respectively
“What do you think of this?” Suzen showed me a picture. Quite an attractive picture.
“You know I’m color blind,” I said.
“Blue-green. Not red. You don’t run red lights.”
“Not with you in the car,” I said.
“So? What do you think?”
“I think it’s spectacular.” Actually, I could barely contain myself. This recipe is called a cake roll but I much prefer the French roulade. So romantic as the syllables roll out of your mouth. So delicious as each bite goes into your mouth. I always want my Buche de Noel, a chocolate roll that adorns many Christmas day tables. To get a roulade in April seemed to be a late holiday miracle.
Suzen was prepping for a family party, one where folks who had not seen each other in a decade would gather. She, and I, wanted something spectacular. To the eye and to the mouth.
Flo Braker ranks in the very top tier of dessert cookbook authors. Personally, she is a charmingly warm woman, intelligent and skilled. Her books are wonders. They are filled with well-tested, clearly written, and sumptuously delicious recipes. Her latest book, Baking for All Occasions, is a seminal work. I’ll write more about the book and incredible spectrum of treats it offers tomorrow.
Today, here is Flo’s Red Velvet Cake Roll that Suzi made and presented at that family party. Good party. Good, great cake. Our thanks, once again, to Flo.
Red Velvet Cake Roll
Yield: 1 15-inch rolled cake, 12 to 14 servings
For the cake:
- 1 cup all-purpose flour
- 2 tablespoon unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider or white vinegar, 5% acidity
- 4 ounces unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg, lightly beaten
- 1 tablespoon liquid red food coloring
For the White Chocolate-Cream Cheese Filling:
- One 9-ounce package cream cheese, at room temperature
- 5 ounces white chocolate, melted
- 2 ounces unsalted butter, softened
- 1/3 cup powdered sugar, sifted
- ½ teaspoon pure almond extract [or vanilla]
- 1 cup red raspberries, picked over for stems or leaves
- Powdered sugar
- More red raspberries
Before baking: Center a rack in the oven and preheat the oven to 375⁰ F. Coat a small area in the center of a 15 ½ by 10 ½ by 1-inch pan (jelly-roll pan) with nonstick spray. Line the pan with aluminum foil, pressing the foil into the contours of the pan and leaving a 2-inch overhang at each short end (the spray anchors the foil in place to make buttering easier). Butter the foil, then flour it, tapping out the excess flour. Have all of the ingredients at room temperature.
To make the cake: Sift together the flour, cocoa, baking soda, and salt onto a sheet of waxed paper; set aside. Ina small bowl, stir together the milk, vanilla, and apple cider. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, about 1 minute. Increase the speed to medium and add the granulated sugar in a steady stream. Continue to beat until light in color and fluffy in texture, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
With the mixer on medium speed, add the egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in two or three additions alternately with the milk mixture in one or two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated smoothly.
Stop the mixer after each addition and scrape down the sides of the bowl. Maintaining the same speed, add the food coloring and mix well to color the batter evenly. Without delay, spoon the batter into the prepared pan, spreading evenly with a rubber spatula. Bake the cake until it is set on top and springs back when lightly pressed in the center, about 10 minutes.
Transfer the pan to a wire rack. If necessary, run a thin knife blade around the perimeter of the pan to loosen the cake sides. Then pull up on the foil overhang and carefully transfer the cake to a wire rack. Without delay, place a sheet of foil over the cake and manipulate the foil to make a shallow tent (a tent holds in the moisture as the cake cools, but prevents the foil from sticking to the cake). Let cool for about 45 minutes, then proceed to assemble the dessert.
While the cake is cooling, make the White Chocolate-Cream Cheese Filling: In a bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth. Pour in half of the chocolate and beat until smooth, stopping the mixer occasionally and scraping the mixture clinging to the sides into the center of the bowl. Pour in the remaining chocolate and beat just until combined. Add the butter and then the sugar and almond extract and beat until smooth and creamy.
Use right away, or store in a covered container in the refrigerator. When ready to use, remove from the refrigerator, bring to room temperature, and beat with a rubber spatula, small whisk, or fork until smooth and creamy. You should have about 1 ⅓ cups.
To assemble the cake: Remove the foil from the top of the cake. Transfer the cake on its bottom sheet of foil to a work surface, placing it so that one of its long sides is parallel to the edge of the surface closest to you. Place another long sheet of aluminum foil on the work surface nearby. Using an offset spatula, spread 1 cup plus about 2 tablespoons of the filling evenly over the cake, leaving a ½-inch border uncovered on the long side farthest from you. (The leftover filling, along with a few berries, makes a good kitchen snack for the baker.) Place the raspberries, if using, randomly on the filling along the length of the cake.
Begin rolling the cake by flipping the edge nearest you over onto itself. Then, with the aid of the foil that extends beyond the short sides, roll up the cake lengthwise until you reach the far long side. As you work, wrap the foil around the roll to assist in rounding the shape
(otherwise the cake will stick to your hands). Place the roll in its foil across the bottom third of a 24-inch-long piece of parchment paper. To compress the cake, pull the rest of the parchment paper up and over the cake towards you. Use a long ruler or a sheet pan to press forward towards the cake on the top of the bottom sheet of the paper while pulling forward towards you on the top sheet.
Carefully lift the roll in the aluminum foil and set it, seam side down, on the fresh sheet of foil. Wrap the cake securely in the foil. Transfer the foil-wrapped roll to a baking sheet or shallow tray and refrigerate for about 30 minutes to help set the filling.
To serve: Remove the cake from the refrigerator and peel off and discard the foil. Carefully lift the roll onto a serving plate with the aid of a long, wide spatula or a rimless baking sheet. (If not serving right away, cover loosely with plastic wrap to keep the cake’s surface from drying out and return to the refrigerator to serve the same day.) Dust the cake with powdered sugar. Using a serrated knife and a sawing motion, cut the roll into ½-inch thick slices. Center each portion on a dessert plate. Accompany with the raspberries.
Source: Baking for All Occasions by Flo Braker