Springtime Roll Cake

I am stubbornly calling this one Springtime Roll Cake even though it is still snowing out today!?!

Ingredients:

4 large eggs, at room temperature

3/4 cup sugar

3/4 cup flour

1 tsp vanilla

1/2 tsp baking powder

1/4 tsp salt

1/4 cup icing sugar, for rolling up cake

Filling:

1 cup heavy cream

2 tbsps icing sugar, sifted

1/2 tsp vanilla

coloured sprinkles 

Optional: 3 heaping tbsps seedless raspberry jam (see how to remove seeds below if your jam is not seedless) 

2 oz white chocolate squares, melted

more sprinkles and mini eggs (if for Easter) to decorate 

food colouring

First off, if your raspberry jam has seeds simply warm it in the microwave then press through a metal strainer with a silicone spatula to separate the seeds from the jam. Set aside to cool completely. 

Preheat the oven to 350°F. Oil a 10 X 15" baking pan, line it with parchment paper and oil that. Beat eggs and sugar together in a mixer for 3 minutes until light and fluffy then mix in vanilla. Whisk together the flour, baking power and salt then fold the dry ingredients into the wet. If desired, take a ladle of batter out and add food colouring. Do this with 3 or 4 colours. Pour the remaining batter in the pan and spread evenly. Dollop the coloured batter randomly then swirl with the back of a spoon. Bake 10-12 minutes. Dust a clean dish towel with icing sugar. When the cake has baked, cool for about 5 minutes then turn it out onto the prepared dish towel and carefully peel off the parchment paper. Then, starting at the short side, immediately roll up the cake firmly with the towel inside while still warm. Let cool. At this point, once the cake is completely cooled, you can pop it (towel and all!) into a large zip baggie and store for 2 days.  When ready to proceed, beat the whipping cream, sifted icing sugar and vanilla together until stiff peaks form. Unroll the cake, remove the towel and, if using, spread a thin layer of jam leaving a 1/2" border. Next spread the whipped cream on top of the jam and add the coloured sprinkles. Roll up firmly and place seam side down on a serving plate or board. Melt white chocolate and drizzle over top securing chocolate eggs and extra sprinkles while the chocolate is still wet. Chill at least 30 minutes. Slice, cleaning the knife between each cut. Serves 8-10

 

 Adapted from: recipesoven.com

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Custard Cake with Rhubarb

Amazingly creamy vanilla custard cake topped with tart fresh rhubarb. 

Ingredients:

4 eggs, separated and at room temperature 

3/4 cup sugar

1/2 cup butter, melted 

1 tsp vanilla 

3/4 cup flour

2 cups lukewarm milk

1 1/2 cups diced rhubarb 

1 tbsp sugar

Icing sugar to dust

Line an 8 X 8" baking pan with parchment and lightly spray with oil. Cut the rhubarb and toss with 1 tbsp sugar. Set aside.

Separate eggs and beat the whites until stiff peaks form. Set aside.

Beat the yolks with the sugar until light yellow then add the butter and vanilla. Beat 2 minutes. Add the flour and fully combine then add the milk.

Fold the egg whites into the yolk mixture. The batter will seem quite thin. 

Pour the batter into the prepared pan and scatter the rhubarb on top. I had very young, thin stalks of rhubarb.

Bake at 375°F for 60 minutes until set. It may be just a little jiggly but not totally wobbly if that makes any sense!

Cool completely in pan on rack where it will set, before using a second rack on top to flip it out. Carefully peel off the parchment and turn right-side up.

Dust with icing sugar and serve.

Always refrigerate any leftovers.

Makes 9 servings

Adapted from: newstalkzb.co.nz

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