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Monday, 18 August 2014

ROLL CAKE

I must say this is my third attempt in making this roll cake for it cracked while rolling, in all my previous attempts, despite following the instructions carefully... I remember in my childhood eating this cake, then called in my family as, spring roll cake with jam spread inside. So I seeked my mothers advice on this... She said roll the cake before it goes too dry.. This sounded reasonable. The actual recipe calls the cake to be rolled while its hot and cooled while its rolled. But this didn't work for me. So I spread the frosting 5 minutes after I got it out from the oven and rolled it while it was still slightly warm.. This way it works perfectly right.


The next trick is not to over bake it. It will hardly take 10 minutes and if the sides start turning brown, take it immaediately out of the oven. It bakes incredibly fast as the cake batter is of very thin layer . So keep an eye on your oven while your cake is getting baked and have your frosting ready before you prepare the cake.
This cakes is so spongy and soft. And eaten after refrigerating it, is a delicacy, something worth trying several times.  And here the combination which I tried, which is Nutella and whipped cream, is so fabulous. Chocolate and Vanilla burst. Yum!

So here goes the recipe....
Ingredients:
For the sponge cake:
Eggs- 4 separated
Sugar- 1/2 cup
Flour- 1/2 cup
vanilla essence- 1 tsp
Frosting:
Nutella - 1 cup
Whipped cream- 1 cup


Method:
Preheat your oven to 375 F
Beat your egg whites with half of the sugar in a clean bowl until stiff peaks form
Beat egg yolks in a  separate bowl with remaining sugar
Add vanilla essence and beat till you get  a smooth pale mixture
Fold in the egg whites to egg yolks until everything is well combined
Add flour and fold in the mixture. Do not over mix as it can knock out the air in it


Grease and line a 15 X 10 inch pan or cookie sheet with parchment paper. Pour your cake batter. Spread evenly all over the sheet and smooth it out using a spatula...
Tap the pan on the work surface to remove any air bubbles.
Bake in the middle rack of oven for about 10 minutes.
Every oven is different so keep an eye on your cake and if the sides start to turn golden brown take them out of the oven. If it gets too dry or over baked, the cake gets cracked while rolling.
Once it get baked, Cut a thin part from all the 4 sides so that sides look clean and flip the cake over a clean icing sugar dusted work surface. Peel the parchment paper gently.
Flip the cake once again.
Spread a layer of Nutella and then add a layer of whipped cream. Smooth out evenly all over leaving some room on the sides, because the frosting gets squished to the sides once you roll the cake.
OR

Spread the frosting of your choice.