When I saw this rolled cake  on a lovely site a couple of weeks ago, it was a love at first sight.
Specially the form of the cake was impressive, and then I just wanted to challenge my skills if I was able to bake such an amazing rolled cake. The first two time was a total disaster. At the very fist time I rolled the cake before cooled to room temperature, just as I usually do with a simple roulade. But this cake can not be rolled warm, otherwise fall apart as has been cooled. At my second trial I substituted oil with butter. Please, never do this! It doesn’t work! So my suggestion is: strictly  follow the recipe!
The recipe is based on Vintage Cakes book, by Julie Richardson  but I applied several changes according to my taste not just in terms of the batter but the frosting as well. (:-) this time it really works
Poppy seed and lemon are hand-in-hand, so after I decided the key flavor of the cake itself lemon filling was obvious. I just made a very simple lemon curd (homemade of course:-) and mixed with  mascarpone, garnished with some lovely passion fruit and violet.

Ingredients:

for the cake (for a 35 X 26 cm rectangle tin):

6 eggs (yolks and whites separated)
2 tbsp lukewarm  water
160 gr granulated sugar
100 gr plain flour
50 gr ground poppy seed
1 tbsp coconut oil (melted)
1 teaspoon baking powder
pinch of salt
1 tbsp vanilla extract

for the filling:

1 large egg
1-2 tbsp granulated sugar (or to taste)
1 tbsp butter (diced)
1 lemon zest
1 lemon juice

300 gr mascarpone

2 passion fruits and some violet for garnish


  1. Preheat oven to 180 C. 
  2. To make the cake sift the flour, baking powder, salt and poppy seed in a large bowl, then mix well with a spoon. 
  3. Melt the coconut oil in microwave oven on low heat.
  4. In the clean bowl of a stand mixer fitted with whisk attachment whip the egg yolks with half of sugar until pale and fluffy. Then add the water, vanilla, oil and whisk on medium for a few minutes. Set aside. 
  5. In a clean bowl of stand mixer whip the egg whites on high until frothy. Add the remaining sugar spoon by spoon and reduce speed to medium whipping until the whites just form a soft peak. Return the mixer to high and continue whipping until the whites begin to hold shiny peaks. 
  6. With a rubber spatula fold the flour mixture into the yolks mixture. Mix well. 
  7.  Then fold the third of whites to the batter. Try to homogenize. Add the remaining whites folding carefully. 
  8. Pour the batter into a pan, previously lined with a baking parchment.
  9. Smooth the top of batter, and bake in the oven for 12-15 minutes, or until the skewer comes out clean. 
  10. Cool the cake completely to room temperature on a wire rack.
Make the frosting:

  1. Wash the lemon carefully. Put the egg, sugar, butter, lemon juice, finely grated lemon zest into a stainless steel bowl. 
  2. Place the bowl over a pan with simmering water on low temperature (au bain marie). The bottom of bowl can not reach the water. Mix with wire whisk continuosly until the mixture gets thick and silky. Never allow to boil! 
  3. Remove the bowl from the pan and leave to cool, stirring occasionally. 
Assembling:
  1.  Lift the cake out from the pan with baking parchment to a board. To cut the cake, you have to half it  accurately. Use a string to measure the short side of the cake, half the string and mark the cake using the folded string. Cut it precisely, otherwise the cake will be leaning at th end.
  2. Cut through the underlying parchment paper with a pair of scissors in the same place where you cut before with a knife. Now You have two halves to be moved independently. 
  3. Leave the cakes close to each other as they were baked and spread over the two third of filling. 
  4. And now You can roll the cake carefully: using the paper as a help try to form the cake into a roll meanwhile removing the paper. Be careful, as at the begging of the roll the cake has to take a big bow and scratches can occur. But later you can hide it with the frosting. 
  5. Take the next half, put some frosting to edge, stick together the fitting edges, then wrap it around the roll. 
  6. Take the remaining frosting and cover the side of the cake. Leave the top plain, just garnish with some passion fruit to show off the nice spiral.
  7. Keep in the fridge before serving to set well. 



April 29, 2013

Aniko

3 Comments

  1. Reply

    Kriszti

    April 30, 2013

    Nem ér ilyen finomságokat feltenni 🙂 Olyan kívánatos!

  2. Reply

    Rosie @ Blueberry Kitchen

    May 2, 2013

    This is such a beautiful looking cake! It sounds so delicious too!

  3. Reply

    Nilu A

    May 15, 2013

    Wow! Your cake looks divine.. Loved it.. I'm a new blogger… Do visit my blog.. http://kitchenserenity.blogspot.in/

LEAVE A COMMENT

RELATED POST