Friday, December 25, 2009

Christmas and Orange Cream Roulade

A very Happy Christmas!
Have to take pictures in the natural light tomorrow..until then this will have to do!

This was a twist on the Mocha Roulade Recipe by Martha Stewart.
[Martha Stewart, Martha Stewart's Baking Handbook ( NY: Clarkson Potter, 2005) pp186-187]
I used orange zest to flavour the cake and  a thin layer of orange marmalade  in between, not the mousse but fresh whipped cream and the cake. The Confectioner's Sugar dusting instead of the Cocoa  was  in deference to a younger palatte.

The recipe follows Martha Stewart's to the 't'...:-)...
except the addition of 1/2 tsp of vanilla and 1 tsp of grated orange zest to the sponge cake, the addition of a layer of  Orange Marmalade between the cake and the whipped cream filling and using Whipped Cream instead of Mocha Mousse.
1/4 Cup Dutch Process Cocoa Powder
1/4 Cup Flour
1 tbsp namma instant nescafe/ instant espresso powder!
1 tbsp hot water
6 large eggs separated, at room temperature
3/4 cup sugar
1 tsp- orange zest
1/2 tsp Vanilla extract
Ingredients for Fresh Whipped  Orange Cream
2 Cups of Heavy whipping cream
1/4 Confectioner's sugar [optional]
1 tsp melted orange preserves
Beat the heavy whipping cream in an electric mixer until soft peaks form.
Gently fold in the sugar and the melted orange preserves and beat for about 15 seconds more.
[Martha's recipe almost verbatim]
Preheat Oven to 325F. Line a 17 by 12 inch rimmed baking sheet with parchment paper; set aside. Dust a large clean, kitchen towel with confectioner's sugar/ cocoa; set aside.  Inot a medium bowl, sift together the cocoa and flour. In a small bowl, stir together the espresso powder and the hot water until dissolved; set aside.

In a bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until thick  and pale (they should hold a ribbon like trail on the surface when the whisk is raised), about 5 minutes. Transfer to a large bowl; set aside.

With a clean bowl and whisk attachment, whip the egg whites on low speed until foamy. Raise speed  to medium-high, and add sugar in a slow steady stream, neating until stiff peaks form.

With a rubber spatula, fold a third of the egg-white mixture into the egg-yolk misture to lighten. Gently fold in remainign egg whites until just combined. Fold in the espresso mixture, then gradually fold in the cocoa misture until just combined. Do not overmix.

Pour batter onto prepared sheet; using an offset spatula, spread evenly and smooth the top. Bake roatating pan halfway through, until the cake springs back when lightly touched, 10-12 minutes. Immediately invert the cake onto prepared towel; carefully lift off the pan and peel off the parchment paper. Starting on the long side, roll towel and cake into a log, incorporating the towel  as you go. Transfer cake (still in the towel), seam side down, to  a wire rack to cool completely.

Unroll cake, leaving it on the kitchen towel. Using an offset spatula, spread Whipped Cream evenly over the cake. Gently roll cake again into a log) do not incorporate the towel). Wrap with towel; refrigerate on a baking sheet until the filling is well chilled, for at least 2 hours or upto 1 day. When ready to serve, generously dust roulade with confectioner's sugar/cocoa; slice with a serrated knife.

Tip: Dip the knife  into a bowl of hot water and clean with a towel in between slices to get clean, unsmeared slices!

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