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.

Comments

Post a Comment

Popular posts from this blog

Bread pockets

Image
Thinking about  blessed holy month of Ramadan already fills me with chills when people are so much around, mosques crowded, streets busy, everything seems so special. Especially being in an Islamic country like UAE, I enjoy the benefit of husband returning from work early, due to short working hours for all companies and then roads during night time is so lit up and busy, anybody can roam around safely no matter even if you are alone. Its definitely a month of devotion and religious commitment, which is only why you can still fast in full spirit no matter how long the fasting hours are and that too when summer is at its peak. Its a month when Quran was sent to our Messenger Muhammad S.A. and we give so much importance in spending our time in recitation of Quran and that is mostly how I spend my time of worship or Ibaadah apart from obligatory prayers during Ramadan. Ofcourse apart from religious commitment, we are supposed to cook for the Iftar (fast breaking time) but takin
Read more

Kunafa

Image
Kunafa, i have not much words to describe this dessert. So addictively delicious is all i can say. Its a baked Arabic dessert with shredded Kunafa dough and cheese as filling, served warm with rose scented sugar syrup . Whenever I crave for one, I always beg my husband to get one from any of the local Arabic bakeries/restaurants, but it is only a limited portion i can enjoy as the price is too high for a small quantity. And with kids around, my cravings are never put to end. All i can do is sit back and drool over this heaven when my kids gobble it down. My 6 year old pouring that sugar syrup and mehndi on her hands were done by me for Eid This time i decided to give it a try, after drooling over a plethora of images and recipes on internet. Also after having one from one of the Arabic restaurants, and the deliciousness it had (OMG!! It was such a heaven, served straight from the oven, my husband and i couldn't wait it to cool down, we had the entire thing all by ourselv
Read more

LAZEEZ MURGH TIKKA MASALA

Image
I have been very lazy in experimenting main course meals lately. In earlier days of marriage I used to try every single way to impress my husband and cook for him. A once experimented dish hardly was repeated especially during dinners and I used to keep experimenting new ones. As kids came into our lives, my schedule gradually got hectic and so the time I spent to cook. Usually these days when I decide chicken for our menu, I cook up regular easy version of chicken curry and do not take the trouble to browse through Internets. After a long while I felt the urge to cook something different and I happened to stumble over this recipe of Sanjeev Kapoor's. I tried it the same day and it turned out to be delicious with all the richness and spice loaded cream based thick gravy. It is perfect to go with rotis and obviously rice was not the perfect combo, as I made rice as I was in short of time to prepare roti before hubby arrived.  I felt the khoya in this recipe added richness t
Read more