4. FOR THE TOPPING: FOR THE TOPPING: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate. Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
Tips 1. When mixing meringue, make sure your bowl and beaters are completely clean. Fat will deflate the meringue. When mixing meringue, make sure your bowl and beaters are completely clean. Fat will deflate the meringue.
2. Pavlova is easiest to cut and serve with a serrated knife. Pavlova is easiest to cut and serve with a serrated knife.
3. To ensure a crisp outside and a gooey inside, do not open the oven door during baking. To ensure a crisp outside and a gooey inside, do not open the oven door during baking.
Chocolate and Raspberry Roulade with Raspberry Sauce Tender chocolate cake gets invited to a rocking raspberry party in this fruity dessert. Filled, rolled, and topped with a sweet raspberry sauce, we love the way it goes with tea and caps off a meal.
SERVES 9.
Calories per serving, roulade: 190 Calories per serving, raspberry sauce: 26
For the roulade: Confectioners" sugar, for dusting the pan 4 large eggs, separated cup sugar 1/4 teaspoon salt teaspoon salt 3 tablespoons Dutch-process cocoa powder, sifted, plus more for serving 3/4 cup peeled and finely grated carrots cup peeled and finely grated carrots 3/4 cup self-rising flour, sifted cup self-rising flour, sifted
For the filling: 3/4 cup heavy cream cup heavy cream 2 tablespoons confectioners" sugar, sifted 1 teaspoon vanilla extract 1 cup raspberries
For the raspberry sauce: 1 cups raspberries 1/3 cup confectioners" sugar cup confectioners" sugar 1/4 cup water cup water
1 9-by-13-inch jelly roll pan Parchment paper, cut to size
1. PREHEAT PREHEAT oven to 375 degrees. oven to 375 degrees.
2. CUT CUT a piece of parchment paper to the size of the jelly roll pan and dust with some sifted confectioners" sugar. Set aside. a piece of parchment paper to the size of the jelly roll pan and dust with some sifted confectioners" sugar. Set aside.
3. REMOVE REMOVE 2 tablespoons of sugar and add to a bowl with egg whites, along with the salt. Using a handheld or standing mixer, whip the egg whites until stiff peaks form, about 5 minutes. Take care not to over-mix as the egg whites will become grainy. Set aside. 2 tablespoons of sugar and add to a bowl with egg whites, along with the salt. Using a handheld or standing mixer, whip the egg whites until stiff peaks form, about 5 minutes. Take care not to over-mix as the egg whites will become grainy. Set aside.4. ADD ADD the remaining sugar to the egg yolks and whisk about 3 minutes, until it is pale and fluffy and holds a ribbon trail when you lift the blades. Add the sifted cocoa powder to the yolk/sugar mixture one tablespoon at a time, whisking it until fully incorporated before adding the next. Once all the cocoa powder is well combined, add the grated carrots and mix well to incorporate. the remaining sugar to the egg yolks and whisk about 3 minutes, until it is pale and fluffy and holds a ribbon trail when you lift the blades. Add the sifted cocoa powder to the yolk/sugar mixture one tablespoon at a time, whisking it until fully incorporated before adding the next. Once all the cocoa powder is well combined, add the grated carrots and mix well to incorporate.
5. USING A RUBBER SPATULA USING A RUBBER SPATULA, fold the egg white mixture, one-third at a time, into the yolk mixture, taking care not to deflate the mix. Add the sifted flour into the mixture as you add the last third of the egg whites. Fold as before until all the elements are well combined with no pockets of flour left. fold the egg white mixture, one-third at a time, into the yolk mixture, taking care not to deflate the mix. Add the sifted flour into the mixture as you add the last third of the egg whites. Fold as before until all the elements are well combined with no pockets of flour left.
6. POUR POUR the batter into the center of the jelly roll pan and tilt it to spread the batter evenly all over the pan, making sure it goes all the way into the corners. Do not pat or knock on the pan as this will deflate the batter. Bake for 10 minutes. the batter into the center of the jelly roll pan and tilt it to spread the batter evenly all over the pan, making sure it goes all the way into the corners. Do not pat or knock on the pan as this will deflate the batter. Bake for 10 minutes.
7. WHILE THE CAKE IS BAKING WHILE THE CAKE IS BAKING, make the filling. Using a handheld or standing mixer, beat the heavy cream for about 30 seconds. Add the confectioners" sugar and vanilla extract and continue to beat until you get stiff peaks. Once ready, refrigerate until needed. make the filling. Using a handheld or standing mixer, beat the heavy cream for about 30 seconds. Add the confectioners" sugar and vanilla extract and continue to beat until you get stiff peaks. Once ready, refrigerate until needed.
8. TO a.s.sEMBLE THE CAKE TO a.s.sEMBLE THE CAKE, lay a clean kitchen towel on a flat, even surface and place a piece of parchment paper the size of the cake on top of the towel. Once the cake is cooked, working quickly, remove it from the oven and run a paring knife along the edges of the jelly roll pan to help unmold the cake. Take the cake from the edges and flip it onto the parchment paper set on top of the kitchen towel. Peel off the parchment paper. lay a clean kitchen towel on a flat, even surface and place a piece of parchment paper the size of the cake on top of the towel. Once the cake is cooked, working quickly, remove it from the oven and run a paring knife along the edges of the jelly roll pan to help unmold the cake. Take the cake from the edges and flip it onto the parchment paper set on top of the kitchen towel. Peel off the parchment paper.
9. STARTING STARTING at one end of the towel, roll the cake into a cigar shape, rolling it tightly into a cla.s.sic jelly roll shape. Continue rolling until the cake is rolled and tucked inside the kitchen towel. Let it stand for 15 to 20 minutes to cool and semi-set in a snail shape while you make the raspberry sauce. at one end of the towel, roll the cake into a cigar shape, rolling it tightly into a cla.s.sic jelly roll shape. Continue rolling until the cake is rolled and tucked inside the kitchen towel. Let it stand for 15 to 20 minutes to cool and semi-set in a snail shape while you make the raspberry sauce.
10. TO MAKE THE RASPBERRY SAUCE: TO MAKE THE RASPBERRY SAUCE: Add the raspberries, confectioners" sugar and water to a nonstick saute pan and cook over medium heat, until the raspberries begin to break down and become liquid. Let simmer for about 5 minutes and strain through a sieve into a small saucepan and reduce until thick and syrupy. Add the raspberries, confectioners" sugar and water to a nonstick saute pan and cook over medium heat, until the raspberries begin to break down and become liquid. Let simmer for about 5 minutes and strain through a sieve into a small saucepan and reduce until thick and syrupy.
11. ONCE THE CAKE HAS COOLED ONCE THE CAKE HAS COOLED, unroll it from the kitchen towel and remove the parchment paper. Spread the whipped cream evenly over the interior of the cake and sprinkle the raspberries. Roll the roulade snugly once again, making sure to tuck in the raspberries as you go along. It may seem like not all of them will fit, but continue to tuck the fruits in generously as you go and they will. Place the roulade on a tray or platter and sprinkle some confectioners" sugar over it. Refrigerate until ready to serve, at least 30 minutes. unroll it from the kitchen towel and remove the parchment paper. Spread the whipped cream evenly over the interior of the cake and sprinkle the raspberries. Roll the roulade snugly once again, making sure to tuck in the raspberries as you go along. It may seem like not all of them will fit, but continue to tuck the fruits in generously as you go and they will. Place the roulade on a tray or platter and sprinkle some confectioners" sugar over it. Refrigerate until ready to serve, at least 30 minutes.
12. TO SERVE TO SERVE, cut the roll into nine slices and serve with some raspberry sauce. cut the roll into nine slices and serve with some raspberry sauce.
Vanilla and Strawberry Sponge Cake The yin and yang of strawberry and vanilla play out on a sweet sponge cake stage. It"s a fresh light sweet you"ll find a good reason to linger over.
SERVES 10.
Calories per serving: 314
For the cake: 1 cups self-rising flour 1 cup finely ground almonds 1 teaspoon baking soda 3 large eggs 1 cup sugar Zest of lemon 1 vanilla bean, split lengthways with seeds sc.r.a.ped out and reserved 2 cups zucchini, peeled and finely grated 1/4 teaspoon salt teaspoon salt
For the filling: 10 strawberries, washed and hulled 4 tablespoons of icing (recipe below)
For the icing: 2 tablespoons b.u.t.ter, cut into small cubes and at room temperature 1 cups confectioners" sugar 1 teaspoon vanilla extract 2 tablespoons heavy cream 8 washed strawberries, halved
1. PREHEAT PREHEAT the oven to 350 degrees. the oven to 350 degrees.
2. USING A PASTRY BRUSH USING A PASTRY BRUSH, lightly oil the base and sides of two 7 x 2-inch high springform cake pans. Line the bottoms with parchment paper and brush again with a little more oil. lightly oil the base and sides of two 7 x 2-inch high springform cake pans. Line the bottoms with parchment paper and brush again with a little more oil.
3. COMBINE COMBINE the flour, ground almonds, baking soda, and salt in a small bowl. the flour, ground almonds, baking soda, and salt in a small bowl.
4. USING A HANDHELD OR STANDING MIXER USING A HANDHELD OR STANDING MIXER, whisk the eggs, sugar, lemon zest, and sc.r.a.ped out vanilla seeds until light and fluffy. whisk the eggs, sugar, lemon zest, and sc.r.a.ped out vanilla seeds until light and fluffy.
5. ADD ADD the grated zucchini and whisk to incorporate. the grated zucchini and whisk to incorporate.
6. WHISK WHISK in the dry ingredients until they are just combined. in the dry ingredients until they are just combined.
7. DIVIDE DIVIDE this mixture between the two springform pans and bake for 30 minutes. this mixture between the two springform pans and bake for 30 minutes.
8. COOL COOL on a wire rack while you make the icing. on a wire rack while you make the icing.