Saturday, February 23, 2013

Rolled Rose Water Cream Cake

It's been a long time since my last post. 
I've been a little lazy lately .... Lazy about posting my recipes. 
I haven't stopped cooking and baking these past few months ... but for some reason, I haven't had the time to post any of them. 
I am happy to be back!

Here is a recipe of one of my favorite cakes. 
It's fairly easy to make and is so delicious! 
My daughter can't get enough of it!

Cake (adapted from "Baking by James Peterson"):
8 eggs, separated
Pinch of cream of tartar
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons butter, melted
1 1/2 cup flour

Preheat oven to 400 degrees.
Line a 13 by 17-inch sheet pan with parchment paper.
In a stand mixer beat the egg whites with cream of tartar on high speed for 2 minutes or until medium peaks form.
Add 1/3 of sugar and beat on high until stiff peaks form.
In a large bowl, whisk egg yolks with rest of sugar until lightly pale.
Fold the egg whites in the egg yolks mixture.
Place 1/4 of the mixture in a small bowl and fold in the melted butter.
Fold the butter mixture back into the egg mixture.
Fold in the flour in the mixture.
With an offset spatula, spread the batter evenly in the pan.
Bake for about 12 minutes - until top of cake is firm to the touch.
Remove the cake and while cake is warm roll the cake - this will give a shape to it.
Remove parchment paper and let cool completely.

Rose water sirop:  
1/2 cup water
1/2 cup cugar
2 tablespoons rose water.

Bring sugar, water and rose water to a boil.
Reduce heat to medium and let boil further more - 15 minutes.
Brush the cake with the sirop. 
This will make the cake soft.

Whipped cream:
2 cups heaving whipping cream
1 cup confectioner's sugar

In a stand mixer, beat on high speed heaving whipping cream with sugar until very stiff. 
Spread cream on the cake and roll the cake. 
Spread more cream over the cake.
Decorate with shaved chocolate of some strawberries. 

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