Swiss Roll w/ Ube Halaya

Ube (pronounced ooo-bae) originated in the Philippines and refers to a bright purple yam. Ube is a very versatile ingredient. It is not a purple sweet potato or taro, it is a purple yam. Its unique taste reminds one of vanilla, pistachios or chestnuts. The vibrant purple color inside and out is uniquely photogenic.

Fresh ube seems to be fairly difficult to find in North America but with a little persistence it is possible. There are a few different forms it is sold in. Dehydrated powder, extract, ube halaya (or paste) or as a grated frozen product. Ube is not an exotic ingredient in the Philippines but a common everyday staple.

This brings us to today’s recipe. Rolled cakes have been around for years but still have such a unique and modern look to them. In North America the terminology evolved from Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873) and Rolled Jelly Cake (1876).The name ‘Jelly Roll’ was eventually adopted. I recall my mother’s version as a yellow sponge cake with a red jam rolled inside.

In the Philippines a rolled variant has a very simple filling of sugar and butter. Modern versions, however, are commonly frosted and can include a variety of fillings flavored with ube.

My love for ube continues as this is now my fourth blog centered around it. It seems that unique flavor and gorgeous lavender color is finding its way into an endless variety of desserts these days.

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Swiss Roll w/ Ube Halaya
Votes: 1
Rating: 5
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Course dessert
Cuisine Filipino
Servings
Ingredients
Ube Halaya (Jam) Filling
Course dessert
Cuisine Filipino
Servings
Ingredients
Ube Halaya (Jam) Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Ube Halaya (Jam)
  1. In a medium saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & stir everything together. This process takes about 40-50 minutes until the ube is cooked. The mixture will be thick & sticky. It is important to stir the mixture often during cooking process to prevent it from forming a crust. When cooked, transfer the ube halaya to a container. Cover it with plastic wrap, making sure it is touching the ube paste to prevent a skin from forming & set aside. I find, making this filling a day ahead makes everything come together a lot easier.
Roll Cake
  1. Preheat oven to 350 F. Line a 10x15x1-inch jelly roll pan with parchment paper (bottom & sides). Lightly grease the parchment paper.
  2. In a large bowl, whisk the yolks with a hand whisk until lighter in color. Add 1/4 cup sugar & continue to whisk the mixture until it has slightly thickened. Add the milk, oil & vanilla to the bowl. Whisk until incorporated.
  3. In a separate bowl, whisk together flour & baking powder. Gradually add this mixture to the yolk mixture & beat with the hand whisk until smooth & lump free.
  4. In the bowl of a stand mixer, beat egg whites until frothy. Add the cream of tartar & beat until soft peaks form. Add the remaining 1/4 cup sugar gradually while the mixer is running & continue to beat until stiff peaks form. Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the color of the batter is uniform.
  5. Pour half of the batter into another mixing bowl. Gently fold in some violet food color. Spread the plain batter on the pan, using a rubber spatula to help spread it evenly. Gently pour the colored batter on top of the plain batter. Spread this batter out very gently so the two batters don't get mixed together.
  6. Use a chopstick & start drawing a pattern horizontally first in a continuous motion & then vertically in a continuous motion as well. Gently tap the baking sheet on your work surface once or twice to release air bubbles. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean. While the cake bakes, grate the cheese; set aside.
  7. Remove the cake from the oven & lift it out of the pan immediately to a cooling rack & peel off parchment paper from the 4 SIDES. Let it cool for about 5-6 minutes then place a new piece of parchment paper, larger than the cake, on top of the cake & flip over to the other side. Peel off the parchment paper from bottom.
  8. Use a serrated knife to trim about 1/4-inch of the 4 edges. This makes rolling the cake easier. You should roll parallel to the direction of the last hurricane line you drew earlier or the pattern won't show when you cut it. If you trim the side that will be on the bottom at an angle, you cake will sit better when its rolled up. On the side you are going to start rolling, make 4 shallow slices about an inch apart. This helps the cake to roll easier without cracking.
  9. Spread the ube halaya on the surface of the cake. You want to spread most of it near the side you are going to roll up from. There should be less filling towards the other end because as you roll up, the filling will get pushed forward & by the time you roll to the other end, it should be just the right amount of filling.
  10. Very gently use one hand to lift the parchment paper up to help you roll the cake up until you reach the other side. Remove the parchment paper & place the cake on a serving plate. Sprinkle with grated cheese. Loosely tent cake with parchment paper being careful to not have it touching the surface of the cake. Refrigerate for at least 1 hour.
Decorate & Serve
  1. When cake is cool & 'set', decorate with additional ube paste & slice. Serve.
Recipe Notes
  • I used about 2 cups of the ube filling for inside the roll. Don't worry if you have extra when your finished decorating, it is so good you will probably enjoy eating any leftovers by the spoonful!

Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries

Angel Food cake is definitely a nostalgic dessert for many of us. I have always been intrigued by the experience of nostalgia, an emotion defined as, ‘a wistful desire to return in thought or in fact to a former time in one’s life, to one’s home or homeland, or to one’s family and friends; a sentimental yearning for the happiness of a former place or time’.

Growing up on a farm where chickens and eggs were part of the equation, angel food cake with fresh fruit was a special summertime treat.

The crown jewel of cakes when it comes to a light, and fluffy texture. Butter-less, oil-less and yolk-less, this cake is a fat-free marvel ( of course, don’t mention the sugar calories, if that matters ).

I recall my mother’s angel food cake, amazingly tall and light as a feather. It had its own special pan and was always cooled, precariously balanced upside down on the kitchen counter.

It seems that the earliest print evidence for commercial angel food cake MIX was around 1942. The brand was called EZY Angel Cake Mix produced by a company called Blair Inc. from Atchison, Kansas in the USA. In 1949 a full page ad promoting this product stated:

‘all you have to do is add water … For ease in preparation, the ingredients have been divided into two separate plastic bags. One contains the mix of egg whites, flavoring slice, salt and sugar; the other contains the special flour mixture. Contents of the first bag, with the addition of water, are beaten to the proper stiffness and the contents of the second bag are then folded into the mixture. The batter is poured into a tube pan and baked in a hot oven. It’s just that simple! Results have proven to be uniform in all cases, enabling anyone to make an angel food cake of such airy, snowy goodness that it delights the most particular tastes. The mix comes in two sizes — a large 14-egg package and a medium sized 8-egg package. Once you have tried it, you won’t want to be without it. Your family will love it…”.

Brion has always loved angel food. I was thinking since his birthday is getting close, it was a good time to make some in a cake roll style with lemon filling and balsamic strawberries. If you feel like trying this recipe, its your choice to either use a mix or do it from scratch. I’m sure it will be great either way.

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Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries
Votes: 2
Rating: 4
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Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
Angel Cake Roll
  1. Preheat oven to 350 F. Line a 15 X 10-inch jelly roll pan with parchment paper, set aside. Crack the eggs & separate the whites into a mixing bowl. Set whites aside to warm to room temperature.
  2. Measure flour, cornstarch & 1 cup powdered sugar carefully into a large bowl. Whisk together; SIFT the flour mixture into another large bowl then SIFT mixture back into first bowl and then again into the second bowl ( you are sifting the mixture 3 times ). Set aside.
  3. Whip the egg whites with a mixer on medium speed until foamy. Add the cream of tartar & salt; continue whipping on high speed until soft peaks form. While continuing to whip on medium-high speed, add the 1/2 cup powdered sugar slowly - about 2 Tbsp at a time - until fully incorporated. Increase the speed to high & whip until hard peaks form, adding the extracts as it whips.
  4. Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently & slowly, so as not to deflate the egg whites. This is a critical step, so take your time.
  5. Pour batter into prepared pan & smooth out top carefully. Bake for 25-30 minutes or until cake springs back when touched lightly in center. Cool cake for 5 minutes in pan; turn out onto a dish towel dusted with powdered sugar. Carefully peel off parchment paper, cool for 1 minute & cut off crisp edges of cake. Starting at narrow end, roll up cake & towel together. Place seam side down, on a wire rack & cool for 5 minutes.
Lemon Cream Filling
  1. WHILE CAKE IS BAKING, combine the pudding mix & milk together in a bowl. Chill to set up for 20 minutes. In another bowl, beat together cream cheese & lemon zest until smooth. Stir in the 'set' pudding & chill again until cake is ready to fill.
Balsamic Strawberries
  1. Slice the strawberries & place in a bowl. Add balsamic vinegar, extract (or Chambord liqueur), honey & salt. Combine & set aside.
Assembly & Serving
  1. Carefully unroll cake & spread the filling over entire cake. Again roll up as tight as you can; place on a piece of plastic wrap & roll up tightly. At this point you can either place your cake roll in the freezer overnight or chill it in the refrigerator for a few hours before cutting & serving. Top with some balsamic strawberries.
Recipe Notes
  • If time is short, prepare a one-step angel food cake mix instead of the 'scratch' cake.

Walnut Orange Buche de Noel

Buche de Noel  is not just another cake roll. It is THE cake. As in, the iconic French Christmas Cake. It was a tradition, dating from pre-Christian times, to honor the God Thor and celebrate the winter solstice with the building of a bonfire. As Christmas came to replace the winter solstice celebrations, France carried on the tradition for a ‘Yule’ log by cutting down a tree each year and placing it in the fireplace so heat from the log could be used to prepare the Christmas Eve midnight supper. The ashes from this yule log were believed to hold magical and medicinal powers that would ward off the evil spirits in the coming year. Another tradition was started when new homes were built without fireplaces so they could not burn a real yule log. The story goes than an innovative French pastry chef came up with the idea of replacing the real yule log with a cake that was log shaped.

Marzipan and meringue decorations, two of the most popular choices for yule logs, appeared on many a medieval table. Sponge cake, which often constitutes the base of the log, is one of the oldest cakes still made today, dating back to at least 1615.

The beauty of this cake is that you can use any flavor combination that you choose in both the cake and filling. It can range all the way from very basic to very sophisticated. During the many years I worked in the commercial food industry, it was probably one of the most requested desserts with trifle coming in right behind it.


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Walnut Orange Buche de Noel

Votes: 1
Rating: 5
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Course Brunch, dessert

Servings

Course Brunch, dessert

Servings

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Cake Roll
  1. Preheat oven to 300 F. Line a 12 X 17-inch rimmed baking sheet with parchment paper. Spray & flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts with flour until coarsely ground; set aside.

  2. In the bowl of an electric mixer, whisk egg yolks with 5 Tbsp sugar until thick & pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks. form. Gradually add remaining 5 Tbsp sugar, beating until stiff, glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches; add walnut/flour mixture with last batch.

  3. Spread batter evenly in prepared baking pan. Bake until top is golden & springs back when touched, about 30 minutes. Run a small sharp knife around edges of cake; invert cake onto a clean, dry towel dusted with powdered sugar. Peel off parchment paper. Starting at short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, cool completely for about 1 hour.

Orange Mascarpone Filling
  1. In a bowl of an electric mixer fitted with a paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream.

Chocolate Bark
  1. Line a baking sheet with parchment paper; set aside. Place chocolate in a small heat-proof bowl; set over a pan of simmering water, stir until melted. Remove bowl from heat; let chocolate cool, stirring occasionally, until it registers 88 degrees on a candy thermometer.

  2. Pour onto prepared baking sheet; spread evenly with an offset spatula. Refrigerate until firm but still pliable, 8-10 minutes. Tear into jagged pieces, no larger than 1 1/2-inches each. Refrigerate until firm, about 15 minutes.

Meringue Mushrooms
  1. Preheat oven to 200 F. Line 2 baking sheets with parchment paper. In a bowl, beat egg whites until frothy; add cream of tartar. Continue beating until soft peaks form then increase speed to high & gradually add sugar, 1 tsp at a time. Beat egg whites until shiny & hold stiff peaks, being careful not to dry. Spoon meringue into a large pastry bag fitted with a 1/2-inch round tip.

  2. For Mushroom Caps: hold the pastry bag at a 90 degree angle about 1/2-inch from the parchment. Using firm & even pressure, squeeze out a round meringue disk about 2-inches in diameter & 1-inch high. Stop squeezing, then twist the bag & lift it from the meringue to get a clean 'break' from the cap. Repeat in regular intervals on the baking sheet until you have approximately 2 dozen mushroom caps. You can smooth out the tops by wetting you index finger & lightly running it along the caps.

  3. For Stems: Position the bag perpendicular, about 1/2-inch from the baking sheet. Begin squeezing the bag to form a 1-inch round base. Continue to squeeze as you slowly & evenly draw the bag up, forming a tapering stem about 1 1/2-inches tall. Use the remaining meringue to pipe as many stems as possible.

  4. Bake the meringues for about 90 minutes, turning them halfway through the cooking time to ensure even baking. The meringues should be hard to the touch & easy to lift off the parchment. Once they are done, turn off the oven & let them sit in the oven for several hours.

  5. To Assemble the Mushrooms: melt white chocolate in a small bowl in the microwave, stirring after every 30 seconds to prevent overheating. Use a toothpick to carve a small hole in the bottom of a mushroom cap. Dip the top of a stem into white chocolate, then place the stem in the hole on the bottom of mushroom cap. Repeat until all caps & stems are used; placing them on a baking sheet. Place cocoa powder in a wire sieve & lightly dust tops of the mushrooms.

  6. Due to the amount of time required to make mushrooms, it is nice if you can do this well in advance. Mushrooms can be stored for up to a month in an airtight container in a cool, dark room. Humidity can make them collapse, so do not place them on a cake (or in the refrigerator) until immediately before serving.

Assembly of Buche de Noel
  1. Reserve 1 1/2 cups mascarpone filling. Unroll cake & spread with remaining filling, leaving a 1/2-inch border on all sides. Carefully re-roll cake. Arrange, seam side down, on serving platter. Spread top & sides ONLY with remaining 1 1/2 cups mascarpone filling. Using a serrated knife, trim off ends of log to even it ( if you wish ). Arrange chocolate bark, overlapping pieces slightly, to look like wood bark. Refrigerate until firm, at least 1 hour. Garnish with meringue mushrooms, fresh, whole cranberries, marzipan holly leaves, a dusting of powdered sugar or whatever is your choice.

Mini Kiwi Lime Angel Food Cakes

It seems Angel Food  cake has been around forever. I remember my mother making it from ‘scratch’, having those wonderful farm fresh eggs at her fingertips. It seemed she had no problem at all to bake this very tall, feather light cake even if she was using a wood burning stove  and had no control over an exact oven temperature.

Of course today, all we have to do is buy a ready made mix, add some water and there you have it, one big lovely angel food cake.

Brion has always loved this kind of cake, so when I noticed this little recipe on the  ninjakitchen.com website, I decided to make a few mini cakes. Of course, these little morsels were gone in no time!

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Mini Kiwi Lime Angel Food Cakes
Angel Food cake with fresh fruit what could be more 'guilt free'.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Servings
Ingredients
Angel Food Cake
Lime Glaze
Course dessert
Servings
Ingredients
Angel Food Cake
Lime Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325 F. In a small bowl, combine flour with 2 Tbsp sugar. With an electric mixer on high, beat egg whites, vanilla, salt & cream of tartar until soft peaks form. Add 1 tsp lime zest & 1 tsp lime juice. Gradually add remaining 4 Tbsp sugar. Beat on high until mixture is fully incorporated, glossy & stiff peaks are formed. Fold in by hand flour/sugar mixture in thirds until fully combined, keeping batter as voluminous as possible.
  2. Fill a 12 cup silicone mini muffin pan( or non-stick mini muffin pan) with batter. In a shallow baking pan (larger than the mini muffin pan), place a wire rack. Pour water in & set muffin tin over water on rack. Bake for 15 minutes or until cakes rise & a toothpick inserted in centers comes out clean. Remove from oven & let cool.
  3. Stir together remaining lime zest, 3 tsp lime juice & powdered sugar to make glaze. Drizzle on cakes & top with kiwi wedges.
Recipe Notes
  • I think these little minis would be great with any topping you favor. Next time I make them I might try a caramel topping on them.