Strawberry Madeleines

A summer twist on classic French madeleines. Not quite cookies and not quite cakes, madeleines are a buttery seashell shaped treat that’s usually flavored with nothing more than a wisp of vanilla. With the addition of some fresh strawberry puree and lemon zest these strawberry madeleines are transformed into something quite special.

Fruit puree is the go-to companion for desserts. Who doesn’t enjoy the taste of fruit, accompanied by the backdrop of something sweet? Its hard to replace the taste of real fruit with fruit flavored extracts.

Fruit purees can be used for a range of different things although baking seems to be one of the most popular. The natural sugar in fruit, alongside the retained flavors, colors and smells help create some really good baked items. Purees can also be frozen to last longer.

Strawberry madeleines are simple and quick to make but special enough to stand out!

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Strawberry Madeleines
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Strawberry Puree
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Ingredients
Strawberry Puree
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Instructions
Strawberry Puree
  1. In a food processor, place strawberries & sugar. Process until smooth.
Madeleines
  1. Butter madeleine baking pans. Sprinkle with some flour then shake off excess.
  2. In a large bowl, beat eggs & sugar until mixture becomes almost white & foamy. Add strawberry puree, flour, baking powder & lemon zest; whisk until flour is incorporated. Stir the butter gently into the batter using a spatula.
  3. Using a pastry bag, fill each madeleine cup of the tray 3/4 full. Refrigerate the pan with batter for at least 30 minutes.
  4. Preheat oven to 375 F.
  5. Remove the pan with the batter from the fridge & bake for 7-8 minutes. Remove from oven & allow to cool a little bit on a wire rack before serving. Dust with powdered sugar if you wish.

Shrimp Dutch Baby Pancake

A Dutch baby pancake is a cross between a fluffy style pancake and a soufflé. Its less work than standard pancakes and less complicated than a soufflé.

If you follow our blog, you probably have seen other versions, both sweet & savory featured on it. Dutch baby’s are such an easy meal to make, they are a regular in our meal rotation, not to mention how delicious they are.

Dutch baby recipes work best in cast iron pans because they retain heat and cook evenly. If you don’t have cast iron cook-ware, I find pyrex bowls will work as a substitute.

Because of the delicate nature of the batter, you can only add your toppings once the batter has baked. For some toppings, this will require cooking these ingredients on the stove top while the eggy batter bakes.

Be careful with recipes that instruct you to mix chopped veggies and meat directly into the batter. The combination of weight and moisture will prevent the batter from cooking and puffing up as it should. One exception to this would be finely grated Parmesan cheese. To help create height, bring the eggs to room temperature before mixing into the batter.

Being seafood lovers, this meal really works for us.

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Shrimp Dutch Baby Pancake
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Instructions
Dutch Baby Pancakes
  1. In a bowl, whisk together eggs & milk. Add flour & whisk until incorporated then whisk in parmesan cheese, scallions, parsley, thyme, salt & pepper. Set aside in refrigerator until sauce & filling are made.
Gouda Sauce
  1. In a small saucepan, melt butter; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Blend in cheese; set aside
Shrimp Filling / Baking
  1. Peel & devein shrimp (you can chop into pieces if you prefer). Prepare filling veggies for cooking.
  2. Preheat oven to 425 F.
  3. Place 2 Tbsp butter in each of TWO 7-inch pyrex baking bowls (alternately you can use one 10-inch cast iron skillet). Place bowls in hot oven to melt butter (and heat the bowls for baking pancakes in). Once the butter is melted & the bowls are hot, divide the batter between them. Bake for 25 minutes.
  4. The Dutch Baby will puff up during cooking, but once its removed from the oven & starts to cool it will deflate slightly. At this point its nice to do the final sautéing of your filling so that when the pancakes come out of the oven you are ready to fill & serve.
  5. In a large skillet, sauté zucchini, onion, mushrooms & garlic in oil until tender-crisp. Combine soy sauce with water in a cup; add to vegetable mixture along with shrimp. Gently stir fry ONLY until shrimp is cooked, then fold in Gouda sauce.
  6. When Dutch Baby pancakes are finished baking, remove from oven & transfer to 2 serving dishes. Divide filling between the 2 pancakes & serve hot.

Bumbleberry Pastries

Bumbleberry…. an interesting word used to describe a Canadian mixed berry combination originating from the Maritime provinces. Since there is no such thing as a ‘bumbleberry’, as the name suggests, it is simply a mixture of berries that are in season (ones that you might ‘bumble’ upon).

Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.

The bumbleberry concept has been used in various recipes such as cakes, crisps, soufflés or even in tiramisu. The most well known being the bumbleberry pie.

To make use of some bumbleberry filling I had leftover from a previous dessert, I made some quick little puff pastries …. worked out good!

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Bumbleberry Pastries
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Cuisine American
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Cuisine American
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Instructions
  1. Preheat oven to 425 F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, combine fruit. In another bowl, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
  3. Cut thawed, cold puff pastry sheets into circles or squares (your choice). Put a spoonful of filling in the center of each & bring the corners together enclosing the filling. Place pastries on baking sheet & sprinkle with coarse sugar.
  4. Bake for about 12-15 minutes or until golden. Remove from oven & allow to cool for 5 minutes on baking sheet then transfer to a wire cooling rack.
Recipe Notes
  • This amount of filling is enough for a large deep dish 9-inch pie. It can be easily halved for a small amount of pastries if you wish.

Turkey Sliders in Stuffing Biscuits

CELEBRATING VICTORIA DAY!

For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.

This holiday is called ‘May Two-Four’ in some parts of Canada, a name that refers both to the date around which the holiday falls (May 24th) and Canadian slang for a case of twenty-four beers (a ‘two-four’), a drink popular during the long weekend.

I’m sure, for many this weekend, barbecuing will be up front and center with burgers, steaks and ribs taking top billing. Brion & I decided to wait a bit longer to start barbecuing and have some turkey sliders today instead.

In keeping with some food history ….

The name ‘slider’ originated in the 1940’s when sailors in the US Navy would refer to mini-burgers as sliders because of their extreme greasiness. In just one or two bites, the burger would just slide right down. Fortunately around 2007, sliders evolved from miniature ‘grease bombs’ to elegant culinary creations that now appeal to people of all backgrounds and tastes.

There’s something inherently appealing about a small burger. For the diet-conscious, the idea of a small gourmet burger is more feasible. When dining out, ordering sliders instead of an average sized hamburger also allows you to try several different varieties as they are often served in pairs.

The modern day slider has been reinvented from the traditional beef patty to being made from chicken, pork and veal as well as various seafood options. Having our turkey sliders in stuffing biscuits definitely added that gourmet touch.

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Turkey Sliders in Stuffing Biscuits
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Instructions
Stuffing
  1. In a large skillet, heat oil on medium. Add all stuffing ingredients & cook about 15 minutes or until tender, stirring occasionally. Transfer to a bowl & cool completely.
Biscuits
  1. Preheat oven to 450 F. Spray two 12-cup muffin pans with baking spray.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda & salt until blended. Add butter; with finger tips, combine until mixture resembles coarse crumbs. Stir in buttermilk & one third of cooked, cooled, 'stuffing mixture' until JUST blended.
  3. Divide among the 24 muffin cups (about 3 Tbsp each). Bake 15 minutes or until golden brown; transfer biscuits from pans to wire cooling rack.
Turkey Sliders
  1. Line a baking sheet with foil paper. In a bowl, combine turkey, salt & remaining cooked 'stuffing mixture'. Form into 24 patties (2-inch width); place on foil-lined baking sheet & bake for 15 minutes or until cooked through.
Assembly
  1. Slice warm biscuits in half. Add turkey patties & dollops of mayo & cranberry preserves.

‘Twisted’ Mango Pie Bread

Bread shaping as an art form has a long history. Some types of dough lend themselves well to particular shapes. For instance, a high fat mixture like a brioche can be shaped or braided easily, while a sticky variety is better suited to something simpler.

Apart from braiding bread into a variety of shapes you can simply use the twisted method. No different than making a cinnamon twist but with a bit more prep work involved.

The filling is where you can let your personal imagination and creativity take over. I chose to make some mango filling for ours but any choice that appeals to you works. A note worth mentioning about filling though is that filled strands need more care during handling and twisting as they are prone to tearing.

The question to egg wash or not to egg wash? The main purpose of it is to enhance the top crust with a shine and crispiness. Even though I’m going to brush my bread with cream cheese glaze, I think its still a good idea.

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'Twisted' Mango Pie Bread
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Course Brunch, dessert
Cuisine American
Keyword mango pie bread
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WEDGES
Ingredients
Bread Dough
Mango Filling
Cream Cheese Glaze
Course Brunch, dessert
Cuisine American
Keyword mango pie bread
Servings
WEDGES
Ingredients
Bread Dough
Mango Filling
Cream Cheese Glaze
Votes: 1
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Instructions
Bread Dough
  1. In a small bowl, whisk together yeast, 1 tsp sugar & lukewarm milk. Set aside until yeast mixture begins to form a frothy foam, about 5 minutes.
  2. In a large bowl, whisk together flour, 1/4 cup sugar & salt. Add yeast mixture, melted butter & beaten egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a damp towel. Set aside to rise for about 20-30 minutes.
Mango Filling
  1. While the bread dough is rising, place all ingredients for the mango filling (except cream cheese), in a heatproof bowl. Combine & microwave for 1-2 minutes until it resembles puree. Allow to cool. With a handheld mixer, mix mango puree & cream cheese to make the filling for bread.
Assembly & Baking
  1. Deflate dough slightly & divide into 4 equal parts & form into balls. On a lightly floured work surface, roll each ball into roughly 12-inch circles.
  2. Divide the filling into thirds. Spread 3 of the dough circles with mango filling. Layer them, ending with the circle that was left without filling. Using a pizza cutter, divide the layered dough into 10 equal strips.
  3. Line a 12-inch round pie dish with parchment paper. Carefully twist strips & place in pie dish, side by side. Cover with a greased piece of plastic wrap & allow to rise in a draft free place for about 10-15 minutes.
  4. Preheat oven to 350 F.
  5. Brush with egg wash & bake for about 20 minutes or until golden brown. Remove from oven & allow to cool for about 10 minutes. While the bread is cooling make the cream cheese glaze.
Glaze
  1. In a small bowl, Beat together cream cheese,, butter & vanilla. Add sifted powdered sugar & beat to a smooth consistency. When bread is still warm brush with glaze.

Spring Butterfly Cookies

Although these cookies may look a bit difficult to make, the secret is really just patience. These ‘butterflies’ are just another variation of the classic pinwheel cookie popularized in the late 1920’s.

I remember my mother making the original version of chocolate/vanilla. Many families have a go-to recipe on hand that’s been passed down for generations. The basic recipe is very adaptable in that you can make them fruity or full of chocolate and nuts. You can also change them up just by switching the flavoring extract you use. For spring, lemon gives a citrusy flavor or use peppermint for holidays and maybe some maple for fall. Of course, almond or vanilla works for almost any occasion.

Another way to vary them is by different colors. Red and white for Canada Day, red and green for Christmas, Black and orange for Halloween or green and white for St Patrick’s Day. I wanted to create a spring inspired treat, so what better way than making some colorful butterfly cookies.

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Spring Butterfly Cookies
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Instructions
  1. In a bowl, whisk flour, cornstarch & salt. Beat butter & sugar in another bowl until very fluffy, about 4-5 minutes. Add milk & lemon extract & continue to beat for another minute. Sift in half of the flour mixture, then fold in with a spatula until just combined. Repeat with remaining flour mixture. Divide dough into 2 balls; set one ball aside.
  2. Divide the other ball into 6 pieces. Color each piece in one of the six food colors listed above.
  3. Sandwich the beige (uncolored) dough between 2 sheets of lightly floured parchment paper & roll out into a 10x12-inch rectangle.
  4. Roll each colored ball of dough into a sausage shape & line them up on another sheet of lightly floured parchment paper. Make sure to line them up so that the long edges only have one color of dough & the short edges show all 6.
  5. Gently press together & place another sheet of parchment paper on top. Roll out into a 10x12-inch rectangle. Stack the sheets on a baking sheet & place in the fridge for 30 minutes.
  6. Remove the top sheet of parchment paper from both sheets of dough & flip the rainbow dough on top. Trim the edges.
  7. Position the dough with the long edge facing you & roll the dough away into a spiral. Cut the roll in half horizontally; forming 2 rolls. Place the rolls opposite each other, slice in 1/4-inch sections then, using your fingers, squeeze dough together at bottom third to form butterflies. Lay 'butterflies' on a parchment lined baking sheet & place in freezer for about 30 minutes.
  8. Preheat oven to 325 F.
  9. Remove cookies from freezer & bake for about 12-14 minutes or until golden. Cool on a wire rack.
  10. Dust with powdered sugar when cool if you wish.

Chicken Tenders w/ Pepita Seeds

Pepita seeds might not be what you ordinarily think of as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.

Many people use the words pepitas and pumpkin seeds interchangeably, but they are actually two different things. A pepita is harvested from specific hull-less pumpkin varieties, known as Styrian or Oil Seed pumpkins. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender.

Pepitas are more versatile in the kitchen than traditional pumpkin seeds since they’re not as tough. Aside from using them as a garnish or a snack, pepitas make good pesto, or as a crust for meat or fish, as a topping on muffins, mixed in granola, baked in focaccia bread or made into brittle.

Crunchy pepita seeds are little powerhouses of nutrition, so using them instead of breadcrumbs along with a light, spicy ‘tempura’ batter to prepare this chicken breast, really takes it from ordinary to special. It’s the whole package …. moist, crisp with the toasty appeal of pepitas.

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Chicken Tenders w/ Pepita Seeds
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Tempura Batter
Chicken Tenders
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Ingredients
Tempura Batter
Chicken Tenders
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Instructions
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper & set aside.
  2. In a bowl, combine all tempura batter ingredients (except pepita seeds), whisking until smooth.
  3. Pat chicken tenders dry & add to batter. Turn in mixture to coat evenly. Allow to stand in refrigerator for 10 minutes.
  4. Place whole pepita seeds on a large tray or plate. Lift chicken out of batter & coat evenly with pepita seeds.
  5. Place chicken on baking sheet & bake 15-20 minutes or until golden brown & cooked through.
Recipe Notes
  • Alternately, you could cook the chicken on a griddle using a combo of oil & butter. 

Blackberry & Lime Curd Cupcakes

CELEBRATING MOTHER’S DAY!

As we celebrate Mother’s Day, many special memories come to mind. This day is our time to reflect and show gratitude to the women and mother’s who have been mentors and caregivers; ultimately those who have helped to shape us into who we are today.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with – to my sisters, who have given so much of themselves to be such great moms.

Spring is here and although the pandemic keeps us close to home, it doesn’t mean we can’t celebrate Mother’s Day as well as one of the most ‘fruitful’ seasons of the year by baking something special.

The focus on food shifts to lighter recipes with fresh flavors and colors. Simple ingredient additions or substitutions can make spring and summer desserts stand out. Lime gives sweet dishes more complexity, adding a tart note. Substituting refined sugar with honey or maple syrup changes the texture and sweetness. If you have a recipe in mind and want to give it a spring touch, replacing the main ingredient with a seasonal fruit can be quite effective.

I love fruit curds as they differ from jam by having less sugar. Curd is a sort of cream or custard. The most famous is the lemon curd, although it can be made of orange, grapefruit, tangerine, passion fruit and of course lime. Curd is neither too runny nor thick; it is pourable when hot and soft once cooled. It can be used as a filling for tarts, as a spread for scones or toast or inside cakes or muffins.

I think blackberry lime cupcakes are the epitome of fresh flavor not to mention the beautiful visual presentation. Although lime curd can be purchased readily, preparing your own homemade version is not hard but does take a bit of time.

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Blackberry & Lime Curd Cupcakes
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Instructions
Cupcakes
  1. Preheat oven to 350 F. Line 8 muffin cups with paper baking cups.
  2. In a large bowl, combine oatmeal, yogurt, honey, milk, butter & lime zest; mix well. Let stand for 10 minutes then stir in egg whites until blended.
  3. In a bowl, combine flour, baking powder, baking soda & salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (do not overmix).
  4. Place a spoonful of the batter in each cup. Top with a small dollop each of blackberry preserve & lime curd. Divide remaining batter between the 8 cups.
  5. Bake for about 20 minutes or until light golden brown. Cool cupcakes in pan on a wire rack for 5 minutes. Remove from pan & cool completely.
Lime Whip Topping
  1. Prepare as directed on pkg envelope, being sure to measure your lime juice in with the milk (omit the vanilla).
Recipe Notes
  • I had originally though I would top these cupcakes with a cream cheese frosting but thinking they might be too sweet, I went with the lime whip topping instead. 

Wheatberry & Turkey Stuffed Cabbage Cake

For many of us, stuffed cabbage rolls bring back memories of a true comfort food. Historically this iconic meal has roots in ancient Middle East and spread to Eastern Europe as trade routes developed and people migrated.

Many cultures claim to have invented stuffed cabbage …. Persian, Russian, Ukrainian and Polish. As with many dishes, there seem to be hundreds of recipes. This humble food probably originated as most comfort food has, from leftovers and the ubiquitous cabbage.

Fillings vary from beef, lamb or pork seasoned with garlic, onion and spices. Other additions to the fillings consist of rice, breadcrumbs, eggs, vegetables, legumes, etc. The sauces used vary widely by cuisine or personal taste.

Instead of making individual cabbage rolls today, I thought it would be something different to make it as a layered cabbage ‘cake’. For the filling I went with ground turkey. What is unique about this filling is that it uses a combination of wheatberries and bulgur, some fresh herbs, leeks, celery and apples.

Wheatberries add such a nice chewy and nutty flavor. We both really enjoyed this savory cake.

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Wheatberry & Turkey Stuffed Cabbage Cake
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Instructions
Stuffing
  1. Place wheat berries in a saucepan & cover with about 3 inches of water. Bring to a simmer over medium high heat, stirring once or twice. Cover, reduce heat to medium low & simmer until tender, about an hour. Drain & transfer to a large bowl.
  2. Meanwhile, put bulgur in another saucepan & cover with about 3 inches of water. Bring to a simmer over medium high heat. Cover, reduce heat to medium low & simmer until tender, about 10-12 minutes. Drain & transfer to same bowl as wheat berries.
  3. Heat 1 tsp of oil in a skillet. Add turkey & cook, breaking up into small pieces with a wooden spoon, until no longer pink, about 2-3 minutes. Stir in 1 Tbsp of sage, 2 tsp of thyme, 1/2 tsp salt & 1/8 tsp pepper. Cook, stirring, until turkey is coated with herb mixture, about 1 minute; transfer to bowl with wheat berries & bulgur.
  4. Heat remaining teaspoon of oil in same skillet. Add leek & celery; sauté until vegetables are almost tender, about 6 minutes. Stir in apple & sauté until apple is light golden, about 4 minutes. Stir in broth; bring to a simmer until apples & vegetables are tender, about 2-3 minutes. Stir in remaining herbs & spices. Add to the bowl of wheat berries & bulgur mixture; combine. Set aside
Parmesan Sauce
  1. In a saucepan, combine flour & broth until smooth; gradually stir in the milk, salt & pepper. Bring to a boil over medium heat; cook & stir for 2 minutes or until thickened. Add 1/2 of the grated cheese, stirring to combine. Add to wheatberry/bulgur filling mixture.
Cabbage
  1. Core & separate leaves from the head of cabbage. Place in a steam basket over boiling water & cook until tender. Drain, pat dry.
Assemble & Bake
  1. Preheat oven to 350 F.
  2. Grease bottom & sides of a deep casserole dish & arrange the largest cabbage leaf on the bottom. Place another leaf on top of that & up the sides of the dish all around. Place about a 1/2 an inch of filling on top the cabbage leaves on the bottom of casserole. Place a layer of cabbage leaves on top & repeat until you run out of filling.
  3. Finish with cabbage on top making sure to tuck it in the dish all around. Drizzle the top with oil & a sprinkling of salt & pepper. Bake for about 40-50 minutes. Let it rest for 5-10 minutes.
  4. Place a serving dish over casserole; flip over to release cabbage cake. Top with zesty red pasta sauce & sprinkle with remaining cheese. Cut into slices & serve.

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
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Course dessert
Cuisine Filipino
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Ube Halaya (Jam) Filling
Course dessert
Cuisine Filipino
Servings
Ingredients
Ube Halaya (Jam) Filling
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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!