Week 7 – only 4 more weeks to go and this series will be over. This week is desserts week and I chose to make a Roulade for the Great Bloggers Bake Off.
The 3 bakes were:
Signature Bake: Roulade
Showstopper: 24 Mini Mousse Cakes
I didn’t want to just make a plain and boring Roulade (despite never having made one before) and after seeing what Andrew did by piping stripes onto his, prior to baking, it got me thinking.
I wasn’t sure if piping would be the best for me as I wanted the shapes to look as uniform as possible and so I made a bit of a stencil. I took about 4 pieces of card, sellotaped them together and cut out a heart shape. I then wrapped the inside of the heart with sellotape so that the card wouldn’t disintegrate.
I then made a thicker baking ‘paste’ for the decorations.
- 1 egg white
- 30g Sugar
- 40g Flour
- 206 Butter (melted)
- Optional food colouring
- Whisk up the egg white until you have lots of bubbles and add the sugar. Continue to whisk until you get soft peaks and then stir in the melted butter and flour. Colour as desired.
Now it was time to stencil the hearts onto the baking sheet. I very casually ‘eye balled’ the spacing but didn’t do too bad a job. In hindsight, I wish that instead of putting the pattern vertically, I had pasted them horizontally but it didn’t matter too much. When I had finished the hearts, I put the baking tray into the freezer to set for 15 minutes.
Next I made the sponge. Like Salassi, my recipe calls for butter.
- 4 eggs
- 1 tsp Cream of Tartar
- 1/2 cup of Caster Sugar
- 1/2 cup of Flour
- 60g Melted Butter
- First, separate the eggs. Place the whites in a bowl and whisk until bubbles are formed.
- Add the cream of tarter and whisk in.
- Add 1/4 cup of sugar whilst whisking, a little at a time until combined. Whisk until stiff peaks are formed.
- In a different bowl, whisk the egg yolks and the rest of the sugar together until the sugar dissolves. Add the stiff egg whites and mix gently.
- Next add half of the flour and half of the butter and mix gently again before adding the other half of the butter and flour until combined. Try not to knock out all of the air bubbles!
- Pour into desired baking tray and bake at 200 degrees. For my roulade, I baked it for 10 minutes.
I had preheated my oven and so took the baking tray out of the freezer, poured the cake mixture on top of the frozen hearts and gently tapped the tray on to the work surface before baking.
I checked it after 7 minutes but in the end, it took about 10 minutes. I was terrified of over baking it and it cracking when I rolled it!
Rolling it with the pattern isn’t quite as simple as without. First I had to flip the sponge out onto some baking paper, then flip it over onto a clean tea towel, and then gently roll it into a cylinder.
As it cooled, I made some simple coloured white chocolate hearts with the same stencil and made my butter cream.
- 100g Soft Butter
- 200g Icing Sugar
- 1tbs Milk
- Whisk the butter for a few minutes before adding half of the icing sugar and continuing.
- Add the other half of the icing sugar and the milk and whisk until white and fluffy.
As the sponge had cooled, I unrolled it carefully and then spread it with jam. I piped my buttercream on and then gently rolled it back up.
Taadaa. On finished roulade.
I’m really happy with the finished result. It’s not perfect and I think that the effect would have been better if the pattern was the other way round on the cake but still, I don’t think it’s bad for a first attempt.
My other bakes as part of the Great Bloggers Bake Off have been:
Week 5 Cinnamon Swirls
Week 4 Baked Churros
Week 3 Chocolate Cherry Bread
Week 2 3d Gingerbread Story ( I won Star Baker!)