Valentine’s Day is ten days away. Since so many of us are snowed in right now, it’s a perfect time to start planning our menu for that romantic dinner or at least those yummy desserts we can make for the special people in our lives.
Almost everyone loves chocolate cake. When it’s all rolled up with a luscious raspberry whipped cream and topped with ganache that has been whipped to make it extra light and airy, no one will be able to resist a piece of this pretty dessert.
Roll cakes may seem intimidating to make, but they’re quite simple as long as you follow a few simple rules:
- Be sure that the eggs are at room temperature. Eggs whip up better when they are room temp, but they separate better when they are cold. Separate the eggs when cold first, but then let them stand for about 30 minutes before using. Take care to not get any yolk in the whites. If there is any trace of fat in the whites, they will not whip up properly. Likewise, make sure that the mixing bowl and beaters are clean and free from any traces of fat before beating the whites. The yolks are not quite so delicate, but the bowl and beaters still need to be clean.
- Fold the egg whites and flour mixture into yolk mixture; do not just stir. Stirring will deflate the air that has been beaten into the eggs; folding will not. To fold, use a rubber spatula and start on the bottom of the bowl. Fold from the bottom to the top while turning the bowl slowly as you fold.
- Use an offset spatula to spread the batter into the pan and make sure to spread it evenly.
- Be sure to grease and flour the waxed or parchment paper so that the cake does not stick.
- Be sure that the linen towel is well coated with cocoa and powdered sugar so that it will not stick when rolling and unrolling.
- Use cake flour for a cake with a finer crumb. With that said though, all purpose flour will also work well if you don’t have cake flour.
Reasor’s carries cake flour on the baking aisle.
After experimenting with many jellyroll type cake recipes, I found a basic one that yielded wonderful results. I made a couple of changes to the cake recipe and then added my own filling and frosting. Experiment with your own fillings and frostings. To change the filling easily, just substitute your favorite jam for the raspberry.
Chocolate Cake Roll with Raspberry Cream Filling and Ganache Frosting
- 1/3 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 1/2 teaspoons vanilla
- Powdered sugar
- Extra cocoa
Preheat oven to 350 degrees. Line a 15 x 10 inch jellyroll pan with waxed or parchment paper. Grease and flour paper line pan; tap out the excess.
In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well. In a separate bowl, with an electric mixer on medium speed, beat egg yolks,1/4 cup sugar and vanilla for about 5 minutes until thick and pale yellow.
In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form,
Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in the flour mixture and remaining whites, beginning and ending with flour mixture. Fold until all is incorporated, but not so much as to deflate eggs. Pour batter in pan, and even out the batter with an offset spatula. Bake until a toothpick inserted in center comes out clean, about 10-15 minutes.
Raspberry Cream Filling
- 3/4 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoon seedless raspberry jam
Chill whisk attachment and bowl for at least ten minutes before making filling. Beat cream at medium speed for about 30 seconds. Add powdered sugar, vanilla and jam. Beat at high speed until stiff peaks form.
Roll, fill, and roll again
Dust a clean linen dish towel with a combination of powdered sugar and cocoa powder, Turn cake out onto prepared towel; remove waxed paper. Trim edges of cake, if needed.
Starting with a long side, tightly roll up cake with dish towel. Transfer cake, seam side down, to a wire rack to cool.
Unroll cake; Spread filling evenly over cake, leaving a 1/2 inch margin on all sides. Place seam-side down on a plate. Frost the cake with the whipped ganache. If the cake is too long for the serving plate, cut the cake in half. Each half should make 5 slices. To make slicing the cake easier, freeze it for about 10-5 minutes before slicing.
- 1 cup heavy cream
- 8 oz semisweet chocolate chips
Heat cream over medium heat until simmering, Pour hot cream over chocolate chips. Allow to stand for a couple of minutes before stirring, then stir until chocolate is completely melted. Allow ganache to set up slightly before whipping. If desired, chill the ganache to help it set up faster. Stir every 15 minutes until beginning to thicken. Whip with a hand mixer until light and fluffy.
Makes 10 servings