Pomegranate & Strawberry Roulade
June 6, 2013 § 17 Comments
A slice of cake can bring smiles on anyone’s face. At least it does to me. And things get special, when it’s a roulade. A super moist rolled cake filled with whipped cream and fresh fruits. More commonly, they are known as swiss rolls.
This intense heat might have dampened my baking spirits causing me to resort to frozen treats from past few days, but that was just temporary. The baking spirits couldn’t be contained for long. And the outcome was this wonderful rolled cake, which ironically, I have been running away from a very long time.
But I always wanted to give it a shot, but don’t know, why I hadn’t tried it yet. Anyhow, the moment of truth appeared eventually and I was elated to see this. To my amazement, it came out so well. No cracks, no tearing apart. Just beautiful feather touch texture and so light and airy.
All thanks to Stephanie of JoyOfBaking. Her easy to follow and foolproof recipes would never fail you. Rather, you’ll feel confident to have beaten down one more complex recipe. At least I can vouch for her recipes and follow them blindfolded.
I kept the filling to minimum, as I didn’t want to load it up with whipped cream and fruit jam, keeping the lightness of the cake intact. The sweet flavor of vanilla perfectly complimented the tart flavor of pomegranate and strawberry preserve. The cake is best served, the day it is made. And trust me, it wouldn’t last for long. I took this to my parents, and it was vanished pretty soon. And that brought even wider smile on my face. Isn’t it a win-win situation? So don’t stop here and bring smiles to people’s face!
Sponge recipe adapted from JoyOfBaking
3 egg yolks
2 whole eggs
1/3 cup sifted cake flour
2 egg whites
3 tbsp cornstarch/cornflour
1/2 cup plus 1 tbsp white sugar
1 tsp vanilla extract or powder
1 cup diced strawberries, fresh or frozen
1/2 cup pomegranate juice
1/4 cup white sugar
2 tbsp lemon juice
1 cup Sweetened Whipped Cream
Icing sugar for dusting
- Preheat the oven at 230 degree Celsius and line a 17 x 12 inch baking tray with parchment paper and grease the paper well. Keep aside.
- In a bowl, beat the 3 egg yolks and 2 whole eggs with 1/2 cup of sugar, until fluffy and pale.
- Beat in the vanilla extract.
- In another bowl, whisk together cake flour and cornstarch together and keep aside.
- In a separate bowl, beat the egg whites till stiff peaks form.
- Fold the flour into 2 batches in egg and sugar batter carefully, until just flour is incorporated.
- Fold in the beaten egg whites, taking care not to over mix.
- Pour the batter into prepared baking tray and level it down with the help of a spatula. Bake for 6-8 minutes, until lightly browned.
- Dust the top of cake with some icing sugar. Spread and cover the cake with a clean kitchen towel.
- Invert the cake on to kitchen towel. Carefully peal off the parchment paper. Dust the cake with some icing sugar and start rolling the cake along with towel. Let it cool completely with kitchen towel intact.
- Meanwhile, for filling, place all the ingredients in a sauce pan, except whipped cream and simmer at medium for 20 minutes. Keep stirring lightly in between. Once thick enough, chill in fridge.
- Once the cake is cooled, unroll it. Spread the whipped cream and then jam over the cake and roll back. Let it chill in fridge covered for 2 hours. Dust with icing sugar before serving.