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Strawberry White Chocolate & Sumac Roulade

March 7, 2015 by TheWhiteRamekins

strawberry white chocolate & sumac roulade

 I haven’t had enough of strawberries this year, at least in my recipes. I made those lovely gluten free picnic-y strawberry and almond friands to enjoy the spring season, but that was it, I guess. And I feel it would be an injustice done to this lovely spring fruit. Every year I make a number of recipes with strawberries during this time of the year, before I start to stash away bagfuls of them in my freezer, so that I can enjoy them all through out the year. Nonetheless, they taste better when fresh. And that makes me to use them as maximum as I can during the season. I had been wanting to make a Swiss roll, all because my sister loves Swiss roll a lot. And she remembers eating all those Swiss roll cakes I had made previously.  Weather it was the autumnal pumpkin mascarpone or it was the lovely pomegranate and strawberry filling, she has never forgotten the flavours. I think it makes her feel kid at heart just by looking at her share of a Swiss roll cake. Now how I can be so sure about that? Because, this is how I feel too. And there is this strange connection between siblings about certain things. You share the similar thoughts about some things, even when unspoken. So, this was on my list from a very long time now, you see. And I plan too make some more this year with some other filling too. May be mangoes, chocolate or coconut, who know! I knew that strawberries pair really well with white chocolate after I made strawberries and white chocolate mousse last year for the new year celebrations. Few of my friends went so crazy about these that I had to make that dessert thrice again for them. So definitely it’s a crowd pleasing concoction for sure. But I didn’t stop there this time and the imagination went wild when I saw this tiny little box of sumac I saw in my pantry. Sumac has a distinct tangy taste. And that is originally a dried berry powder  which would surely enhance the sweet and sour flavour of fresh juicy strawberries, just the way a nice squeeze of lemon would probably do. And it did just the way I had thought it to be. It was lovely tangy more pronounced berry flavour which paired perfectly with the sweet creamy white chocolate and mascarpone filled roll cake.

 strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade 

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

 

Strawberry White Chocolate & Sumac Roulade
2015-03-07 04:04:28
Strawberry White Chocolate & Sumac Roulade
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Ingredients
  1. 5 eggs, 3 separated and 2 whole
  2. 100 gm caster sugar
  3. 1 1/2 tbsp hot water
  4. 80 gm white chocolate
  5. 100 gm all purpose flour
  6. 1 tsp baking powder
  7. 50 gm butter, melted
  8. 55 gm caster sugar, extra
  9. 375 gm strawberries, hulled and sliced thinly
  10. 2 tbsp icing sugar
  11. 1 tsp sumac
  12. 250 gm mascarpone
  13. 125 ml heavy cream
Instructions
  1. Preheat oven to 200 degree C. Grease a 10 inches x 12 inches Swiss roll pan; line base and long sides with baking paper, extending the paper over edges.
  2. Beat 3 egg yolks and 2 whole eggs and caster sugar in a medium bowl for 5 minutes, until pale and very thick. Pour the hot water down inside the bowl; add chocolate followed by melted butter; gently fold in the flour and baking powder until just combined.
  3. Beat egg whites in a bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture into two batches, until just combined. Spread mixture into pan.
  4. Bake the cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
  5. Meanwhile, dust a kitchen towel, larger than the pan, generously with extra sugar. Turn hot sponge onto the kitchen towel. Peel away the parchment paper gently from the sponge. Working quickly and using towel as a guide, roll the sponge from a long side. Cool for 10 minutes. Unroll the sponge, remove towel, redpoll, cover with a clean towel, cool.
  6. Combine strawberries, sifted icing sugar and half of the sumac in a medium bowl. Cover and refer iterate for 30 minutes.
  7. Beat mascarpone and cream in a bowl, until firm peeks form.
  8. Unroll the cooled sponge; spread with cream mixture. Top with half the strawberries. Refill sponge tightly to enclose the filling. Serve topped with remaining strawberries, sprinkle with remaining sumac.
By Himanshu Taneja
The White Ramekins https://thewhiteramekins.com/

Filed Under: cake, chocolate Tagged With: baking, food, Mascarpone, recipes, spring, strawberries, sumac, swiss roll, white chocolate

Pomegranate & Strawberry Roulade

June 6, 2013 by TheWhiteRamekins

Pomegranate & Strawberry Roulade 4

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.

Pomegranate & Strawberry Roulade 2

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.

Pomegranate & Strawberry Roulade

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.

Pomegranate & Strawberry Roulade 3

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.

Pomegranate & Strawberry Roulade 5

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!

Pomegranate & Strawberry Roulade 1

Sponge recipe adapted from JoyOfBaking

Ingredients

Sponge Cake
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

Filling
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

Instructions

  1. 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.
  2. In a bowl, beat the 3 egg yolks and 2 whole eggs with 1/2 cup of sugar, until fluffy and pale.
  3. Beat in the vanilla extract.
  4. In another bowl, whisk together cake flour and cornstarch together and keep aside.
  5. In a separate bowl, beat the egg whites till stiff peaks form.
  6. Fold the flour into 2 batches in egg and sugar batter carefully, until just flour is incorporated.
  7. Fold in the beaten egg whites, taking care not to over mix.
  8. 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.
  9. Dust the top of cake with some icing sugar. Spread and cover the cake with a clean kitchen towel.
  10. 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.
  11. 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.
  12. 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.

Filed Under: cake Tagged With: biscuit, food, jam, pomegranate preserve, roulade, sponge cake, strawberry preserve, swiss roll

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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