What do you say we make something with blackberries today? Like blackberry roulade. I’ll confess I made it in June when the berry season was ripe, right before our trip to China, but the times have been hectic ever since and I procrastinated. I do hope you can still find berries where you live. We are lucky in Los Angles. Berries still sell in the markets.
The recipe is from one of Martha Stewart’s baking books and it sounded too good with the picture too appealing not to give it a try. Which I did. Luckily, with no regrets. It is delicious. Light and summery. And the color inside? Beautiful. Let’s do it.
Here’s the luscious cream.
The cake batter is ready!
Spread it and bake it.
Peel it off.
Roll it up.
Roll it out and fill it with luscious cream.
Spread the cream.
Roll up the cake. Wait some then enjoy!
- For the Cake:
- 3 tablespoons confectioners' sugar, plus more for dusting
- 1 +1/4 cups all-purpose flour
- 1 + ½ teaspoons baking powder
- ½ teaspoon salt
- 1 large whole egg, plus 2 large egg yolks and 3 large egg whites, all at room temperature
- ¼ cup unsalted butter, melted and cooled
- ¼ cup honey
- ¼ cup plus 3 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ cup warm water
For the Filling:
- 2 cups (1 pint) fresh blackberries
- 1 cup (250 ml) heavy cream
- Preheat the oven to 350ºF (180ºC). Line a 17-by-12-inch (42.5-by-30 cm) rimmed baking sheet with parchment paper.
- Dust a large, clean kitchen towel with confectioners’ sugar and set aside. Into a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Place the whole egg, egg yolks, butter, honey, ¼ cup granulated sugar, vanilla, and warm water in the bowl of an electric mixer fitted with the whisk attachment.
- Beat on medium speed until thick and pale (it should hold a ribbon-like trail on the surface when the whisk is raised), 6 to 7 minutes. Transfer to a large bowl and set aside.
- With a clean bowl and whisk attachment, beat the egg whites on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high, gradually add remaining 3 tablespoons granulated sugar, beating until stiff peaks form, 2 to 3 minutes.
- Using a rubber spatula, fold a third of the egg-white mixture into the egg-yolk to lighten. Gently fold in remaining whites until just combined. Sift flour mixture over the top, and gently fold in until just combined. Pour batter onto prepared baking sheet; using an offset spatula, spread evenly.
- Bake, rotating sheet halfway through, until the cake is golden and springs back when lightly touched in the center, about 10 minutes.
- Immediately invert the cake onto the prepared towel; carefully lift off the pan and peel off the parchment paper. Starting on a long side, roll the towel and cake into a log, incorporating the towel as you go.
- Transfer the cake (still in towel), seam side down, to a wire rack. Let cool completely.
- In a medium bowl, crush the blackberries with a fork and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat cream with the confectioners’ sugar on medium-high speed until stiff peaks form, about 2 minutes. Fold in rushed blackberries and set aside.
- Unroll cake, leaving it on the kitchen towel. Using an offset spatula, spread blackberry mixture over top of the cake, leaving a 1-inch (2.5 cm) border on both long sides.
- Gently roll the cake again into a log (do not incorporate towel). Wrap with towel, then refrigerate on a baking sheet until ready to serve, for at least 1 hour or up to 1 day.
- Remove the towel and generously dust the cake with confectioners’ sugar before serving.
- Slice the blackberry roulade with a serrated knife and serve.