Ingredients:
Cake
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup flour
- 1/3 cup rose water (to moisten cake)
Cream
- 1 pint of whipping cream
- 1 cup powdered (confectioner’s) sugar
Garnish
- Powdered (confectioner’s) sugar
- 4 strawberries (optional)
- Whipping cream
- Chocolate shavings or melted chocolate chips (optional)
Directions
- Preheat oven to 350 degrees Fahrenheit. Line a 17″x12″x1″ jelly roll pan with parchment paper. Set aside.
- Mix the eggs in the bowl of a stand mixer for 1 minute or until fluffy. Add the sugar and vanilla and continue beating for additional 3 minutes or until the mixture becomes pale yellow.
- Use a flat spatula to gently and thoroughly fold in baking powder and flour, making sure not to deflate the eggs. Spread batter evenly onto the prepared pan. Bake for 13-14 minutes or until center springs back when lightly pressed.
- In the meantime, whip the nondairy whip until peaks form. Add the sugar and combine. Set aside.
- When cake is ready, hold the corners of the paper to lift the cake out onto a flat surface. Peel paper off cake. Roll from shorter side along with the parchment paper. Set aside for a few minutes.
- Unroll and remove parchment paper. Use a pastry brush to moisten the top of the cake with rose water. Spread cream evenly on the cake. Reroll cake with cream on the inside.
- Place on a platter, seam side down, and garnish with powdered sugar, melted chocolate, whipped cream, and strawberries. Refrigerate if not serving immediately.
Yield: 10 slices
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