Mini Cake Rolls Recipe
Ingredients
| Eggs | 5 Small, separated (Jelly Roll Cake:) | |
| Cream of tartar | 1/4 Teaspoon (Jelly Roll Cake:) | |
| Honey | 3 Tablespoon (Jelly Roll Cake:) | |
| Vanilla extract | 1 Teaspoon (Jelly Roll Cake:) | |
| Whole wheat flour | 1/2 Cup (16 tbs), sifted (Jelly Roll Cake:) | |
| Unbleached white flour - 1/2 cup, sifted | ||
| Unsweetened frozen raspberries - 1 cup, thawed and drained with juice reserved | ||
| Cornstarch | 2 Teaspoon (For Ruby Raspberry Sauce:) | |
| Cornstarch | 3 Tablespoon (For Tangy Lemon Filling:) | |
| Lemon juice | 1/3 Cup (16 tbs), squeezed (For Tangy Lemon Filling:) | |
| Water | 1 Cup (16 tbs) (For Tangy Lemon Filling:) | |
| Honey | 1/4 Cup (16 tbs) (For Tangy Lemon Filling:) | |
| Egg yolk | 1 (For Tangy Lemon Filling:) | |
| Butter | 1 Teaspoon (For Tangy Lemon Filling:) | |
| Unsweetened flaked coconut - 1/4 cup, processed in food processor until it is the consistency of powdered sugar | ||
Directions
GETTING READY
1. Preheat the oven to 350°F
2. Line a 15 x 10-inch baking pan with waxed paper.
MAKING
To make the Jelly Roll Cake
1. In a medium-size bowl, beat egg whites with an electric beater until foamy.
2. Sprinkle in cream of tartar and continue beating until stiff peaks form. Keep aside
3. In a large bowl, beat egg yolks until light colored.
4. Add honey and vanilla and beat for until very thick.
5. Sift together whole wheat flour and unbleached white flour and fold into beaten egg yolks.
6. Gently fold in beaten whites keeping the mixture light and fluffy.
7. Spread the batter quickly and lightly on prepared pan using a palette knife.
8. Bake on middle shelf of preheated oven for 10 to 12 minutes.
9. Sprinkle a tea towel lightly with flour and turn cake out onto it.
10. Allow to cool completely.
To make the Ruby Raspberry Sauce
11. Blend the cornstarch with the reserved raspberry juice in a small saucepan.
12. Add enough water to make 1/2 cup.
13. Stir in raspberries and bring to a boil, stirring constantly, until thickened.
14. Strain and cool the sauce.
To make the Tangy Lemon Filling
15. In a jar with a tight-fitting lid, shake together cornstarch and lemon juice, or whisk in a small bowl until thoroughly blended. Pour into a small saucepan.
16. Add water and honey and cook over medium heat, stirring constantly, until mixture thickens.
17. In a small bowl, whisk egg yolk.
18. Pour some of the hot lemon mixture into egg yolk, whisking constantly. Return to saucepan and continue cooking, stirring constantly for 2 minutes.
19. Remove from heat and stir in butter.
20. Cool until it thickens, whisking occasionally.
FINALIZING
21. Cut the cake crosswise into half.
22. Spread raspberry sauce on one half and lemon filling on the other half.
23. Cut each half crosswise into half and each into thirds.
24. Roll up each piece, jelly roll fashion, starting from short side.
25. Cut jelly rolls into halves, making 2 rolls from each piece.
26. Roll in Coconut Sugar.
SERVING
27. Arrange the Mini Cake Rolls on a platter and serve cold.
1. Preheat the oven to 350°F
2. Line a 15 x 10-inch baking pan with waxed paper.
MAKING
To make the Jelly Roll Cake
1. In a medium-size bowl, beat egg whites with an electric beater until foamy.
2. Sprinkle in cream of tartar and continue beating until stiff peaks form. Keep aside
3. In a large bowl, beat egg yolks until light colored.
4. Add honey and vanilla and beat for until very thick.
5. Sift together whole wheat flour and unbleached white flour and fold into beaten egg yolks.
6. Gently fold in beaten whites keeping the mixture light and fluffy.
7. Spread the batter quickly and lightly on prepared pan using a palette knife.
8. Bake on middle shelf of preheated oven for 10 to 12 minutes.
9. Sprinkle a tea towel lightly with flour and turn cake out onto it.
10. Allow to cool completely.
To make the Ruby Raspberry Sauce
11. Blend the cornstarch with the reserved raspberry juice in a small saucepan.
12. Add enough water to make 1/2 cup.
13. Stir in raspberries and bring to a boil, stirring constantly, until thickened.
14. Strain and cool the sauce.
To make the Tangy Lemon Filling
15. In a jar with a tight-fitting lid, shake together cornstarch and lemon juice, or whisk in a small bowl until thoroughly blended. Pour into a small saucepan.
16. Add water and honey and cook over medium heat, stirring constantly, until mixture thickens.
17. In a small bowl, whisk egg yolk.
18. Pour some of the hot lemon mixture into egg yolk, whisking constantly. Return to saucepan and continue cooking, stirring constantly for 2 minutes.
19. Remove from heat and stir in butter.
20. Cool until it thickens, whisking occasionally.
FINALIZING
21. Cut the cake crosswise into half.
22. Spread raspberry sauce on one half and lemon filling on the other half.
23. Cut each half crosswise into half and each into thirds.
24. Roll up each piece, jelly roll fashion, starting from short side.
25. Cut jelly rolls into halves, making 2 rolls from each piece.
26. Roll in Coconut Sugar.
SERVING
27. Arrange the Mini Cake Rolls on a platter and serve cold.
Chef
