This project started out one way and came together another. There’s a lesson in that. If your baking project seems to want to take a path you didn’t intend give it a little rope to either hang itself or happily succeed.
I can hear the thud of pastry chefs all across the world falling to the floor in a dead faint from that last sentence. But hey – we are home bakers, not pastry chefs. At Chez Canteen, baking-wrecks-r-us happens more frequently than you imagine. And we don’t mind.
I’ve made some never-going-to-be-croissant dough into nice raisin pecan rolls because that batch was not right for croissants, but it made great rolls. I’ve made some great crumbles from pie dough that would just not behave itself into crust. Trifle is the way to go when a cake falls apart. Cookies that crumble can become a great cheesecake crust. And about to be fallen angel cakes turn into perfect rolled cakes. Like this one.
If I’d known I was making this into an angel roll rather than an angel cake I might have added a tiny bit of berry puree to the cake to give it a nice pop in flavor and a faint pink hue. Or conversely, I could have added a few tablespoons of berry puree to the whipped cream center and made that berry pink for a little contrast to the white cake. But again. Home baker. Not pastry chef.
But instead I get to call it tone-on-tone cake, like on purpose. And no one knows, except you.
And I’m counting on you not to tell.
|Raspberry Angel Roll Cake, Gluten Free||
- 300 grams granulated superfine sugar (2 cups)
- 130 grams AP GF Flour ( 70 grams superfine brown rice flour plus 30 grams each superfine white rice flour and tapioca flour/starch) (1 scant cup)
- ½ teaspoon kosher salt
- 300 grams extra-large egg whites (about 6 eggs)
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 teaspoon Framboise
- 240 grams heavy cream, whipped (1 cup)
- ½ teaspoon vanilla
- 1 teaspoon Framboise
- 2 half pints fresh raspberries
- 3-4 tablespoons powdered sugar, sifted
- 240 grams heavy cream, whipped
- ½ pint fresh raspberries
- Preheat oven to 325. Line a half sheet baking pan with parchment. Have one more half-sheet parchment ready plus a half sheet size cooling rack. Set aside.
- In a medium bowl, mix 150 grams superfine sugar with the flour and salt. Whisk and then sift 2x. In the bowl of a stand mixer whip the egg whites with cream of tartar and vanilla plus Framboise. Whip until frothy and then add the remaining 150 grams superfine granulated sugar slowly. Whip until stiff peaks form. Make sure the peaks are nice and shiny and not dry and slightly cracked - over whipped (that’s how I knew this would become a rolled cake). Remove bowl and add the sifted flour mixture to the whipped whites slowly folding with a silicone spatula until fully incorporated.
- Spread to the edges of the half sheet. Rap on counter to remove any air pockets. Bake 15-18 minutes or just until it is turning color and a toothpick comes out clean from the center. Don’t over bake or it won’t roll.
- While hot, run a knife around the edge of the pan to loosen cake. Place extra parchment over the cake and then the cooling rack with feet facing up. Flip pan carefully. Remove pan. Peel parchment carefully. Replace parchment and while the cake is still hot, carefully roll using the parchment. It helps the cake learn what it will do later after it is filled. I hear pastry and cake have memories, but not in my house – like my kids, they’re mostly clueless. Leave it rolled up for about 15 minutes. Unroll carefully – it will stay curled slightly. Cool thoroughly.
- Whip cream adding flavoring or mix dairy-free whipped topping with flavoring. When cake is thoroughly cool, remove parchment. Spread whipped cream or topping evenly over the surface almost to the edges but leaving a border. Place both half-pints of berries over the surface. Roll tightly using the parchment to help, but don’t roll the parchment inside the cake! I like to anchor the rack against the counter-back to give it some leverage as I roll the cake. Use the parchment to keep it covered. Place on a firm surface, cover with plastic wrap and refrigerate for at least two hours.
- Whip cream. Place in piping bag if you wish. Remove cake from the refrigerator. Remove plastic and parchment carefully. Cut ends and discard (right into your plate for a taste-test). Sift powdered sugar over the surface to help hide any cracks. Pipe whipped cream (or whipped topping)on the top and add more berries. Serve in slices with additional whipped cream and berries.