As the warm days of summer and their bounties of fresh goodness start to fade into fall I thought it would be lovely to capture some of our favorite flavors in a summery roll cake.
If you know us, you know we LUV peach anything and with the addition of blueberry and chantilly cream, well, you have our full attention! This cake is light and creamy with just a hint of fruity sweetness and bakes in less than 15 minutes.
Inspired by lazy summer days of the past when I would idle away afternoons with my little one hunting roly-poly bugs at the park, digging for treasures at the beach, or just lying back in the grass letting our imaginations find pictures in the clouds. Moments like these are priceless memories, and part of what makes summertime so special to me.
This cake is a perfect treat that's airy enough to leave room in your belly for a second slice before you go chasing rainbows or get lost in another great book. So, if you feel like slowing down, unplugging and baking a cake "just because," give this recipe a try.
Serves 4-8
For the Cake:¼ teaspoon salt
For the Filling:
1 cup heavy whipping cream
2 tablespoons of jam---plus a few extra tablespoons to spread on the cake.
(Citrus Blues Summer LUV! or ANY of your favorites!
1 teaspoon vanilla extract
½ cup chopped fresh fruit---peaches, blueberries, raspberries
Additional ingredient for assembly:
½ cup powdered sugar
Preheat oven to 375º
DIRECTIONS:
Line a jelly roll pan (15 x10x1) w/parchment paper & spray with nonstick cooking spray.
Add eggs to a mixing bowl and beat on high speed until thick & lemony in color, about 5 minutes.
Gradually beat in sugar.
Add water and vanilla on low speed.
Measure flour, then remove 1 tablespoon and replace with 1 tablespoon of corn starch. (This will aid in preventing cake from cracking when it's rolled.)
Sift together all dry ingredients: (flour, cornstarch, baking powder and salt.)
Slowly add dry ingredients to the egg mixture, beating just until the batter is smooth.
Pour batter into the prepared pan spreading out evenly to corners.
Bake @ 375º for 12-15 minutes, until a wooden toothpick comes out clean and the cake springs.
Watch closely! This cake can overbake in seconds!!!!
While cake bakes, spread a large (at least 10x15,) clean, smooth, tea towel or flour sack on the counter.
Spread a generous coat of the confectioner’s sugar to cover the cloth, this will assist releasing the thin cake from the towel when it is time to roll!
When the cake is done, loosen from the pan and immediately invert on top of the powdered sugar covered towel.
Remove the pan and the parchment paper and gently roll the cake lengthwise.
Transfer cake to refrigerator and cool completely. At least 30 minutes.
While the cake cools, make the filling by whipping the heavy cream until it forms fluffy peaks, then whip in the jam and vanilla.
Carefully unroll the cooled cake and paint a thin layer of jam onto the cake to the edges, then add a layer of the whipped cream.
Sprinkle the cake with fruit pieces and immediately re-roll tightly.
Wrap in plastic wrap and refrigerate until ready to serve. This ensures the filling is set and results in beautiful slices!
To prep for service trim the ends off of the cake to reveal a sharp edge and a beautiful swirl.
Place on a platter, and If desired dust lightly with powdered sugar and add any other tasty embellishments of your choice.
Enjoy!
Note: Wrapped well, this cake can be frozen to savor at a later date. Just double wrap in plastic wrap and freeze for up to three months. When you're ready to have another slice or two, remove from the freezer and thaw in the refrigerator for a couple hours! How great is that?
