I have a giant list of things I want to make and it grows daily. It sits in my e-mail inbox and on post-it notes pasted to a little notebook I keep alongside my recipe books.
But this past weekend I had the hardest time trying to pick out something I felt like making from that list. I had zero motivation to make any of it for some reason. So again I turned to one of my cookbooks which saved me. And my savior came in the form of a cake--a rolled cake to be precise. It called out to me. It said, "make me bitch." And I complied.
I've been known to throw them out in a fit of rage... Well, maybe not rage, but extreme irritability. However my new Vintage Cakes cookbook has a whole chapter dedicated to rolled cakes and I've made two of them so far. The first was a vertically rolled cake. I know, vertically rolled!!!??? What the F is that? Well, think...tornado.
Actually, not only did this one not crack, it was really easy to work with and really soft--like really soft. All of these rolled cakes in this cookbook seem soft and light--that's the simplest way to describe them. The one contrasting element was the "coffee crunch" which was basically just coffee candy. It was easy to make but I think it was too much--like the amount. You could probably do with half of it or three quarters. But it really did provide a nice "crunch" which I guess was the point. The filling was coffee flavored whipped cream--again another light touch... Overall the cake was superb--
Recipe slightly adapted from Vintage Cakes by Julie Richardson:
-2tsp baking soda
-1tbsp finely ground coffee beans (I didn't have any so I cracked open one of my K-cups and scooped out the ground coffee--seemed to work just fine)
-1 1/2c granulated sugar (10 1/2oz)
-1/4c light corn syrup
-1/4c dark coffee
-1c sifted cake flour (4oz)
-1tsp baking powder
-1/2tsp fine sea salt
-1c granulated sugar (7oz)
-1/3c canola oil
-4 egg yolks at room temp.
-1tsp vanilla extract
-6 egg whites at room temp.
-1/4 tsp cream of tartar
-1tbsp instant espresso (I used Sanka)
-2c heavy cream
-1/3c granulated sugar (2 1/2oz)
2 tbsps Kahlua or 2tsp of vanilla extract
For the crunch:
-Oil a large baking sheet very well and set it next to the stove.
-Sift the baking soda and ground coffee together in a small bowl and set that near the stove as well
-In a medium, as tall as you have, heavy bottomed sauce pan mix the sugar, corn syrup and coffee and set over medium heat stirring often until the sugar dissolves
-Stop stirring and heat until the temperature reaches 290 F. As the temperature gets closer to 275 F, give the pan a swirl to evenly distribute the mixture and to prevent any burning
-When the temperature reaches 290, remove from the heat and stir in the coffee/baking soda mixture. It will foam up a lot but keep stirring until it is fully incorporated
-Once the ground coffee/baking soda is fully incorporated pour the mixture into the greased baking sheet but do not spread it out--let is set on its own
-Let the coffee crunch cool completely--about an hour--and then use a rolling pin or a hammer and break it up into tiny pieces and set it aside
For the cake:
-Grease a 12x16 inch jelly roll pan and line the bottom with a piece of parchment paper and then grease the parchment paper as well
-Center an oven rack and preheat the oven to 325 F
-In a large bowl sift and thoroughly whisk together the flour, baking powder, salt and 3/4 of the sugar
-In a small bowl whisk together the egg yolks, oil, water and vanilla
-Add the wet ingredients to the dry and stir until the they are just fully combined--don't over-mix
-Next, in the bowl of a stand mixer fitted with a whisk whip the egg whites on medium speed until frothy
-Add the cream of tartar and increase the speed to high
-Once soft peaks have formed decrease the speed to medium and slowly and steadily add the remaining 1/4c of sugar
-Increase the speed back to high and whip until firm shiny peaks have formed
-Then fold about 1/3 of the egg whites into the cake batter until no more white streaks are visible
-Fold in the remaining egg whites gently until evenly combined and there aren't any white streaks
-Pour the batter in the jelly roll pan and smooth it out
-Bake for 16-18 minutes until the cake springs back when touched lightly
-Remove from the oven and let cool completely
Make the filling:
-Whisk the espresso powder (Sanka in my case) and 1/2c of the heavy cream together in a small bowl
-In a cold bowl of a stand mixer, whisk the remaining heavy cream and the espresso/cream mixture on medium-low gradually turning up to high
-When it looks like the whisk is leaving tracks into the whipped cream add the sugar in a steady stream while the mixer is still running
-Mix until soft peaks form and then add the Kahlua or vanilla and mix until just combined
For assembling the cake:
-Spread half of the filling on the cake leaving about 1/4" along the edges free of any whipped cream
-With the short side of the cake facing you, use the parchment paper that the cake is laying atop and slowly and carefully roll the cake away from you forming a roll
-Once rolled, lay the cake with the seam side down on whatever cake plate you are going to use
-Trim the ends
-Spread the rest of the filling on top of the cake and on the sides
-Finally, if you are going to serve the cake soon, spread the coffee crunch all over the cake. If not, don't spread the coffee crunch over the cake because according to the cookbook the moisture from the whipped cream with make the coffee crunch chewy after a few hours. Thus lightly wrap the cake in the plastic wrap and refrigerate until ready to serve--then sprinkle it with coffee crunch.