If you had a chance to check out our post a few weeks ago, S’mores Chocolate Cookies, then you know that we are pairing up with the lovely Manuela Kjeilen from Norway this month; and featuring recipes out of her first English cookbook: Love, Manuela. Equal parts gorgeous and mouthwatering, this huge baking book may give you the urge to don a string of pearls while whipping up something delicious in the kitchen. Manuela’s personality shines through with little antidotes sprinkled throughout and instructions that bring on a smile (rub sugar into the towel with your beautiful hands).
I decided to feature her Vanilla Cake Roll since people often view a cake roll as a daunting culinary feat. Cake rolls are actually quite easy to bake and always make an impressive presentation. This one is filled with fresh raspberries as well as a raspberry mascarpone frosting. Perfect for the warm weather berry season right now!
The trick to a cake roll is to deal with it quickly once it comes out of the oven. A little finesse is required to flip it out into a sugared tea towel, but it is also rather fun. Who doesn’t want to sprinkle sugar around and roll cake up in a sweet little wrap? I ended up using a half sheet pan instead of the 9×13 inch jelly roll pan the recipe called for. My cake roll was just a little thinner, but turned out fine.
As far as the recipe itself, make sure you take the time to fully beat the eggs. This step is key to incorporating air into the batter, which translates into volume and fluffiness once done. No one wants to eat sad, deflated cake.
If you have the strainer attachment for the Ankarsrum, you can easily make the raspberry puree in it. If not, toss raspberries in a blender, puree, and strain through a fine mesh strainer to remove seeds.
I am not a buttercream fan, so I was thrilled to make Manuela’s Fluffy Vanilla Frosting as part of the filling/frosting for this recipe. Heavy cream, mascarpone, confectioners’ sugar and vanilla paste combine to make a luscious topping or filling worthy of any dessert. Or maybe just eaten by the spoonful…
Once all the components are made, assembly isn’t too hard. Carefully unroll the cooled cake, spread with frosting, top with raspberries, and roll back up. Transfer to a platter and frost outside. Sprinkles are optional, but these pearl pink ones are so pretty.
Don’t forget that this month, if you buy the Pearl Pink Ankarsrum Mixer, you receive Manuela’s cookbook for free. You can also purchase her cookbook on her website: Passion for Baking, and check out her baking blog while you’re at it!
Vanilla Cake Roll
I have only altered the recipe for specific use in the Ankarsrum mixer. This delicious creation is from Love, Manuela by Manuela Kjeilen.
Yield: 1 delicious cake roll
4 large eggs, room temperature
3/4 cup (170 g) superfine or granulated sugar
1 Tbsp. vegetable oil
2 Tbsp. buttermilk, room temperature
1-2 tsp. vanilla bean paste or vanilla extract
1 cup (110 g) sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (115 ml) raspberry puree, approximately 12 oz. fresh raspberries
sprinkles, if desired
Preheat oven to 350°
Grease a 9×13 inch jellyroll pan with baking spray and line with parchment paper.
In the Ankarsrum plastic whisking bowl with the balloon wire whisks, beat the eggs on medium-high speed (5 o’clock) for 5 minutes.
In a medium bowl sift the flour, baking powder and salt.
With the mixer still running, slowly add the superfine sugar and mix for 3 minutes longer.
Add the vegetable oil, buttermilk, and vanilla bean paste to the whipped eggs and mix until just combined.
Remove the whisks from the bowl and sift in half the flour mixture. Use a large spatula to stir and fold in the flour mixture until most of the flour is no longer visible.
Continue sifting and folding in remaining flour mixture, making sure you maintain the batter’s volume while folding. It is important not to deflate the batter.
Pour batter into prepared pan and use a spatula to distribute batter evenly.
Baking for 12-15 minutes.
While the cake is in the oven, sprinkle a tea towel with confectioners’ sugar or superfine sugar and rub sugar into the towel with your beautiful hands.
Check cake for doneness at 12 minutes. Cake is ready when it springs back when lightly pressed with two fingers and has a golden color.
Once the cake is done, turn quickly onto prepared tea towel. Peel off the parchment paper and immediately roll cake up in the tea towel, beginning at the narrow end.
Roll as tightly and evenly as possible.
Place rolled cake on a cooling rack, seam-side down and let cool completely before filling cake.
Carefully unroll the cooled cake, allowing the most tightly rolled end to curl slightly. Combine the Fluffy Vanilla Frosting (recipe follows) and the raspberry puree. Spread the filling on the inside of the cake. Add fresh raspberries then re-roll the cake gently but tightly. Coat the top and side with more frosting if desired and add some sprinkles for a finishing touch.
Slice and enjoy, but don’t forget to share!
Manuela’s Fluffy Vanilla Frosting:
2 1/4 cups (500 ml) heavy cream, cold
1 cup (240 g) mascarpone, cold
1 3/4 cups (195 g) confectioners’ sugar, sifted*
2 teaspoons vanilla bean paste or vanilla extract
In the Ankarsrum plastic whisking bowl with the balloon whisks, mix the heavy cream, mascarpone, confectioners’ sugar and vanilla bean paste on low speed (1 o’clock) for 1 minute; continue on medium-high speed (4 o’clock) 2-3 minutes or until fluffy. Be careful not to overbeat mixture.
If by chance, you have overbeaten the mixture, simply add a few teaspoons of cold heavy cream (straight from the refrigerator) and carefully blend – it’s a trick from Martha Stewart, and it makes the cream perfect again!
*If your preference is a less sweet frosting, simply use less confectioners’ sugar.