Ingredients: |
Ingredients: Cake
4 large eggs, separated
¼ cup (50 mL) warm water
½ cup (125 mL) granulated sugar, divided
1 tsp (5 mL) pure vanilla
½ cup (125 mL) all-purpose flour
¼ cup (50 mL) cornstarch
¼ tsp (1 mL) baking powder
Pinch salt
Filling
2 cups (500 mL) chopped rhubarb, fresh or frozen
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) maple syrup
¼ tsp (1 mL) ground cinnamon
1 cup (250 mL) whipping cream
2 tbsp (25 mL) icing sugar, divided
|
Directions: |
Directions:1. Preheat oven to 400F
2. Grease a 17 x 11-inch (43 x 28-cm) jelly roll pan; line with parchment paper or foil. Grease paper or foil; lightly dust with flour.
3. In a large mixing bowl, beat egg yolks with water until fluffy. Beat in ¼ cup (50
mL) sugar until pale and thickened; mix in vanilla. In another bowl, stir flour with cornstarch and baking powder.
4. In a clean medium mixing bowl, beat egg whites with salt until foamy. Beat in remaining ¼ cup (50 mL) sugar until stiff peaks form; fold into egg yolk mixture. Gently fold in flour mixture, making sure flour is fully incorporated.
5. Spread batter evenly in lined pan; bake in oven centre for 10 to 12 minutes or until puffed, golden brown and firm to touch. Loosen edges with knife; cool in pan on rack for 5 minutes. Invert onto a clean tea towel; peel off paper. Using a tea towel as a guide, roll from the short end into a jelly roll. Cover with tea towel and cool. This means it will roll without cracking when you fill it.
6. To make filling, mix rhubarb with sugar and maple syrup and cinnamon in a medium saucepan, preferably nonstick. Cook over medium-high heat, stirring frequently for 8 to 10 minutes or until softened and thick. Spread filling on a large dinner plate; refrigerate for 5 minutes.
7. When ready to assemble, beat whipping cream and 1 tbsp (15 mL) icing sugar in a mixing bowl, until just thick and spreadable. Do not over-beat or cream becomes lumpy. Fold in cooled rhubarb.
8. Unroll jelly roll and leaving a 1-inch (2.5-cm) border on each short side, spread filling evenly over cake. Beginning with short side and using tea towel as an aid, roll up cake, jelly-roll-style. Carefully transfer roll, seam-side down, to serving platter. Sift with remaining icing sugar just before serving. |
This recipe for Rhubarb Roulade is from