Ingredients
- Cake:
- BLACKBERRY ROULADE
- Serves:6
- print Print Recipe
- Ingredients
- 3 tbsp 3 tbsp (45 mL) confectioners' sugar, plus more for dusting
- 11/4 cups 11/4 cups (310 mL) cake flour (not self-rising)
- 11/2 tsp 11/2 tsp (7 mL) baking powder
- 1/2 tsp 1/2 tsp (2 mL) salt
- 1 large 1 large whole egg PLUS 2 large egg yolks (reserve whites)
- 1/4 cup 1/4 cup (60 mL) vegetable oil
- 1/4 cup 1/4 cup (60 mL) honey
- 1/4 cup 1/4 cup PLUS 3 tbsp (105 mL) granulated sugar
- 1/2 tsp 1/2 tsp (2 mL) pure vanilla extract
- 1/4 cup 1/4 cup (60 mL) warm water
- 3 large 3 large egg whites, at room temperature
- Filling:
- 1 pint 1 pint (500 mL) fresh blackberries
- 1 cup 1 cup (250 mL) heavy cream
Preparation
Step 1
Directions
Preheat the oven to 350 F (180 C). Line a 17 by 12-inch (42.5 by 30 cm) rimmed baking sheet with parchment paper.
Dust a large, clean kitchen towel with confectioners’ sugar; set aside. Into a medium bowl, sift together the flour, baking powder, and salt; set aside.
Place the whole egg, egg yolks, vegetable oil, honey, 1/4 cup (60 mL) granulated sugar, vanilla and warm water in the bowl of an electric mixer fitted with the whisk attachment.
Beat on medium speed until thick and pale (it should hold a ribbonlike trail on the surface when the whisk is raised,) 6 to 7 minutes. Transfer to a large bowl; set aside.
With a clean bowl and whisk attachment, beat the egg whites on medium speed until soft peaks form, 1 to 2 minutes.
Raise speed to medium-high, gradually add remaining 3 tbsp (45 mL) granulated sugar, beating until stiff peaks form, 2 to 3 minutes. Using a rubber spatula, fold a third of the egg-white mixture into the egg-yolk to lighten.
Gently fold in remaining whites until just combined. Sift flour mixture over the top, and gently fold in until just combined. Pour batter onto prepared baking sheet; using an offset spatula, spread evenly.
Bake, rotating sheet halfway through, until the cake is golden and springs back when lightly touched in the centre, about 10 minutes.
Immediately invert cake onto prepared towel; carefully lift off pan and peel off parchment paper. Starting on a long side, roll towel and cake into a log, incorporating the towel as you go. Transfer cake (still in towel), seam side down, to a wire rack. Let cool completely.
In a medium bowl, crush the blackberries with a fork; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat cream with the confectioners’ sugar on medium-high speed until stiff peaks form, about 2 minutes. Fold in rushed blackberries; set aside.
Unroll cake, leaving it on the kitchen towel. Using an offset spatula, spread blackberry mixture over top of cake, leaving a 1-inch (2.5 cm) border on both long sides.
Gently roll cake again into a log (do not incorporate towel). Wrap with towel; refrigerate on a baking sheet until ready to serve, for at least 1 hour or up to 1 day. Remove towel, and generously dust cake with confectioners’ sugar before serving; slice with a serrated knife.