Holy spumoni do I have a gem of a dessert to share with you today. I can’t wait to chat your ear off about this amazing Swiss roll cake, but before we do I have a small bit of blog business to take care of.
I’m excited to announce that Mommie Cooks is entering into a new partnership with Cooking Light Magazine and Cookinglight.com. Twice a month I will be sharing content and recipes that are relevant to you and your family. We’ll look into everything from the latest food trends to healthy menu items to individual ingredient features such as what to do with the pile of spring asparagus that’s taking up residence in your fridge’s crisper drawer. Hopefully we can all come away a bit more informed and whole lot more inspired to head back into our kitchens and get cooking!
Alright, back to the business of dessert. A flippin’ amazing dessert that is. This Swiss cake roll was dreamed up as I sat eyeballing a pile of rhubarb that was leftover from an earlier attempt at making dessert crepes. My original thought was a rhubarb souffle, but I’ve heard that they are notoriously picky and flop at the drop of a hat (literally), so I decided to head in a bit of a different direction. A cake roll has actually been on my list of desires since Christmas when I had planned on making a buche de noel. The Christmas log never made it out of conception but, hey, I’m flexible. How about an Easter log instead?
This version is made with white chocolate and rhubarb. It has a luscious, light flavor that makes it a perfect finish to your flavorful Easter dinner spread.
Start out by separating the eggs. Set the whites to the side and grab the yolks. Drop them into a mixer along with a small amount of sugar and a splash of vanilla. Spin until they lighten in color and turn foamy.
Now, grab up a bit of olive oil and some sweetened condensed milk. Pour it in and stir to combine. In a separate bowl you’ll sift together a little flour, salt and baking powder. Add that in batches to the yolks, stirring gently after each addition until combined.
Melt up a little white chocolate, either through the use of a double boiler or by microwaving for 30 second intervals and stirring until no solid pieces remain. Let it cool back down for a minute or two and then add into the cake batter.
For the final step, grab up the reserved egg whites and begin to whisk them quickly, preferably in a mixer if you know what’s good for you. When the egg whites begin to bubble, you’ll drop in a couple tablespoons of sugar. We add this to help create stability for the egg foam we’re about to produce.
Continue to beat the whites at a high speed until stiff peaks form.
Being very gentle, slowly fold the egg whites into the cake batter until just incorporated. I folded about a third of the whites in at a time. Spread a piece of parchment across the bottom of a jelly roll pan and spray it with a little cooking spray. Pour the finished batter over the top.
Slide that gorgeous pan into the oven and let the cake cook through. Once out of the oven, let sit for a minute or two to set and then flip onto a kitchen towel that has been dusted with sugar and roll up for the remainder of the cooling time.
Here’s a shot of my rolled up cooling cake. It’s truly a thing of beauty.
Of course a cake roll just isn’t complete without a tasty cream filling so let’s concoct a batch, shall we? Grab up a few handfuls of chopped rhubarb, drop it into a 9×9 baking dish and sprinkle a half cup of sugar over the top. Cover tightly with foil and let cook in a heated oven for about a half hour. Here’s what you’ll end up with:
Your rhubarb should be soft and have just a hint of sweet in it from the sugar. Let the mixture cool to room temp and then strain the juice out of the fruit. To a mixer add a cup of cream, a pour of sugar, a splash of vanilla and the pilfered rhubarb juice. Whisk it up until you have thick and frothy whipped cream. Last but certainly not least, pick up the reserved fruit and drop it into the cream. Using a spatula or a spoon, gently incorporate the fruit.
Let’s finish this so we can get to the fun part of eating shall we? Unroll your cooled cake, spread the whipped cream over the top and roll ‘er back up.
Dust with a little powdered sugar if desired and you’re ready to indulge. My kids had the idea to cut out a few flowers for decoration on the top. Not too shabby if I do say so myself.
It’s amazing what can result from a little leftover fruit and a creative culinary imagination.
I hope you enjoy your Easter! The boys and I are strapping on our sandals and heading to Florida for a week of surf and sun. I’m hoping to get an Easter round up posted sometime next week, but other than that I will be offline for most of the holiday. Have a wonderful week and a blessed Easter. We’ll see you after the holiday!
Swiss White Chocolate Cake Roll with Rhubarb Whipped Cream
Yield: 1 Log Cake (About 8 Slices)
Total Time: 1 hour 30 min
For the Cake:
1/4 Cup + 2 Tbsp Sugar
1 tsp Vanilla
1/4 Cup Olive Oil
1/2 Cup Sweetened Condensed Milk
3/4 Cup Cake Flour
1/2 tsp Salt
1/2 tsp Baking Powder
8 Oz. White Chocolate
For the Rhubarb Cream:
2 Cups Rhubarb, Chopped
3/4 Cup Sugar
1 Cup Cream
1 tsp Vanilla
Begin by separating the egg yolks from the whites.
Whisk together the yolks, 1/4 cup of the sugar and the vanilla until foamy and lighter in color.
Stir in the olive oil and the sweetened condensed milk.
In a separate bowl mix together the dry ingredients; the cake flour, salt and baking powder.
Fold the dry into the wet, a small amount at a time until incorporated.
Melt the chocolate, either over a double boiler or in the microwave cooking at 30 second intervals and stirring until melted. Let cool for a couple minutes and then stir into the batter.
In a clean bowl whisk the egg whites until they begin to foam. Add in the remaining 2 tablespoons of sugar and resume whisking until stiff peaks form.
Add a third of the whipped egg whites into the cake batter and gently fold in. Continue adding the remaining two thirds of the whites until they are just incorporated. Don't over fold.
Grab up a jelly roll pan and lay out a piece of parchment over the bottom. Grease with cooking spray.
Pour the batter into the pan and place in a 350 degree oven for 15 minutes or until cooked through.
Place a kitchen towel over a large cutting board and sprinkle generously with sugar. Flip the cake out of the pan and onto the towel.
Use the towel to roll the cake up. Allow to cool completely.
While the cake is cooling, grab up a 9x9 baking dish and toss in the rhubarb and 1/2 cup of the sugar. Cover with aluminum foil and cook in a 350 degree oven for 30 minutes. Allow to cool.
Strain the fruit from the juice.
Place the cream, vanilla, the remaining 1/4 cup of sugar and the rhubarb juice into a mixer and whip it up until stiff peaks form.
Gently fold in the cooked fruit.
Unroll the cake and spread the whipped cream across the top. Roll back up and transfer to a serving dish.
Sprinkle with powdered sugar and enjoy.