Lemon cloud cake

Timelines are not my thing. I mean, why would I chart out a sequenced sketch of an assemblage I'd be tearing apart the moment it was set on the table?

Then again, why would I not? The answer to this would more so lean on the fact that I have a very part-time custom cake gig. So it would be prudent to accurately portion out the leftovers from the day job (time, energy, brain's capacity), working within the frames of my feeding mouths/cleaning house/washing dog vocations, to fashion cake scapes of such magnitude.

Couple this with the fact that I've set my heart on the scene at hand for such a while; you know, the deep desire to retell one of my childhood favorites through sugar paste.

I thrive on spontaneity. Granted, I occasionally sell my creations, and at random become the poster child of (ahem) organization and skill. Notwithstanding, the "work under pressure conundrum" my baking motto, leads to exponentially fantastic results. I do believe creative entity flows furious in those wee gaps of time right before presentation .

Lemon cloud cake is as good as King Arthur Flour makes it out to be. Impossibly moist, floaty soft with fluffy, plush interior, together with "want a piece of me?"as its tag line. It boasts an insane crumb, tightly packed, yet feather to the touch, all in a build encapsulating bright and happy.

The flavors align perfect to Spring celebration, in a theme defiantly bringing in hope to an era that can never have too much of it.

Lemon curd whipped in frosting and strategically placed between, brings punch. Iced with a light veil of silky Swiss meringue buttercream, today's cake is the embodiment of perfect dessert-ing.

Moreover, it goes so far beyond the "create and decorate" trajectory. As seen here, it can be fancied for party purposes, pomped in ceremony, or simply served as the informal centerpiece to an evening's high tea. For such reasons, cloud cake can turn a mere weeknight into an occasion and a slice or two should brighten up whatever the day might throw at you.

There it is,  labor of love pushed out of my door to come knocks at yours.

Because, isn't it nice to visit wonderland some point in life, even if it's in the form of a three layer cake?

I don't know what I liked more, the actual cake or all that it took to make it look this way. 

The cup/ saucer might've been the most time consuming. The molding was a breeze(in a bowl and over a saucer) ,but even with a good mix of gum paste into fondant, it took 24 hours to hold it strong. 

I used my own marshmallow fondant recipe for all the decorations and embellishments.

Sadly, Mad Hatter and Cheshire cat didn't join the crew. The window to add more and eat fresh cake wasn't narrow enough. Do you blame me for being in a hurry?

Adapted from King Arthur Baking's lemon cloud cake.

Lemon cloud cake:

Ingredients:

• 8 tbsp unsalted butter 
• 1 ¾ cup sugar
• ¼ cup vegetable oil
• 2 tsp baking powder
• ¾ tsp salt
• 2 tsp vanilla extract
• 4 large egg whites + 1 whole egg
• 2 ¾ cup cake flour
• 1 ½ cups plain yoghurt
• 1 tbsp lemon zest

Directions:

• Preheat oven to 350° F. Grease and flour cake pans( 3- 8 inch rounds or 4 -6 inch rounds).
• Beat butter sugar and oil until pale and light in color.
• Add the baking powder, salt and vanilla extract.
• Beat in the the egg whites and egg until light and fluffy.
• In three additions, add in flour, alternating with yoghurt, starting and ending with flour. Mix in the lemon zest. Scrape the bottom and sides of the bowl.
• Spoon batter into cake pans and bake for 30-35 minutes, until toothpick inserted in centers comes out clean.
• Allow cake to cool for 10 minutes then invert onto racks to cool completely.

Click here for the Swiss meringue buttercream recipe

Lemon curd recipe:

Ingredients:

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup freshly squeezed lemon juice 
• 1 tbsp  lemon zest 
• ¼ cup unsalted butter, cut into small pieces

Directions:

• In a large microwave-safe bowl or measure cup, whisk together the eggs, sugar and lemon juice  until smooth. Add butter, stir to completely combine.
• Microwave on high power  for a minute. Whisk mixture to combine well.
• Continue to cook at high power for 45 second intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon, approximately 3-7 minutes.technically 175°F. 
• Remove from the microwave. Cover with tightly and set aside in refrigerator to chill before combining with buttercream for filling.

Notes: For the filling, I stirred a a third cup of Swiss meringue buttercream (you could also use regular buttercream) with a third cup of lemon curd until evenly blended.
Cover and refrigerate this lemon cream for 2 to 3 hours until firm.

To assemble the cake: Spread first layer with the buttercream frosting, stir the filling and spread a few tablespoons across the frosting and stack with the next cake layer. Repeat. After finishing off with the topmost layer. Frost the sides and cover the top with your buttercream frosting. Chill cake before serving.

That's crushed praline you see between the layers.

“There's no use trying,” Alice said: “one CAN'T believe impossible things.”

Synthesizing pieces and relics from the beloved tale brought back memories of grade school, where in my child mind, the rabbit hole existed in some stretch of universe. My maiden read of "Alice in Wonderland" was in Mrs. Herndon's third grade class (she would be one of my absolute favorite teachers). I went on to read it three more times at later points in my young life.  Like the book, cloud cake will certainly have a recurring role in years to come.

April:

2020: Giant bunny and carrot cake
2019: Oven roasted chicken shawarma
2017: Mixed berry coconut chia smoothie
2016: Spicy spaghetti with seared scallops and salami
2015: Marble cake
2014: Vanilla cupcakes with vanilla buttercream
2013: Quatro leches pudding
2012: Chicken wing 65

******

"A good man brings good things out of the good stored up in his heart, and an evil man brings evil things out of the evil stored up in his heart. For the mouth speaks what the heart is full of." Luke 6:45 (NIV)

Buttered chapati (whole wheat flatbread)

Achromatic food rarely beckons my attention.  It's not as fun to photograph, which is big considering the space here is screaming for attention. Likewise, as opposed to brightly decorated ensembles, the desire to grab a few pieces, in shoot, is clearly not as strong.

There's also the uninspirational element that comes from attempting an iconic recipe repeated on the web countless times.. How could I chat with you on how exciting heated griddles and blistering doughs are when the contents of the matter has been discussed in the matrix of Google searches over 13000 times?

Moreover, my experiments with Indian flatbread are limited. At one point of my life, when I had the luxury to take a few fails, the work seemed to result in little dividend. Not counting the times I painted it though.

Today's story could end on a similar spiel. But, I urge you, read on to check if it resolves the above and turns out to be the exception. 

The bread on topic is chappati. In greater parts of India, it is known as roti, slight, puffy middled, griddle toasted and often the commoner's answer to gratifying sustenance. The couple of rolls dunked in a tiffin gravy provides a satisfying lunch. However, in a paramount desi meal, it occupies a grand spot, folded and tucked to the corner of a myriad of sides.

As a result, taking a look at these flattened pieces of durum most of a subcontinent passes off as dinner, you tread lightly on amending such an heirloom blueprint.

But, what if I tell you I made an adjustment that purists and flatbread theorists would nod their heads to? What if I said I found a way to create an on par to the curry it's meant to be soaked up with? 

What sets apart the thing I have for you from the original is the addition of two extra ingredients  Broken wheat and garlic powder are not ideally a part of chapati infrastructure, but they pave the way from ho hum to high praise. 

Subsequently, I need a moment to extol on the virtues of cracked wheat. It makes a solid difference, literally and figuratively. Fragments are nutty, lend chew, and give roti an artisanal look/feel/ flavor.

The dashes of garlic make it sufficient to eat, unpaired. But a saucy masala flanking it could do no wrong.

As simple as one, two, three, but as five star as you can imagine nourishment to be.

I believe that once you've tried what I've told you today, it will be impossible to make it any other way.

Ingredients:

• 2 ½ cups whole wheat flour ( I use King Arthur's white whole wheat flour)
• ¼ cup cracked wheat
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp sugar
• 2 tbsp + 1/2 tsp( for covering dough) olive oil
• ¾ -1 cup water, more if needed

Directions:

• Whisk the together flour, cracked wheat, garlic powder, salt and sugar. Alternatively, you could use the bowl of a stand mixer and mix on low speed.
• Stir in the oil and water, slowly incorporating and kneading, either by hand or using the dough hook and mixing on medium, until dough is soft and pliant.
• Roll into a ball and smear oil to cover it. Set aside tented with a tea towel, about 10 minutes.
• When ready, divide the dough into 8-10 equal pieces, depending how large you want your breads to be.
• Lightly flour the surface and press down a dough ball until lightly flattened. 
• Roll out each small disk using a rolling pin, to a diameter of 6-8 inches. Dough should have an even thickness. Repeat with each ball.
• Heat a cast iron skillet or griddle over medium heat.
• Place one chapati on the skillet. Move it around and press edges with a spatula until heat bubbles form and puffs the middle.  Quickly flip it over and brown the other side. It should not take more than 30-35 seconds per side.
• Repeat with remaining dough.
• Spread pats of butter between and over warm chapatis. 
• Place them warm in a clean tea towel, covered in foil.
• Serve with curry.

Notes~

I lightly spritz the tops of the dough with a bit of water while cooking. Helps in making chapatis soft and puffy.

Spread the rolled dough discs out onto a a lightly greased or floured surface- you would need to clear some counter space for this.  Do not stack them between parchment or any other paper- they will stick together.

Atta, milled whole wheat flour is found in Indian grocery stores and is what's preferred. However, King Arthur's white wheat flour is a good alternative.

 Chapati comes together in no time and with a little extra effort you could whip up one of these to plate it with:

beef fry

beef mappas

chicken curry

butter chicken  

shrimp masala 

April~

2020: carrot and bunny cake

2019: oven roasted shawarma chicken

2017: carrot cake

2016: spicy spaghetti with scallops and salami

2015: bunny buns

2014: corn in seasoned coconut milk

2013: palappam

2012: sesame chikki

******

"To appoint unto them that mourn in Zion, to give unto them beauty for ashes, the oil of joy for mourning, the garment of praise for the spirit of heaviness; that they might be called trees of righteousness, the planting of the Lord, that he might be glorified." Isaiah 61:3

Paneer in wonton cups

If you'd have told me at the inception of these ramblings that one of my singular top goals in recipe updating would be to doll up India's national cheese, I'd have ROFL'd my bottom off.

Particularly when most of our weeknight meals that qualify as par -desi, in routine, are meat-centric. Thus, harping on the salient features of paneer in the midst of a sizzling hot beef fry would be next to impossible.

On the other hand, some of the best things I've ever experimented with come from searing milk solids.

Step in indeterminate browsing, which educates on the 14,400 ways on how to use wonton wrappers, the moment your world becomes a wee bit brighter and high tea needs a larger time slot.

I make samosas using egg roll rappers. It saves myself and the Older Child's set of hands ten extra steps to reproduce an impressive appetizer. 

Although, today we're not worrying about origami-ing sheets of dough. Instead, I'll expand on the how the burden to achieve an appealingly easier build of the same is almost nil.

The filling itself is a mild fusion and intermingling of elements, certain to make the composition in totality sing to your soul. It's an ultimate win and could be the best fix for a lot of contingent toss-ups in your world today.

Craving Chinese? Easy solution!

Calling out for samosa? A deconstructed form, right here!

Entertainment menu not quite on the mark? Get ready to wow the crowd!

Paneer can be a notoriously favorable ingredient in similar settings. Soft cheese, nonmeltable, and enhanced by its surroundings takes exceptional favor to firm crispy edged frames. It anchors the few seasonings/textures/ flavors in an umami-esque, desi-ed up snack/light meal/hors d’ oeuvre .

For all intents and purposes, baked wontons may supersede the "enjoy in moderation" disclaimer. Thin and baked, wrappers seem almost nonexistent, gluten-wise. 

That I've made the recipe exactly three times after these pictures were taken should be proof we do get a little lost in our repetitive (snacking) obsessions.

Responses to this in my household, ranged from "ooh, so good!" to "might've been better if the wrappers were fried". Though, my mental checklist agrees all things fried are a gift from God, I dare not speak it.  Specifically when I see the round of 24 paneer cups disappears in almost a sitting, mostly consumed by the above mentioned child who voiced the alternative. 

Overall, I believe it's a huge win when your yoga pants don't look like sausage casings over your legs. Aaaah, dividends which far outweigh the scales (yes, pun ;-)).

Consider the fortuity of a stack of prebaked shells, with just your tastebuds commanding their destiny. They are wonderful with anything you pocket into it. Wildly enhanced rotisserie chicken. Some white fleshed fish in a decadent slight of white sauce. 

You don't need all the sauces. You may need one or two of the peppers, but, most certain, chop up the onion and garlic. 

Notwithstanding, this could be farmer cheese's next highest calling.

For those who like to have a vast diaspora of short eats, tack it onto the menu.  

It might make a few rounds in the upcoming holiday table.

Ingredients:

• 2 tbsp oil
• 1 red onion, diced fine
• 2 tsp minced garlic.
• 1/2 cup diced red bell peper
• 1/2 cup diced yellow bell pepper, 
• 1/2 cup diced orange bell pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• 1 tbsp black pepper
• 1/2 pound paneer, cut into half inch cubes
• 2 tbsp soy sauce
• 1 tbsp schezuan sauce
• salt
• non stick cooking spray
• 12 wonton wrappers

Directions:

• Heat oil in pan .
• Add onions and garlic and saute until cooked.
• Stir in bell peppers, cayenne, turmeric and black pepper until peppers. Saute about two minutes.
• Add paneer and stir until browned and done, about 8 minutes.
• Take off heat, stir in sauces and add salt as needed. Set aside to cool.
• In the meantime, preheat oven to 375°.
• Spray muffin pans with cooking spray.
• Press each wrapper into a cupcake well.
• Bake until crispy and browned at the bottom, about 8 minutes.  Allow to cool in pan.
• Stuff with paneer filling.
• Serve warm.

November~

2019: Mung dal payasam

2017: Thanksgiving cake pops

2016: Sweet potato casserole

2015: Stuffed acorn squash

2014: Chili roasted cauliflower

2013: Peanut butter Oreo blondies

2012: North Kerala stuffed chicken 

******

“Are you tired? Worn out? Burned out on religion? Come to me. Get away with me and you’ll recover your life. I’ll show you how to take a real rest. Walk with me and work with me—watch how I do it. Learn the unforced rhythms of grace. I won’t lay anything heavy or ill-fitting on you. Keep company with me and you’ll learn to live freely and lightly.” Matthew 11:28-30 (MSG)

                                                               

    

Vanilla sheet cake

I've read that you can survive 3 minutes without oxygen, 3 days without water and 3 weeks without food. Disclaimers would be several, where you need to be sheltered from harsh elements/with the availability of one or more of the other necessities/ not struck by unforeseen calamities. I do believe this survival 101 should be taken quite seriously. Yet, to be perfectly honest, after I do what I do, how could I not but wonder; how many days can one survive without cake?

It's when, in approximately two minutes, I'd decided that if you'd ever in your life need to bake a sheet cake/necessity cake/ end- all craving cake, this would be it.  

My devotion to baked desserts does not limit me from eating other things. Of course, within that"other thing" range, a nice proximity to the  lusciously sugar-laden would be necessary to maintain balance . Ideally, it's the flour-eggs-sugar construction that may ever be ultimate solace. Sympathize with me here, people. I have a very few number of  friends.

Sheet cakes are baked, in everyday kitchens, for the most part, within 9x 13" rectangular pans. Today's case highlights its own adaptability, to possess attributes of a classic vanilla and also cede compatible to a variety of fancy adornments.

Characteristics are glorious and surprisingly beneficial. Soft, buttery crumb, which owes to not an ounce of butter is probably the one thing I'd like to harp on. It holds well and gorgeously so, despite grooming/shaping/decking. Most of all, to those who, ahem, have an adversity towards the despicably sweet - if there is such a thing- you will  most enjoy the results of my typing.

Embellished or not, this could be your cup of tea. And with that same cup, a naked slice, powdered with sugar snow or set with bright citrus and dollops of cream may be a viable companion. Add to it, a jar of Nutella and you really have a no-effort, nirvana- ish composition.

You can freeze cake(s) upto a week in advance.
I baked three. Two for the Golden birthday of a worthy 22 year old. The third... just...for...me.  
You won't tell, will you?

Ingredients:

• 3 cups cake flour**
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 4 large eggs
• 1 and ½ cups caster/granulated sugar 
• 2 tsp vanilla extract
• ¾ cup vegetable oil 
• ¾ cup full fat yoghurt
• ¼ cup water

Directions:

• Preheat the oven to 350F. Grease and flour a 13x9-inch pan. Set aside.
• Sift together the flour, baking powder, baking soda, and salt. Set aside.
• Beat eggs until light and fluffy. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil. Beat.
• In a separate bowl, whisk together the yoghurt and water.
• Add in dry ingredients carefully to the egg batter, alternating with the yoghurt mixture, starting and ending with the dry.
• Pour the batter into the prepared pan, and spread out evenly. Bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan and then turn over to cool completely on a wire rack before frosting and decorating.

Notes:

No cake flour?  Measure out 3 cups plain all purpose flour (Indian maida). Remove 6 tablespoons of flour. Add in 6 tablespoons of corn flour to the mix. Sift well.

March~

2018: Date almond cake with swiss meringue buttercream

2017: Jalapeno cheese bread

2016: Converse shoe cake

2015: Indian sloppy joes

2014: Tuna avocado salad

2013: Paneer butter masala

2012: Fish stew

******

"The righteous care for the needs of their animals,

    but the kindest acts of the wicked are cruel." Proverbs 12:10

Ela appam

Heirloom recipes. They are established. Time honoured. And, as you'll come to see, stupendous enough to pass onto generations beyond XYZ. Maybe even to lift the credibility curve on how dependable I am in delivering, despite long, echoing intervals.
Thank you. I am grateful you're reading.

The gorgeous treats flooding your screen come from old-school Kerala. I use old school, here in a tradition-is-cool sort of way, where once upon a time these were food items made by real Moms-Pops -grand and not, in their own kitchens, perhaps, quite charmingly, on wood burning stoves. In the wake of quick-fix, packaged treats and more palates taking to modern-ish Western tastes, these have become almost obselete. Almost. But if it weren't for the few hundred bloggers who've decided to usher in the light, and revive numerous classics, such as these, we see a resurgence of retro eats. And that's a tremendously good thing.

A common excuse for everyone and their mother turning their backs on a snack so loved, is lack of help and hands, something I'll soon reveal, should never, ever be a contingent, per se. Though, It's the same nontruth I fed into, and became sufficient reason to deprive myself of what far-away Travancore never wanted left behind in the first place. Obviously, I could not hold off forever. And, since I've attempted things far more complex, I knew, beyond doubt that it would be easier than cake. 

Which is why, before we start, it's imperative to provide you a coordinating Malayalam word bank.

Ready? 

Ela (eh- laa) means leaf. 
If I had a banana tree in my backyard,  I would have the perfect illustration because it's that ela or leaf that these are cooked in. But I don't. Ask Google.

Appam (aa- pumm) is usually a breakfast item, for the most part, but not here. It is typically made of rice flour and at least one or two forms/derivations of coconut. 
Examples can be found here and here.

Palaharam (pah-la-haa-rum) snacks, shorteats, ideally, but not limited to, being consumed at midday(could mean anywhere from 4 to midnight) tea time.
I have a plethora in archives. Feel free to thumb through.

Ela appam. Could be served as an afternoon high tea accompaniment, yet with sufficient motivation, and deft motor skills, an additional dozen could see you through a break of dawn revelation. 

In essence, ela appam is a sort of crepe- pancake- flattened dumpling, hand pressed into the medium it is to be steamed in. Since my Southwest backyard grows nothing more than cactii, the banana tree I hope for may never happen, so also, the leaf, which these would ideally steam in. In lieu of the leaf, we have the beauty of parchment paper, a veritable and very disposable nonstick, which dough adheres to, yet springs easily from. 

As you can see, it is not a direct clone. Nor is it a traditional recipe, in view of the elements used for manufacture and build. However, it does reasonable justice to the serious culinary assignment it has been given. And is as good as made-over old-fashion gets. I promise.

With enough practice,  you can seal one with a hand while spreading the second with the other.

Chia seeds aren't original to the recipe, but they bring in an entirely new dimension to the texture-mouthfeel game. Moreover, frozen, shredded coconut is timesaver gold. Together with readily-grated jaggery, they are just about the best things in Asian markets. 
The task to seek and find is entirely yours now and can be a truly educative, wholesome experience. 

And I am grateful for leading the way🙏

I cut American standard parchment from the roll, approximately 5'' in length, then split those pieces into 3 equal strips, widthwise, enough to wrap around and tuck under each appam.

Spreading the dough takes not much aptitude. That being said, it's susceptible to tear, but quite forgiving. Patch up, or reroll and try again.

Ingredients:

• 2 cups rice flour( roasted, if available)
• salt
• 1 cup boiling water
• 1 cup shredded coconut
• ½ cup grated brown jaggery
• 1 tsp chia seeds
• ¼ tsp cardamom powder
• ¼ tsp cumin 

Some good hands in my kitchen

Other items needed:

Parchment paper, cut into 12 long-ish rectangles

steamer
oil (for hands)

Directions:

• Mix together the flour and a pinch of salt. Add in enough water(you don't need to use a full cup) and combine with a large wooden spoon until mixture becomes a smooth dough. Turn out and knead with lightly greased hands fora minute or two, until you have a clean, round ball. Cover and keep aside. 
• In a separate bowl, combine coconut, jaggery, chia seeds, cardamom, and cumin. 
• Make 1 ½ inch balls of the rice flour dough. 
• Spread each dough ball into somewhat of a circle or rectangle, on individual parchment squares. 
• Place 1- 1 ½ tbsp of filling inside the flattened dough, leaving about inch off edges
• Fold in half, pressing edges of dough to seal the filling in, like a pocket.
• Put steamer, with enough water over medium-high heat and place packets on top tier.
• Steam for 5 minutes on high.
• Reduce to medium and steam for another 10-13 minutes.
• Let rest in steamer for 5 minutes. Take appam out.
• Peel back parchment.
• Enjoy:-)

Notes:
Jaggery is a sort of non-distilled, unrefined sugar/sweetener from the sugarcane. It is brown in color and I have used it in prior recipes.
Whole cardamom can be powdered and sufficient amount added.

July:

2017- Rhubarb lemonade

2016- Cheesecake

2015- Sponge cake with nutella, strawberries, cream

2013- Crepes with shrimp

2012- En papillote

******
"I am the vine, you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me, you can do nothing." John 15:5

Swiss roll cake

That September up, packed and left me at the door infuriates me no end. Ninth month, where did you go? And how have you forgotten to take this script with you?

Is it me or has it been way too soon for the third season of the year to have whooshed it's way here? Blink.Blink.

For the some who may deem today's theme unfit for brand new cardiganweather( those of us in Desert/Skinmelt terrain, translate to midlength shorts, paired still with min. SPF50 ),  it's a guideline to a perfectly attainable superhero cake sans hero effort, any season you set your mind to.

Once I'm finished I'll have, hands down, won any argument you'd made up in your mind. So, then hear me through on this, if anything, it may very well solve your dessert dilemma for the night. 

Bakeries, that displayed The Geometric, equalsided petit fours, brilliant spiralled rounds, better yet, bright, bean -shaped buttercream sponges were places I considered of high reverence. Honestly speaking,  I ate my way through young adulthood, with a craving for pastries that would delight the eyes as well as my ever-increasing physical form. This would be that era where the 5-8(kg)  item intake, depended on mood, circumstance and how much moneyinpurse were THE determining factors of how gluttonous a day would turn out, hoping much that the dimension of my thighs would go unaffected( I was poster child for The Motivated Youth).

Several years and countless pounds later, I believe it is my calling to extol upon the virtues of just this. The only cake that would have me back for more. 

So, here we have the venerable Swiss roll, beauteous baked thin sponge, rolled and plugged, with fillings which would not only have you spin cake, but do it with a furiousness that might spin orbits as well.

Naturally, then, our next question might go like this(?): could you/ would you roll up perfectly good cake?

The recipe that I've collected after a corroborative effort involves much epic fails, finally leading to , what I believe is this near zero fail. Sylphlike, with a mere 60 grams of fat, it is the one of soft crumb feature, pliable, holding shape under duress, with not much scratch to be seen. While numerous websites insist on the benefits of a preroll, for which I stand against and may receive serious flak for, I believe my ultimate sketch negates the process of folding before filling. Uncomplicated and perhaps a little relaxing( playing with cake can be a therapeutic stress reliever) the whole process of construction and build may have you deliriously giddy, like a kid again.

For the fillings, since I have slacked so long, I was pressed to provide not one but two easy ideas that are of equal splendid choice. Yes, I can be. Generous like that. Of this duo, the first bears reminiscence similar to one of the best cakes in BFMK archival history( at least according to the stats I read, or misread) and the second resembles the glorious Eton mess.

With enough foresight, you can see this confection draping through successfully onto many seasons of life, with fillings as different as wild vision takes you.

After this, let's say, ambition strikes, in pertinence to weather/season/or just plain hungerpangs, your mind, if it's anything like mine, cannot rest without bringing numerous prospects to insanely good cakeroll fruition. So what's stopping you to... Fall it up with pumpkin spice/ sweet cream cheese, freshen the scene in a mint/ chocolate ganache, or  matcha on with green tea/ cream jelly?  Add to list, bacon/buttercream, yes(!!)I am dying to try, and I think I've directed you into some brilliantly creative thinking.

Once you see how uncomplicated swiss rolls are, you may never be able to imagine life another way. Irrespective of filling and gild, the whole show should impress the socks off anyone you serve it to.  

Which if you read and take notes, might just well be too many to count.

This is how we roll.

To perfection. In all its glory. Do we hear angels sing?

Ingredients:
(Cake recipe adapted from KitchenTigress]
Cake~

• 150 gm egg whites
• 60 gm sugar
• 60 gms egg yolks
• 40 gms cake flour
• a pinch of salt
• 1 tsp vanilla extract
• 60 gm corn oil

Strawberry/Apricot filling Filling~

• 1 ½  cup chopped strawberries
• 1/4 cup sugar
• 1 tbsp water
• 2 tbsp apricot jam

Whipped cream filling~

• ½ cup whipping cream
• 4 tbsp sugar

Nutella raspberry filling~

• 1 cup Nutella
• 8 oz raspberries

Directions:

For the cake~

• Preheat oven to 375°F.
• Grease with oil or butter a 13X9" swiss roll pan or baking tray of similar dimension. Line with parchment paper.
• Using a stand mixer, fitted with whisk attachment, beat egg whites and add sugar while beating Beat until stiff peaks form. 
• Add yolks to whites in 2 batches, Whisk on low until evenly mixed.
• Sift half the flour into batter. Add salt. Mix on low speed until uniform.
• Sift remaining cake flour into mixture.
• Stir in vanilla extract and oil.
• Pour batter into prepared pan. Bake at 375 for 5 minutes.
• Bring down oven temp, 350°F and continue baking for an additional 7-8 minutes until cake is golden and springy,yet firm to the touch. Allow to cool on wire rack.
• Invert cake on fresh parchment.  Peel existing paper from bottom of cake.
• Roll with prepared fillings.
• Cover with plastic wrap and chill until ready to serve.

Sugar showers. Always and ever a very good thing

Directions for the strawberry jam filling~

• In a small saucepan add cut strawberries, sugar and water.
• Allow to boil, then bring down heat, having mixture simmer, while stirring occasionally for 5-8 minutes.
• Heat until thick. Turn off heat. Stir in apricot preserves. Take off heat. Cool completely.

For the whipped cream~

• Using whisk attachment of stand mixer, beat chilled cream on high until soft shiny peaks form
• Add sugar and continue to beat until stiff, yet shiny. 
• Spread over strawberry layer.

 Strawberry, cream filling~

• Spread the strawberry filling evenly over cake, leaving a 1/4 inch border on sides.
• Spread a layer of whipped cream over mixture.

Nutella, raspberry filling~

• Spread Nutella over cake, leaving 1/4 inch border on sides.
• Layer raspberries over Nutella.
• Gently smash/crush raspberries with a spoon.

Assembly~

• Spread cooled cake with filling of choice.
• Roll cake from the short end, keeping filling intact, tightly, rolling from end to end firmly. Cover with plastic wrap to together and further keep shape. Chill in refrigerator.

Sprinkle with powdered sugar, top with fresh fruit, if desired.

Cut into 1/2 inch slices with a serrated knife.

Octobers past~

2012~ Banana jam

2014~ Besan(beanflour) laddoo

2015~ Basic chicken curry

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 “Watch over your heart with all diligence, For from it flow the springs of life.” Proverbs 4:23 (NASB)

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