Orange Swiss Roll

Somewhere along the way, “make fluffier Swiss roll sponge cake” became one of my baking goals. I’m proud to say that last week’s orange Swiss roll, my Easter dessert, yielded a very fluffy sponge. Paired with the delicious orange curd I had left over from our seder, this orange and almond sponge turned out very well.

How does one achieve fluffy Swiss roll sponge? You can go with a different prep method than I’ve used below; many bakers find success by separating their eggs and mixing the yolks with the other ingredients, then whipping up the whites to a meringue and folding them in just before baking. Given all the baking I’d done for Passover, I wanted to go with a simpler solution, so I started by giving my sponge a full 12 minutes of baking before I checked it to keep as much heat in the oven as possible. My sponge baked for about 13 minutes before I pulled it; I also let it cool for about 2-3 minutes before I rolled it, and didn’t roll it as tightly in the towel for cooling. Success!

Ingredients

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature
  • 3/4 cup sugar
  • 3/4 teaspoon almond extract
  • zest from 1 Valencia orange
  • Orange curd, for filling
  • Powdered sugar, for dusting

Preparation

Preheat oven to 400 degrees. Line a 10 x 15 x 1 pan with parchment. Place a lint-free tea towel on a heatproof surface (I use a cutting board) near your oven and lightly dust it with powdered sugar.

In a small bowl, sift together flour, baking powder, and salt; set aside. In a mixer fitted with the whisk attachment, beat eggs until foamy, then slowly add the sugar, beating on medium speed until the mixture is thick and a light lemon color, about 5-7 minutes; add almond extract and orange zest just before you stop beating. When the batter is done, it will fall from the whisk in a ribbon, then mound on top of the batter before blending back in. Gently fold in the flour mixture so you don’t lose volume, but make sure you get all the streaks of flour; they can hide in the fluffy batter.

Pour batter into prepared pan, spreading with a spatula to create an even layer. Bake for 12-14 minutes, until the top is golden brown and springs back when you touch it. Remove from oven, then quickly and carefully flip your cake onto the powdered sugar-sprinkled tea towel. Gently peel the parchment away and allow to cool for about 2-3 minutes before rolling. Starting at one of the short ends, roll the cake up in a spiral and allow to cool on a wire rack completely before filling.

When cool, unroll the cake and spread on the orange curd. Re-roll and dust with powdered sugar. If not serving immediately, wrap the cake in plastic wrap and keep in the refrigerator. Makes about 8 servings.

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Walnut Cake

Passover is upon us, and last night Mike and I had our annual interfaith seder. Three Catholics, three Protestants, and one Jew celebrated the story of the exodus along with a ton of food, including my traditional orange almond cake (this time made with Valencia oranges for the best result yet) and a new, delicious treat. I found this recipe for flourless walnut cake at Food 52, and it is life-changing.

The thing about Passover baking is: no flour. So what’s a baker to do? Ground nuts and eggs feature heavily in Passover cake recipes, and that was the case with this cake as well. It was my first experience whipping egg whites separately, then folding them into batter. Full disclosure: I had to start over with the whites because holy cow, it’s easy to over-whip egg whites. In any case, the end result was absolutely delicious, tasting almost like the nut filling in a nut roll pastry. The cake sinks in the middle as it cools, leaving a wonderful indentation for a pool of freshly whipped cream. I’ll absolutely make this cake again, for many occasions, and may try hazelnuts or pecans next time.

Ingredients

  • 8 ounces ground walnuts
  • 9 ounces superfine sugar
  • 6 eggs, separated, at room temperature
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Whipped cream, for serving

Preparation

Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch springform pan with parchment paper.

In a mixer fitted with the paddle attachment, beat egg yolks and sugar until fluffy and light in color, about 8-10 minutes. Stir in cinnamon and vanilla extract.

In a separate bowl, whip egg whites to soft peaks. (Not sure how to do that? Watch this.) In three parts, carefully and gently fold the whites into the batter.

Gently pour batter into prepared pan and bake for 30-35 minutes, until a cake tester inserted in the center comes out clean, or with just a few small moist crumbs. Cool in pan about 10 minutes, then open the pan and peel back the paper, allowing the cake to cool completely. The cake will sink in the middle as it cools, and this is perfectly fine. Fill the indentation with fresh whipped cream, candied walnuts, or whatever you like. Store a plain cake at room temperature; if you’ve added whipped cream on top, keep it in the fridge.

Makes 8 servings.

Orange Cupcakes

Mike turned 42 this past Sunday. Each year I ask him what he’d like me to bake, and his answer is usually chocolate chip cookies. Then I force him to choose something different, and this year, he picked orange cupcakes. Not just any orange cupcakes, though – an homage to the Hostess cupcakes of our childhood, complete with a squiggle of white frosting across the top.

There are several copycat Hostess orange cupcake recipes out there, and this is a hybrid of several, plus my own take on the filling and frosting. I used buttercream frosting, rather than the fondant-like topping available on the store-bought version, and I’m glad I did. The cupcakes turned out a bit dry, and they needed the extra moisture from the filling and frosting. They tasted amazing, but next time I think I’ll use a cupcake recipe that’s oil-based, rather than butter-based, for a softer texture. You’ll have filling and frosting left over, which you can store at room temperature in airtight containers for 2-3 days for another use.

Ingredients

For the cupcakes

  • 1 1/2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • zest of 1 1/2 medium oranges
  • juice from 1 medium orange
  • 2 tablespoons milk

For the filling

  • 4 teaspoons butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 2 to 2 1/2 teaspoons vanilla extract

For the frosting

  • 8 tablespoons butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 3 teaspoons milk
  • yellow and red food coloring, for tinting

Preparation

Preheat oven to 350 degrees. Line a 12-count cupcake tin with paper liners.

In a medium bowl, combine cake flour, baking powder, and salt; set aside.

In a mixer fitted with paddle attachment, beat butter on medium for 1 minute. Add sugar and orange zest, beating until fluffy. Add egg and beat, scraping the sides of the bowl a few times to thoroughly combine the ingredients. Add flour mixture and orange juice and milk in three alternate batches, beginning and ending with the flour.

Using a two-inch cookie scoop, drop scoops of batter into prepared cupcake tin, filling about 3/4 full.

Bake for 18-20 minutes, until a cake tester inserted in the center comes out clean. Cool cupcakes completely before filling and frosting.

To make the filling, beat butter and shortening together until combined. Add powdered sugar in small batches, beating until combined.  Once all sugar is incorporated, beat on medium speed for two minutes. Add 2 teaspoons vanilla and beat to combine; you may want to add more vanilla to taste, depending on your preference.

To make the frosting, beat butter on medium speed for 1-2 minutes, then add powdered sugar all at once. Beat on low, then medium speed, until the sugar is fully incorporated into the butter. Add orange extract, vanilla extract, and 1 teaspoon of milk, beating for about 1-2 minutes to combine. Add additional milk to reach a smooth consistency that will be easy to pipe and spread. Reserve about 1/4 cup frosting for white squiggle; tint the remaining frosting a yellow-orange. I used golden yellow gel food coloring with one drop of liquid red to get my desired shade.

To assemble, use a sharp knife (a melon baller did not work well for these cupcakes, I have to say) to core each cupcake. Place filling in a piping bag and generously fill each hole.

Place orange frosting in a large piping bag fitted with a large plain tip and generously pipe a blob on the top of each cupcake, then flatten it out with an offset spatula.

Place white frosting in a small piping bag with pipe the squiggle on the top of each cupcake.

Store in an airtight container at room temperature for up to 3 days. Makes 12 cupcakes.

Orange Poppy Seed Drizzle Cake

As an American, drizzle cakes weren’t part of my baking repertoire until I started watching the life-changing Great British Baking Show. They remind me a bit of pound cakes, but not exactly; their texture is a bit lighter, and they’re covered in a syrup while still warm to infuse the cake with moisture. As the cake cools, the syrup forms a delicious crunchy topping. The syrup should soak all the way to the bottom of the cake, but I’ve yet to discover exactly how this is possible. Is my cake too “close-textured,” as Mary and Paul would say? Perhaps. But regardless of that, this cake is absolutely delicious.

I adapted a recipe from Jo’s Kitchen Larder by adding poppy seeds to the batter and increasing the syrup liquid by half a blood orange. I also used the creaming method, rather than the all-in-one method, as the original recipe outlined. This is definitely a cake I’ll use as a go-to in the future.

Ingredients

For the cake

  • 3/4 cups plus 2 tablespoons self-rising flour
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, at room temperature
  • 3/4 cups plus 2 tablespoons superfine sugar*
  • 3 eggs, lightly beaten
  • zest of 1 blood orange
  • 100 ml whole milk**
  • 1 1/2 tablespoons poppy seeds

For the drizzle

  • 1/2 cup superfine sugar
  • juice and zest from 1 1/2 blood oranges

*Superfine sugar, also known as caster sugar, can be made by pulsing granulated sugar in a food processor until it has a very fine, sandy texture.

**There is a 100 ml line on your average liquid measuring cup; it’s about 1/8 inch shy of the half-cup mark. As this recipe was written in grams and milliliters, I converted as much as I could into cups, but 100 ml doesn’t translate as well from metric to U.S. measurements. 

Preparation

Preheat oven to 350 degrees. Line a 9-inch loaf tin with parchment paper.

Sift self-rising flour and baking soda into a medium bowl; set aside.

In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add blood orange zest and eggs and beat to combine. Add flour mixture and milk alternatively, beginning and ending with the flour, beating to combine completely. Stir in poppy seeds.

Spoon batter into loaf tin and bake for 40-50 minutes, until the top is golden and a cake tester comes out clean. Check the cake around 30 minutes and cover with foil if necessary to prevent over-browning.

Just before the cake comes out of the oven, prepare the drizzle; combine superfine sugar, juice, and zest in a small bowl and stir well.

Remove the cake from the oven and immediately poke all over the top with a skewer. Spoon drizzle over the cake, allowing it to soak in completely. Cool cake completely before removing from the tin. Store well-wrapped at room temperature for up to 3 days.

Makes about 8 servings.

Citrus Cake

This weekend’s theme seems to be “tastes delicious, but the texture needs work.” Yesterday afternoon I whipped up a foam/sponge cake, similar to what you’d use for a jelly roll but without the actual rolling. It’s too chewy, and I’m not really sure why. Did I over-mix it? Under-bake it? It’s not nearly as light and airy as my spice roll was at Thanksgiving, so I’m going to have to get back into the kitchen and see where things went wrong. I actually suspect I under-baked it and didn’t give the cake enough time to rise.

In any case, this creation is one that, had the texture turned out well, I think would have made the judges of the Great British Baking Show proud. My blood orange curd features in both the filling and the frosting, so flavor-wise this is a wonderful combination of citrus and vanilla.

Ingredients

For the cake

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • zest from 1 blood orange

For the frosting & filling

  • 4 tablespoons butter
  • 2 tablespoons cream cheese
  • 1/2 cup plus 2 1/2 tablespoons blood orange curd, divided
  • 2 1/2 cups powdered sugar

Preparation

Preheat oven to 400 degrees. Line a 10 x 15 x 1 pan with parchment.

In a small bowl, sift together flour, baking powder, and salt; set aside. In a mixer fitted with the whisk attachment, beat eggs until foamy, then slowly add the sugar, beating on medium speed until the mixture is thick and a light lemon color, about 5-7 minutes; add vanilla and zest just before you stop beating. When the batter is done, it will fall from the whisk in a ribbon, then mound on top of the batter before blending back in. Gently fold the flour mixture in (I used my whisk attachment for easy clean-up).

Pour batter into parchment-lined pan and bake for 12-14 minutes, until the top is golden brown and springs back when you touch it. Remove from the oven and flip onto a cooling rack, then gently peel the parchment away. Allow to cool completely before filling and frosting.

While the cake cools, make the frosting: in a mixer fitted with the paddle attachment, beat butter and cream cheese until completely smooth. Add 1 cup powdered sugar and 1 tablespoon curd, beating until smooth; add remaining powdered sugar and curd, then beat until totally smooth.

Place frosting in a piping bag and remaining 1/2 cup curd in another piping bag; set aside.

Trim edges of the cake to create three equal rectangles (you can save the scraps and have them as a snack with some curd later). Place bottom layer on a platter and pipe a border of frosting around the edge, then fill the inside with curd. Repeat with the second layer, then top with the third layer. Pipe remaining frosting on the top.

Store in the refrigerator for up to 3 days. Makes about 8 servings.

Spice Cake with Maple Buttercream and Pecans

Just in case my pear and frangipane tart turned out to be a disaster, I needed a backup Christmas dessert. Enter this delicious spice cake, with maple buttercream frosting and a ring of toasted chopped pecans. Fortunately the tart was great, so we had plenty of tasty desserts around the house last week.

I’d made this spice cake before as cupcakes with a maple cream cheese frosting, but decided on a maple buttercream this time. The chopped toasted pecans add a nice dimension of flavor, as well as some crunch. The recipe below made one 8-inch layer, but you could easily double it for a fancier two-layer cake.

Ingredients

For the cake

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • heaping 1/8 teaspoon cinnamon
  • heaping 1/8 teaspoon nutmeg
  • heaping 1/8 teaspoon ginger
  • heaping 1/8 teaspoon cloves
  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 6 ounces sour milk*

*Place 1/2 tablespoon vinegar or lemon juice in a glass measuring cup and add enough milk to equal a total of 6 ounces. Stir, then let sit for 5 minutes before using. 

For the frosting

  • 4 tablespoons unsalted butter, softened
  • 1 1/2 to 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons maple syrup
  • About 2/3 cup chopped toasted pecans

Preparation

Preheat oven to 350 degrees. Lightly spray an 8-inch round cake pan with baking spray and line the bottom with a parchment circle.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. You’ll note that the measurements for the spices are heaping, so seriously, don’t hold back.

In a mixing bowl, beat butter and shortening on medium speed for about 1 minute. Add sugar and vanilla and cream together until well-combined, scraping the sides of the bowl as necessary.

Add eggs, one at a time, beating well after each addition.

Add flour mixture and sour milk alternatively, beginning and ending with the flour and beating until just combined after each addition.

Pour batter into cake pan and bake for 25 minutes or until a cake tester inserted in the center comes out clean. Cool in pan for about 1 hour, then turn out onto a wire rack to cool completely.

To make the frosting, in a mixing bowl, beat butter on medium speed for about 2 minutes. Scrape down the bowl and add the powdered sugar, all at once, then beat on low speed until the sugar is fully incorporated into the butter; this will take several minutes.

Add vanilla and 2 tablespoons maple syrup, then beat on medium speed for about 3-4 minutes, until very light and fluffy, scraping the sides of the bowl very well at least a few times. Taste; add 1 to 2 more tablespoons syrup to reach your desired flavor.

Place the cooled cake on a serving platter and frost the top only, then sprinkle toasted pecans around the edge.

Makes about 8 servings.

Lemon Almond Yule Log

A traditional Yule log, or buche de noel, is a chocolate sponge cake with chocolate or vanilla filling. As migraine life doesn’t give me the option of chocolate, I decided to make one with my favorite flavors – almond and lemon – and jazz it up with some pine bough piping and almond pine cones.

While the flavors in this cake were delicious, my sponge wasn’t quite as light and airy as I’d like. The best sponge I’ve ever made was the spice roll with caramel sauce from Thanksgiving, so I’ll keep practicing this cake until I get the texture I want. That’s one of the many benefits of baking; you can keep working on something in order to perfect it, and still have tasty treats along the way.

Ingredients

For the cake

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature
  • 3/4 cup sugar
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract

For the filling and frosting

  • About 2/3 to 3/4 cup lemon curd
  • 12 tablespoons unsalted butter, at room temperature
  • 2 3/4 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 1/2 to 1 tablespoon milk
  • Brown food coloring
  • Moss green food coloring
  • Flaked almonds, for pine cones

Preparation

Preheat oven to 400 degrees. Line a 10 x 15 x 1 pan with parchment. Place a lint-free tea towel on a heatproof surface (I use a cutting board) near your oven and dust it with powdered sugar.

In a small bowl, sift together flour, baking powder, and salt; set aside. In a mixer fitted with the whisk attachment, beat eggs until foamy, then slowly add the sugar, beating on medium speed until the mixture is thick and a light lemon color, about 5-7 minutes; add vanilla and almond extracts just before you stop beating. When the batter is done, it will fall from the whisk in a ribbon, then mound on top of the batter before blending back in. Gently fold the flour mixture in (I used my whisk attachment for easy clean-up).

Pour batter into prepared pan, spreading with a spatula to create an even layer. Bake for 8-10 minutes, until the top is golden brown and you hear a crackling from the surface of the cake. Remove from oven, then quickly and carefully flip your cake onto the powdered sugar-sprinkled tea towel. Gently peel the parchment away, then starting at one of the short ends, roll the cake up in a tight spiral and allow to cool on a wire rack completely before filling.

To make the buttercream, in a mixer fitted with the paddle attachment, beat butter on medium speed for about 1 minute. Add powdered sugar and beat on low speed until the sugar is fully incorporated into the butter, about 3-5 minutes. Add vanilla and almond extracts and milk; continue to beat on medium-high speed for another 1-2 minutes. You can add a bit more milk, 1 teaspoon at a time, if necessary to thin your frosting.

To fill, frost, and decorate: unroll the cake and spread with lemon curd; re-roll and place in the refrigerator for about 20-30 minutes for it to set.

Frost the cake to cover it completely, then use your spatula to make long bark-like markings along the top and sides and swirls on the ends. Tint a small portion of frosting brown and place in a piping bag fitted with a large plain tip, then pipe pine branches. Tint another portion of frosting moss green and place in a piping bag fitted with a medium plain tip, then pipe needles.

To make almond pine cones, pipe blobs of frosting, then place flaked almonds in rows to create the cone shape.

Carefully cover your log with foil and place it back in the refrigerator until about 20 minutes before you’re ready to serve it. Store leftover cake in the fridge.

Makes about 10 servings.