Wednesday, March 27, 2013

carrot cake roulade with cream cheese filling

While planning this year's Easter brunch dessert menu, I decided that I wanted to bake something with carrots. It is Easter/Spring, after all. 

Last year, I baked a Carrot Gooey Butter Cake . . . and it was a hit! And although I thought I could bake it again this year, I also thought that maybe an old-fashioned, traditional Carrot Cake would be just as delicious. 

And then I had an idea! What if I turned a traditional Carrot Cake into a Roulade.

Who doesn't LOVE a roulade!? (also known as jelly roll)

Sponge cake is the base for most roulades, because it can easily be moved and doesn't break.  This carrot sponge cake is spiced with cinnamon, ginger, and cloves . . .  and packed with plenty of FINELY shredded carrots. You'll find its flavor and texture reminiscent of a warm, traditional carrot cake. 

The only difference, this one's all dressed up for a special occasion!

Remember to dust the roulade with confectioners’ sugar before serving. A few whole nuts make for a pretty garnish, too.

Here's what you'll need . . . 
3/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 teaspoon grated orange zest
4 large eggs, room temperature
1 large egg white, room temperature
2/3 cup sugar
1 tsp vanilla extract
1 1/2 cups FINELY shredded carrots
1/2 cup finely chopped walnuts or pecans (optional)

Here's how . . .
Preheat oven to 350F. Lightly grease a 10.5×15.5 – inch jelly roll pan (or cookie sheet with sides at least 1/2 inch deep) with vegetable oil, line the bottom with a piece of parchment paper and lightly grease paper.

Sift flour, baking soda, salt and spices together onto a sheet of parchment paper.

In a large bowl, beat eggs and egg white on high speed until doubled in volume, about 3 minutes. Gradually add in the sugar and continue beating on high speed until mixture has almost tripled in volume (from the volume of the original eggs).

Slowly shake the flour mixture over the egg mixture and stir in gently, making sure no streaks of dry ingredients remain visible. Stir in orange zest, vanilla, shredded carrots and nuts, if using.

Pour into prepared pan and spread into an even layer.

Bake for 15-18 minutes, until the cake springs back when lightly pressed.

Run a knife around the edges of the cake and let the cake cool for 5 minutes in the pan. Place a clean dishtowel over the pan, then invert the cake onto the dish towel, leaving the parchment paper in place. Roll cake and dish towel up into a spiral and allow cake to cool completely.

Tip: use a cotton dish towel  

To finish the cake, gently unroll the cake and peel off parchment paper. Spread a thick layer of frosting on the unrolled cake, then roll back up and transfer to a serving dish. Dust with confectioners’ sugar before serving. 

~ ~ ~ ~ ~
Cream Cheese Frosting Filling
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp vanilla extract
2 cups confectioners’ sugar
In a medium bowl, beat together cream cheese and butter until smooth. 
Blend in vanilla, then gradually beat in the confectioners’ sugar 
until mixture is smooth and creamy.
~ ~ ~ ~ ~

unroll the sponge cake after its completely cooled,
and spread cream cheese filling

spread filling evenly, and taper off at edges

slowly re-roll the sponge cake

Cover, and set in refrigerator for at least 2 hours
before slicing.
Slice ends off for a smooth edge.
Sprinkle with confectioners' sugar!


bon appetit!

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