My great grandfather came to visit us this weekend. As his title of “great grandfather” may suggest, he is rather old (I stopped asking how old he was because it was getting a bit embarrassing) and loves talking about the “good ol’ days”, “that time in the war” or how “today’s pop music is destroying our culture”.
Yes, I quite adore him. So when he came to visit, I decided to bake him something delicious. The only problem was that, given his age, he prefers to eat traditional, classic desserts. No room for funky cupcakes, extravagant brownies dunked in rum or anything that sounds vaguely exotic.
You can imagine that –for me (the crazy chick who likes to do funky stuff with food)- it was rather a challenge to stick to old-school baking. Sure, these conservative bakes can taste lovely but they are just not very exciting.
Since my great grandfather loves strawberries and cream, I decided to make a classic roulade cake. What do you think, dear readers? The cake certainly looks “vintage”, doesn’t it?
But can I tell you a secret? I used a filling of mascarpone instead of whipped cream and added a couple of tablespoon of strawberry liqueur.
Ssshhh. Please don’t tell him.
It’s our little secret.
Needless to say, the roulade cake tasted divine, and although I don’t like to admit it, there is just something extraordinarily comforting about classic, old-school desserts. However, I honestly believe that my secret addition of liqueur and mascarpone made all the difference flavour-wise. Just sayin’.
Ingredients (serves 6)
- 4 eggs, separated
- 180g caster sugar
- 1tbsp vanilla extract
- 120g plain flour
- 3/4tsp baking powder
- 1/4 tsp salt
- 250gr mascarpone cheese
- 2 tbsp honey
- 3 tbsp strawberry liqueur
- 150ml whipped cream
- 2 tsp icing sugar
- Fresh strawberries
- Praline, shop-bought or home-made
- Preheat your oven to 180C and line a baking tray with baking parchment.
- Whisk the egg whites until stiff but not dry. In another bowl whisk the egg yolks until pale and then gradually add the caster sugar and vanilla. Whisk until pale and fluffy.
- Sift the flour, baking powder and salt together, then add to the egg yolk mixture.
- Gently fold the egg whites into the batter. Pout onto the prepared baking tray, making sure it’s of even thickness and bake for 10 to 15 minutes until a light golden brown and springy to touch.
- Dust a tea towel with icing sugar and invert the hot sponge onto it. Beginning at the narrow edge, roll the sponge and towel up together, then cool seam down for 10 to 15 minutes.
- Meanwhile, make your strawberry and mascarpone filling. Chop some strawberries (6-8) and stir them into the mascarpone. Add 2 tbsp of honey and the strawberry liqueur.
- Once cooled, gently unroll the cake and remove the tea towel and baking parchment. Spread with the mascarpone filling and re-roll the roulade.
- Whisk the whipped cream together with the icing sugar and spread onto the roulade. Decorate with fresh strawberries and a sprinkling of praline.