Cherries and Cream Roll

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 190°C (375°F).

   Ongeveer 10 min

2. 2

   Grease a 15x10-inch jelly roll pan and line it with parchment paper, then grease the parchment paper as well.

   Ongeveer 3 min

   Tip van de kok: Greasing both the pan and the paper ensures the cake will release cleanly.

3. 3

   Lay a clean kitchen towel on a flat surface and dust it generously with the powdered sugar for rolling.

   Ongeveer 1 min

   Tip van de kok: This prevents the warm cake from sticking to the towel when you roll it.

4. 4

   In a medium bowl, whisk together the sifted cake flour, baking powder, and salt.

   Ongeveer 2 min

5. 5

   In a separate large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until they are thick, pale, and voluminous.

   Ongeveer 5 min

   Tip van de kok: Beating the eggs well is key to a light and airy sponge.

6. 6

   Gradually add the granulated sugar to the eggs, beating until the mixture is thick and forms ribbons when the beaters are lifted.

   Ongeveer 2 min

7. 7

   In a small cup, stir together the orange juice concentrate and water.

   Ongeveer 1 min

8. 8

   Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

   Ongeveer 2 min

   Tip van de kok: Use a large spatula and a gentle hand to keep the batter light.

9. 9

   Fold in the orange juice mixture until just combined.

   Ongeveer 1 min

10. 10

    Pour the batter into the prepared pan and spread it into an even layer.

    Ongeveer 2 min

11. 11

    Bake for 12-15 minutes, until the cake is golden and springs back when you touch it lightly.

    Ongeveer 15 min

12. 12

    Immediately turn the hot cake out onto the powdered sugar-dusted towel and carefully peel off the parchment paper.

    Ongeveer 1 min

    Tip van de kok: Work quickly while the cake is hot and pliable to prevent cracking.

13. 13

    Starting from one of the short ends, tightly roll up the cake with the towel inside.

    Ongeveer 1 min

14. 14

    Place the rolled cake on a wire rack to cool completely, about 30 minutes.

    Tip van de kok: This helps the cake 'memorize' its rolled shape.

15. 15

    While the cake cools, whip the cold heavy cream in a chilled bowl until soft peaks form.

    Ongeveer 3 min

    Tip van de kok: Using a chilled bowl and beaters helps the cream whip up faster and hold its shape better.

16. 16

    Gradually add the powdered sugar for the filling and the almond extract, continuing to whip until stiff peaks form.

    Ongeveer 2 min

    Tip van de kok: Be careful not to over-whip or the cream will turn grainy.

17. 17

    Once cool, carefully unroll the cake.

    Ongeveer 1 min

18. 18

    Spread the whipped cream evenly over the surface, leaving a 1-inch border along the edges.

    Ongeveer 2 min

    Tip van de kok: Leaving a border prevents the filling from squeezing out when you roll it.

19. 19

    Spoon the cherry pie filling over the cream.

    Ongeveer 1 min

20. 20

    Gently but firmly reroll the cake, this time without the towel.

    Ongeveer 2 min

21. 21

    Place the finished roll seam-side down on a serving platter and chill in the refrigerator for at least 1 hour.

    Tip van de kok: Chilling helps the filling set, making the roll easier to slice neatly.