Blueberry Cloud Cake Roll by anna

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Blueberry Cloud Cake Roll
Submitted by anna on June 23, 2008 at 7:34 am

DESCRIPTION
Blueberry Cloud Cake Roll

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe won 1st place in the cake category at the 2008 NC Blueberry Festival.

Ingredients:
Cake:
1/3 cup sifted cake flour
3 tbsp unsifted cornstarch
4 large eggs
1 large egg yolk
1/2 cup+1 tbsp sugar
3/4 tsp vanilla
1/4 tsp cream of tartar

2 tbsp powdered sugar for dishtowel

Filling:
2 pints fresh blueberries, washed
2 tsp fresh lemon juice
7 tbsp sugar
2 1/2 tsp powdered gelatin
2 cups heavy cream
1/2 tsp almond extract

Topping:
1 cup heavy cream
1 tbsp sugar
1 pint fresh blueberries, washed and dried
1/4 cup almond slices, toasted at 350 degrees until light brown

For the cake:
Position oven rack in the lower third of the oven and preheat oven to 450 degrees.
Prepare one 17-inch by 12-inch jellyroll pan, greased, bottom lined with parchment, and then greased again and floured.

In a small bowl, whisk together the cake flour and cornstarch.

Separate 2 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. To the yolks, add the additional yolk, the 2 remaining eggs, and 1/2 cup sugar. Beat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in vanilla.

Sift 1/2 the flour mixture over the egg mixture and fold it in gently with a rubber spatula until the flour has disappeared. Repeat with remaining flour mixture.

Beat the egg whites until foamy, add cream of tartar, and beat until soft peaks form. Beat in remaining 1 tbsp sugar and beat until stiff peaks form. Fold the whites into the batter and pour into prepared pan. Level the batter with a spatula.

Bake 6-7 minutes or until golden brown and cake is springy. Prepare a clean dishtowel on a flat surface and sprinkle lightly with powdered sugar.

Remove cake from oven and flip onto dishtowel, carefully remove the parchment, and roll up tightly, towel and all. Cool on a rack.

For the Filling:
Puree the blueberries in a food processor and pour into a medium saucepan. Boil over low heat 10-15 minutes. Pass through a fine strainer over a bowl. Once 1 cup of liquid puree is obtained, discard the contents of the strainer. Add 2 tsp lemon juice and 7 tbsp sugar to the puree and stir well. Cool to room temperature.

Refrigerate mixing bowl and beater for at least 15 minutes. In a small heatproof measuring cup, place the gelatin and 1/4 cup puree mixture and allow to sit for 5 minutes. Microwave on high power 10 seconds, stir, and repeat. Remove the cup and stir the gelatin mixture into the remaining puree. It should now be cool to the touch.

In the chilled bowl, beat the cream just until it mounds softly. Add the puree mixture, almond extract, and beat just until stiff peaks form. Taste and fold in more sugar if you prefer. Use as soon as possible.

For the topping:
Using a chilled mixing bowl and beater, whip the cream until soft peaks form. Add the sugar and continue whipping until stiff peaks form. Refrigerate until ready to use.

To assemble:
Unroll the cooled cake and spread the filling out evenly over the cake. Gently roll from the end closest to you. Using your hands or two spatulas, move the cake roll onto serving dish. Cover with whipped cream topping. (Use a pastry bag if desired.) Sprinkle the blueberries over the whipped cream. Finally, sprinkle the almonds over the blueberries.

Refrigerate until ready to serve. Cut slices diagonally.
Finished cake measures approximately 12 inches by 6 inches.

Yield: 8-10 servings.

Note: Alternatively, and if not using all of the cake right away, the toppings may be added to each serving of cake to increase shelf life.

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• This topic was modified 8 years, 5 months ago by rottiedogs.

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