This is a simple and delicious tea cake that can be made in a very short amount of time and does not even require any particular cake pan. Rolled cakes (roulades) are popular all over Europe because, in addition to being quick to make, they can be made ahead and sliced to order, which keeps the servings from becoming dry.
Roulades are made with various fillings, citrus and kirsch being two old flavor favorites. Roulades can also be iced and decorated to use as part of a pastry display. The following recipe is a typical Scandinavian version known as Rull Ta ̊rta.
Spread the roulade batter evenly over a sheet of baking paper measuring 16 x 24 inches (40 x 60 cm), leaving approximately 1⁄2 inch (1.2 cm) of paper uncovered along all 4 sides.
- Roulade Batter (recipe follows)
- 12 ounces (340 g) smooth strawberry or raspberry jam or strained preserves
- Granulated sugar
1- Bake immediately at 425°F (219°C) for about 10 minutes or until just done. Transfer the sponge to a second (cool) sheet pan after removing it from the oven so it will not dry out.
2- Let the sponge sheet cool, then store it, covered, in the refrigerator if it is not to be rolled right away.
3- Sprinkle granulated sugar over a sheet of baking paper. Invert the sponge sheet on top. Peel the paper off the back. Trim the sheet to 15 x 22 inches (37.5 x 55 cm).
4- Spread the jam evenly over the entire surface of the sponge.
5- Pick up the 2 upper corners of the paper and roll the cake into a tight log, starting from the top long edge and rolling toward you, using the paper underneath the help you form the roll.
6- Leaving the paper in place around the cake, hold the bottom of the paper still with your left hand and push a dowel or ruler against the roll with your free hand. The paper will wrap around the roll and tighten it.
7- Cut the roll into 2 pieces, 11 inches (27.5 cm) long. Wrap them in plastic and place, seam- side down, on a sheet pan lined with baking paper. Refrigerate until ready to serve. The jelly rolls can be kept in the refrigerator up to 1 week at this point.
- 1 egg white
- 4 ounces (115 g) almond paste 6 eggs, separated
- 5 ounces (140 g) granulated sugar Grated zest of 1⁄2 lemon
- 3 1/2 ounces (100 g) cake flour, sifted
- Mix the egg white into the almond paste to soften the paste.Ama
- Whip the egg yolks with half of the sugar to the ribbon stage. Add the lemon zest.
Gradually add the yolk mixture to the softened almond paste.
- Whip the egg whites for a few seconds then gradually add the remaining sugar and con- tinue to whip until stiff peaks form.
- Fold the whipped egg whites then the cake flour into the yolk mixture by hand.
NOTE: To make a 10-inch (25-cm) layer, pour the batter into a prepared cake pan and bake at
375°F (190°C) for about 18 minutes.