The last time I remember doing was commenting that I really needed to get started on my Fiesta Friday post. That was for the last Fiesta Friday. And then, before I knew it, it was already next Friday. And so here I am.
But regardless of whether this is actually a late FF#72 post or an on-time FF#73 post, happy FF! It is, weekly and without fail, hosted by Angie, the Novice Gardener, and this week co-hosted by one of my favourite baking bloggers, Michelle of Giraffes can Bake, and favourite blogging aunt, Cooking with Aunt Juju.
I’ve brought another herb-y sort of cake this week. It’s quite refreshing and has a lovely gentle dill taste that isn’t too strong, but still distinctively present. The only problem is that eating this cake made me really, really want to eat some gravlax.
(Or was that a problem? Maybe it was just a bit disconcerting.)
This cake was certainly much better than the last roll cake I attempted. I really like this cake recipe that I found on the wonderfully inspiring Coconut Craze blog (Sridevi always brings something lovely to Fiesta Friday)–I like the size, the ease with which the batter spreads evenly in the pan, and it rolled much, much better.
I also appreciated how the recipe has guidelines on how many times you should fold! I’ve mentioned this a number of times, but once more doesn’t hurt: I do tend to beat all the air out of anything when I’m folding. The recipe guidelines provided a handy bit of reassurance. However my filling (a slightly arbitrary mixture of cream, lemon curd and meringue) was a disaster; it tasted nice–very light and creamy and sweet, but it was much too runny and didn’t hold its shape. It was not exactly suitable for this sort of cake, making it very difficult to roll without losing most of the filling! Perhaps had I allowed it to sit in the fridge for a while it might have slightly firmed up.
I meant to make this cake once more to work on the filling, but our dill plant has become infested with aphids… I’ll return to it someday, though I think the way to go would simply be lemon curd and whipped cream (perhaps double the lemon curd).
The next herbs to work on are parsley and cilantro. Those two I find impossible to separate from savoury food in my head, maybe because I use them so often, but they should be easier than chives and its slight onion-y sort of flavour.
(Really, just what would you do with that? Though I’m sure there must be a way!)
Lemon dill rolled cake
grated zest of one lemon
50 g icing sugar
35 g flour
2 tbsp milk
Preheat oven to 350F.
Butter an 8-9″ square pan and line the bottom with a piece of parchment paper. Butter the parchment paper. Scatter the paper with small fronds of dill.
Beat the eggs and lemon zest until foamy, sift in the powdered sugar, and continue to beat until thick and light. Sift the flour overtop and fold in (the original recipe suggests 10 folds).
Add the milk (and some additional finely chopped dill if you like) and fold until completely combined and beyond that (original recipe suggestion is 50 times).
Scrape the cake batter into the prepared pan and spread by tilting. Give it a gentle tap on the counter to release large air bubbles. Bake for around 15 minutes or until baked through. Remove from the pan and let cool on a wire rack.
While it is still warm, place another sheet of parchment paper on top, place on a towel, and gently roll up the cake.
60 mL lemon juice
1 egg + 1 egg yolk
1.5 tbsp butter
Gently heat lemon juice and egg together whisk whisking constantly, until thickened. Beat in the butter, press through a sieve, cover, and set aside to cool.
The amount of sugar was a bit of an arbitrary decision and perhaps it wasn’t enough? I never managed to whip it to full thickness…I’m not sure though, it might just be me and the fact that I got tired and gave up too quickly.
1 egg white
twice the mass in sugar
Beat the egg white until it reaches stiff peaks.
Heat the sugar with enough water to dissolve and cook until it reaches 240F (softball stage). Remove from heat and slowly pour into the egg white, whisking constantly. Continue whisking until meringue becomes thick and glossy and has cooled down.
100 g cream
Whip cream to stiff peaks. Lighten lemon curd with enough Italian meringue to sweeten (I used around 70 g which was more than enough…40 g would be sufficient) and then fold in the whipped cream.
Gently unroll the cake and peel off the top piece of parchment paper (the dill side should be facing downwards). Spread generously with filling and roll up the cake, peeling it from the bottom piece of parchment as you do so. Wrap tightly in plastic wrap and chill for at least a few hours to let it firm up a bit before serving.
Serve with a quenelle of extra meringue (beaten with a bit of soft butter if desired) or excess filling.