I have lamented before that roll cakes really ought to have some colour contrast between the cake and the filling – because otherwise, what’s the point of going through the trouble of rolling them up together?
This cake is about as contrasting as you can get – shades of complementary colours juxtaposed against each other (also a muted version of the colour palette of Coraline’s room – in the book). The cake is tinted an earthy green from plenty of pureed mint, and filled with a pink strawberry mousse.
This cake is a bit of a surprise – the batter was more a brownish-green, however, once baked, it lightens pleasantly.
The flavours faced some controversy; I enjoyed it and would recommend the combination, though I also received feedback that the mint and the rose clashed a bit. So take it with the usual grains of salt that accompany most of what I recommend!
mint, strawberry & rose cake
strawberry & rose mousse
- 7oz strawberries (to get 3/4 c puree)
- 1 1/2 tsp powdered gelatin
- 2 tbsp water
- 3/4 c (~190mL) heavy cream
- 1 tbsp sugar (I did like this level of sweetness, but you may add want to add more as per your taste)
- 1 tsp rosewater, or to taste
Hull and chop the strawberries and puree using the food processor (there should be around 3/4 c puree). Bloom the gelatin with the water and then microwave until melted. Add to the strawberry puree.
Whip the cream with the sugar until stiff. Whisk a dollop of cream into the strawberry puree, then fold in the remaining cream. Lastly, fold in the rosewater–the amount will likely vary depending on how strong the rosewater is and how much you would like. 1 tsp gave me a distinct rosy-floral taste that wasn’t too overwhelming. Scrape into a container and chill–it will set in a couple of hours.
- around 1 cup lightly packed mint leaves (27g)
- 35g oil
- 3 eggs, separated
- pinch salt, cream of tartar
- 45g sugar
- 30g milk
- 22g corn starch
- 23g flour
Preheat the oven to 350F. Line a quarter sheet pan with parchment paper.
Wash and dry the mint leaves. Place in the bowl of a food processor and process, drizzling in the oil until the mixture is as cohesive as it will get. Mine still had little dark flecks of leaves.
Meanwhile, start whisking the egg whites with the salt and cream of tartar until frothy, then add the sugar and whisk until stiff peak stage.
While the egg whites billow away, whisk the yolks with the mint mixture and milk. Sift in the cornstarch/flour and whisk until incorporated.
Take a dollop of the egg whites and whisk into the yolk mixture until fully combined, then switch to a spatula and fold in the remaining whites. Transfer to the prepared pan and even out with an offset spatula. Gently tap to release any large bubbles and then bake for around 30 minutes or until lightly browned and an inserted skewer is removed clean.
Let cool on a wire rack, covering the top of the cake with a piece of parchment paper to prevent it from drying out.
- whipped cream
- dried rose petals
Place the mint cake right side up on a piece of parchment paper. Spread the strawberry mousse on top of the mint cake, leaving a strip along one short side bare.
Starting on the opposite short end, use the parchment paper to help you roll up the cake into a tight log. Wrap and chill for a couple hours.
When ready to serve, whip a bit of cream (40g should suffice) and transfer to a piping bag fitted with a round tip. Pipe dollops on cream on top of the cake and sprinkle with crumbled dried rose petals.