Tuesday, November 9, 2010

Bumble's Ginger Roulade

Bumble...that would be Bumble Ogilvy-Wedderburn, a Scottish cook. The recipe is from the Ballymaloe Cookery School in Ireland. I made a double batch recently to take to a shower for a friend. If there's leftovers, I'll try the freezing and broiling option. :)

6 Tbls butter
2/3 C treacle or mild molasses
¼ C sugar
scant ½ C water
1 C flour
1 tsp baking powder
1 tsp ground ginger
1 egg
1 C chilled heavy cream
1/3 C chopped crystalized ginger
powdered sugar for dusting

Preheat oven to 350°

Line a 15x10" pan with parchment paper. Lightly coat both the pan and the parchment with non-stick cooking spray.

Melt butter with molasses, sugar and water over medium heat in a small saucepan. Let cool to room temperature, stirring occasionally.

Whisk together flour, baking powder and ground ginger in a large bowl. Whisk in butter mixturea and egg yolk until smooth. Beat egg white in a medium bowl until it just holds stiff peaks, then fold into batter gently, but thoroughly.

Pour into baking pan, spreading evenly. Bake until top is golden and firm to touch (18-22 minutes). Cool cake pan 5 minutes, then cover with a slightly damp kitchen towel and cool completely, about 1 hour.

Dust cake generously with powdered sugar, then cover with a sheet of parchment, then with a baking rack or cookie sheet. Invert cake and peel off parchment that is now on 'top'.

Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving ½" border. Sprinkle crystallized ginger over the cream. Roll cake, starting from a short side, to make a 10" log, removing parchment as you go. Gently transfer log to a serving plate; dust with additional powdered sugar if desired. Slice, and serve.

Alternate serving suggestion: If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (Sugar in the Raw) and broiled 5-6 inches from heat for about 3 minutes until golden. Do NOT thaw first. The sugar won't melt completely, resulting in a crunchy texture along with bites of cake and cream that are both hot and cold at once.

No comments: