A JELLY ROLL TO THE RESCUE

 

 

If there ever was a time we needed comfort food it is today.     Something sweet to sooth the soul and have you smiling with delight.  A jelly roll to the rescue.    What a delightful idea.  Bake a cake.   Spread jam on it and roll it up.  Easy, peasy.   The ingredients  are all there in your kitchen – eggs, sugar, flour, flavouring and jam.

A classic sponge cake is not difficult to make.  Simply carefully follow the instructions. The eggs must be a room temperature, or a little warmer, and then beaten with sugar for at least ten minutes, or until thickened, tripled in bulk and full of air. It requires no leavening other than the air that is beaten into the eggs.  Carefully fold in the flour being careful not to disturb the air bubbles too much.  Then spread into the prepared pan

Don’t over bake your cake.  It will not roll easily and will crack. Depending on your oven bake for 18 to 20 minutes.  ( I hesitate to suggest the 20 minutes  but your oven may be on the cool side.)

While your cake is baking sprinkle a clean dish towel with sugar.  As soon as you take it out of the oven lay the long edge of your pan on the towel  and turn out your cake.

Lift the pan off the cake.

Trim the edges of your cake and then peel off the paper.  Trimming the cake makes it easier to roll.

While the cake is still warm starting with the short end roll the cake  and lay it with the edge seam side down.  Let it cool thoroughly before unrolling and filling.  If you are apprehensive about rolling the cake use the towel to help you.   When the cake is cool carefully unroll the cake and towel.

Use any desired filling.  Jam, jelly, lemon curd, whipped cream.  Just be sure it spreads easily.  If the jam or jelly is a little thick heat it gently before spreading it on the cake.  Using a small strainer dust the cake with lots of icing sugar.  You can also frost the cake with your favourite frosting.

This recipe calls for superfine granulated sugar and pastry or cake flour.  If you don’t have these in your pantry it is easy to make them.  For superfine sugar put at least one and a half cups of granulated sugar into your food processor and process for a few seconds.  Not too long or you’ll end up with sugar powder.   Measure your sugar after you have processed it.   You can always find a use for extra  super fine sugar.

For pastry or cake flour do this.  Take one cup of flour and remove two tablespoons of flour.  Add two tablespoons of corn starch (corn flour) to the cup. I put two cups of this mixture through a sifter five  to six times.    From this take the required amount of flour for your recipe.    Set aside the extra cake flour for future use.

The happy little jelly roll recipe awaits you in MRS.BUTTERFINGERS kitchen.

Bon Appetit dear friends.  Take care.  Stay safe.

 

 

 

 

OLD FASHIONED CHRISTMAS CHERRY ALMOND CAKE . . . It’s not too late to whip up this alternative to fruit cake.

The most loved and used  of all my many baking cookbooks is tattered, torn, mended and scribbled.   It has perhaps twenty pages.    More than fifty years ago it came free with a bag of Robin Hood Flour.  It contains the recipe for Wicked Wonderful White Bread and my stand by cinnamon coffee cake.  Every recipe is tried and trued and absolutely delicious in a wonderful old-fashioned way.    The recipes don’t call for exotic ingredients or special equipment.  They are stress free baking recipes perfect for almost any occasion.

I adore anything  baked with cherries, especially at Christmas time.  This recipe for Cherry Almond Cake is from the small Robin Hood Cookbook.  It is literally bursting with big, bright cherries.  It makes a generous cake.  Wonderfully generous.  You can cut,  slice and slice and nibble away to your hearts content.  It is a splendid cake for entertaining.  Large enough for second or even third slices.  What could be more perfect. You’ll find this  recipe on my food blog MRS. BUTTERFINGERS.

LITTLE JACK HORNER’S PLUM TART –

Little Jack Horner sat in the corner

Eating his Christmas Pie.

He put in his thumb

And pulled out a plum

And said what a good boy am I.

Mrs. Horner would have loved this no-fail recipe.  The crust is pressed into the tart tin.  You don’t need any special equipment to make it.    You can serve it warm or at room temperature.  And if there is any left after dinner it keeps very well.  Something Jack would have liked very much.

PLUM TART  – MAKES ONE 9 1/2 INCH TART

2 cups unbleached all-purpose flour

3/4 cup finely chopped walnuts

3/4 cup light brown sugar, lightly packed

12 tablespoons (6 ounces, 1 1/2 sticks) small  diced cold unsalted butter

1 large size egg yolk

2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Preheat oven to 400 degrees.

Whisk the flour, walnuts, and sugar in a large bowl.

Wash the plums and cut them in half lengthwise

Work the butter into the flour mixture – with a pastry blender or your fingers.

Add the egg to the centre of the mixture and using a fork work it into the mixture until it is crumbly.  (You can do this by hand or with an electric mixer)

Set aside 1 1/2 cups of the crumb mixture for the topping.   Press the remaining mixture into a 9 1/2 inch  tart tin with removable bottom or a springform pan.

Arrange the plums in the pan, skin-side down, to form a flower pattern;  begin at the outside and work your way in.  If your plums are quite large quartered them lengthwise.

Sprinkle the 1 1/2 cups of the crumb mixture evenly over the plums .  Bake the tart for 40-50 minutes, or until it’s lightly browned and the plum juices are bubbling.  Watch carefully as the tarts edges may brown quickly.

Remove from the oven and cool for 10-15 minutes on a rack.  Remove from the pan and transfer the tart to a flat plate.

Serve warm or at room temperature.

There’s nothing like gilding the lily – or the plum tart.  You can accompany this delicious tart with vanilla ice cream , or the ultimate indulgence whipped cream flavoured with Armagnac.

PEACH COBBLER

 

The other day my dear friend and close neighbor Angela delivered the most gorgeous box of tree- ripened peaches.  Enormous peaches sweet and juicy beyond belief.  The next day Angela delivered a bubbling peach cobbler.   What an absolute treat.   Angela’s  recipe is so delicious I simply must share it with you. Old Fashioned  cobblers are easy to make and you can use almost any fruit, but I think peach cobblers are my absolute favorite.  This  great dessert is on my food blog MRS. BUTTERFINGERS.

 

LUSCIOUS LEMON LOAF

BEL’OCCHIO LOVES LEMONS

This old fashioned  recipe is so easy to make.  It keeps well and would be a delightful treat to take to the cottage.  My lemon loving friends  …  Enjoy!

 

When life hands you a lemon, make a lemon loaf!

Lemon Loaf

Have all ingredients at room temperature.  (unless otherwise stated always do this)

Grease a loaf pan and line with parchment paper.

Sift 1 1/2  cups flour,    1 tsp baking powder    1 tsp salt  onto sheet of wax paper and gently mix.

In standing  mixer using your whip put in 1/3 cup unsalted butter,    1 cup sugar   and whip to light and fluffy.  Add two eggs  beating well each time.  Add 2 tsp lemon rind.

Have ready 1/2 cup 2 percent milk,    3 tb lemon juice

Add the flour 4-5 tb. at a time alternating with milk.   Last should be flour.  Have your mixer on lowest speed and  just barely mix each addition.  Over mixing when you are adding flour will toughen your cake.  Add your 3 tbs lemon juice

Pour into your prepared loaf pan and bake at 350 for about one hour.  Test to be sure centre is cooked.  Let sit  10 minutes on cooling rack then turn out onto generous sheet of waxed paper.

Mix 3 tb. lemon juice and  1/2 cup lemon juice.  Stir well to dissolve sugar.  Spread this on the top and sides of the warm lemon loaf.  Feel free to lick your lemony fingers.  Let cake sit lightly covered with plastic wrap for 24 hours.