Rolled Cake with Marmalade or Preserves

Rolled Cake with Marmalade Recipe from Romania

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Rolled Cake with Marmalade or Preserves is a delightful dessert that combines a light and fluffy cake with the sweet and tangy flavors of marmalade or preserves. This recipe is perfect for special occasions or as a sweet treat to enjoy with a cup of tea or coffee.

History

The origins of Rolled Cake with Marmalade or Preserves can be traced back to European countries such as Germany and Austria. This type of rolled cake, also known as a roulade, has been a popular dessert for centuries and is often served during holidays and celebrations.

Ingredients

6 eggs
6 tbsp sugar
5 tbsp flour
vanilla or grated lemon peel
marmalade or preserves
butter and flour to grease and dust the pan
confectioner's sugar

How to prepare

In a bowl, beat the egg yolks with the sugar and vanilla until well combined.
In a separate bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture.
Gradually add the flour to the mixture, gently folding it in like a rain.
Pour the batter uniformly into a greased and dusted rectangular pan.
Bake the cake at medium heat until a wooden pick inserted into the center comes out clean.
Once baked, remove the cake from the pan and place it onto a wooden cutting board.
Cover the cake with a soaked and squeezed cloth.
Quickly spread marmalade or preserves onto the cake.
Roll the cake tightly and leave it wrapped in the wet cloth for several minutes.
Remove the wet cloth and wrap the cake in a dry cloth.
Let the cake rest for 2 – 3 hours.
Unwrap the cake and place it onto a long platter.
Sprinkle the cake with confectioner's sugar.
Cut the cake into finger-thick slices and serve.

Variations

Try using different flavors of marmalade or preserves, such as raspberry or apricot, for a unique twist.
Add a layer of whipped cream or frosting before rolling the cake for added sweetness and creaminess.

Cooking Tips & Tricks

Be sure to whip the egg whites until stiff peaks form to ensure a light and airy cake.

- Gently fold the whipped egg whites into the yolk mixture to maintain the cake's fluffy texture.

- Use a rectangular pan to bake the cake evenly and ensure a uniform shape for rolling.

- Let the cake rest after rolling to allow the flavors to meld together and the cake to set.

Serving Suggestions

Serve Rolled Cake with Marmalade or Preserves as a dessert after a light meal or as a sweet treat with afternoon tea or coffee.

Cooking Techniques

Be sure to gently fold the whipped egg whites into the yolk mixture to maintain the cake's light and fluffy texture.

- Roll the cake tightly and let it rest to ensure a smooth and even roll.

Ingredient Substitutions

You can use orange zest instead of lemon peel for a different citrus flavor.

- Substitute the marmalade or preserves with Nutella or chocolate spread for a decadent twist.

Make Ahead Tips

You can prepare the cake ahead of time and store it in the refrigerator for up to 2 days before serving. Just be sure to sprinkle with confectioner's sugar before serving.

Presentation Ideas

Serve Rolled Cake with Marmalade or Preserves on a decorative platter garnished with fresh berries or mint leaves for a beautiful presentation.

Pairing Recommendations

Pair Rolled Cake with Marmalade or Preserves with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Rolled Cake with Marmalade or Preserves contains approximately 180 calories.

Carbohydrates

Each serving of Rolled Cake with Marmalade or Preserves contains approximately 25 grams of carbohydrates.

Fats

Each serving of Rolled Cake with Marmalade or Preserves contains approximately 5 grams of fats.

Proteins

Each serving of Rolled Cake with Marmalade or Preserves contains approximately 4 grams of proteins.

Vitamins and minerals

Rolled Cake with Marmalade or Preserves is a good source of vitamin C from the marmalade or preserves.

Alergens

This recipe contains eggs and flour, which may be allergens for some individuals.

Summary

Rolled Cake with Marmalade or Preserves is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates and proteins.

Summary

Rolled Cake with Marmalade or Preserves is a delicious and elegant dessert that is perfect for any occasion. With its light and fluffy texture and sweet and tangy flavors, this rolled cake is sure to impress your family and friends. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through the old recipe box that had been passed down to me from my own grandmother. As I sifted through the yellowed index cards and tattered scraps of paper, I stumbled upon a faded, handwritten recipe for Rolled Cake with Marmalade or Preserves.

I couldn't believe my luck. This was a recipe that I had never tried before, but it sounded absolutely delicious. I could almost taste the sweet, tangy marmalade and the light, fluffy sponge cake as I read through the instructions.

The recipe had been written in a neat, flowing script that I recognized as my great-grandmother's. She had been an incredible cook, and I had always admired her skill in the kitchen. I could picture her standing at the stove, stirring pots and pans with the ease of someone who had been cooking for decades.

I decided then and there that I would try my hand at making this Rolled Cake with Marmalade or Preserves. I gathered all the ingredients I would need and set to work in the kitchen, following the instructions on the recipe card to the letter.

The first step was to make the sponge cake. I creamed together butter and sugar until light and fluffy, then added in the eggs one at a time, beating well after each addition. In a separate bowl, I sifted together flour, baking powder, and salt before folding it into the wet ingredients. The batter was thick and fragrant, and I poured it into a greased and lined baking tray before popping it into the oven to bake.

As the cake baked, I turned my attention to the marmalade. I had a jar of homemade orange marmalade that I had been saving for a special occasion, and this seemed like the perfect opportunity to use it. I gently heated the marmalade in a small saucepan until it was smooth and spreadable, then set it aside to cool slightly.

When the cake was done baking, I turned it out onto a clean tea towel dusted with powdered sugar. I carefully rolled up the cake in the towel, allowing it to cool and set its shape. Once it had cooled completely, I carefully unrolled the cake and spread a generous layer of marmalade over the surface before rolling it back up again.

The end result was a beautiful, swirled cake that looked almost too pretty to eat. I sliced into it, revealing the layers of light sponge cake and sticky-sweet marmalade. The flavors were incredible – the tartness of the marmalade balanced perfectly with the sweetness of the cake, creating a harmonious blend of flavors that danced on my tongue.

I shared the cake with my family, and they couldn't believe that I had made it myself. They raved about how delicious it was, and I felt a swell of pride knowing that I had successfully recreated a recipe from my great-grandmother's kitchen.

Since that day, Rolled Cake with Marmalade or Preserves has become a staple in my own recipe box. I make it often, experimenting with different flavors of marmalade and preserves to create unique and delicious variations. Each time I bake the cake, I am reminded of that warm summer day when I stumbled upon the recipe that has since become a cherished part of my culinary repertoire.

As I sit down to write this story, I can't help but smile at the memories it brings back. Cooking has always been a passion of mine, and discovering new recipes and techniques is something that never fails to excite me. The Rolled Cake with Marmalade or Preserves recipe is just one of many that I have collected over the years, but it holds a special place in my heart as a connection to my culinary heritage.

I am grateful for the opportunity to carry on the tradition of cooking and baking that has been passed down through generations of my family. I hope that one day, my own grandchildren will find joy in discovering this recipe and making it their own, just as I have done.

And so, as I finish writing this story, I am filled with a sense of gratitude and contentment. The Rolled Cake with Marmalade or Preserves recipe may have been a chance find in an old recipe box, but it has since become a beloved part of my culinary journey – a testament to the power of food to connect us to our past and bring us joy in the present.