| Chef: Julie Logue-Riordan | |
| Food Mood: Elegant | |
| Cuisine: New American/Regional | |
Servings: 2 - 15? x 10? cakes, |
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Ingredients |
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| Jelly Roll Sponge Cake This cake can be used also for a jelly roll cake. 6 eggs, separated 1 cup granulated sugar 2 Tbsp lukewarm water 1 tspn vanilla extract 1 cup sifted cake flour 8 oz red fruit jelly, heated until liquid in a pan Lemon Syrup: 1 cup water 1 cup white wine, or left over champagne 1/3 cup sugar 12-16 Lemon Verbena leaves Cr?me Patissiere 2 cups whole organic milk 1 cup granulated sugar 6 egg yolks 1/3 cup flour 2-3? pieces of orange zest ? vanilla bean or 1 teaspoon vanilla extract Stewed Rhubarb 2 pound fresh rhubarb cut into ? inch pieces 1 cup granulated sugar ? cup water Limoncello Syllabub 2 cups heavy cream 1/2 cup superfine sugar 1/4 -1/2 cup limoncello 1/4 tspn grated lemon rind |
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Method |
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| 1. Preheat oven to 400?. Line 2-15? x 10? baking sheet with parchment paper 2. Combine egg yolks, 1/2 cup sugar and water in a deep bowl. Beat with a wire whip or electric mixer for approximately 8 minutes Stir in vanilla. 3. Beat egg whites until soft peaks form; gradually add the remaining 1/2 cup of sugar and continue beating until stiff. Stir yolk mixture into beaten egg whites. Blend well. Sift flour over the eggs and fold in gently. Spread half the batter on each of the baking sheets. Bake for about 12 minutes or until golden brown. Allow to cool for a few minutes before rolling or cutting into shapes. 4. When cool spread jelly on one cake using a pastry brush. Cover with the second cake. Cut the cake to fit the bottom of your trifle bowl. Syrup: 1. In a Sauce pan combine water, wine and sugar. Cook over medium high heat until it reduces to 1 cup. This only takes about 5+ minutes. It can burn easily so keep an eye on it. 2. Remove from heat add 12-16 Lemon Verbena leaves to the syrup and allow to cool. Cr?me Patissiere 1. Heat the milk with the orange zest and the vanilla until it is scalded. Discard the orange zest. 2. Mix the egg yolks, the sugar and flour in a heavy bottomed sauce pan. 3. Reserve a bowl near by to pour the sauce in when it is finished cooking. Add the milk to the egg yolk mixture. Use a whisk to mix the ingredients well. Place a bowl near the stove to transfer the cream into. Place the pan over medium high heat stirring constantly with a wooden spoon until the mixture comes to a boil. As soon as the mixture comes to a boil remove from the heat and pour into the reserved bowl. Rhubarb Stewed 1. Place water sugar and rhubarb in a non ?corrosive pan over medium high heat. Stirring occasionally until the rhubarb is tender. 2. Remove from heat, place in a bowl and allow to cool Limoncello Syllabub 1. Whip cream with the whisk until stiff. 2. Mix the limoncello and rind into this mixture. Refrigerate until needed. Assembling the trifle: 1. Place a layer of the cake at the bottom of the bowl. Brush with the lemon verbena syrup. Spoon the rhubarb over the cake. Cover with the pastry cream and top with the syllabub. |
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Recipe source: 13 |
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