Rosehip roulade

Rosehip roulade

By
From
Scandinavian Baking
Serves
6-8
Photographer
Columbus Leth

I have a very ambivalent relationship with this cake. You can buy endless factory variations here in Scandinavia… and they are all bad! I have had a hard time coming up with a recipe about which I can safely say: it’s worth it! A roulade should be fresh and light, not sticky and overly sweet. My mother and I managed to make this delightful version with rosehip jam.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
butter, for the tray
3 eggs
125g caster sugar, plus 2 tbsp
125g plain flour
2 teaspoons baking powder
50ml whole milk

For the cream

Quantity Ingredient
400g rosehip jam
2 tablespoons lemon juice
3 gelatine leaves
250ml double cream
2 teaspoons finely grated unwaxed lemon zest

Method

  1. Preheat the oven to 180°C.
  2. Line a 40 x 30cm baking tray with baking parchment and butter lightly. Whisk the eggs and the 125g of sugar until pale and yellow, then sift in the flour and baking powder; it's very important to sift the flour to get the correct, airy result. Gently fold the flour mixture into the egg mixture, then gently fold in the milk. Pour the batter into the prepared tray and spread it out evenly. Bake for ten minutes, or until it springs back to the touch of a finger. Remove from the oven, sprinkle with the 2 tbsp of sugar and leave to cool.
  3. Blitz the jam a bit in a food processor so it becomes more like a paste. Place in a small saucepan with the lemon juice and place over a gentle heat until it melts, then take the pan off the heat and wait until the mixture is only hand-hot. Meanwhile, place the gelatine leaves in cold water to soften up for about five minutes, then squeeze the water out. Place the softened gelatine in the rosehip mixture and stir well to dissolve evenly. Let it cool to room temperature. Whip the double cream until it billows, then fold it into the rosehip mixture with the lemon zest.
  4. Turn the cake over, peel off and discard the baking parchment and spread the cream evenly over the cake. Now roll it up from the longest side into a roulade. Wrap the roll tightly in baking parchment and leave to chill in the refrigerator for one hour, then cut into slices and serve.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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