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This week my family and I will observe one of my favorite holiday traditions, that of indulging in creamy dairy treats for the Jewish holiday of Shavuot. After all, who am I to say no to extra helpings of lasagna and tiramisu, especially when our sages encourage me?
Another custom typical of Shavuot (and Simchat Torah) is eating preparations that are rolled, a visual reminder of the Torah scrolls that are read in synagogue. It may be a no-brainer to celebrate by smothering your dishes in butter and cream; however, rolling up foods can be challenging for inexperienced cooks. Take cake rolls, and raise your hand if you don’t end up buying the pre-packaged version rather than risking a disaster.
The truth is that, if you follow instructions, these guys are not that hard to make. Just don’t cheat on the pan: the only type that works is a jelly roll pan (usually a 15x10x1-inch pan, regular or disposable). This is also the kind of recipe that you don’t want to attempt if you have just ran out of parchment paper. Last, but not least, do not over-bake: the cake needs to be a bit flexible and “springy” to be rolled up.
After baking the cake, remove from the oven and loosen the edges from the pan with a knife, then turn it out the cake onto a large parchment sheet. Peel the existing parchment from the top (what was previously on the bottom of the baking pan) and discard.
Now the tricky part: starting with one of the shorter sides, roll up the parchment with the warm cake inside into a spiral. Once the cake is all rolled up into the parchment, secure it with tape or by stapling the ends of the parchment, and place it on a wire rack to cool for 30 minutes to 1 hour.
Unroll the cake, spread with your preferred filling staying within 1 inch of the edges; then roll it up again, but this time use the parchment only to lift and guide leaving it on the “outside’ of the cake roll. Place the roll in the refrigerator for a few hours before serving.
Ingredients
- 6 eggs
- 1 1/4 cup sugar
- pinch of salt
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp vanilla or ½ tbsp lemon zest
- 1 shot orange liqueur
- 1 cup shelled pistachios
- whipped cream
- powdered sugar to decorate
Directions
Preheat the oven to 350 degrees F.
Line the base of a 10 by 15-inches jelly roll pan with parchment, brushing the sides with butter and dusting with flour.
In an electric mixer, whisk the eggs with the sugar and salt until light and frothy, and then add the zest or vanilla extract; start sifting in the flour and baking powder, gradually, a bit at a time.
When the mixture is well combined, pour into the prepared pan, and bake in the oven for 12 to 15 minutes or until the cake is a bit springy and the edges have shrunk a little from the sides.
Spread out a large sheet of parchment on a counter and dust it evenly with powdered sugar to prevent any sticking. Invert the pan onto the parchment, and then carefully remove the pan and parchment from the cake.
While the cake is still warm but not hot, dust it with powdered sugar, cover it with another parchment sheet and roll it up in a spiral leaving the parchment sheet on the inside and outside. secure with tape and allow to cool on a wire rack for about one hour.
Coarsely grind the pistachio. Combine the whipped cream with 1 or 2 tbsp powdered sugar, the orange liqueur or extract, and the pistachios.
When the cake is cool, unroll it and carefully remove the parchment; spread the whipped cream sparingly over the cake, leaving a 1-inch border. Roll up again, and refrigerate for at least 2 hours before serving. Dust with powdered sugar to finish.
https://dinnerinvenice.com/2013/05/14/pistachio-and-cream-swiss-roll/
