Friday, July 13, 2012

FFwD Blueberry~Mascarpone Roulade

Blueberry~Mascarpone Roulade
I was very excited to make this weeks recipe for French Fridays.  Blueberry~Mascarpone Roulade.  A Roulade is a French term originating from the word “rouler” meaning “to roll"…a cake roll in English!  Cake Rolls are something I grew up on.  They were one of my mom’s favorite cakes to make. I remember standing by her in the kitchen as she would whip one up for no reason at all!  When I was a young girl my mom would bake treats for our school lunch at least twice a week.  Her repertoire included Salad Dressing Chocolate Cake, Tomato Soup Cake, and in that mix was her Jelly Roll Cake! So, before I actually started to learn to bake, I already knew the technique for a cake roll.  My mom used to let me sift the powdered sugar over her kitchen towel, and then I would watch her as she turned her cake onto that towel and rolled it up while still warm! When the cake was cool she would unroll and fill it with jam! I was so intrigued by this process, I couldn’t wait to bake my own!  It took me several years, after I married, to get the confidence to try one myself.  However, when I did I was quite proud of my accomplishment! I’m sure there will be many young bakers, who participate with FFwD, making there first cake roll this week, and feeling that same sense of accomplishment!  I however, was thrilled to get to bake this classic cake again, even if I am an old hand at it!

Blueberries in the sugar syrup
Drained and ready to add to the filling
I mixed my berries the night before. Boiling the sugar and water together, then adding the blueberries. Cooled it and then refrigerated it overnight. The cake was easy to put together.  In the morning, I sifted the flour with the cornstarch onto parchment paper, as Dorie suggested.  Then I separated the eggs, and beat the whites until starting to hold there shape, added the sugar, and continued to beat till stiff.  I then whisked the egg yolks and added about ⅓ of the whites to the yolks to lighten them before adding the rest of the whites and flour mixture.  At this point, you fold until incorporated. I used a jelly roll pan which is about 12x17. While the cake was baking I mixed up the filling.
My kitchen towel was ready when the cake came out of the oven, dusted with the confectioners sugar. Let the cake cool a minute or two, then invert onto a kitchen towel and roll up with the towel.  When cool, unroll and place filling on top, then reroll without towel.  Chill at least 2 hours or overnight.  I chilled mine overnight.  I also froze the leftover cake and it froze quite nicely.

This was a great cake that we thoroughly enjoyed!  It was also fun revisiting a classic that brings back so many wonderful baking memories!  It has definitely made it on to my “go to” list of cakes!
Happy Friday Everyone!!
You can find this recipe in Dorie Greenspans cookbook “Around My French Table” or here.  To see what other Doristas are doing…check it out here


Egg whites beaten stiff
Egg yolks with some whites folded in
Fold whites, yolks and flour mixture together
Spread in a jelly roll pan
Just out of the oven
Turned out onto the sugared kitchen towel….then roll up with towel
The filling
Unroll cake, spread with the filling and reroll…. refrigerate at least 2 hours

This is the lovely Blueberry~Mascarpone Roulade
Oh so delicious!!
Enjoy!

35 comments:

  1. I grew up eating roulades also, but from the bakery and filled with dulce de leche! You did a perfect job Kathy! Nice pictures. Have a great weekend!

    ReplyDelete
  2. This was totally new to me - but I was surprised at how easy it was.
    I love those plates. I have a couple of larger sized ones that I inherited from my grandmother that look strikingly like your dessert plates :-)

    ReplyDelete
  3. That's nice, happy to hear that this cake brought back some nice memories for you. My mother was a pie baker so, not only was this my first effort at making a roulade, I think that it was also my first time eating a homemade one!

    ReplyDelete
  4. How funny, Kathy - I never grew up having cake rolls & I thought this was really difficult. I made it for Christmas 2010 and didn't re-make it for this week because I remember how hard it was. Anyway, your cake looks magnificent & I love your Portmeirion napkins!

    ReplyDelete
  5. Kathy, beautiful presentation of your Blueberry-Mascarpone Roulade! I am gald that you liked it so much, we adored it too and devoured it!

    Love your pink vintage glass plates and your beuatiful napkins too - it all looks wonderful and so summery!

    Enjoy your weekend!

    ReplyDelete
  6. As usual a perfect looking cake, fabulous pictures and I only wished we lived closer so you could share it with me!!! xoxo

    ReplyDelete
  7. I love roulades. I grew up eating my fair share of these at family events. I love the way you put the blueberries within. Very nice!

    ReplyDelete
  8. Kathy, Your Blueberry Mascarpone Roulade looks beautiful and delicious. You always do such a lovely job:) Have a nice weekend!

    ReplyDelete
  9. Your roulade looks lovely, Kathy. Although I am not a "young" FFWD cook, this IS my first roulade ever, ever, ever. I was so pleased with the result and I know I can do even better next time. I think you were a very lucky young lady to have those school lunch treats. My Mom, God bless her, was a meat and potatoes and chocolate cake gal. I am glad to know that you can freeze this. Dorie didn't mention that and she usually does, if it's possible. I just cut mine into thirds and delived each log to my French-speaking friends for Bastille Day. Happy Week-end.

    ReplyDelete
  10. Beautifully done, Kathy! This reminded me of a pumpkin roll I haven't made in ages...I'll have to dig out that recipe in the fall :) Have a wonderful weekend!

    ReplyDelete
  11. I'm so impressed with your roulade Kathy, it is just perfect! I really wanted to make this recipe but just didn't have the time so I will have to live vicariously through your accomplishments! Have a wonderful weekend;-)

    ReplyDelete
  12. You did your mother proud!!! Gorgeous photos of a gorgeous cake...wow.

    ReplyDelete
  13. Beautiful roulande, perfectly rolled! Looks delicious!

    ReplyDelete
  14. I haven't thought about a cake roll in years. My parents used to buy the small jelly cake rolls at the day-old bakery when I was a kid. I've never made a roulande, but now I'm curious about how it would work. Thanks for the inspiration!

    ReplyDelete
  15. You did what I vow to do next time: place the berries on a paper towel after draining. Great post!

    ReplyDelete
  16. A fantastic post my friend, thank you for the step by step instructions With photos :D
    It looks gorgeous!

    Cheers
    Choc Chip Uru

    ReplyDelete
  17. When I was a little girl mom made jelly rolls every week, they were all our favorites, this made me smile to see, great memories but nothing as gourmet I am sure this is over the top fabulous it sure looks it!

    ReplyDelete
  18. Although I've attempted to bake up my share of roulades, Kathy, never have I made one with such finesse:) I too appreciate the step by step and the only thing I think you left out was allowing us to sample it first hand, lol...Delectable!

    Thank you so much for sharing and, Happy Blueberry Month!

    ReplyDelete
  19. Great step-by-step, Kathy! I'm looking forward to trying this one.

    ReplyDelete
  20. I am glad this cake brought back good memories for you Kathy. It looks superb. I would make this recipe again.

    ReplyDelete
  21. Looks delicious!!!!! You did an amazing job!!!

    ReplyDelete
  22. Such happy memories and beautiful results. You make it sounds so easy that I might just give this recipe another try.
    I was a bit apprehensive about the rolling, but yours turned out so well. I love that jelly roll pan and your white
    serving platter. Lovely photos.

    ReplyDelete
  23. Hi Kathy. sorry for just commenting to you. Lora has kept me busy all weekend; she's had so much energy to make he mango jam...so we mad a whole bunch. Also B-party for a friend's little girl on Sat. Yesterday, I didn't even go to my own blog!

    So much for the 'saga'...your roulade is so perfect, and beautiful...love the step-by-step photo directions, and would love to have a slice of that awesome blueberry cream filled roulade! Your pretty pink 'hurricane' glass plates makes me want to cry because, I had a set of 12 of those...almost identical pattern, mine was like an octigon shape: sold it at a huge yard sale of mine 4yrs ago, $1 a piec...had to down-size with so many things in order to move into my smaller condo on the beach!
    Have a great Monday!...raining here!

    ReplyDelete
  24. What a beautiful cake you made Kathy! You are so lucky you learned the technique from your mother. I have never tried making a roulade but you make it sound so easy and the result is amazing!

    ReplyDelete
  25. this is beautiful, a lot of work went into it and it really shows - super
    Mary x

    ReplyDelete
  26. looks beautiful! thanks for visiting my page. i have a slight thrift store addiction and i am always finding great pieces to use in photos.

    ReplyDelete
  27. Oh my, looks delicious! Brings back memories of when I was a young girl at home. My Mom used to make these rolls with different flavors. YUM!

    ReplyDelete
  28. I've only rolled a cake once - but it was successful! I am loving this - especially with all the lovely berries. I love that your mother baked twice a week for deserts for the lunch box. If I could go back in time... I would do it. I am beginning to see where your artful baking comes from!

    ReplyDelete
  29. Kathy, this could be the best roulade I have seen in a long time! Well done!!

    ReplyDelete
  30. This recipe looks fantastic! I am so happy I came across your blog. Great recipes and great photos! Can't wait to subscribe and see what you come up with next!

    Would love for you to stop by my blog sometime! New blog friends are the best :)

    http://sugarlyeverafter.blogspot.com/

    ReplyDelete
  31. Hi, this looks really amazing. The cheese and blueberry filling is really my kind of filling. Would love to have one of these, please!

    ReplyDelete
  32. I own two jelly roll pans and have never made one. I just bought three cases of blueberries and may need to give this a try. The kids would be in heaven!

    ReplyDelete
  33. This is the kind of simple cakes that I just adore! I am really having trouble controlling my sweet tooth lately and this isn't helping me. I love everything about it...especially the childhood memories behind it.

    ReplyDelete
  34. Wow it looks very impressive. Good idea.

    ReplyDelete