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Two Sisters, Serial #33 and Pinwheel Cake

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Drum roll, please . . . .

(Is your computer screen shaking? Your tablet vibrating?)

It’s Reading and Recipes 100th post!!!!!!

Yaaaaaay!!!!!!!

Phew! Glad I got that out of my system. Now maybe I can concentrate on writing this intro.

For our 100th post not only are we going to have a celebration cake in confetti colors, but it’s going to be a cake in a revolutionary design. Instead of a layer cake or cupcakes or sheet cake, we’re going to do a thin rectangular cake, like for a jelly roll. But instead of coating this thin cake with jelly or whipped cream, we’re going to use a regular buttercream frosting (with some sprinkles added for the confetti effect) then roll it into a long tube–a cake roll. But when you slice this cake roll, the individual serving looks like a pinwheel. Thus the name–Pinwheel Cake!

This Pinwheel Cake has all the normal components and richness and flavors of a regular cake but in a shape that’s unique, easy to slice, easy to serve and easy to store, either in its entirety (just slide the whole cake into a one-gallon zipper bag) or in individual servings (in sandwich bags) for carrying in a lunch box or cooler–or even in a purse! Don’t try that with a regular cake! But with our Pinwheel Cake–no problem! (You think I’d be good in one of those infomercials?)

And while we used a vanilla cake with vanilla frosting for our 100th celebration Pinwheel Cake, there’s no reason this revolutionary cake design wouldn’t work for different flavors of cakes and frostings. Just be sure to keep the cake fine-grained and dense, so that it will roll without cracking, and the frosting fairly thick so it won’t run out of the roll or soak into the layers too much. Then go to town and have some fun!

The sky is the limit–for your creativity and for Reading and Recipes: 100 posts and just getting started!

celebration cake roll

Pinwheel Cake

For the cake:

2 eggs

1 egg yolk

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

3 Tablespoons all-purpose flour

2 Tablespoons cornstarch

sprinkles, optional

1 egg white

For the frosting:

1/4 cup unsalted butter, room temperature

3/4 cup powdered sugar, plus more for dusting

1/2 teaspoon vanilla extract

1/2 teaspoon milk

sprinkles

mini cake roll

Preheat oven to 450 degrees. Line a 7×11 inch baking pan with parchment paper, and grease the parchment paper. Set pan aside.

With a stand mixer or handheld mixer, beat the whole eggs, egg yolk, and sugar on medium-high speed until the mixture becomes a very pale yellow, or about 3-4 minutes. Add the vanilla and beat until combined. Gently fold in the flour and cornstarch until well incorporated. Add the sprinkles, if using, and fold into the batter until evenly distributed. In a clean bowl, beat the egg white until you achieve stiff peaks. Fold the egg white into the cake batter.

Pour the batter into the prepared pan. Bake for 8-9 minutes, or until golden brown and springs back when touched. Sprinkle a clean towel with powdered sugar. As soon as you take the cake out of the oven, invert it onto the powdered sugar towel. Remove the parchment paper and sprinkle the other side of the cake with powdered sugar. Gently and slowly roll the cake with the towel; allow to cool completely on the counter while the cake is rolled.

Meanwhile, make the frosting by beating the butter until smooth. Slowly add the powdered sugar, and beat into the butter. Add the vanilla and milk, if needed, until frosting is smooth and you reach a desired consistency. Lastly, mix in sprinkles. Unroll the cake and frost one side with the buttercream. Re-roll the cake, put the cake on a plate, cover with plastic wrap, and place in the refrigerator for 30 minutes or until ready to serve. When you are ready to serve the cake, sprinkle the top with a little more powdered sugar or sprinkles.

Makes 1 mini cake roll.

celebration mini roll cake

{Adapted from Roxana’s Home Baking}

Click below to listen to or read Serial #33 of “Two Sisters”.

Two Sisters, Serial #33, audio © Jeffrey Anderson

Two Sisters, Serial #33, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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