MOJITO ROULADE OR JELLY ROLL CAKE by Sarah Phillips and Kelly CA © 2010 Sarah Phillips baking911.com
Lots of zesty lime, a splash of rum with a touch of mint.
Makes 1 cake roll
Food styling and photos by Kelly CA © Sarah Phillips baking911.com
Food styling and photos by Kelly CA © Sarah Phillips baking911.com
SARAH SAYS: I love the combination of fresh flavors in a mojito cocktail, made with lime, rum and a touch of fresh mint. I thought it would be fun these flavors into a cake. Why not, I thought - a mojito flavored cake would be lots of fun to serve and very interesting, plus a new flavor combo to introduce to the dessert table!
Looking for interesting nonalcoholic drinks lately, I have been mixing various combinations of mojitos at home, sans the rum. Sometimes I have used club soda as the base with crushed
fresh organic mint leaves, added in my homemade rum flavored soaking syrup for flavor, with a few drops of lime flavored oil, and crushed ice for a delightful treat! Sometimes I use San Pelligrino Aranciata - Lemon or Orange as the background drink, and simply add in crushed organic mint leaves, a few drops of lemon or orange oil and ice.
I thought it would be fun to make this into a Mojito cake roll, so I called Kelly, my partner-in-crime, so to speak, who immediately loved the idea! We both agreed that mint can be an overpowering flavor in a recipe, and somehow we had to tone it down. I had a Vanilla Biscuit Roulade (Jelly Roll) Cake recipe - cake roulades easily take to soaking syrups, and I supggested we infuse mint into a homemade soaking syrup so it would be more subtle. Of course, Kelly living in California, had fresh mint growing in her garden, and could put it to perfect use! She mentioned earlier in the week that she had a big bag of key limes, and thought it would be great to add rum to the syrup, too! We also loved the idea of folding lime curd with satbilized whipped cream - with a tiny splash of rum - for the filling!
And, off Kelly went to her kitchen where she baked and styled this fabulous cake roll for all of us to enjoy!
CAKE BAKING HELP
KELLY SAYS: This cake recipe combines the refreshing flavors of an ice cold Mojito...lime, mint and rum...with dreamily fluffy sponge cake, and billowy, whipped cream.
Sarah and I got our heads together and the result is a Mojito Roulade!
The cake is not too boozy...the rum flavor is just that, a flavor. It doesn't knock you over with "rumminess", as some rum cakes do.
INGREDIENTS
The cake can be baked and/or filled on the day of or one day before serving. It needs to chill, as soon as it is filled, for 2 - 4 hours or overnight in the fridge. I won't push it any further than that.
To make this cake, you will need the following:
Can be made in advance:
1/2 cup Lime Curd by Sarah Phillips or lime flavored pastry cream or lime instant pudding (use the pie filling instructions)
1 recipe Mojito Soaking Syrup by Sarah Phillips and Kelly CA (recipe follows)
1 recipe Vanilla Scented Biscuit Roulade Cake by Sarah Phillips (recipe follows) or baked 1 or 2 days before, stored at room temperature, or frozen and thawed
Make the day before, perferably the day of:
1 recipe Stabilized Whipped Cream Rum and Lime Filling by Sarah Phillips and Kelly CA (recipe follows) or 1 day before; re-fluff with large balloon whisk; do not rebeat
STEP I: MAKE THE LIME CURD OR ALTERNATIVE
1. Make the Lime Curd by Sarah Phillips or lime flavored pastry cream or lime instant pudding (use the pie filling instructions)
2. Set aside 1/2 cup for the recipe, and store in the refrigerator
STORAGE
Refrigerate
STEP II: MAKE THE MOJITO SOAKING SYRUP
MOJITO SOAKING SYRUP by Sarah Phillips and Kelly CA / Recipe alone
SARAH SAYS: Foam cakes, such as this Roulade, lend themselves well to flavored soaking syrups, without falling apart because they have little fat, except that coming from egg yolks, and little flour. Instead, their structures come from incredibly strong baked egg protein meshworks instead of "interwoven" gluten strands found in buttercakes.
VARIATIONS
INGREDIENTS
1 cup water
1 cup sugar
1/2 cup fresh organic mint leaves, loosely packed into measuring cup
1/2 cup dark rum or 1 tablespoon vanilla extract
1/4 cup lime juice or 1/4 teaspoon lime oil
INSTRUCTIONS
1. Add the sugar and water to a small sauce pan and stir to dissolve.
2. Place pan on the stove and heat until the mixture comes to a simmer, and sugar is completely dissolved, about two minutes.
3. Remove pan from the heat and add the mint leaves.
Stir them into the syrup and let them steep for 30 minutes, so the oils from the peppermint leaves flavor the syrup.
4. After 30 minutes, pour the syrup through a strainer to remove the mint leaves.
5. Add the rum and lime juice to the syrup, and set it aside to cool.
STORAGE
Store at room temperature.
STEP III: MAKE THE VANILLA SCENTED BISCUIT ROULADE (JELLY ROLL) CAKE
VANILLA SCENTED BISCUIT ROULADE CAKE by Sarah Phillips / Recipe alone
A jelly roll cake (American), also known as a biscuit roulade, roulade (Paupiette) or biscuit recipe (French) or Swiss Roll (English), is the name given to a light and delicate sponge cake that is baked in a sheet pan and then filled with another ingredient. It is then rolled into a tube-like or log shape and sliced to display the ingredients swirled into the rolled base of food. The best types of cakes used are foam cakes, such as a sponge, which is flexible enough to withstand being rolled without cracking. The Bûche de Noël or the French Christmas Yule Log, is a classic holiday cake, typically made from a Chocolare Biscuit Roulade Variation.
When you make this cake, try not to be distracted. You need to follow the steps one-right-after another to make the cake a success! Just ignor everything, unless it is a dire emergency....When I made this cake, when my kids' were younger, it never failed; it always seemed to be the perfect time they decided to punch each other and run around the kitchen fighting! Plus, of course, the UPS or FEDEX guy or someone else also rang the doorbell and the dogs started barking like crazy....But, the cake did turn out, nonetheless! (And, be creative if you happen to have any left-over rum and you are stuck home alone with the kids for a few more hours before hubby gets home...LOL!)
INGREDIENTS
1/3 cup sifted bleached cake flour; do not use self-rising (SARAH SAYS: to measure flour for this recipe, sift cake flour into measuring cup and level to top*)
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 large eggs, separated
1 large egg yolk
1/2 cup plus 1 tablespoon sugar or superfine sugar
1 tablespoon pure vanilla extract
1/4 teaspoon cream of tartar
*NOTES:
How to measure 1/3 cup sifted bleached cake flour:
1. Place a piece of waxed paper on the counter with the measuring cup on top.
2. Sift the flour into the 1/3 cup measuring cup.
3. Level off the flour evenly to the rim of the measuring cup with a knife.
4. Place excess flour back into the cake flour container.
How to separate eggs:
SUGGESTED EQUIPMENT:
Two 17 x 12-inch jelly-roll pans
One large, clean smooth kitchen towel. Do not use terry cloth or anything else with texture.
INSTRUCTIONS
1. Prepare the baking pan and preheat the oven:
A. Position the oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
The oven must be VERY hot.
B. Prepare, one 17 x 12-inch jelly-roll pan: grease and line with parchment paper or a nonstick liner.
SARAH SAYS: Do NOT use waxed paper. Do NOT grease and/or flour the parchment paper or liner. 
2. Mix the flour, cornstarch and salt:
A. In a small bowl, place the cake flour.
B. Add the cornstarch and salt to the flour and stir to combine. Set aside.
3. Beat the eggs and yolks together with sugar for a total of 5 minutes or until the mixture becomes thick, fluffy, and triples in volume:
SARAH SAYS: This is a VERY important step.
A. Fit the stand mixer with a paddle attachment. Do NOT use a whisk attachment.
Place 2 large eggs and 3 yolks (2 yolks from 2 large eggs, separated, plus 1 large yolk) in a mixing bowl of a stand mixer. 
B. Add the 1/2 cup sugar.
SARAH SAYS: Do not let the sugar sit on top of unbeaten egg yolks for any length of time.
C. Beat the egg mixture on high speed for a total of 5 minutes or until it becomes thick, fluffy, and triples in volume:
SARAH SAYS: If your egg mixture does NOT achieve this, make a sweet omelet with it, and start again with new!
Here's how:
a. Start the mixer on low for a few seconds and then adjust it to high speed. Beat for one minute.
The mixture will start to look bubbly. 
b. Stop the mixer. Scrape the side and bottom of the bowl without squashing the egg foam.
Be gentle.
c. Add the vanilla to the beaten egg mixture. 
d. Resume beating on high for 3 or 4 additional minutes, or until thick, fluffy, and triples in volume.
You will have beaten the egg mixture for a total of 5 minutes.
4. Immediately fold the flour into the fluffy egg mixture:
SARAH SAYS: You don't want to smash any of the beaten air bubbles in the egg mixture, so be gentle, but make sure you fold all of the flour into it.
This is a tricky part; you do not want to see any streaks of flour showing, so you have to be gentle but bold at the same time!
And, don't let the egg mixture sit while you talk on the phone or run out in the yard to save your kid who just fell off the swing set; you need to work with it right away.
(Ok! You had better save your kid....Pop it in the fridge if you do....Refluff with a large balloon whisk; do not use the mixer.)
A. Sift the measured flour over the egg mixture.
SARAH SAYS: Make sure it is ONLY HALF of the flour!
B. Fold it in gently but rapidly with a large rubber spatula until the flour has disappeared.
Make sure you scrape the side and bottom of the bowl as you do.
C. Sift the remaining half of the flour over the egg mixture and fold it in until the flour has disappeared.
D. Set aside just long enough to beat the egg whites.
5. Immediately beat the egg whites until stiff peaks form:
SARAH SAYS: I recommend using a hand-held electric mixer or a wire whisk for this step since you will be beating 2 egg whites and you
want the beaters to fully reach the whites.
A. In a medium size deep bowl, with straight sides, beat the egg whites (2 large egg whites from 2 large eggs, separated) on low until foamy. 
B. Add the cream of tartar.
Increase the mixer speed to high and beat until soft peaks form when the beater is raised. 
C. Add the remaining 1 tablespoon sugar.
D. Continue to beat on high until stiff peaks form when the beater is raised. 
6. Right after beating, fold the egg whites in the egg/flour mixture, until all the whites have been incorporated:
A. Using a large rubber spatula, add 1/3 of whites to the egg/flour mixture and fold it in.
B. Add in the remaining egg whites and fold in, until all are incorportated.
SARAH SAYS: No smashing the air bubbles! 
C. Not done, yet! You do not want to see any egg white streaks in the batter.
7. Fill the prepared pan with batter and bake the cake for about 7 minutes or until golden brown:
A. Carefully scoop the batter into the prepared sheet pan. 
B. Use an angled metal spatula to spread the batter in the pan and level it.
Do NOT press down and smash any air bubbles in the batter.
C. Immediately bake the cake for about 7 minutes, or until golden brown.
A wooden cake tester, inserted in a few places, should come out clean.
The cake should be springy to the touch. You should hear a few air bubbles popping.
D. When the cake is done baking, immediately loosen the edges with a small metal spatula or sharp knife.
Make sure you go all around the cake. DO NOT SKIP THIS STEP!! 
8. Roll the unfilled cake with a smooth kitchen towel, as soon as it comes from the oven while still hot. Then, let cool on a wire cake rack:
A. Unmold the cake:
a. Place a smooth kitchen towel on top of the hot, loosened cake.
b. Place another sheet pan on top of the towel, flat side down. 
c. Flip both pans over at the same time, and the cake will onmold onto the smooth kitchen towel. 
d. Remove the top cake pan and set aside.
While holding one end of the towel, slide the bottom sheet pan out from under both the towel and cake, keeping the cake on the towel. 
e. Starting at one corner, carefully peel off the parchment paper from the bottom of the cake, which is now facing up. 
B. Roll the cake up tightly, towel and all:
SARAH SAYS: Start rolling at the long end.
Question: What is the long end? I am so confused?
Answer: Here's how I think of it. When you look at a rug on the floor, the narrow ends are usually the ones with the fringe on it. The long ends are the sides of the rug.
a. With the cake still on the kitchen towel, fold the edge of the towel onto the top of the cake. Gently begin rolling the cake under. 
b. Once you get the initial edge of the cake rolled, continue rolling to the other edge of the towel.
Make sure you keep even pressure and roll the cake tightly, but do not force it or press on the cake in any one place.
c. Cool the rolled cake, as is, on a wire cake rack.
STORAGE
Do NOT refrigerate the unfilled cake.
It can be stored at room temperature, rolled as is, and wrapped in plastic wrap for day or two.
Freeze as is, wrapped in plastic, for a month or more. Thaw at room temperature
STEP IV: MAKE THE STABILIZED WHIPPED CREAM RUM AND LIME FILLING
STABILIZED WHIPPED CREAM RUM AND LIME FILLING by Sarah Phillips and Kelly CA / Recipe alone
Makes 4 cups, enough to fill the cake and some left over for garnish
INGREDIENTS
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 cups (1 pint) chilled whipping cream
2 tablespoons sugar
1 tablespoon dark rum or vanilla extract
1/2 cup lime curd, from recipe above, or lime flavored pastry cream or lime instant pudding (use the pie filling instructions)
INSTRUCTIONS
1. Prepare the gelatin:
A. Place the dry gelatin in a small bowl. Pour cold water over it. Let soak for 5 minutes.
B. Dissolve by placing it in a container over a small pot of simmering water. Set aside to let cool.
NOTE: Alternatively, you may dissolve the gelatin by heating it very briefly in the microwave, under low power. Do not let it overheat.
2. Prepare the whipped cream:
A. Using an electric mixer, fitted with a whisk attachment, beat cream on high speed in its pre-chilled mixer bowl.
Place the empty bowl in the freezer to quickly chill.
B. Just before it becomes soft and billowy, slowly add the sugar and rum to the whipped cream at the sides of the bowl.
Continue to whip on high as you do.
C. Whip the cream until barely stiff. Stop the mixer.
D. Add melted and cooled gelatin to the cream mixture.
Kelly CA SAYS: I find there is less tendency for the cooled gelatin to for blobs in the finished whipped cream using my method:
a. First, take about 2 tablespoons of the cream from the mixer bowl. 
b. Stir it into the cooled gelatin.
c. Return the cream/ gelatin mixture back into the main mixing bowl with the rest of the semi-whipped cream.
E. Continue to whip the cream on high until soft peaks form.
3. Fold in the lime curd:
A. Add the lime curd to the whipped cream.
B. Using a large rubber spatula, then fold the two together. 
C. Cover and place the bowl in refrigerator while you prepare the cake to be filled.
STORAGE
After the lime curd has been folded in, keep refrigerated. Re-fluff with a large balloon wire whisk; do not rebeat.
Can be made the night before filling the cake. Best made the day of, though because filled cake has to chill for 2 to 4 hours, preferably overnight.
STEP V: ASSEMBLE THE MOJITO ROULADE (JELLY ROLL) CAKE
1. Brush the Vanilla Scented Biscuit Roulade with Mojito Soaking Syrup:
A. When the rolled VANILLA SCENTED BISCUIT ROULADE (JELLY ROLL) CAKE, from STEP III, above is cool and ready to fill, gently unroll the cake from the towel.
If you did not use a towel that was smooth, the cake will stick to it and tear like crazy!
B. With a clean pastry brush, brush evenly and lightly with the cooled MOJITO SOAKING SYRUP, from STEP II, above, all over. Do NOT make the cake wet. You will not use all of the syrup.
Do NOT poke holes in the cake so more syrup soaks in.
NOTE: Any left-over syrup will keep at room temperature for a long time. It can be used to make a refreshing Mojito cocktail.
Just add more rum and some crushed ice and shake in a cocktail shaker.
2. Spread the cake with the Mojito Whipped Cream Filling.
A. Using a large offset metal icing spatula, evenly spread 3/4 of the STABILIZED WHIPPED CREAM RUM AND LIME FILLING, from STEP IV, above, to the edges of the cake.
Set a 1/4 of the amount of filling aside for a garnish on top.
3. Roll the filled cake and refrigerate for 2 to 4 hours, preferably overnight:
A. Turn the cake around so the first side you starting rolling after the cake was first baked, faces you. See STEP III, 8.B.a.
B. Carefully reroll the cake, the same way it was rolled originally when it was unfilled.
Roll the cake evenly, using gentle pressure.
Notice the cake is being rolled tightly. But, not so much that the cake cracks and the filling squishes out the sides.
C. Roll the cake all the way to the end and place seam side down.
D. Gently roll the cake onto a sheet of parchment paper, then roll it up in the parchment, tucking ends in, so they won't unravel.
E. Place parchment wrapped roll on a sheet pan and place it in the refrigerator to set.
F. Chill the cake at least 2 - 4 hours, preferably overnight.
STORAGE
Store cake in the refrigerator no more than overnight before serving.
Cake is filled with whipped cream, which is perhisable, and must be kept refrigerated. Can stay on the cool side of room temperature no more than 2 hours.
STEP VI: SERVE
1. Remove the cake from the refrigerator and unwrap from its parchment paper.
2. Using a sharp thin serrated knife, trim the ends of the cake so they look nice and neat.
Try not to eat the ends of the cake that you have just cut off. 
3. Place the trimmed roulade on a serving tray and sprinkle with powdered sugar.
KELLY CA SAYS: I chose to add small rosettes of the reserved 1/4 amount of Mojito Whipped Cream Filling on top of the roulade...
I added a little more lime curd and a tiny bit of green food coloring to it, for contrast.
Place cream in a piping bag, fitted with a Wilton 1M tip and pipe rosettes evenly down the length of the roll.
Lime slices add visual interest and finish the roulade off nicely.
Food styling and photos by Kelly CA © Sarah Phillips baking911.com
Food styling and photos by Kelly CA © Sarah Phillips baking911.com
