Cake Roll Inspired by Your Favorite Cocktail

Fuzzy Navel Cake Roll: orange roulade cake, piped joconde cake batter, peach schnapps, orange curd and peach whipped cream.

Each month a baker from our Homebakers Collective is assigning a challenge for us to bake our own version of and post at the end of the month. January was my choice so I assigned a cake roll because they are fun and delicious. The Fuzzy Navel is a drink that keeps popping up in my life because I have a place in my heart for peach schnapps, and thus the Fuzzy Navel Cake Roll is born.

Check out the other baker’s takes on the Cocktail Cake Roll at: https://homebakerscollective.com/2020/01/31/januarys-challenge-cake-roll-inspired-by-your-favorite-cocktail/

Orange Curd:

• zest from 1 orange
• 2/3 cup sugar
• 2 egg yolks
• 1/4 cup orange juice
• pinch salt
• 4 TBSP butter

Combine all ingredients in a small saucepan and stir over medium low heat with a heatproof spatula until thickened. Chill.

Jaconde Cake Batter Decoration:

From Fantastical Cakes by Gesine Bullock-Prado

• 4 TBSP butter
• 1/2 cup powdered sugar
• 1/4 cup egg whites
• 1/2 cup cake flour

Cream butter and powdered sugar together in a medium bowl. Add egg whites and beat until smooth. Mix in cake flour until incorporated. Separate and add food coloring as desired. Fill a small pastry bag (or several, depending on your design) with a small round tip.

Line a 17×12 inch baking sheet with a silicon baking sheet that fits exactly. You can either freehand your design, or print a design out on paper – place underneath your silicon mat and trace over the design. Let freeze until firm.

Biscuit Roulade:

From Rose’s Heavenly Cakes by Rose Levy Berenbaum

• 33g cake flour
• 24g cornstarch
• 4 large eggs
• 1 large egg yolk
• 1/2 cup plus 1 TBSP sugar
• 3/4 tsp vanilla
• 1/4 tsp cream of tartar
• Powdered sugar for dusting

Preheat oven to 450 degrees. Mix flour and cornstarch together in a small bowl.

Separate 2 eggs. Place the whites in a medium bowl. Place the yolks in the bowl of a stand mixer fitted with the whisk attachment. Add the 2 remaining whole eggs, extra egg yolk and 1/2 cup sugar. Beat on medium high until very thick, about 5 minutes. Beat in vanilla. Sift in half of flour mixture, fold gently to incorporate. Repeat with second half and fold gently until there are no streaks.

Add cream of tartar to egg whites and beat until foamy. Add remaining 1 TBSP sugar and whip until firm peaks. Fold into batter.

Pour onto the ungreased decorated baking sheet and smooth with an offset spatula. Bake for 7 minutes, until just golden brown.

Carefully separate the cake from the edges of the baking sheet with a paring knife. Lift the cake out of the baking sheet and place on the counter. Dust with powdered sugar. Roll the cake, silicon mat still attached, into a tight cylinder, starting with the short side. Let cool completely.

Peach Whipped Cream:

• 2 tsp instant Clearjel powder (available from King Arthur website – this helps the cream keep its shape )
• 2 TBSP powdered sugar
• 2 TBSP peach schnapps
• 1 cup heavy whipping cream
• 1 good quality jarred peach, diced

In a medium bowl, whisk together Clearjel and powdered sugar. Stir in peach schnapps and heavy whipping cream. Whip until firm. Fold in diced peaches.

Assembly:

Unroll cooled cake and carefully remove silicon baking mat. Hopefully your design will be in tact. Brush liberally with peach schnapps. Spread orange curd over entire cake, leaving the last 2 inches on the short end bare since it will squeeze out there anyway. Spread with peach whipped cream, also leaving last 2 inches bare. Roll cake back up, and chill. Cut away the ends to reveal your perfect spiral (and to get a sneak taste test).

This will keep, refrigerated, for at least 2 days. Eat the cake, then make fuzzy navels the rest of the winter with that bottle of peach schnapps. Thank me later.