6 oz. red beets, trimmed and scrubbed
1/4 cup buttermilk
1 large egg, separated
2 t fresh lemon juice
1 t pure vanilla extract
1/2 cup whole wheat flour
2 t unsweetened cocoa powder
1/4 t salt
2 large egg whites
1/2 cup whipped cream cheese, softened
1/4 cup thick strawberry or raspberry preserves
confectioners' sugar for dusting (optional)
[how to make]
*Preheat the oven to 400 degrees.
*Wrap the beets in foil, place on a pan, and roast until a thin-bladed knife slide through easily, about 45 minutes to one hour.
*Remove from the oven, and reduce the oven temperature to 350 degrees.
*While the beets are hot, use the foil to rub off their skin.
*Transfer to a cutting board and coarsely chop; let cool.
*Coat a 9" X 13" cake pan with nonstick cooking spray.
*Line the bottom with parchment paper and spray again.
*Measure out 3/4 cup beets; reserve any remaining for another use.
*Transfer to a blender, add the buttermilk, egg yolk, lemon juice, and vanilla, and puree until very smooth. Transfer to a large bowl.
*Sift the flour, cocoa, and salt into a small bowl.
*Whisk all 3 egg whites in a large bowl with an electric mixer on medium speed until foamy and white.
*Gradually whisk in the sugar.
*Raise the speed to medium-high and whisk until soft, glossy peaks form.
*Fold one third of the whites into the beet mixture until incorporated.
*Sift the dry ingredients over the beet mixture and fold just until all traces of flour disappear.
*Add the remaining whites and gently fold until no traces of whites remain.
*Transfer to the prepared pan and very gently smooth the top
*Bake until the center of the cake springs back when gently pressed with a fingertip, about 20 minutes.
*Cool in the pan on a wire rack for 10 minutes, then run a thin-bladed knife between the edges of the cake and the pan.
*Place a sheet of parchment paper larger than the cake and a wire rack on top of the cake, invert the pan and rack together, and lift off the pan.
*Carefully peel off the parchment and discard.
*Gently nd loosely roll up the cake in the parchment, like a sleeping bag.
*Cool completely, in the parchment, on the rack.
*Gently unroll the cake.
*With an offset or other thin spatula, gently spread the cream cheese in an even layer over the top, then spread the jam over it.
*Starting with a long side, roll up the cake tightly enough to form a nice spiral, but not so tight that the filling squirts out.
*Wrap the cake tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the filling.(The color of the cake will deepen over time crimson.)
*Unwrap the cake and dust with confectioners' sugar, if you would like.
*The cake cuts into neat slices the mots easily when cold, but let the slices come to room temperature before serving.
-makes one 12" roulade-
Note: I used the recipe from "Better Baking".
Labels: beets cake recipe, red velvet roulade recipe, roulade recipe
