It is interesting how the name for a dish can make it seem glamorous or just ordinary. I remember one dinner I created at Bei Amici restaurant we served ‘polpettine alla Siciliana’ ( light meat balls made with ricotta ). One guest commented ” we call these rissoles “!
The original of this cake recipe is often called in Australia, but never in Switzerland, ” Swiss Roll”. The name might bring back memories of something a bit heavy, maybe lumpy, altogether a bit plain. My version is quite the opposite – light and fluffy, with the exotic Persian flavour combination of cardamom and lemon.
I created this recipe for a birthday lunch I am giving today for my friend Poppie. I hope she and her friends will enjoy it.
• for the cake, preheat oven to 220˚
• 80 gr caster sugar
• 4 eggs separated
• grated rind of an organic lemon
• 10 cardamom granules crushed in a mortar to powder
• 100 gr unbleached flour
• 1 teaspoon baking powder
• 40 gr soft, unsalted butter
• beat the egg yolks, cardamom, lemon rind and sugar together until light
• incorporate the butter , baking powder and flour
• in a separate bowl beat the egg white until stiff
• fold them into the cake batter
• cover a 30×40 oven tray with some baking paper
• spread the cake mixture evenly on the paper
• bake in the preheated oven for 5 minutes or until golden
• slide the paper with the cake batter onto your kitchen bench
• cover the cake with the oven tray you have turned upside down
• this will trap the steam and the cake will stay soft and pliable
• for the filling
• beat some pure cream with 1 tablespoon of caster sugar
• ground 10 more cardamom granules and add them to the cream
• the cream should be quite stiff
• spread the cream on the cool cake base
• roll it into a roll and wrap the baking paper around the roll
• refrigerate until needed
• now decorate to your hearts content
• I served a raspberry coulis with the cake
Happy birthday Poppie!!