Cake rolls are a great dessert to make for company! They look impressive. They come together quickly, with a bake time of just 7 to 10 minutes. They can be made ahead of time and there are so many flavor combinations to choose from.
But what I love most about them is their simplicity. The ingredient list is very short and you don’t need to be a pastry chef to be able to whip one up – bake a simple sponge, slather on the filling, roll it up and you’re done.
Having said that, cake roll recipes up until this one, have always reduced me to a nervous wreck during the rolling process. They would invariably crack in all the wrong places and the filling would squirt out. But not with this recipe! This one is a keeper. No cracking, no squirting and no more tears!
I’ve made two of these this past week – the recipe really is that good – one with a whipped cream filling and one with buttercream. I found that the buttercream filled cake held up a lot better. The whipped cream tends to seep into the sponge and the cake collapses under it’s own weight overnight. So if you’re planning to make this cake ahead of time I would recommend a sturdy buttercream filling.
I made the cake a bit more special by baking a pattern onto the sponge. This step is entirely optional. But if you are somewhat handy with a piping tip and want to raise a few eyebrows then you should go for it.
Trace the pattern of your choice onto a sheet of parchment paper the same size as your swiss roll tin. and line your tin with this sheet. Pipe your pattern onto the parchment and chill while preparing the batter for the cake roll
Sponge for the decorative piping
- Unsalted butter – 35 grams or 2 and 1/2 tbsp
- Icing Sugar – 35 grams or 1/4 cup
- Egg white – from 1 large egg
- All purpose flour – 80 grams or 2/3 cup
- Vanilla extract – 1/2 tsp
- Gel food colors of your choice
*This recipe is enough to pipe a delicate pattern on the roll cake. If you’d like to make a more elaborate pattern then make double the recipe
Sponge for the roll cake
- Fine granulated sugar – 75 grams or 1/3 cup
- Eggs – 3 large
- All purpose flour – 75 grams minus 1 tbsp** or 2/3 cup minus 1 tbsp
- Baking powder – 1 tsp
- Salt – 1/4 tsp
- Cocoa powder – 1 tbsp
- Vanilla extract – 1 tsp
- Simple syrup – 3 tbsp of granulated sugar mixed with 3 tbsp of water
**This recipe is for a chocolate roll cake. If you want to make a plain vanilla cake then omit the cocoa powder and add the whole 75 grams of all purpose flour
- Unsalted butter – 115 grams or 1/2 cup
- Icing sugar – 150 grams or 1 and 1/3 cup
- Strong brewed coffee – 2 tsp
- Vanilla extract – 1 tsp
- Salt – 1/2 tsp
If you just want a plain swiss roll without any pattern piped on it then skip the recipe below and go directly onto the recipe for the roll cake sponge and buttercream
Sponge for decorative piping
- Make sure all your ingredients are at room temperature. Grease and line a 9×13 inch swiss roll tin with parchment paper. If you’re tracing a pattern onto the paper then flip the parchment over when you’re done so that the pencil side is facing down
- Using a mixer whip the butter and icing sugar together until light and fluffy
- While beating continuously gradually add the egg white and the vanilla extract. Whip until thoroughly combined
- Using a spatula gently fold in the flour. Add your food coloring at this stage if using
- Fill this mixture into a piping bag and pipe it onto the parchment paper. Chill this tray with the parchment paper in the freezer while you make the sponge for the roll cake
Sponge for the roll cake
- Preheat the oven to 400 F or 200 degree Celsius. Sieve the flour, cocoa powder, baking powder and salt and set aside
- Using a mixer whip the eggs and the granulated sugar on medium speed till the mixture turns pale and fluffy and the beater leaves a trail when lifted up from the bowl. This takes at least 5 minutes
- Add the vanilla extract and beat briefly until it is mixed in
- Fold the flour mixture into the egg-sugar mixture gently using a spatula
- Remove the swiss roll tin that’s been chilling in the freezer and gently pour the sponge cake mixture over the parchment paper. Tilt the tin gently so that the batter spreads out evenly
- Bake in a preheated oven for 8 to 10 minutes till the sponge turns a light golden brown and starts separating from the sides Make sure you do not over bake.
- Take two sheets of parchment paper larger than the size of the cake tin. Dust one with granulated sugar and lay it on your work surface. As soon as the cake is ready tip it on to this sheet. Carefully peel off the parchment paper that is on the cake to reveal your pattern. Now place the second sheet of parchment paper on the exposed surface and turn the cake back up again so that the patterned side is now underneath.
- Set it on a wire rack to cool for 5 minutes
- Using a mixer whip butter until is light and creamy and has nearly doubled in volume
- Add 1 cup of icing sugar and salt and continue to whip on medium-high speed scraping down the sides of the bowl as necessary
- Add the coffee and vanilla extract and continue to whip for 2 minutes more
- Do a taste test and add more sugar, 1 tablespoon at a time till you achieve your desired level of sweetness. I find that an additional 1/3 cup does the trick for me
- Spread the buttercream on the cooled cake in a thin even layer. Leave a gap of about a centimeter around the edges
- Using a palette or butter knife score the cake in a line about 2 cm in from one of the shorter sides. This will make the first roll easier
- Using the help of the parchment paper underneath gently roll the cake starting at the short edge that you scored. Keep the roll as tight and firm as possible till you reach the other end. Gently trim the uneven ends of the cake roll using a serrated knife.
- Make a simple syrup with 3 tbsp of granulated sugar and 3 tbsp of water. Warm gently on low heat till the sugar dissolves. Gently brush the roll cake with this syrup to keep the cake moist
This cake roll will keep well in an airtight container at room temperature for a couple of days or in the fridge for about 3 days
Recipe adapted from Paul Hollywood’s Blackcurrant and Liquorice Swiss Roll
My toddler loves pears. Which is why I buy them by the sackfuls. Which is also why I always end up with a bunch of pears that ripen all at the same time. There’s only that many pears we can eat per day! There are oh so many elegant pear desserts I want to try but this particular bunch had gone too soft. Hence this cake.
You can use bottom of the bowl, overripe pears and still have this cake turn out stellar! It’s a very simple, no fuss recipe. The only work involved is whipping butter and sugar and that only takes about 5 minutes.
This recipe was originally measured out in grams. I have converted them to cup and tablespoon measures. I have included the weight measurements in italics if you prefer to go that route.
This recipe also mentions Self Rising Flour. You don’t have to rush out to the grocery store to buy a bag, or worse, abandon this project altogether! You just need all purpose flour, baking powder and salt and you can make your own batch of self rising flour. Recipe for that is given below.
For the cake
- Peeled and roughly chopped pears – 3
- Unsalted butter* – 1 cup (200 grams)
- Granulated sugar – 1/2 cup plus 2 tbsp (125 grams + 1 tbsp)
- Large eggs – 2
- Self rising flour** – 1 cup minus 5 tbsp (100 grams)
- Ground almonds or Almond meal – 1/2 cup plus 4 tbsp (80 grams)
*If using salted butter leave the salt out of the self rising flour recipe given below
**Self rising flour – Take 1 cup all purpose flour, add 1 and 1/2 tsp baking powder and 1/2 tsp salt. Whisk to combine. Measure and use as directed
For the caramel sauce
- Salted butter* – 1/4 cup
- Light brown sugar – 1 cup
- Vanilla extract – 1 tsp
- Amaretto extract – 2 tsp (optional)
*If using unsalted butter add 1/2 tsp of salt to your recipe
- Preheat oven to 375 F or 190 degree Celsius. Grease and flour a 9 inch circular cake pan. Make sure all your ingredients are at room temperature and the butter is softened
- In a medium saucepan melt 2 tbsp of butter. Add 1 tbsp of sugar and stir till it melts. Add the peeled and chopped pears and simmer till they turn brown and the sauce thickens a little
- In a large bowl add the remaining butter and sugar and whip together using a mixer till it turns light and fluffy. This will take 5 to 7 minutes
- Add the eggs one by one and whip thoroughly after each addition
- Add the flour to this mixture in three batches and combine on low speed just until incorporated
- Add the ground almonds or almond meal and using a spatula stir it gently through the batter
- Pour the batter into the cake pan. Level with a spatula. Arrange the cooked pears evenly over the surface of the cake. Pour some of the sauce from the saucepan over the cake
- Bake in a preheated oven for 35 to 40 minutes till the cake turns golden brown and a tester inserted into the cake comes out clean
- Cool the cake in the pan set over a cooling rack. Once it is completely cooled remove from pan
The amaretto caramel
- Melt butter in a saucepan over medium heat
- Add the sugar and cream and stir. The mixture will foam up quite a bit. Make sure you use a saucepan with tall sides
- Let it cook for about 5 minutes stirring constantly
- Add vanilla extract, amaretto and salt (if using) and stir
- Let the sauce simmer on low heat for 2 to 3 minutes till it reaches the desired thickness. For this cake I prefer an unsalted, slightly thin caramel sauce that pours easily over the cake without clumping
- Place the cooled cake on a cake stand or plate. Pour the amaretto caramel sauce generously over the cake and garnish with additional chopped or slivered almonds
This cake can be stored at room temperature in an airtight container for 2 days. Anything longer than that, it will have to be stored in the refrigerator.
Recipe adapted from Frugal Feeding
Is it September already?! I know ‘time flies’ and all that but this year, in particular, has driven by at top speed. I enjoy summer and I’m not ready to say goodbye yet. If there is a silver lining to this whole autumn-winter business it is that baking season is just around the corner. That can never be a bad thing right? Apples, figs, pears and all those warming spices? Yes please! Though, I have to admit, that was not the inspiration for this recipe.
These scones came about because dear old husband bought the wrong brand of applesauce, which the toddler disapproved of in no uncertain terms, and I needed an excuse to use it up. That and the lone apple languishing in my fruit bowl. Don’t be fooled by these humble origins though. These scones are legit!
Tender and crisp on the outside, soft and crumbly on the inside and flecked with juicy bites of apple that pop in your mouth – this may be my favorite scone version yet!
They are surprisingly easy to make. You need simple ingredients. You don’t need to bring any of them to room temperature. No need for fancy equipment or elbow grease.
Just add all the ingredients to a bowl, mix till you get a slightly wet dough. Form into two circles and cut into wedges. That’s it! You’ll go from dreaming about scones to having them with your morning coffee in about half an hour.
Yield – 12 scones
For the scones
- All purpose flour – 2 cups
- Granulated sugar – 1/3 cup
- Baking powder – 2 tsp
- Baking soda – 1/2 tsp
- Cinnamon powder – 1 tsp
- Cold butter – 1/4 cup*
- Unsweetened applesauce – 1/2 cup
- Chopped apple – 1/2 cup
- Half and half – 1/2 cup**
For the glaze
- Icing sugar – 1 cup
- Milk – 2 tbsp
- Maple syrup – 2 tbsp
*I used salted butter. If using unsalted butter add 1/4 tsp salt to the dry ingredients
** If you do not have half and half you can use an equal quantity of milk
- Preheat oven to 425 F or 218 degree Celsius. Shred cold butter using a grater and place it in the freezer while you get the dry ingredients ready
- In a large bowl combine all the dry ingredients and whisk to combine
- Add the shredded butter to this bowl and cut it in using a pastry cutter or a fork. The flour mixture should begin to look a little like sand with pea sized bits of butter still visible
- Add applesauce and half and half to this mixture and stir with a spatula to combine. You should arrive at a soft dough that is just a tiny bit sticky and still wet. If the dough is too wet add flour one tablespoon at a time till you arrive at the right consistency
- Add the chopped apples and gently fold them through the dough with a spatula
- Turn the dough out onto a floured surface and divide it into two halves. Do not knead. Using floured hands flatten each half of the dough into a circle approximately 6 inches in diameter. Cut each circle into 6 wedges
- Place these wedges on a parchment lined baking sheet at least a couple of inches apart. Sprinkle the tops with a bit of granulated sugar. Bake in a preheated oven for 15 to 18 minutes till they turn golden brown and a tester inserted into a scone comes out dry
- Transfer them to a cooling rack
- For the glaze – Add all the ingredients to a bowl and whisk till smooth.
- Top the scones with glaze while they are still warm and allow the glaze to set for about 5 minutes
These scones are best eaten fresh out of the oven while they are still warm. You can store them at room temperature in an airtight container for up to 3 days. Warm them up in the microwave for 20 seconds before eating!
Recipe adapted from The Kitchen Magpie
That’s right! Baked, not fried.
I’ve been wanting to make a baked version of these insanely addictive treats for quite some time now. My mom absolutely loves them and I so wanted to bake her a batch while she was here, visiting us. But every time we went out to eat she would skip the entree and order a plate of churros for herself. I did not want to double up on those calories so I kept delegating this recipe to the bottom of my baking to-do list.
Then I found the perfect motivation. I made a batch of Smitten Kitchen’s Hot Fudge Sauce. This stuff is indeed the bomb. I want to put it over everything! And what goes better with chocolate sauce than churros?
I mean, just check this out!
It’s easy to make – half an hour from beginning to end – and it’s something you can easily whip up for company. Best part is, no special equipment needed. Just a saucepan, spatula and some elbow grease!
Let’s get started
Yield – 24 Churros each 4 inches long
- All purpose flour – 1 and 1/3 cup
- Large eggs – 3 (at room temperature)
- Unsalted butter – 1/2 cup (If using salted butter leave out salt from the dry ingredients)
- Light brown sugar – 1 tbsp
- Granulated sugar – 2 tbsp
- Salt – 1/4 tsp
- Water – 1 cup
- Vanilla extract -1 tsp
- Granulated sugar with 1 tsp of nutmeg or cinnamon for dusting finished churros – 1/3 cup
- Preheat oven to 400 F or 205 degree Celsius
- Add butter, granulated sugar, light brown sugar, salt (if using) and water to a medium sized saucepan and place it on medium heat. Stir occasionally till the sugars and butter melt completely
- Let the liquid come to a boil and then take it off the heat
- Add in the vanilla extract and flour to the hot liquid and stir vigorously till a smooth dough is formed and it begins to gather around the spatula
- Make a well in the center of the dough and and the first egg. Stir vigorously again till the egg is completely incorporated. It takes a couple of minutes. You will see the dough getting smoother and shinier after the egg is mixed in
- Mix the other two eggs one at a time stirring thoroughly after each addition. Here’s a visual guide. The image on the right was taken after the three eggs were added
- Fill the dough into a piping bag fitted with a wide open star tip and pipe the dough in straight lines on a parchment lined sheet tray. I piped them about 3.5 to 4 inches long
- Spray or lightly brush the piped dough with oil. Bake in a preheated oven for 20 to 25 minutes
- When done the churros will be crisp and golden brown on the outside and will slide around easily on the tray
- Transfer to a wire rack to cool for 5 minutes
- Take granulated sugar and nutmeg (or cinnamon) in a wide bowl and mix. Toss warm churros in the sugar till they are lightly coated. Serve!
Notes – These churros are best eaten fresh, right out of the oven. You can dip them in any sauce of your choice – melted chocolate, salted caramel, fudge – all work great! If you want to make these churros in advance, cool them and store in an airtight container. Just before serving, warm them in a preheated oven at 350 F or 180 degree Celsius for 5 minutes and then toss them in the sugar – nutmeg mixture
Recipe adapted from Cookie Dough and Oven Mitt
When your toddler refuses to get within 10 feet of anything that even remotely resembles a berry or dried fruit, you grumble a bit, blame it on her daddy’s genes and then, if you’re like me, you get baking. I find loaf cakes are excellent for camouflaging all kinds of those ‘too healthy to eat’ ingredients that your toddler and/or husband actively avoid. That’s how this Fig Loaf came to be.
It’s extremely easy to make. It goes excellently well with tea or coffee and it makes a great breakfast too! I like it lightly toasted with some chocolate spread and sprinkles on top. Now tell me that didn’t entice you!
This recipe requires you to make a fig puree or ‘jam’. You then add this puree to the batter which gives the loaf cake its pure fig-ey taste. It is a simple process that takes about 10 minutes start to finish.
If you want to forget about the loaf cake and just settle down with a bowl of this and a spoon, that’s okay too. I won’t mind.
UPDATE! I tried baking this recipe with Aquafaba, which is basically water in which chickpeas have been cooked, with fantastic results. Just substitute the egg in this recipe with 3 tbsp of aquafaba and follow the recipe as is. It turns out perfect as you can see from these mini loaves
- All purpose flour – 1 and 1/2 cups
- Baking soda – 1 and 1/2 tsp
- Salt – 1/4 tsp
- Egg – 1 large
- Oil – 1/3 cup (Any neutral oil will do. No olive oil)
- Granulated sugar – 3/4 cup (Can increase to 1 cup for more sweetness)
- Buttermilk – 1/4 cup
- Semi-sweet chocolate chips – 1/3 cup
- Chopped dried figs – 1 heaping cup
- Brown sugar – 1 tbsp
- Lemon juice – 1 tsp
- Water – 1/4 cup
- Vanilla essence – 1 tsp
First we make Fig Puree
- In a small saucepan combine figs, brown sugar, lemon juice and vanilla essence and cook over medium low heat. Once the sugar has melted add the water to the figs and cook them down, stirring occasionally. Make sure the figs don’t stick to the bottom of the pan and burn
- Once the figs turn mushy and begin to break down, take the pan off the heat and allow to cool. Puree the fig mixture, using very little water if necessary, to form a chunky ‘jam’. Set aside
Now onto the bread
- Preheat oven to 350 F or 180 degree Celsius
- Combine flour, baking soda and salt in a bowl and set aside
- In another bowl whip the egg using a hand blender till it turns frothy
- Add the sugar to the egg and whip till the mixture becomes very pale and fluffy. This takes 2 to 3 minutes
- Now add the oil and the fig puree to the egg-sugar mixture and whip till it is thoroughly combined
- Next add half the flour mixture and whip briefly to combine
- Add in all the buttermilk and whip again
- Add the remaining half of the dry ingredients and whip till it is all incorporated
- Using a spatula gently mix in the chocolate chips and make sure there are no streaks of flour in the batter
- Pour the batter into a greased and floured loaf pan till it is 2/3 full
- Bake in a preheated oven for 45 minutes. At the 30 minute mark, check on the loaf cake. If the top is too dark, tent the loaf pan with foil and continue to bake till it is done. This ensures that the top doesn’t burn while the cake bakes
- The loaf cake is done when a tester inserted into it comes out clean or with very few crumbs attached.
- Allow the cake to cool in the pan for about 10 minutes on a cooling rack
- Gently invert the pan onto the cooling and let the cake slide out and then allow it to cool completely
NOTES – I used a 7.5×3.5×2.5 inches loaf pan and had a bit of batter left over that made 3 small cupcakes. Every oven is different. Keep an eye on your loaf cake after the 30 minute mark to make sure it doesn’t over bake. Store the loaf cake in an airtight container at room temperature for up to 2 days. Then store it in the fridge.
This recipe is based on the Fresh Fig Bread recipe over at thespruce.com
This one is for you and only you. No sharing necessary. In fact it is best eaten in solitude, at the end of a long day, when you want to reward yourself for being the awesome superhero that you are.
Wait till the kids are sound asleep. Tackle all your chores for the night. You really want this to be the absolute last thing you do before you hit the bed. Then spend just 20 minutes putting this together. It’s totally worth it. I have made it a gazillion times already and it never gets old!
As easy as 1-2-3. Tossed chopped apple in a butter sugar mixture.
Make the crumb topping.
Top apples and bake!
Soft, gooey apples in a sweet caramel sauce topped off with a buttery crumble. Add a scoop of vanilla ice cream and you’re in dessert heaven. It’s a magical combination of comfort food and guilty pleasure.
If you must share, this recipe can be easily doubled.
- Apple chopped into small pieces – 1/4 cup
- Salted butter – 1/2 tbsp
- All purpose flour – 1 tsp
- Milk – 2 tsp
- Vanilla extract – 1/2 tsp
- Light brown sugar – 1 tbsp
For the crumb topping
- All purpose flour – 2 tsp
- Oats – 1 tbsp
- Light brown sugar – 1 tbsp
- Baking powder – a pinch (approx 1/8 tsp)
- Cold salted butter – 1/2 tbsp
- Preheat the oven to 375 F or 190 degree C
- First the topping – Mix all the dry topping ingredients in a small bowl and add the butter. Using a fork or your fingers gently mix the butter into the dry ingredients. It should all be evenly combined but you should still be able to see bits of butter. Refrigerate this mixture while you get the apples ready. This will make sure the butter in the crumble mix doesn’t melt
- Chop apple into bite sized pieces and set aside. I like to peel the apple first
- Melt butter in the microwave in a small ramekin or oven safe cup. This is what I have and I love them!
- Add all purpose flour, milk, vanilla and sugar and mix until smooth. This turns into a delicious caramel sauce
- Add the apples to this mixture and toss to combine
- Top with the crumble mixture
- Bake in a preheated oven for 15 minutes
- The apple crisp is done when the crumble topping is nice and golden and you can see the sauce gently bubbling near the surface
- Allow it to cool for about 5 minutes. Top with ice-cream and dig in!