In the grand tradition of the pear tree pie and the devil swans (shudder), this year’s overly ambitious Christmas dessert took the form of a bûche de Noël complete with birch bark markings and shelf mushrooms. Isn’t it pretty?!
But the beautiful pictures of the finished product don’t tell the whole story—the frustration when the mushrooms refused to detach from the parchment paper, the fierce battle with the mascarpone filling, the time when I realized the cake recipe involved no flour at all and freaked out that I was somehow making a weird, flat soufflé. It was a great time for the whole family, let me tell you.
The logical response? Make another one, immediately. This one was vanilla, had a little bit of flour, and confirmed my commitment to The Year of the Roll Cake. I’m going to nail this if it takes me the whole year.
Some of the many questions we’ll explore: what’s the deal with these super-eggy cakes? Can you just make a regular cake super thin and then roll it up? How effective is pre-rolling the cake in a towel? What’s the best filling? Can anything beat Swiss meringue buttercream as a frosting?
Well, we know the answer to the last one at least. I think you know by now how I feel about buttercream.
Join me in this roll cake adventure! This one uses Martha’s cake recipe, crème fraiche whipped cream from Food52, my own orange caramel sauce, and, of course, Swiss meringue buttercream. Or just invite me to a party this year, and I’ll probably show up with cake.