First of all, I kinda wish big southern hair was in again. Not a fact hunting discovery or anything, just…you know…I mean, it’s kinda awesome.
Second, ‘Weezer’ isn’t ‘Weezer’, she’s ‘Ouiser’, which is short for Louisa. I actually already knew this fun fact, because when I was in high school, I read for the part at school. I didn’t get it, which is probably a good thing, because I do not like being on stage. I still don’t know what possessed me to even read for it.
Mainly, what I need to tell you about is how I ended up on some random blog post about the movie where someone accused Dolly Parton of bad acting. I was offended to my very core. Dolly Parton is amazingness defined. Bad acting?? Absurd. She’s amazing. The end.
The Hubster’s birthday was last week, and he had a really hard time deciding what he wanted for his birthday cake. Usually, he picks some form of cheesecake, but this year, he wanted something different. He really wanted buttery pancakes with maple and fruit…….but as cake. And he also really wanted a roulade, or jelly roll.
Okay…I can do that. I considered maple cake, but I wanted the cake portion to be like the pancakes, so I just made a classic, buttery vanilla sponge cake. For the maple, I decided to add it to the buttercream filling. I finished up the filling with a mixed berry (raspberries, strawberries, and blueberries).
If you want to keep things super simple, you could just distribute fresh berries over the buttercream filling before rolling the cake. Or you could use a delicious pre made jam. I chose to make a fresh berry compote, with the fruit, a little sugar, and a splash of lemon juice. Then, I cooked it down until it was thickened and rich.
The best part about making a fresh fruit filling is that you can reserve some of it to drizzle over the cake when you serve it. More berry goodness is more happy. Always. I also topped the cake with fresh, homemade whipped cream, and some of the leftover berries. Pretty much this was beautiful, summery, delicious breakfast…as cake. So basically, awesome.
Summer Berry Maple Roulade
FOR THE CAKE
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup extra fine granulated sugar
1 tbsp oil
2 tbsp buttermilk
1 tsp vanilla extract
FOR THE COMPOTE
1/2 cup fresh raspberries
1/2 cup chopped strawberries
1/2 cup fresh blueberries
1 tablespoon lemon juice
2 tablespoons granulated sugar
FOR THE FILLING
1 /2 cup (1 stick or 113 grams) unsalted butter, softened
1/2 lb. confectioners’ sugar (about 2 cups)
1 teaspoon vanilla
1/4 teaspoon salt
2 to 3 tablespoons maple syrup, or more to taste
2 tablespoons heavy cream
FOR THE WHIPPED CREAM
1 cup heavy cream
2 tablespoons sugar
1 teaspoons vanilla
To make the cake: Preheat oven to 350 degrees (180 C). Lightly coat a 9×13 jelly-roll pan with non-stick cooking spray and line with parchment; set aside.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, beat eggs with on medium high for 5 minutes, until the eggs lighten in color and become foamy. With the mixer still running, slowly add sugar and oil to the eggs. Next, add buttermilk and vanilla extract.
Slowly add to the flour mixture to the liquid ingredients. Mix until well combined.
Pour the cake batter into the prepared pan and distribute batter evenly. Bake for 12-15 minutes. Cake is done when it springs back when pressed with fingers.
While the cake is baking, lay a clean, dry dish towel on a flat surface. Sprinkle confectioners’ sugar generously over the towel and rub it into the towel with your hands.
Once the cake is done, immediately overturn it onto the prepared towel, peel away the parchment, and immediately roll the short side of the cake up in the towel. Transfer the roll to a wire cooling rack and allow to cool for at least 15 minutes. (see a pictorial of these steps here.)
To make the compote: In a medium saucepan set over medium heat, combine the berries, lemon juice, and sugar. Cook, stirring regularly, until the mixture reduces to a thickened syrup, 10 to 15 minutes.
Transfer the mixture to a fine mesh sieve, set over a bowl. Press the mixture through the sieve until you only have seeds and pulp left in the sieve. Set aside the strained fruit to cool completely.
To make the filling: Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.
To make the whipped cream: In a large bowl, or the bowl of a standing mixer, whip the cream on medium high speed until it begins to thicken and form firm peaks form. Stir in the vanilla. Chill until ready to serve.
Assemble the cake: Once cooled, unroll the cake and spread the compote over the surface, leaving a 1-inch border around the edge. Next, spread about 1 cup of filling over the top of the jam. If desired, sprinkle with leftover fresh fruit, and re-roll the cake. Trim both ends using a serrated knife. Dust with confectioners’ sugar, and garnish with whipped cream and remaining berries.
Cake recipe adapted from Sprinkle Bakes. Compote, filling, and whipped cream recipes by Darla