It’s summer solstice today from this day forward, we’ll start losing just a bit of that precious sunlight day by day, until we reach the shortest day of the year, Dec. 21.It’s hard to be in that summery mood since it’s been raining non stop since five o’clock. Despite that I decided to make a summer to do list ( I didn’t get very far).
- Run more
- Eat less
- Bake more ……..
With the third To Do on my To Do List I got distracted and the list transformed into a To Bake list. I spent hours scrolling through Smitten Kitchen marking the recipes I want to make this summer. I ended up wanting to make almost everything in the blog – how I am going to fit 6 years of baking into two months beats me. The other problem is my To Bake list didn’t stop with Smitten Kitchen I explored other blogs and soon my list spilled off the internet and into my many cookbooks. This research also began to question my ability to keep To Do number 2. Maybe if I just run more then I can allow myself that extra indulgence after… it is summer after all.
I began my summer baking with fruit and and nut bread which rose unlike last time
Then I moved on to a sort of Swiss roll or Roulade with a summer inspired cream and raspberry filling.
Rolly chocolate cake with raspberry and cream
3free-range egg whites
15g/1oz granulated sugar
11g/8oz ground almonds
115g/8oz icing sugar, sifted
20g/1½oz plain flour
20g/1½oz cocoa powder, sifted
40g/3oz butter, melted
75ml of cream
two handfuls of raspberries
80g of dark melted chocolate
30ml of cream
Preheat the oven to 200C. Whisk the egg whits until stiff then mix in the caster sugar. Mix the almonds, icing sugar, whole eggs in another bowl for about three minutes until it is thick and has increased in volume. Sift in the flour and cocoa and fold in. Fold in the butter and then the egg whites. Grease and line a 46cm x 33cm/18in x 13in baking tray. Pour the mixture in to the tray and spread to the corners. Bake for 5-7 minutes, firm to touch and cooked through. Remove the cakes from the oven, cover with a large piece of greaseproof paper and carefully turn out the cakes. Peel off the greaseproof paper from the bottom of the tin. leave to cool while you make the filling. Whip the cream until it is thick then spread on cool cake. Scatter the raspberries over the cake and roll up.
Roll up like a Swiss roll, starting with one of the short edges, roll tightly to start with and use the paper to help. Don’t worry if it cracks – that’s quite normal and part of its charm! to make the topping mix the melted chocolate with the cream and pour on top. I garnished the cake with chopped hazelnuts