Photo Credit: Lady & Pups
Roll cakes are beautiful way to reinvent the traditional layered cake. They're quick and fuss-free, saving you the time and worry of cake decorating. This particular roll cake is spongy, sweet, and aromatic. The chamomile infused whipped cream gives it a fragrant and pleasant flavor. Give it a try!
Chamomile Cream Roll Cake
Chamomile Whipped Cream
- 1/4 cup loose-leaf chamomile tea OR 4 chamomile teabags
- 1 cup + 1/4 cup heavy whipping cream (chilled)
- 2 tbsp brown sugar
Yellow Sponge Cake
- 2 eggs
- 3 egg yolks
- 1/4 cup honey
- 1/4 cup + 2 tbsp granulated sugar
- 1/4 cup all-purpose flower
- 1/4 cup almond flour
- 3 egg whites
To make the chamomile cream, begin by combining 1 cup of heavy cream with the chamomile tea and brown sugar in a pot over medium-low heat. Stir the mixture and remove from heat just before the cream comes to a simmer. Let the tea steep for about 10 minutes, or until the cream has turned a pale yellow color. Strain the cream, pressing firmly on the tea solids to extract as much infused cream as possible. Chill the chamomile cream until it is very cold.
To make the yellow sponge cake, begin by preheating your oven to 350°F. Using an electric or stand mixer, beat together the eggs, egg yolks, honey, and 1/4 cup granulated sugar in a medium bowl with the whisk attachment for 8-10 minutes. The mixture should be very thick, velvety, and custard-like in texture. Sift the all-purpose flour and almond flour into the same bowl and fold the dry into the wet ingredients until the mixture is even.
Thoroughly wash and dry the whisk. In another medium bowl, beat the egg whites and remaining 2 tbsp of granulated sugar together with the whisk until you reach glossy soft peaks. Gently fold the whipped egg whites into the egg-yolk mixture.
Line a 15" X 11" baking sheet with parchment paper and lightly butter the surface. Pour the cake batter into the sheet and tap the sheet against a flat surface a few times to get rid of any air bubbles. Bake the cake for 13-15 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cooling rack and allow it to cool completely.
While the cake is cooling, combine the cold infused chamomile cream with the remaining 1/4 cup of chilled heavy cream. Whip the cream until it reaches stiff peaks. Once the cake has cooled, spread an even layer of chamomile cream across the entire surface of the cake. Carefully separate the cake from the parchment paper and roll it from one end to the other, until it forms a cylinder or "roll" shape.
Chill the finished cake in the fridge before serving to allow it to firm up and better hold its shape. Slice the cake into circles and enjoy!
Recipe adapted from East Indies coffee & tea