In my humble opinion, there's nothing quite like the smell of a cake baking in the oven (with the exception of the smell of a cake on its way to your mouth, but for scene B to take place it often necessary for scene A to happen) especially on a cold rainy day. Actually, cakes are often a source of disagreement in our household:
Me: what cake should I make for shabbat
DH:how about a nice, simple chocolate cake?
Me: chocolate cake?seriously?not something interesting like lemon meringue pie or cherry cobbler or apple strudel or anything more interesting than a chocolate cake that any 5 year old can make?? (splutter,splat)
Me: will you at least let me cover it with frosting or add some cinnamon?maybe I'll bake it in a bundt pan...
DH: do what you want, but what would really make me happy is a chocolate cake
Now, what usually happens is that I make my fancy cake of choice, and when he takes a bite I triumphantly say: "see?isn't this much better than your boring old chocolate cake???"
DH: it's good, but I still would've liked the chocolate cake...
Anyway, this cake requires a little more than a basic-chocolate-cake-like-my-husband-always-seems-to-want but it's a lot of fun to make and comes out very impressive. You can make it dairy or parve
3 seperated eggs
1 cup of sugar
2 Tablespoons of lemon juice (bottled is just fine)
1\2 cup water
pinch of salt
1 cup of flour
1 teaspoon baking powder
powdered sugar, for dusting
1 container rich -whip or heavy cream
4 tablespoons of sugar
4 tablespoons of cocoa
1. Preheat oven to 180 c\350 f and cover baking pan with greased baking paper
2.Beat egg yolks until thick, add lemon juice and 1\2 cup of the sugar and continue beating until further thickened
3.Add water and mix with a spatula to combine
4.In a seperate bowl, beat egg whites with salt and remaining sugar.When white and glossy add egg white mixture to egg yolk mixture.Add flour and baking powder and mix well.
5.Pour batter in to baking pan and bake for 15 minutes (don't freak out when you open the oven door and the cake is flat as a board-that's the way it's supposed to be)
6.Sprinkle powdered sugar on a clean towel.While cake is still hot, turn it onto towel and remove the baking paper.
7. Before the cake has a chance to cool off, roll it up with the towel and allow it to come to room temperature.
8.Meanwhile, make the filling: whip the cream and fold in the sugar and cocoa
9.When the cake has cooled, unroll and remove the towel (it did a great job with helping to keep the shape but doesn't add much flavor).Spread the filling inside the roll and re-roll (leave the towel out of it though)
10.Sprinkle more powdered sugar on top.Keep in refrigerator until ready to serve
Yaels krazy korner:
feel free to make the cake into a chocolate one-just add 3 tablespoons of cocoa to the batter.In that case I would recommend a less chocolate-y filling (unless you are serious chocoholics-respect)such as the one in the recipe but omit the cocoa.
This cake can also be filled with assorted jellies (as the name suggests), caramel sauce, etc.
You can also add small pieces of fruit (like cherries...yum!)
The cake can be iced with more cream, or melted chocolate...pretty much anything goes!write how your cake came out 'cuz I want to hear about it!