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Roll in the Hay Snack Cakes

Roll in the Hay Snack Cakes

Executive pastry chef and owner of Cake Monkey Bakery Elizabeth Belkind is making a tasty treat.
Ingrdients for Vanilla Lime Filling
  • 1 pound unsalted butter, soft and at room temperature
  • 3¼ cups pre-sifted powdered sugar (sift first, then measure!)
  • 1Tbsp + 1½ tsp whole milk
  • 1Tbsp vanilla extract
  • ½ tsp kosher salt
  • ¼ cup fresh lime juice (from about 3 limes)
Ingredients for Raspberry Glaze
  • 3 cups frozen raspberry puree
  • 1 /2 cup granulated sugar
Ingredients for the Sponge
  • 3 whole eggs
  • 2 egg yolks
  • 1 Tbsp brown sugar
  • 2 tsp vanilla extract
  • 1/2c plus 1 Tbsp pastry flour
  • ¼ tsp baking powder
  • 3 Tbsp clarified butter (melted and warm)
  • 1 Tbsp sugar (for assembly only, not for the batter)

Directions for Filling

Using a paddle attachment, cream the butter on medium speed in the bowl of an electric mixer until soft and pliable. Scrape down the bowl. Add the powdered sugar. Paddle on low, then on medium speed until fully incorporated. Add the salt and incorporate. In a small bowl, mix the vanilla and milk. Slowly add them to the butter mixture. Paddle the frosting on low speed, then medium speed until fully incorporated. Add lime juice. Turn the mixer on to medium speed and paddle the frosting until it becomes thick, fluffy, creamy and white. Set aside.

Directions for Glaze

Place the sugar and puree in a non reactive sauce pan. Simmer over low heat, stirring often, until the mixture reduces by half and becomes thick and deep red in color. Stir the mixture frequently to keep it from scorching in the pan. It should coat the back of a spoon when ready.

Directions for the Sponge

Spray a half sheet pan with non-stick spray. Line the pan with parchment paper, making sure the paper is completely smooth. Then spray the paper with non-stick spray.

Bring a saucepan of water to a simmer

Place the whole eggs and the egg yolks in the bowl of a large mixer. With a hand-held whisk, whisk to combine them thoroughly. Add the sugar and vanilla and whisk again by hand to combine.

Set the mixer bowl over the pot of simmering water and gently, but continuously whisk the eggs and sugar until warm and all the sugar has dissolved.

Carefully (the bowl is hot!!!) transfer the bowl back to the mixer, attach the whisk attachment, and whisk the eggs on medium speed in an electric mixer until very light and fluffy and the mixture ribbons thickly. This will take about 5 minutes.

In the meantime, sift together the flour and baking powder. Repeat the sifting two more times.

Remove the mixing bowl from the mixer. By hand, fold the dry ingredients into the whisked eggs in three increments, being careful not to lose volume in the mixing.

Finally, drizzle in the warm clarified butter as you gently fold the batter.

Using an offset spatula, spread mixture into your prepared sheet tray.

If you are using a convection oven, bake the sponge for 2 minutes. Rotate the pans 180 degrees and bake for 1 or 2 minutes more until the top of the sponge cake looks dry and just slightly browned. If using a conventional oven, keep the temperature the same but bake the cake for 3 minutes before rotating and baking for 1 or 2 more minutes.

Remove the tray from the oven and allow the cake to cool for 10 minutes or so before using.

To Assemble Roll in the Hay

Garnishes and Toppings Needed to Assemble

*Shredded Unsweetened Macaron Coconut (super fine fakes. Available in health food stores)

*White Chocolate Crunchy Pearls (available from Guittard)

Sprinkle about 1 tablespoon of granulated sugar over the sponge cake evenly. Cover with a sheet of parchment. Invert the tray on to a table. Remove the parchment paper that is covering what is now the top of the cake.

Spread an even layer of raspberry sauce over the cake to cover and saturate the surface. Sprinkle a generous amount of shredded coconut over the surface of the cake. Make sure to cover the entire surface with an even layer of coconut. Then place a clean sheet of parchment over the cake and invert it so the red side is facing down.

Spread a thin layer of vanilla lime filling over the surface of the cake. Then sprinkle with white chocolate crunchy pearls. Slice the cake into even rectangles. Then roll the rectangles up. Clean the sides of any excess filling.

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