Rosewater is one of my top flavourings now! Its’ floral and kinda girly scent and flavour give a nice accent to desserts and matches beautifully with a lot of fruit, brightening their taste. So here is one more recipe to my rose bank – a vanilla Swiss roll with creamy filling and pomegranate-rosé wine-rosewater jelly hidden inside.
The biggest time consumer in this recipe is jelly. It is better to make it first and store in the fridge until required, it can even be done a few days ahead, if necessary. Once the jelly is ready, it won’t take long to make the swiss roll itself, as the sponge is very fast to bake and cool; I’d say it can easily be done in 30 min.
The recipe makes 1 Swiss roll, serves 8-10.
From Indulgent Cakes book
– 640 g/ 2 medium pomegranates
– 15 g gelatine, soaked in 65 g cold water
– 250 ml/ 1 c rosé wine
– 220 g/ 1 c caster sugar
– 10 ml/ 2 t rosewater
Cut pomegranates in halves crossways. Hold a half, cut-side down over a bowl. Hit all over the outside with a wooden spoon, to release the seeds. Repeat with the remaining halves. Discard any white pith. Reserve a handful of seeds, process remaining seeds to a rough puree, then strain. We need 125 ml (½ c) juice.
Stir wine and sugar in a medium saucepan over medium heat until sugar dissolves. Bring to the boil, simmer for 1 min. Add the pomegranate juice and rosewater, bring almost to the boil. Remove from stove.
Transfer 300 ml (1¼ c) mixture to a bowl. Stir in the soaked gelatine, stir until it dissolves. Pour the mixture into a small container so the jelly is 2 cm (¾”) deep. Refrigerate for 3 hrs or until set. Unmould the jelly, cut into 1.5-2 cm (¾”) cubes.
Simmer the reserved syrup in a pan for 5 min. or until thickened slightly. Refrigerate until needed.
– 250 g/ 4 oz mascarpone
– 80 ml/ 1/3 c heavy cream
– 2 T reserved pomegranate syrup
Beat the ingredients with an electric mixer until soft peaks form. Refrigerate until needed.
– 4 eggs, separated
– 100 g/ ½ c caster sugar
– 40 g/ 1.5 oz unsalted butter, melted
– 2 T hot water
– 1 t vanilla extract
– 75 g/ ½ c self-raising flour
– 2 T icing sugar
Preheat the oven to 350ºF/ 180ºC. Line the base and sides of a 10½”x 12¾” (25×33 cm) swiss roll pan with baking paper.
Beat the egg yolks and sugar in a small bowl with an electric mixer until thick and pale, about 5 min. Add combined butter, water and extract. Fold in sifted flour.
In a separate large bowl, beat the egg whites with clean whisks until soft peaks form. Fold them into the batter in a few batches.
Pour the mixture into the pan, smooth the surface. Bake for 10-15 min. until springy to the touch.
Sprinkle another large piece of baking paper with the icing sugar. Turn the sponge on it, trim the edges of the sponge slightly. Using the paper as a guide, roll up the hot sponge and let stand for 2 min. Unroll, cool.
Spread the cooled sponge with filling, leaving a 1 cm/ ½” border on all sides. Place half the jelly cubes in one line across the filling. Roll up the cake. Place it on a tray, seam-side down, refrigerate for 3 hrs or until set.
Just before serving, drizzle the Swiss roll with some icing sugar, chilled syrup, top with reserved pomegranate seeds and remaining jelly.