Tuesday, August 21, 2007

Almond Peach Roll using Genoise

1 cup flour
1/2 cup sugar
9 eggs separated
1 ts vanilla essence
1 ts almond essence

2 cups heavy whipping cream
fresh white peaches cleaned and sliced
1/2 cup sugar
1 ts vanilla essence
1 ts almond essence

Sliced Almonds

Whip the yolks until creamy and pale. Add sugar in a slow stream and beat until thick and creamy. Add flour a spoonful at a time and beat until well incorporated. Genoise doesn't have leavening so it needs a lot of air beat into it to rise and be soft.
In a separate bowl beat the whites until stiff peaks form then add the flour mixture to it, folding ever so gently not to deflate what air has been beaten into it.
Prepare your jelly roll pan with a large piece parchment paper reaching a half of an inch over the edges. Smooth the batter onto the pan making sure to even it out as much as possible. Bake at 350 for about 30 minutes, the cake should be soft but an indentation of your finger should fill back in slowly and the cake should be lightly browned.
Turn the hot cake onto a a towel and peel off the parchment paper. Let it cool 30 minutes then whip up your filling.
Pour whipping cream into your mixing bowl and add all other ingredients. Make sure your cream is really cold. Turn on the mixer at high speed and let it make whip cream. After it's thick spread it out onto the cake then lay your fruit on and roll up your cake.

It seems my brand new camera takes fuzzy pictures sometimes. I will have to exchange it maybe. Weird, this is the second camera that has decided to take unclear pictures.


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