Roulette Cake

(SEE PHOTO ON PAGE 59)

Poulette cake is very similar to a Swiss roll. It’s light and pretty, and it’s not annoyingly sweet. Once the cake bakes it needs to be rolled in a clean, damp towel, to help in the rolling process without the cake breaking and crumbling. You can mix and match any berries you like, or simply serve with only the cream filling. This cake can be made one day in advance and sliced at the table for a beautiful and festive finish to a dinner party.

4 large eggs, at room temperature

½ cup granulated sugar

½ tsp vanilla extract, or ½-inch vanilla bean,

seeds scraped

½ cup unbleached all-purpose flour, sifted 1½ cups heavy cream

3 tbsp powdered sugar

(plus more for dusting)

2 tsp rose water

1 lb strawberries, hulled, halved or quartered,

depending on size

Dried rose petals (optional)

Slivered or roughly chopped raw pistachios

(optional)

Preheat oven to 350°F, with oven rack in the centre. Lightly oil a 9-by-13-inch baking sheet and line with parchment paper.

Separate the eggs. Place egg yolks and granulated sugar in bowl of a stand mixer. Set egg whites aside in a small bowl (you’ll use them shortly). Using the whisk attachment, beat yolks and sugar on medium-high, until pale yellow and creamy (4 to 5 minutes).

Stir in vanilla to combine, transfer to a large bowl, and set aside.

Wash whisk and mixer bowl, then whisk egg whites on medium until soft peaks form (2 to 3 minutes). Fold egg whites into yolks, then fold in flour.

With a spatula, spread batter evenly on the lined baking sheet. Make sure it’s spread corner to corner, then bake until lightly golden and baked through (10 to 12 minutes).

Meanwhile, dampen a kitchen towel large enough to cover the cake. Spread towel out on a cutting board and invert cake onto it. Don’t remove the parchment paper. Roll cake into a log widthwise with the kitchen towel. (The damp towel helps with the rolling.) Set aside until completely cool to the touch (about 20 minutes).

Prepare whipped cream. Place cream, powdered sugar and rose water in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on medium until soft peaks form, increase speed to high and whip until just set. Don’t overmix; the whipped cream should be soft and spreadable. Store in the fridge until ready to use.

Set cake roll on a board and unroll it. Carefully flip it around so the parchment side is facing up and the towel is on the bottom. Gently peel back the parchment paper; it’s okay if a thin layer of cake sticks to the parchment. Set aside about a quarter of the whipped cream and place back in the fridge. Spread rest of cream evenly over the cake, leaving a thin border.

Set aside a few strawberries as garnish and place remainder evenly over the whipped cream. With the help of the towel, roll cake into a log widthwise. Gently move cake roll to a serving tray with the seam side down, and cover with plastic wrap placed directly on the log. Chill in the fridge for at least 1 hour or up to 24 hours.

To serve, remove plastic wrap. Spread remaining whipped cream on top of cake, and top with a few strawberries. Scatter with crumbled dried rose petals, dust with powdered sugar and garnish with slivered pistachios. Slice and serve.

MAKE AHEAD: Roulette can be made up to 1 day in advance, covered.

PREP AHEAD: Cream can be whipped and stored in the fridge in an airtight container up to 3 days in advance, but the scent of the rose water might dissipate a little.