Vanilla Sponge Cake
- 1 c (120 g) cake flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 eggs
- ¾ c (150 g) superfine sugar, plus more for rolling
- 1 tsp vanilla extract
- 2 tbsp water
- Preheat oven to 375 degrees. Butter a half sheet pan or jelly roll pan and line with parchment paper. Dust with flour and tap out the excess.
- Sift flour, baking powder and salt in a medium bowl and set aside. Beat eggs and sugar on high speed until pale yellow, about 5 minutes. Gradually add flour mixture, mixing just until incorporated, then add the vanilla and water and gently finish by hand with a wooden spoon.
- Spread the batter evenly in the prepared pan, gently nudging the batter nearly to the edges of the pan. Bake for 12-14 minutes, just until the cake springs back to the touch and is beginning to pull away from the walls of the baking sheet.
- Generously sprinkle granulated sugar on a large, clean kitchen towel. Loosen the cake from the sides of the pan by running a knife around the edges, then invert onto the kitchen towel. Trim any crisp edges, then gently but firmly roll the cake up in the towel, beginning with a short end. Allow the cake to come to room temperature on a cooling rack with the loose edge underneath.
- When the cake has cooled, unroll it onto a large work surface, keeping the towel underneath. Measure and cut 3 equal, long strips of cake, cutting from short side to short side. If the layers aren’t perfectly even they can be leveled later.
- Spread a layer of cranberry curd on each layer, then begin to roll the first layer firmly and evenly. Place the end of the second layer next to the loose end of the first and continue to roll, repeat with the last layer. Turn the cake upright (swirled side up) on a serving plate or cake stand and level with a serrated knife if necessary.
- Thinly ice the cake, then refrigerate for 15 minutes and coat the cake in a thick layer of icing, decorate if desired, and serve. Best if served immediately.
- 12 oz cranberries, preferably fresh
- ½ c fresh orange juice
- 3 whole cloves
- 1 cinnamon stick
- 5 egg yolks plus 3 whole eggs
- 1 c (198 g) granulated sugar
- ¾ c butter, cut into cubes
- ¼ c lemon juice
- 2 tsp lemon zest
- Place cranberries, orange juice, cinnamon stick and cloves in a large, heavy bottomed sauce pan over medium heat. Reduce, stirring occasionally, until cranberries pop and sauce is very thick. Set aside to cool.
- Prepare a double boiler by placing a stainless steel bowl over a pot containing 1 inch of simmering water. The bowl should fit snugly but not touch the surface of the water. Remove the bowl and set aside until ready for use.
- Strain the cranberry mixture through a fine-mesh strainer over a small bowl. Use a wooden spoon to force it through the strainer if needed. Combine ⅔ c of the cranberry reduction, the eggs, yolks, and sugar in the stainless steel bowl and place over the pot of simmering water. Cook, whisking constantly, until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon, then remove from heat. Slowly add the butter a piece at a time while stirring, then add the lemon juice, stir, and strain the curd into a small bowl. Stir in the lemon zest and allow to cool. Place a layer of plastic wrap directly on the surface of the curd and refrigerate. Can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 weeks.
- 1 cup (2 sticks) of butter, at room temperature
- 2 c (227 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 2 tsp vanilla bean paste
- 3 tbsp egg nog
- pinch of salt
- In a stand mixer with a paddle attachment, beat butter on high speed until very light and fluffy, about 8 minutes. Add the powdered sugar and mix on low speed until incorporated, then increase the speed to medium-high and beat for an additional 8 minutes. Add vanilla extract, egg nog, and salt and mix on low speed until combined. Best if used immediately.
Recipe adapted from ohhoneybakes.com