Over the weekend we celebrated my moms birthday. I’m the official cake maker in the family. Whenever there’s a birthday, we have a family dinner and I bake something. I try to tailor each cake to the person either with ingredients or decorations. This challenges me to be more creative and try things I might never have otherwise. Oftentimes birthdays and holidays overlap in this weirdly perfect way. Remember when Nick wanted red velvet cake over Valentine’s Day? Well my mom is gluten intolerant and requested a gluten-free cake, and it’s Passover! The only downside to shooting family birthday cakes for the blog is that I don’t cut into them. I mean, I have before. But I always feel weird showing up with a cake with a huge slice missing. Of course, this was the most beautiful roll cake I’ve ever sliced. But you’ll just have to use your imagination... or make one yourself!
- 1/4 cup plus 2 tablespoons granulated white sugar
- 6 large eggs, separated
- 1/2 teaspoon pure vanilla extract
- 4 ounces bittersweet or semisweet chocolate, chopped in small pieces
- 3/4 teaspoon cream of tartar
For the Cappuccino Whipped Cream
- 3 Cups whipping cream
- 6 tablespoons sugar
- 2 tsp vanilla
- 1 tablespoon instant espresso
Preheat oven to 350 degrees F. Butter a non stick 17 x 12 inch baking pan. Line the pan with parchment paper and then butter the parchment paper. While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature. Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool. In a large bowl beat the egg yolks and 1/4 cup of sugar until light and fluffy. (5 min) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat just to combine. In a clean mixing bowl beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form. Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites just until incorporated. Don't over mix! Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel. (original)
For the whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and instant espresso and stir to combine. Beat the mixture until stiff peaks form. Chill whipped cream. Once the cake has cooled, spread with the cappuccino whipped cream, and then gently roll the cake, peeling off the parchment paper as you roll. Place the cake, seam side down, on your serving platter. Cover the cake in reserved whipped cream. Decorate with chocolate chips. Serve and enjoy!