I created this cake for my stepdaughter's sushi-themed 16th birthday party. Rolled cakes take time but allow for plenty of creativity with cake flavors and fillings. The shapes, colors, ingredients and flavors for this recipe are reminiscent of a California roll. By no means is this dessert low in calories or fat, but a 16th birthday calls for a bit of a splurge. Hey, at least the cake provides fiber and vitamin A!
Serves: 12
Preparation Time: 4 hours (including chilling time for filling and cake)
Pistachio Creme Filling
1 cup pistachios, unsalted
1/2 c sugar
2 T flour
2 T cornstarch
1/2 t salt
4 egg yolks3/4 c milk
1/2 c cream
1/2 t vanilla extract
1/2 t almond extract
1-2 drops green food coloring, optional
Preheat oven to 250o Fahrenheit. Roast pistachios 10 minutes; let cool. Run pistachios in a food processor until a paste is formed. Place dry ingredients in mixing bowl, add egg yolks. Beat until light yellow. In a medium saucepan, bring milk and cream to a simmer. Add about 1/4 of the milk/cream mixture to the mixing bowl and beat. Pour contents of mixing bowl into the sauce pan with the remaining milk/cream mixture. Cook slowly over low heat, constantly stirring, until mixture thickens and begins to bubble. Cook for an additional 2-3 minutes. Remove from heat; fold in pistachio past, and vanilla and almond extracts. Cover surface with plastic wrap or wax paper. Cool in refrigerator at least 1-2 hours. Can be made a day ahead.
1/3 c cream
2 T butter, unsalted
1/2 c sugar
5 large eggs
1/2 c sifted flour
1/2 t salt
1 t baking powder (3/4 t if baking at 5,000 ft)
1 t ground cinnamon
1 t ground ginger
1 c shredded fresh carrots
Allow refrigerated ingredients to warm to room temperature. Position oven rack in center of oven; preheat oven to 400o Fahrenheit. Grease 11x17 jellyroll pan (rimmed cookie sheet) and line with wax paper. Microwave butter and milk on low until butter is melted. Set aside. In a large mixing bowl, beat sugar and eggs about 5 minutes until the consistency of soft whipped cream. Gently fold in dry ingredients. Fold in warm milk/butter mixture, then shredded carrots. Pour batter into jellyroll pan and spread evenly. Bake 8-10 minutes until top is gold brown; do not over-bake.
Remove cake from oven, wait 10 minutes, then run a thin spatula around the edges to loosen from pan. Place a sheet of aluminum foil over the top of the cake. Place a 2nd jellyroll pan right side up on top of the aluminum foil. Holding the second pan in place, invert the cake. Remove the original pan but leave the wax paper in place. Let cool completely, then remove the wax paper.
Cream Cheese Coconut Frosting
6 ounces cream cheese
3 T butter, softened
3 c confectioner's/powdered sugar
3/4 c sweetened coconut flakes
Beat cream cheese and butter in mixing bowl. Add powdered sugar 1 cup at a time, mixing until blended. Beat until smooth. Refrigerate until ready for use.
Assembling the Cake
After removing wax paper from cake, spread the pistachio creme filling over the cake. Starting on an 11" side, roll the cake, using the aluminum foil to tighten the roll and minimize cracking. Don't worry about initial cracking; fewer cracks will occur toward the outside as the roll gets bigger. Use aluminum foil as a wrap and place cake in refrigerator. Let set for about 2 hours. Transfer to serving platter. Gently frost cake, including sides and ends. Sprinkle with coconut. Return to refrigerator; remove about 30 minutes before serving.
Per-serving Nutritional Profile:
Calories, 610
Fat, 36 g
Saturated Fat, 17 g
Cholesterol, 225 mg
Carbs, 65 g
Dietary Fiber, 3 g
Protein, 11 g
Sodium, 340 mg
Vitamin A, 50% Daily Value
Vitamin C, 2% Daily Value
Calcium, 10% Daily Value
Iron, 10% Daily Value
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