These cake rolls are really versatile, as well as surprisingly easy and quick to put together. I’m going to use this recipe to show you the basic method, then you can go to town and customize it however you like. The one above is packed with peppermint ice cream, and I served with a hot fudge sauce. You can adjust the proportion of cake to filling, mine is slightly overstuffed but I was going for something cold and refreshing.
I have filled these with chestnut ganache for yule logs, filled them with ice cream, jam, mousse, you name it! As long it will firm up enough to slice it’s fair game.
The cake roll recipe is the basic sponge sheet from Paula Pecks’ The Art of Fine Baking. This little book is very unassuming from the outside, but it is a treasure and worth much more than many cookbooks…
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