This is one of my favorite springtime recipes--especially for Easter or Mother's Day or any shower party dessert--that I've been making for about 15 years now. Hope you'll like it as much as I do!
24 edible pansies (meaning ones not sprayed with pesticides. If U are unsure, I merely hose mine down with the mist attachment on my hose's spray nozzle and then let the sunshine dry the blossoms off before using--discard the stem, but leave the little cluster of leaves on the back of each blossom intact.)
5 large eggs, separated when cold and bring both yolks & whites to room temperature*
1/3 cup granulated sugar
1 Tablespoon plus 1 teaspoon vegetable oil
1 teaspoon lemon extract
2/3 cup granulated sugar
3/4 cup sifted cake flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons powdered sugar
Lemon-Cream Cheese Filling (recipe follows)
Grease bottom and sides of a 15" x 10" x 1" jellyroll pan; line with wax paper. Grease and flour wax paper and sides of pan. Arrange pansies, stem backs up, in pan. (I spray my jellyroll pan with PAM, then line it with parchment paper, and I also spray the parchment paper with PAM also.)
Beat egg yolks in a large mixing bowl at high speed of an electric mixer 5 minutes or until thick and pale. Gradually add 1/3 cup sugar, beating well. Stir in oil and lemon extracts. (I use a small deep bowl and begin beating on low and then gradually increase to high speed with my entire beating process not lasting longer than 2 minutes which includes the gradual sprinkling in of the sugar.)
Beat egg whites in a large deep bowl at high speed until foamy. (I beat on medium speed until frothy and at this point I add 1/2 tsp cream of tartar and beat in.) Increase the mixer speed to medium-high and continue beating until the whites form soft peaks. (Hint from Carole Walter's GREAT CAKES: To ensure that you catch the whites at just the right point, watch for a design similar to the ripples on the back of a seashell.) Gradually add 2/3 cup sugar, 1 Tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently lighten and then fold beaten whites into egg yolk mixture.
Combine, sift or whisk together flour, baking powder, and salt; gradually sprinkle sifted dry ingredients over and gently fold into egg yolk mixture. Carefully spoon batter into prepared pan. Bake in a preheated 350-degree F oven for 12 to 14 minutes or until top springs back when touched.
Sift powdered sugar (I use more than is called for to make sure the towel is covered) in a 15' x 10" rectangle on a cloth towel (not terry cloth). When cake is done, immediately loosen from sides of pan. Turn out onto sugared towel. Peel off wax paper. Turn cake over, pansy side down. (Pansies end up against the powdered sugar & will be on the OUTSIDE of your cake now.) Starting at narrow end, roll up cake and towel together; let cool on a wire rack, seam side down. When ready to assemble, unroll cake and remove towel. Spread cake with Lemon-Cream Cheese Filling; carefully reroll cake. Yield: 8 to 10 servings.
*NOTE: In a class I took from JoAnne Weir, she instructed us to always put your bowl of room temp egg whites into a sink or pan of hot tap water and let sit for a few minutes before beating. This further warming will give you 1/3 greater volume on your final product of beaten egg whites.
Lemon-Cream Cheese Filling
1 (8-ounce) package Philadelphia cream cheese, softened to room temperature
3 Tablespoons unsalted butter, softened
1/4 cup plus 2 Tablespoons lemon curd (I use 1/3 cup of my George Geary recipe for lemon curd recipe which is posted at @ 11840.10.1.1)
Beat cream cheese and butter at medium speed of an electric mixer until creamy; stir in lemon curd. Chill thoroughly. Yield: about 1-1/2 cups.
Enjoy this dessert! It is yummy. --Wigs
PS: Don't fall over in a faint, but I actually have a taken a picture of one of these jellyrolls I made last spring so let's hope this photo link works!
Add-on: My image link isn't working, but Paul fiddled around with the Link URL and it'll take you to my picture! Hooray! Just click on the Link URL.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/wigs/4ad59776-5060-4ae4-8de5-07482eb3ace7.jpg~original
http://i56.photobucket.com/albums/g166/Finer_Kitchens/wigs/b481a446-9dd4-4ac3-9437-b23514b7b62a.jpg~original
http://www.freeimagehosting.net/uploads/ede276b000.jpg
24 edible pansies (meaning ones not sprayed with pesticides. If U are unsure, I merely hose mine down with the mist attachment on my hose's spray nozzle and then let the sunshine dry the blossoms off before using--discard the stem, but leave the little cluster of leaves on the back of each blossom intact.)
5 large eggs, separated when cold and bring both yolks & whites to room temperature*
1/3 cup granulated sugar
1 Tablespoon plus 1 teaspoon vegetable oil
1 teaspoon lemon extract
2/3 cup granulated sugar
3/4 cup sifted cake flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons powdered sugar
Lemon-Cream Cheese Filling (recipe follows)
Grease bottom and sides of a 15" x 10" x 1" jellyroll pan; line with wax paper. Grease and flour wax paper and sides of pan. Arrange pansies, stem backs up, in pan. (I spray my jellyroll pan with PAM, then line it with parchment paper, and I also spray the parchment paper with PAM also.)
Beat egg yolks in a large mixing bowl at high speed of an electric mixer 5 minutes or until thick and pale. Gradually add 1/3 cup sugar, beating well. Stir in oil and lemon extracts. (I use a small deep bowl and begin beating on low and then gradually increase to high speed with my entire beating process not lasting longer than 2 minutes which includes the gradual sprinkling in of the sugar.)
Beat egg whites in a large deep bowl at high speed until foamy. (I beat on medium speed until frothy and at this point I add 1/2 tsp cream of tartar and beat in.) Increase the mixer speed to medium-high and continue beating until the whites form soft peaks. (Hint from Carole Walter's GREAT CAKES: To ensure that you catch the whites at just the right point, watch for a design similar to the ripples on the back of a seashell.) Gradually add 2/3 cup sugar, 1 Tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently lighten and then fold beaten whites into egg yolk mixture.
Combine, sift or whisk together flour, baking powder, and salt; gradually sprinkle sifted dry ingredients over and gently fold into egg yolk mixture. Carefully spoon batter into prepared pan. Bake in a preheated 350-degree F oven for 12 to 14 minutes or until top springs back when touched.
Sift powdered sugar (I use more than is called for to make sure the towel is covered) in a 15' x 10" rectangle on a cloth towel (not terry cloth). When cake is done, immediately loosen from sides of pan. Turn out onto sugared towel. Peel off wax paper. Turn cake over, pansy side down. (Pansies end up against the powdered sugar & will be on the OUTSIDE of your cake now.) Starting at narrow end, roll up cake and towel together; let cool on a wire rack, seam side down. When ready to assemble, unroll cake and remove towel. Spread cake with Lemon-Cream Cheese Filling; carefully reroll cake. Yield: 8 to 10 servings.
*NOTE: In a class I took from JoAnne Weir, she instructed us to always put your bowl of room temp egg whites into a sink or pan of hot tap water and let sit for a few minutes before beating. This further warming will give you 1/3 greater volume on your final product of beaten egg whites.
Lemon-Cream Cheese Filling
1 (8-ounce) package Philadelphia cream cheese, softened to room temperature
3 Tablespoons unsalted butter, softened
1/4 cup plus 2 Tablespoons lemon curd (I use 1/3 cup of my George Geary recipe for lemon curd recipe which is posted at @ 11840.10.1.1)
Beat cream cheese and butter at medium speed of an electric mixer until creamy; stir in lemon curd. Chill thoroughly. Yield: about 1-1/2 cups.
Enjoy this dessert! It is yummy. --Wigs
PS: Don't fall over in a faint, but I actually have a taken a picture of one of these jellyrolls I made last spring so let's hope this photo link works!
Add-on: My image link isn't working, but Paul fiddled around with the Link URL and it'll take you to my picture! Hooray! Just click on the Link URL.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/wigs/4ad59776-5060-4ae4-8de5-07482eb3ace7.jpg~original
http://i56.photobucket.com/albums/g166/Finer_Kitchens/wigs/b481a446-9dd4-4ac3-9437-b23514b7b62a.jpg~original
http://www.freeimagehosting.net/uploads/ede276b000.jpg