This is by far the most popular dessert at my Shabbat table! It is grand to see people’s eyes when I bring it to the table and also witness their puzzled faces while trying to figure out what is that extra flavor they can’t get their taste buds to decipher (rose water). You can use the same cake recipe I provide you, but the fillings are endless. Use raspberry jam, Nutella® or date butter. Rum or brandy mixed with water can replace rose water.
1 cup sugar
1 tsp vanilla extract
1 tsp baking powder
1 cup flour
¼ cup rose water (to moisten cake)
1 pint non dairy whip topping
1 cup confectioners sugar
- confectioners sugar
- non dairy whip cream
- chocolate shavings or melted chips
Preheat oven to 350°F. Line a 17”x12”x1” jellyroll sheet with parchment paper. Set aside.
Beat eggs in the bowl of a stand mixer for 1 minute or until fluffy. Add sugar and vanilla and continue beating for 3 minutes or until the mixture begins to turn pale yellow.
Gently and thoroughly fold in baking powder and flour with a flat spatula, making sure not to deflate the eggs. Spread batter evenly into the prepared cookie sheet. Bake for 15 minutes or until center springs back when lightly pressed.
Make sure to not over bake this cake or it will crack.
In the meantime, whip non diary whip topping until peaks form. Add sugar and combine. Set aside.
When cake is ready, hold the corners of the paper and remove from tray onto a flat surface. Peel cake off paper. Roll, 12-inch side in, along with the parchment paper. Set aside for a few minutes
You can drizzle some powdered sugar on the cake before rolling it so it doesn’t stick to the parchment paper.
Unroll and use a pastry brush to moisten the top of the cake with rose water. Spread cream evenly on the cake, leaving some for garnish. Roll again.
Place on a platter, seam side down, and garnish with powdered sugar, melted chocolate, parve whipped cream, and strawberries, as desired. Refrigerate if not serving immediately.
The eggs should be at room temperature so that you can whip them to maximum volume. The secret to make the parchment paper stay in the baking pan is to spray the pan with a little oil or water before lining it. Cut slits in the corners of the paper for a snug fit. This cake freezes well.
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