3 Spring Cakes
BY TRACEY SEAMAN | PHOTOGRAPHY BY CON POULOS
Peachy Orange Roll
PREP 35 MIN (PLUS COOLING AND CHILLING)
BAKE 15 MIN
6 eggs, separated
6 tablespoons granulated sugar
½ cup flour
1 tablespoon grated orange peel
¼ teaspoon salt
2 tablespoons confectioners’
sugar, plus more for dusting
1½ teaspoons unflavored gelatin
1¼ cups heavy cream
One 15-ounce can peaches in
pear juice, fruit chopped and
1 tablespoon orange liqueur
of the egg white mixture into the
yolk mixture; fold in the remaining
whites. Spread the batter in the
prepared pan and bake until golden
and springy, about 15 minutes.
3. Immediately dust the cake with
confectioners’ sugar and loosen the
edges with a knife. Lay a kitchen
towel, then a cooling rack, on top of
the cake and invert. Remove the pan
and peel off the parchment. Roll up
the cake lengthwise in the towel and
let cool, about 30 minutes.
4. Meanwhile, place 2 tablespoons
cold water in a heatproof bowl.
Sprinkle the gelatin in and let stand
until softened. Microwave for
1 minute and stir to dissolve. Stir
in ¼ cup cream and transfer to a
medium bowl. Add the remaining
1 cup cream and 2 tablespoons
confectioners’ sugar and beat until
thick. Fold in the peaches. In a
saucepan, simmer the pear juice
over medium heat until reduced by a
third; let cool. Stir in the liqueur.
5. Unroll the cake. Using a pastry
brush, dab the cake with half of
the pear syrup. Spread the peach
cream on top and roll up the cake
lengthwise. Transfer to a platter
and refrigerate for 3 hours. Dust
the cake with more confectioners’
sugar, slice and drizzle with the
remaining pear syrup.
WHAT’S IN IT
• Our sponge cake
is light as air yet
to whole eggs.
1. Position a rack in the center of the
oven and preheat to 350°. Grease
a 10½-by- 15½-inch jellyroll pan
and line with parchment. Using an
electric mixer, beat the egg yolks
and 3 tablespoons granulated sugar
at high speed until pale and thick,
5 minutes. Fold in the flour and
orange peel; transfer to a large bowl.
2. Using the electric mixer fitted with
the whisk attachment, in a clean and
dry bowl, whip the egg whites and
salt at medium speed for 1 minute.
Beat in the remaining 3 tablespoons
granulated sugar at high speed
until stiff, 1 to 2 minutes. Fold half
• The glaze is made
from pear juice, with
minimal refined sugar.
• A little whipped cream
goes a long way to
satisfy your cream-filling craving!
FOOD ST YLING BY ANNE DISRUDE; PROP ST YLING BY MARINA MALCHIN.
“The creamy center keeps
it really moist, so it’s
perfect for making ahead.
Refrigerating overn ight
even improves the flavor.”
—TRACEY SEAMAN, test kitchen director
WE LOVE IT: