For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!
I have decided to make a bundt cake inside which I placed a "basis" roll with a jam. I was really pleased with this Daring Bakers challenge as it made me bake a roll which was on my "To Bake" list for a really long time. Further, I make this roll using a recipe from my mother so this is really a family recipe tested numerous times.
As to the recipe for an orange bundt cake, I liked the final result but I was the only one and I cannot overemphasize the importance of using oranges with a really thin skin. Further, as you may see also on the pictures, the dough didn't turn out to be your typical "cake" dough. It was more dense and more puding-y. I checked the website the recipe from which I adapted and the final result looked like a normal cake (i.e. with bubbles inside it), so I don't know what went wrong. The roll inside was very juicy and sweet and I loved it--- so did the others whom did not like the bundt cake part.
We will need:
For the roll:
As I have already mentioned this is a family recipe and the pastry may be used for other rolls or cakes.
For one egg use one tablespoon of all purpose flour and one tablespoon of (white granulated) sugar; use half package of a baking powder for every 4 eggs (which should be 6 grams or 2 teaspoons). I used 2 eggs for the roll.
jam
METHOD:
1. Preheat your oven at 180°C/350°F. Beat the egg whites until stiff. Add sugar one tablespoon at time. Then add flour mixed with the baking powder (once again) one tablespoon at time. Spread the batter on the parchment paper with which you lined your baking tin so that it will form a thin (1/2 cm) layer. Bake for 15 minutes at 80°C/350°F.
2. Do not dry the pastry otherwise it will break. After baked, let cool for 10 minutes and then gently sprinkle the pastry with few drops of water and roll it (do not remove the parchment paper yet. Gently (and even not at once) try to connect both ends of the roll so that you will form a ring. Let cool.
3. Unroll the roll, peel off the parchment paper, spread jam (I used the orange one) and roll the roll back and once again try to form a ring.
PS: Honestly speaking, my father would have been fine if I had stopped at this stage as he did not like the bundt cake part one bit.
TIP: Prepare the roll at least 4 hours prior the final baking. However, as not everyone got a whole day for the baking, a good solution is to make the roll one day ahead.
For the bundt cake (adaptation from my favourite blog - mamincinyrecepty):
5. Rinse 2 oranges reeeally well. Cut into pieces (whole oranges skin and pulp), place into a small pot and pur water over them so that they are under water- Cook on the medium fire for one hour and hald hour. Remove pits (if any), add the jiuce from the third orange and make a puree.
6. Separate egg whites and egg yolks. Beat the whites until stiff.
7. In another bowl, whisk together yolks, sugar, curd cheese, butter, vanilla extract and the orange puree. in the add the flour mixed with the baking powder. I recommend adding the flour and the baking powder in three batches, adding the next batch only after the previous one is mixed in. In the end, very gently using just your spatula (no hand mixer) add the whisked egg whites.
8. Pour 1/3 of the bund cake batter into the bundt cake.
9. Take your roll, spread a little bit of jam on it, then place the roll into the batter and pour in the remaining bundt cake batter.
9. Bake for approx. 50 min. at 190°C/380°F. Perform the toothpick test (insert the toothpick into the center of the cake – if the toothpick comes out clean, hooray, the cake is baked). Let cool on a wire rack for 5 minutes. Then place a plate over the bundt cake pan and carefully flip the pan and the plate so that the plate is now on the bottom. The bundt cake should separate from the pan and be placed on the plate now. If there are any troubles, please a wet cloth on the bundt cake pan, wait for 5 minutes and now try to lift the pan. Let cool.
Even thought, the result was not as good as I hoped, I really enjoyed this month challenge (which also happened to be my first one) and thank you, Ruth from The Crafts of Mommyhood, for this very fun challenge!
As to the recipe for an orange bundt cake, I liked the final result but I was the only one and I cannot overemphasize the importance of using oranges with a really thin skin. Further, as you may see also on the pictures, the dough didn't turn out to be your typical "cake" dough. It was more dense and more puding-y. I checked the website the recipe from which I adapted and the final result looked like a normal cake (i.e. with bubbles inside it), so I don't know what went wrong. The roll inside was very juicy and sweet and I loved it--- so did the others whom did not like the bundt cake part.
***
We will need:
For the roll:
As I have already mentioned this is a family recipe and the pastry may be used for other rolls or cakes.
For one egg use one tablespoon of all purpose flour and one tablespoon of (white granulated) sugar; use half package of a baking powder for every 4 eggs (which should be 6 grams or 2 teaspoons). I used 2 eggs for the roll.
***
jam
***
METHOD:
1. Preheat your oven at 180°C/350°F. Beat the egg whites until stiff. Add sugar one tablespoon at time. Then add flour mixed with the baking powder (once again) one tablespoon at time. Spread the batter on the parchment paper with which you lined your baking tin so that it will form a thin (1/2 cm) layer. Bake for 15 minutes at 80°C/350°F.
2. Do not dry the pastry otherwise it will break. After baked, let cool for 10 minutes and then gently sprinkle the pastry with few drops of water and roll it (do not remove the parchment paper yet. Gently (and even not at once) try to connect both ends of the roll so that you will form a ring. Let cool.
3. Unroll the roll, peel off the parchment paper, spread jam (I used the orange one) and roll the roll back and once again try to form a ring.
PS: Honestly speaking, my father would have been fine if I had stopped at this stage as he did not like the bundt cake part one bit.
 |
| I should have stopped here... |
TIP: Prepare the roll at least 4 hours prior the final baking. However, as not everyone got a whole day for the baking, a good solution is to make the roll one day ahead.
***
For the bundt cake (adaptation from my favourite blog - mamincinyrecepty):
3 oranges with a very thin skin
250 g curd cheese (1 and 1/2 cup)
150 g white granulated sugar (1 cup)
1 tea spoon vanilla extract
150 g soft unsalted butter (10 tablespoons)
300 g all purpose flour (2 cups)
1 baking powder (12 g/4 teaspoons)
a little bit of salt
METHOD:
4. We prepare all ingredients ahead in order to have them all at a room temperature (take the eggs from the fridge at least one hour prior baking). Preheat the oven to 190°C/380°F. Prepare your bundt pan.
TIP: There is no better thing to grease your bundt pan with than butter. Seriously! My bundt cake never gets stuck when I use butter. Just to be double sure, I sift a little bit of coconut just on the bottom pf the pan.
6. Separate egg whites and egg yolks. Beat the whites until stiff.
7. In another bowl, whisk together yolks, sugar, curd cheese, butter, vanilla extract and the orange puree. in the add the flour mixed with the baking powder. I recommend adding the flour and the baking powder in three batches, adding the next batch only after the previous one is mixed in. In the end, very gently using just your spatula (no hand mixer) add the whisked egg whites.
8. Pour 1/3 of the bund cake batter into the bundt cake.
9. Take your roll, spread a little bit of jam on it, then place the roll into the batter and pour in the remaining bundt cake batter.
9. Bake for approx. 50 min. at 190°C/380°F. Perform the toothpick test (insert the toothpick into the center of the cake – if the toothpick comes out clean, hooray, the cake is baked). Let cool on a wire rack for 5 minutes. Then place a plate over the bundt cake pan and carefully flip the pan and the plate so that the plate is now on the bottom. The bundt cake should separate from the pan and be placed on the plate now. If there are any troubles, please a wet cloth on the bundt cake pan, wait for 5 minutes and now try to lift the pan. Let cool.
***
Even thought, the result was not as good as I hoped, I really enjoyed this month challenge (which also happened to be my first one) and thank you, Ruth from The Crafts of Mommyhood, for this very fun challenge!
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