Salted Honeycomb & Smoked Almond Beehive Baked Alaska
Ingredients
Serves Makes about 6 Baked Alaskas
½ cup + ¼ cup (125 + 60 ml) granulated sugar, divided
¼ cup + ⅔ cups (60 + 150 ml) clover honey, divided
1½ tsp (7 ml) baking soda
1 tsp (5 ml) Maldon sea salt flakes
4 cups (1 L) good quality store-bought vanilla ice cream
½ cup (125 ml) smoked almonds, roughly chopped
1 store-bought pound cake, cut into ½-in (1 cm) thick slices
4 large egg whites
edible flowers, berries, herbs or pea shoots, for garnish
Instructions
- To make salted honeycomb, line a rimmed baking sheet with parchment paper and set aside. In a medium, heavy-bottomed saucepan over medium-low heat, combine ½ cup (125 ml) sugar and ¼ cup (60 ml) honey. Let sugar dissolve while gently whisking constantly, about 5 minutes. Increase heat to medium and bring to a lazy simmer, whisking often, until mixture reaches 300 F (150 C) on an instant-read thermometer, about 3 to 5 minutes. Take care not to overcook, as honeycomb will taste burnt.
- Remove saucepan from heat and immediately whisk in baking soda and salt. Be careful, as mixture will steam and turn into a thick foam. Pour this foamy mixture immediately onto prepared baking sheet. Let sit at room temperature until cool, about 1 hour. Use a sharp knife to chop honeycomb into no smaller than bite-sized chunks and shards. Transfer to an airtight container and set aside.
- Place ice cream in a bowl and let soften slightly. Stir in smoked almonds and about half the chopped honeycomb until well combined. Transfer to freezer for 1 hour.
- Meanwhile, cut 2.5-in (6 cm) rounds out of pound cake. You should get at least 6 rounds. Feel free to fit together a few pieces if needed. Transfer rounds to a parchment-lined baking sheet.
- Dollop about ¾ cup (175 ml) ice cream onto each piece of pound cake and shape into a tall dome. Place ice cream-topped cakes in freezer until completely frozen, about 4 hours.
- When ready to serve, make meringue. In a small saucepan, heat remaining ⅔ cup (150 ml) honey until it reaches 242 F (117 C) on an instant-read thermometer.
- Meanwhile, whip egg whites in bowl of a stand mixer fitted with whisk attachment over medium-high speed, until it forms soft peaks. Add remaining ¼ cup (60 ml) sugar and continue to whisk until well incorporated, about 2 minutes. Reduce mixer speed to low and slowly pour in cooked honey in a very thin stream. Once it is all added, increase speed to medium-high and continue whisking until meringue is cooled, shiny and holds a peak, about 5 to 10 minutes. Place meringue in a large piping bag fitted with a plain round tip.
- To serve, working with 1 ice cream-topped cake at a time, place cake on a serving plate. Pipe honey meringue around cake and ice cream, starting from the plate and working your way up in concentric circles. Alternatively, you can spread a thick layer of meringue all around the cake and ice cream. Caramelize meringue using a culinary torch. Garnish with extra salted honeycomb candy, edible flowers, berries, herbs and/or pea shoots. Repeat with remaining cakes and serve immediately.
Drink Pairings
Sugared Rhubarb Brioche Tart
Ingredients
Serves one 10-in (25 cm) tart
DOUGH
2¼ cups (560 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
2 tsp (10 ml) instant dry yeast
2 tsp (10 ml) finely grated lemon zest
2 tsp (10 ml) finely grated orange zest
½ tsp (2.5 ml) fine sea salt
⅓ cup (75 ml) whole milk or buttermilk
1 egg + 1 egg yolk
¼ cup (60 ml) freshly squeezed orange juice
½ cup (125 ml) salted butter, softened, cut into small pieces
RHUBARB TOPPING
⅔ cup (150 ml) crème fraîche
1 cup (250 ml) granulated sugar
finely grated zest of 1 orange
2 tsp (10 ml) pure vanilla extract
3 to 4 stalks fresh rhubarb, (generous 2¼ cups (about 560 ml) total), sliced into ⅓-in (0.8 cm) pieces
2 tbsp (30 ml) very cold butter
icing sugar, for dusting
Instructions
- To make Dough, in bowl of a stand mixer fitted with dough hook attachment, combine flour, sugar, yeast, zests and salt. In a small bowl, combine milk, egg, egg yolk and orange juice. With mixer on medium-low, add egg mixture and mix to combine, then increase speed to medium and gradually add butter, mixing to form a soft dough. Continue mixing for 4 to 5 minutes, or until smooth and glossy. Butter inside of a large bowl and transfer Dough to bowl. Cover with plastic wrap and let stand in a warm place until doubled in size, about 1½ hours.
- Preheat oven to 400 F (200 C). Butter bottom and sides of a 10-in (25 cm) fluted tart pan with a removable bottom. Turn Dough out onto a lightly floured surface and roll into a 12-in (30 cm) round. Transfer Dough to pan and press it into bottom and up grooved edges of pan. Using a fork, prick base and sides of Dough about 8 to 10 times all over.
- To make Rhubarb Topping, spread crème fraîche over Dough base. In a small bowl, combine sugar and orange zest. Stir with a fork, mashing sugar and zest together to release orange oils. Add vanilla and mix well. Sprinkle half the sugar mixture over crème fraîche. In a medium bowl, combine rhubarb and remaining sugar, tossing to coat rhubarb. Scatter rhubarb evenly over tart base and coarsely grate cold butter over top with a box grater.
- Transfer tart pan to a baking sheet and bake for 20 minutes. Decrease heat to 350 F (180 C) and bake until golden brown, another 10 to 12 minutes. Remove from oven and let cool for 30 minutes.
- To serve, remove tart from pan and slide off metal base. Dust with icing sugar, cut into wedges and serve. Wrap any leftover tart well and store in refrigerator for up to 5 days. Reheat at 375 F (190 C) for 10 minutes before serving, if desired.
Drink Pairings
Turkish Eggs with Herbed Yogurt & Chili Butter
Ingredients
Serves Serves 4
¾ cup (175 ml) full-fat Greek yogurt
1 small garlic clove, minced or grated
2 tsp (10 ml) finely chopped dill
2 tsp (10 ml) finely chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 large eggs
2 tbsp (30 ml) salted butter
½ tsp to 1 tsp (2.5 to 5 ml) Aleppo or crushed red pepper flakes, or to taste
½ tsp (2.5 ml) paprika, or to taste
¼ cup (60 ml) crumbled Macedonian feta
1 cup (250 ml) baby arugula
thick sliced sourdough, toasted and buttered, to serve
lemon wedges, to serve (optional)
Instructions
- To make herbed yogurt, in a small bowl, combine yogurt, garlic, dill and parsley. Whisk until smooth and season with salt and pepper to taste. Divide between 4 shallow bowls and smooth out with back of a spoon to create an even base. Set aside at room temperature.
- In a large skillet, heat 2 tbsp (30 ml) oil over medium-high heat. When oil is hot and just begins to shimmer, crack eggs into skillet. Cook sunny-side up to desired doneness and season with salt and pepper. Transfer eggs to prepared bowls on top of yogurt.
- Meanwhile, make chili butter. In a small saucepan over medium heat, melt butter and cook until lightly golden brown and fragrant. Add remaining 1 tbsp (15 ml) oil, increase heat to medium-high and allow mixture to sizzle, about 1 minute. Add pepper flakes and paprika and cook for 1 to 2 more minutes, swirling pan.
- To serve, sprinkle eggs with feta and top with arugula. Spoon hot chili butter over top, and season with salt and pepper, to taste. Serve immediately with toasted sourdough and a lemon wedge, if desired.
Drink Pairings
Citrus Salad with Vinho Verde Vinaigrette
Ingredients
Serves Serves 4 to 6
½ cup (125 ml) light olive oil
2 tsp (10 ml) finely chopped preserved lemon rind*
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey
⅓ cup (75 ml) Vinho Verde
sea salt and freshly ground black pepper, to taste
2 tbsp (30 ml) finely minced shallot
1 tbsp (15 ml) finely chopped flat-leaf parsley leaves
2 blood oranges, peeled, white pith removed, thinly sliced into rounds
2 Cara Cara oranges, peeled, white pith removed, thinly sliced into rounds
2 small navel oranges, peeled, white pith removed, thinly sliced into rounds
1 ruby grapefruit, peeled, white pith removed, thinly sliced into rounds
1 small mandarin orange, peeled, thinly sliced into rounds
1 cup (250 ml) loosely packed frisée lettuce**
large handful flat-leaf parsley leaves, chopped, for garnish
* Can substitute ½ tsp (2.5 ml) finely grated lemon zest.
** Choose the delicate light yellow leaves for this salad.
Instructions
- To make vinaigrette, in a medium tall-sided container, combine oil, preserved lemon, mustard, honey, Vinho Verde and salt and pepper, to taste. Using a handheld blender, process until combined and smooth. Add shallot and chopped parsley and stir to combine.
- Arrange citrus slices and frisée on a large platter. To serve, drizzle salad with a little vinaigrette and season with salt and pepper to taste. Sprinkle with parsley and serve with extra vinaigrette on the side. Leftover vinaigrette can be stored in refrigerator in a covered container for up to 1 week.
Drink Pairings
Asparagus, Herb & Goat’s Cheese Tart
Ingredients
Serves Serves 4 to 6
PASTRY
⅓ cup + 2 tbsp (105 ml) hazelnuts, toasted and cooled
½ cup + 2 tbsp (155 ml) all-purpose flour
1 large pinch granulated sugar
1 pinch fine sea salt
¼ cup + 2 tbsp (90 ml) salted butter, chilled, cut into ½-in (1.25 cm) pieces
1 tbsp + 2 tsp (25 ml) water
FILLING
¼ cup + 2 tbsp (60 + 30 ml) fresh soft goat’s cheese, divided
2 large eggs
¾ cup + 2 tbsp (205 ml) whipping cream
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) freshly ground black pepper, plus extra to taste
2 scant tsp (just under 10 ml) chopped fresh thyme leaves
3 tbsp (45 ml) finely chopped flat-leaf parsley leaves
3 tbsp (45 ml) thinly sliced chives
30 to 35 very slim asparagus spears, trimmed, rinsed and patted dry
Instructions
- To make Pastry, in bowl of a food processor, combine hazelnuts, flour, sugar and salt. Process until mixture reaches consistency of coarse meal. Add butter and pulse until sandy in texture with little bits of butter still visible. Drizzle with 1 tbsp + 2 tsp (25 ml) water and pulse until combined and dough just begins to form into a ball. Remove dough from bowl and transfer to a 14 x 5-in (35.5 x 12 cm) tart pan with a removable bottom. Using fingers, press dough firmly and evenly into bottom and up sides of pan. Place tart pan on a small baking sheet and freeze for 30 minutes.
- Preheat oven to 375 F (190 C). Transfer baking sheet with tart pan to oven and bake until crisp and golden but not totally baked through, 15 to 20 minutes. Remove from oven, leaving tart on baking sheet, and let cool.
- Meanwhile, make Filling. Crumble ¼ cup (60 ml) goat’s cheese into a medium bowl. Add eggs, cream, salt, pepper, thyme, parsley and chives. Whisk well to combine. Pour filling into cooled tart shell and top with asparagus spears. Season lightly with salt and pepper and carefully transfer tart to oven. Bake for 20 to 30 minutes, or until filling is just set and asparagus is cooked through. Remove from oven and immediately dot with remaining 2 tbsp (30 ml) goat’s cheese. Let cool for 15 minutes.
- To serve, carefully remove tart from pan, keeping it on metal base. Slice and serve warm.
Drink Pairings
Mushroom, Spinach & Tofu Dumplings
Ingredients
Serves 20 dumplings
2 tbsp (30 ml) vegetable oil
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
2 cups (500 ml) roughly chopped stemmed shiitake mushrooms
½ tsp (2.5 ml) kosher salt
1 tsp (5 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 cup (250 ml) frozen spinach, defrosted and squeezed to remove as much water as possible
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) oyster sauce or vegetarian oyster sauce
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) cornstarch
½ cup (125 ml) crumbled medium-firm tofu
1 package square dumpling wrappers, thawed if frozen
Instructions
- Heat a large frying pan over medium heat. Add oil; once it shimmers, add garlic and green onion and sauté for 30 seconds. Add mushrooms, salt, sugar and cooking wine and cook for 5 to 8 minutes, or until mushrooms are fully cooked and lightly browned.
- Transfer mushroom mixture to a blender or food processor and add spinach, soy sauce, oyster sauce, sesame oil and cornstarch. Pulse until mushrooms and spinach are roughly blended. Add tofu and pulse until completely incorporated. Transfer mixture to a bowl and fill another small bowl with water.
- To assemble, place 1 tbsp (15 ml) filling in the middle of a wrapper. Dip your finger in water and run it over 2 adjacent edges of the wrapper. Fold wrapper in half diagonally to form a triangle, then bring the 2 bottom points of the triangle together and pinch to seal.
- Repeat with remaining wrappers and filling. Serve right away for hot pot, or freeze in a single layer, then transfer to an airtight bag or container and store in freezer until ready to serve. Freeze any remaining wrappers for later use.
Drink Pairings
Red Berry & Meringue Cheesecake
Ingredients
Serves Serves 8 to 10
2 large egg whites, room temperature
⅛ tsp (0.5 ml) cream of tartar
½ cup (125 ml) berry sugar
red gel food colouring (optional)
1¾ cups (425 ml) finely crushed graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
½ tsp (2.5 ml) kosher salt
4 oz (125 g) white chocolate, melted
2 x 8 oz (250 g) packages cream cheese, room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
1 vanilla bean, split and seeds scraped out
¼ cup + 1 tbsp (60 + 15 ml) fresh lemon juice, divided
½ cup (125 ml) roughly chopped freeze-dried raspberries or strawberries, plus extra for garnish
½ cup (125 ml) seedless raspberry jam
1½ cups (375 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
1 tsp (5 ml) vanilla extract
fresh raspberries and strawberries, for garnish
Instructions
- Start by making meringues. Preheat oven to 225 F (110 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar 1 tbsp (15 ml) at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 4 minutes.
- If making red striped meringues, fit a piping bag with a large star tip. Using a small paint brush or wooden skewer, paint vertical stripes the length of the pastry bag with a few drops of food colouring. Transfer meringue to piping bag and pipe meringues onto prepared baking sheet, about 1-in (2.5 cm) in base diameter. Transfer to oven and bake for 45 minutes to 1 hour. Meringues should easily be able to lift off parchment. Turn off oven. Prop oven door open with a wooden spoon and let meringues cool completely, about 2 hours. Meringues should feel crisp and dry. Use right away or store in an airtight container at room temperature for 1 day.
- To make cheesecake crust, in a medium bowl, mix together graham cracker crumbs, butter, salt and white chocolate until well combined. Press mixture evenly into an 8 or 9-in (20 or 23 cm) tart pan with removable bottom. Transfer to freezer while making filling.
- Place cream cheese in a large bowl. Using a hand-held electric mixer at medium-high speed, beat cream cheese until smooth, about 1 minute. Beat in condensed milk, scraping down sides of bowl with a rubber spatula as needed. Add vanilla seeds and ¼ cup (60 ml) lemon juice and mix until thoroughly incorporated. With a rubber spatula, fold in freeze-dried fruit. Pour filling into chilled crust and smooth top with a rubber spatula. Refrigerate until firm, about 3 hours or up to overnight.
- Meanwhile, in a small bowl, whisk together jam with remaining 1 tbsp (15 ml) lemon juice. Set aside.
- When ready to serve, make whipped cream. In a large bowl, whisk together whipping cream, skim milk powder, if using, and vanilla extract until medium peaks form, about 4 minutes.
- Remove cheesecake from tart pan and place on a cake stand or serving plate. Drizzle raspberry jam mixture over cheesecake, then dollop with whipped cream. Garnish with meringues, fresh raspberries and strawberries and a sprinkle of crushed freeze-dried fruit. Slice and serve.
Drink Pairings
Dark-Chocolate Dipped Baklava Rolls
Ingredients
Serves 15 baklava rolls
½ cup + 1 tbsp (125 + 15 ml) sugar, divided
1 orange, zest and juice, divided
¼ cup (60 ml) water
2½ cups (625 ml) raw walnut pieces
½ tbsp (7.5 ml) ground cinnamon
¼ tsp (1 ml) sea salt
½ cup (125 ml) salted butter, plus extra if needed
1 tbsp (15 ml) honey
10 phyllo sheets, thawed if frozen
½ cup (125 ml) dark chocolate chips
1 tbsp (15 ml) whipping cream
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- To make syrup, in a small saucepan over medium-high heat, stir together ½ cup (125 ml) sugar, orange juice and water. Once sugar has dissolved completely, remove from heat and set aside to cool.
- In bowl of a food processor, combine walnuts, cinnamon, remaining 1 tbsp (15 ml) sugar, salt and orange zest. Pulse on high until texture resembles fine sand. Reserve ½ cup (125 ml) walnut mixture and set aside.
- In a small heatproof bowl, microwave butter and honey on high for 30 seconds, or until melted.
- Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. Roughly divide the walnut mixture into fifths. With the long edge of the phyllo sheet parallel to you, spoon ¹/₅ of the walnut mixture along the entire edge of the pastry to form a 1-in (2.5 cm) line. Gently roll pastry up completely to form a log. Repeat with remaining phyllo; you should have 5 rolls.
- 6 Place baklava on lined baking sheet, snugly side by side like sardines. Don’t worry if there is open space left on baking sheet. Brush tops of baklava with remaining butter mixture. Transfer to oven and bake for 15 to 20 minutes, or until golden brown and crisp. Remove from oven and immediately pour syrup over baklava. Let cool at room temperature for 1 hour.
- In a heatproof bowl, combine chocolate chips and whipping cream. Microwave on high for 20-second intervals until melted, stirring each time.
- Cut between each log to separate the baklava, then cut each log into 3 pieces. Dip each into melted chocolate, then into reserved walnut mixture. Transfer to a lined baking sheet to set before serving, about 10 minutes. Store in an airtight container at room temperature for up to 1 week.
Drink Pairings
Chocolate Espresso Trifle
Ingredients
Serves 6 - 8
FOR TRIFLE:
1 cup (250 ml) butter, cut into 2-in (5 cm) chunks
6 oz (170 g) unsweetened chocolate, finely chopped
2½ cups + 2 tbsp (625 + 30 ml) sugar, divided
½ tsp (2.5 ml) table salt, divided
4 large eggs plus 6 egg yolks, divided
1 tbsp + 1 tsp (15 + 5 ml) vanilla extract, divided
1¼ cups (310 ml) flour
¼ cup (60 ml) cocoa powder
1 cup (250 ml) semi-sweet chocolate chips (optional)
½ cup (125 ml) chopped walnuts (optional)
2¾ cups (675 ml) whipping cream, divided
1 tbsp (15 ml) instant coffee powder
2½ cups (625 ml) mascarpone cheese, chilled
3 tbsp (45 ml) Kahlúa Coffee Liqueur (optional)
1 tbsp (15 ml) dark rum (optional)
1/8 tsp (0.5 ml) cream of tartar
Chocolate Bowl Decoration (make ahead, recipe follows), chocolate curls, truffles and/or bonbons, for garnish
FOR THE CHOCOLATE BOWL DECORATION:
1 small latex-free balloon
2 tsp (10 ml) vegetable oil
1 cup (250 ml) finely chopped unsweetened chocolate, divided
Instructions
- To make the trifle, Preheat oven to 350 F (180 C). Grease and line bottom and sides of two 8-in (20 cm) square baking pans with parchment paper.
- In a heatproof bowl set over a saucepan of simmering water, melt butter and unsweetened chocolate, stirring constantly. Make sure water does not touch bottom of bowl. Once melted, remove from heat and whisk in 2 cups (500 ml) sugar and ¼ tsp (1 ml) salt. Stir until sugar is fully dissolved and mixture is slightly cooled.
- In a separate bowl, lightly whisk together 4 eggs and 1 tbsp (15 ml) vanilla. Add to chocolate mixture and whisk until fully incorporated.
- In another bowl, lightly whisk flour and cocoa together and fold into chocolate mixture. Do not over beat. Stir in chocolate chips and walnuts, if using.
- Divide batter evenly between prepared baking pans and bake for 30 to 35 minutes, or until skewer inserted in centre of brownies comes out clean. Remove from oven and invert onto a wire rack to cool completely. Once cool, cut brownies into 2-in (5 cm) squares and store in an airtight container until ready to use. Brownies can be made up to 3 days ahead and stored in refrigerator in an airtight container.
- In a large heatproof bowl, whisk together egg yolks, ½ cup (125 ml) sugar and remaining ¼ tsp (1 ml) salt, until thick, pale yellow and increased in volume.
- Warm ¼ cup (60 ml) whipping cream in a small saucepan over low heat, or microwave for 15 to 20 seconds on high, and stir in instant coffee powder until dissolved. Add to egg yolk mixture.
- Set bowl with egg yolk mixture over a saucepan with simmering water, making sure water does not touch bottom of bowl. Whisk constantly, until egg mixture thickens further and reaches 160 F (71 C). Remove from heat and continue stirring to cool slightly. Add mascarpone and mix until smooth. Add Kahlua and rum, if using, and mix well. Set aside.
- In a medium bowl, whisk 1 cup (250 ml) whipping cream until peaks formed hold their shape. Lightly mix ⅓ of whipped cream into mascarpone mixture until no white streaks remain. Fold in rest of whipped cream until blended. Set aside.
- In another medium bowl, whisk together remaining 1½ cups (375 ml) whipping cream, remaining 2 tbsp (30 ml) sugar, remaining 1 tsp (5 ml) vanilla extract and cream of tartar until peaks formed hold their shape
- Line bottom of large trifle bowl with brownies. Spread ⅓ of mascarpone mixture evenly over brownies. Spread ½ of whipped cream evenly over mascarpone layer. Repeat layering with brownies, ⅓ of mascarpone mixture and remaining whipped cream. Add one more layer of brownies and top with remaining mascarpone mixture. Chill for at least 4 hours before serving. Can be made up to 1 day in advance; if making ahead, loosely cover and store in refrigerator.
- To make the chocolate bowl decoration, inflate balloon and knot the end. Place balloon in a cup, knotted end down, to hold it upright. Brush surface with oil.
- In a heatproof bowl set over a saucepan of simmering water, melt ⅔ cup (150 ml) chocolate, making sure water does not touch bottom of bowl. Remove from heat, add ⅓ cup (75 ml) chocolate and stir continuously until all the chocolate is melted and there are no lumps remaining.
- Slowly pour melted chocolate over greased balloon and allow chocolate to set for about 1 hour. Place in refrigerator if ambient temperate is warm or humid and chocolate is still soft to touch.
- When ready to use, cut a small hole near the knotted end of the balloon and control release of air very slowly. Gently remove deflated balloon and use chocolate bowl to garnish trifle. Can be made up to 2 days in advance and stored, uncovered, in a cool, dry place.
- To serve, decorate with Chocolate Bowl Decoration, if using, and/or chocolate curls, truffles and bonbons of your choice.
Drink Pairings
Ginger Yule Scroll
Ingredients
Serves 6 - 8
¾ cup (175 ml) sugar, divided
¼ cup (60 ml) water
2-in (5 cm) cube fresh ginger, peeled, thinly sliced
2 tbsp (30 ml) Ginger of the Indies Liqueur (optional)
3 tbsp (45 ml) icing sugar, divided, for dusting
4 eggs, separated
½ tsp (2.5 ml) cream of tartar
pinch of table salt
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
½ cup (125 ml) cake flour, divided
5 oz (140 g) white chocolate, finely chopped
4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream
Instructions
- In a small saucepan over medium heat, melt ¼ cup (60 ml) sugar in ¼ cup (60 ml) water. Add ginger and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat, cover and allow syrup to steep as it cools. When completely cool, mix in ginger liqueur, if using. Can be prepared 1 day ahead and refrigerated until ready to use. Remove ginger slices before using, or for added ginger flavour, finely chop strained ginger and reserve for step 11.
- Preheat oven to 350 F (180 C). Grease and line a 10 x 15-in (25 x 38 cm) jelly roll pan with parchment paper. Place a clean tea towel on counter and evenly dust 1 tbsp (15 ml) icing sugar over it. Set aside.
- In a medium bowl, whisk together egg whites, cream of tartar and salt until frothy. Gradually add ¼ cup (60 ml) sugar and whisk until soft peaks form. Set aside.
- In a large bowl, whisk together egg yolks and remaining ¼ cup (60 ml) sugar until thick, pale and fluffy (this is called ribbon stage: when whisk is lifted from batter, it should fall in shape of thick ribbon). Whisk in oil, milk and vanilla until well incorporated.
- Sift ¼ cup (60 ml) flour over whipped egg yolk mixture and gently fold in, then fold in ⅓ of the whipped egg whites. Do not over mix. Fold in remaining whipped egg whites until no white streaks remain. Sift over remaining ¼ cup (60 ml) flour and fold in.
- Pour batter into prepared pan and evenly smooth surface with an offset spatula. Bake for 12 to 15 minutes, or until surface springs back up when lightly pressed.
- Remove cake from oven and immediately invert onto prepared tea towel. Gently peel off parchment paper and evenly dust 1 tbsp (15 ml) icing sugar over surface of cake. Starting from long edge of cake, fold tea towel along with cake into a roll. Set aside to cool.
- In a heatproof bowl set over a small saucepan with simmering water, melt white chocolate, stirring constantly. Do not allow water to touch bottom of bowl. Once melted, remove from heat and whisk well until smooth. Let cool slightly.
- In a medium bowl, whisk cream cheese until no lumps remain. Pour melted chocolate over and mix until fully incorporated. Set aside to cool.
- In another medium bowl, whip cream until soft peaks hold their shape. Fold ⅓ of whipped cream into cream cheese mixture until no white streaks remain. Fold in remaining whipped cream until incorporated. Do not over beat.
- On a clean, dry surface, unroll cake and remove tea towel. Using a pastry brush, evenly brush ginger syrup over surface of cake. Using an offset spatula, spread white chocolate filling over cake in a ½-in (1.25 cm) layer. Reserve and refrigerate any remaining filling. Evenly scatter reserved chopped ginger over filling, if desired. Roll cake back into a log, scraping off any excess filling from edges. Wrap cake in parchment paper and refrigerate for at least 4 hours and up to 24 hours.
- To serve, trim off cake ends. Sprinkle remaining 1 tbsp (15 ml) icing sugar over surface of cake and decorate with reserved white chocolate filling and any other decorations, as desired.