I am so excited to welcome the amazingly talented Heather from SprinkleBakes to Delicious Everyday today. I stumbled onto Heather's beautiful blog a year ago and I was immediately addicted. Each of her creations appears more amazing than the last, and it is a sweet tooth's heaven. Just check out her beautiful Pink Vanilla Pocky Cake and her beautiful Jane Austen cake as perfect examples of delicious sugary heaven.
Heather has also recently released her first book, [amazon_link id="1402786360" target="_blank" ]SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist[/amazon_link] which is as beautiful as it is inspiring. My copy arrived last week and I've found it difficult to put down as not only is it filled with beautiful and delicious creations, it's also filled with lots of tips to ensure your success when recreating her recipes.
[amazon_image id="1402786360" link="true" target="_blank" size="large" ]SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist[/amazon_image]
So let's kick things off with an interview with Heather before she shares her delicious Lemon Cream Roulade.
Jennifer: What inspired you to start SprinkleBakes?
Heather: I was an artist looking for a new medium. I was having a serious case of artist's block so I decided to try baking. I loved it and wanted to share my creations with a wider audience than just my friends and family.
Jennifer: You come a very creative background, being an accomplished painter and photographer, what impact do you think that has on your baking and creativity with your recipes?
Heather: In my book I quote Marshall McLuhan "Art is anything you can get away with". I feel the same way about dessert. I'm willing to try anything, even if it is frowned upon by conventional pastry chefs.
Jennifer: What inspires you when you create a recipe? Is it a particular flavour, ingredient or your vision of the end result?
Heather: All of those things! But I usually have a vision or theme. The best example of that would be my Portrait of Poe cake in red velvet.
Jennifer: My favourite of all your delicious recipes is the Seven Sins Chocolate Cake. Do you have a particular favourite?
Heather: That cake may be my new favorite, but I'm a sucker for homemade confetti cakes like the one I made for my blog's 1st birthday.
Jennifer: You've recently released your first book, SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist. Did you ever think you'd one day be writing a cookbook?
Heather: No! I'd always figured I'd have a creative job -working in galleries, creating installations and paintings- but my baking has completely changed the course of my career.
Jennifer: How did you celebrate the release of your book?
Heather: Now that you ask, I'm not sure I've celebrated the occasion properly! I remember being really nervous and excited the day it was released, but the response from my readers was nothing short of an outpouring of love. That was a gift to me. That was my party.
Jennifer: What has been the most rewarding aspect of blogging?
Heather: That's difficult to answer! I love connecting with other food bloggers and learning from them. Being creatively fulfilled is high on the list too.
Thank you Heather for guest posting today, and now onto your beautiful and delicious Lemon Cream Roulade!
Cake rolls are, hands down, my favorite dessert to make. Blame the mesmerizing swirl, but they are just as delicious as they are pretty. I've always wanted to make a lemon version and my pink velvet recipe adapted nicely into a bright-tasting, lemon cream-filled cake.
Making a cake roulade isn't as difficult as it looks, but if you're new to the task you can view my video full of visual cues here.
Ingredients
- Cake:
- 4 eggs
- ¾ cup extra-fine granulated sugar
- 1 tbsp . oil
- 2 tbsp . buttermilk
- 2 tsp . lemon extract
- 3-4 drops yellow liquid food coloring
- 1 cup all-purpose flour
- 1 tsp . baking powder
- ½ tsp . salt
- Lemon cream filling:
- 1 cup + 2 tbsp. heavy whipping cream
- ½ cup granulated sugar
- 4 oz . cream cheese slightly softened
- 2 tsp . lemon extract
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.
- In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer for accuracy. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
- With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, lemon extract and food coloring (add food coloring a little at a time until desired color is achieved).
- Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
- Pour batter into prepared pan and tilt pan to distribute batter evenly.
- Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands. Terry-cloth towels and towels with texture (such as waffle pattern) are NOT ideal for making cake rolls.
- Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
- When cake is baked turn it out onto the tea towel - do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely.
- Pour heavy whipping cream into a large bowl and beat on high speed with an electric mixer. Gradually add in half the granulated sugar and beat until soft peaks form. Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add extract and beat until stiff peaks form.
- Carefully unwrap/unroll cake, allowing the most tightly rolled end to curl slightly. Frost inside with lemon cream and roll cake tightly. Cut into pieces with a serrated knife and serve.
- Slices look pretty when garnished with sweetened whipped cream, mint sprigs and raspberries.
Emma Green says
Thank you so much for posting this! I admit that I absolutely love cake rolls, but I haven't ever attempted to make one at home. This looks so delicious and beautiful that I think it's time to get over my fear and try it out! Thanks again!
Heather says
I have the SprinkleBakes cookbook and it's awesome! And even though it's bedtime I totally want something sweet now. Better go brush my teeth so I don't end up hunting something sugary.
Great interview, Jennifer! Take care.
Sue {munchkin munchies} says
The picture of roulade perfection! I love Heather and her blog:)
Sneh | Cook Republic says
Great interview! I am so crushing on that roll .. look at that gorgeous yellow colour!
anh@anhsfoodblog.com says
What a wonderful interview! I am a big fan of both of you 🙂
Jennifer says
Awww you are so sweet Anh 😀
Jen @ Savory Simple says
I've pinned this! It's absolutely beautiful and I love roulades as well as anything lemon.
BakingMyselfHappy says
Great interview! The roulade looks so pretty - bit scared of giving it a try, will watch the video a few times first I think.. Will definitely be buying Heather's books, I am a sucker for cute desserts 🙂
Nami | Just One Cookbook says
Beautiful roulade! I'm going to check out Heather's site now. 🙂
Lynna says
Gorgeous! Lemon cake too! Loving this~
Lydia says
Oh my Goo'ness! How chic! I love the cupcake idea...the colour contrasts are stunning and that cake looks perfectly light and satisfying. Sighhhhh....
Lili says
Heather is so amazing and I really enjoyed reading your interview with her. Great job! ~Lili
Erin says
What a beautiful cake!
Eileen says
So beautiful! I don't think I've ever seen a lemon roulade before, although the chocolate and mocha ones are certainly ubiquitous. Thanks for the great idea!
Chung-Ah | Damn Delicious says
Wow, this looks like absolute perfection!!
Daisy@Nevertoosweet says
WOW 🙂 that's amazing you got to do an interview with Heather! I've stumbled by her blog before and it's so wonderful all her recipes and everything!
I can't wait to get her book too 🙂 I'm on a little bit of a cookbook ban right now because my partner said I have too many so I need to wait until next month hehe
Jennifer says
Hi Daisy, Heather's book is fantastic. I highly recommend it 😀
Julia {The Roasted Root} says
Great guest post - I'm a big fan of Heather's recipes and photography. This roulade is stunning and looks delicious!
Moya says
Thank you for introducing another great blog! I adore the lemon cream and raspberry combination and the photographs... well I could eat them! 🙂
Choc Chip Uru says
Thank you so much for introducing me to her beautiful blog my friend 😀
A lovely recipe and interview!
Cheers
CCU
Gerry @ Foodness Gracious says
Seriously, that's a first class roulade! Perfection...
beti says
wow it looks incredibly bright, fresh and delicious
Maureen @ Orgasmic Chef says
Great interview and I LOVE this cake roll.
Jennifer says
Thanks Maureen, and I agree, Heather's cake roll is divine! I want to lick the screen 😀
Marina@ Picnic at Marina says
You don't see many roulades this days, but it is such a great treat. Thanks for reminding me of this dessert.
Sarah says
Wow, this is truly a beautiful roulade - love the colours!
Rosa says
A gorgeous roulade and wonderful interview! Thanks for sharing.
Cheers,
Rosa
Laura (Tutti Dolci) says
What a stunning roulade, I love the contrast between the lemon cake and the fresh raspberries!
thelittleloaf says
What a wonderful blogger and gorgeous recipe to have for your guest post! I love roulades but have only ever made a chocolate one at Christmas - this looks like the perfect summer dessert 🙂