Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chestnut Roll
Famous Authors (View All Authors)
Cakesandfrostings - Cake Chestnut Roll Post by :sreenivas Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1428

Click below to download : Cakesandfrostings - Cake Chestnut Roll (Format : PDF)

Cakesandfrostings - Cake Chestnut Roll

3/4 cup sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 cup sugar
1 tsp. vanilla extract
confectioners sugar
chestnut butter cream
shaved bitter chocolate


Preheat oven to 400 degrees. Line the bottom of a jellyroll pan (15 x 10 x 1 inch) with wax paper or foil, trimmed to fit. Don't use the plastic wrap that sticks to itself, it will melt. Butter the paper.

Sift flour, baking powder and salt together. Beat the eggs until light and foamy. Continue beating, adding
sugar slowly, until very thick and at least doubled in bulk. This will take about 10 minutes with an electric hand mixer.

Sprinkle the sifted dry ingredients over the batter and fold them in gently. Fold in the vanilla. Bake for 12 to 15 minutes or until the cake is delicately browned and the top springs back when touched lightly. Loosen the cake around the edges with a knife and turn it out on a cloth sprinkled evenly with confectioners sugar.

Working quickly while the cake is still warm, carefully remove the paper. Cut off the crisp edges of the cake with a sharp knife. Starting at the long side (and be sure it is the long side), it is instinctive to want to start the other way, gently roll up the cake right along with the towel. The towel keeps the cake from sticking to itself. Place the roll, towel and all, on a cake rack to cool. When cool, unroll the cake and remove the towel.

Spread the top with one half of the chestnut butter cream. Reroll the cake, place it on a serving platter and frost the outside of the roll with the rest of the cream. Decorate the top with chocolate.


Chestnut Butter Cream:
2 (6 oz.) cans marrons glaces or 2 small jars marrons in vanilla syrup, drained
1/2 cup sugar
1/3 cup light corn syrup
3 egg yolks
1/2 lb. sweet butter, softened
1/4 cup dark rum


Finely chop marrons, which is what the can will read because all candied chestnuts are imported from France. (Or for a special flavor, use fresh chestnuts. Remove from shell and follow the directions as shown.) Cut butter into small pieces. Put egg yolks into a mixing bowl. Set them all aside.

Combine sugar and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a full bubbling boil. Remove from heat.

Beat the egg yolks until foamy and lemon-colored. Add the hot syrup gradually, continuing to beat until the mixture is cool. Beat in the butter, a little at a time. Stir in the rum and chestnuts.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Choaroon Bundt Cake Cakesandfrostings - Cake Choaroon Bundt Cake

Cakesandfrostings - Cake Choaroon Bundt Cake
2 egg whites 1/3 cup sugar 2 tbsp. flour 1 3/4 cup flake coconut 1 (2 layer size) package chocolate cake mix 1/3 cup oil 1 (4 serving size) package instant chocolate pudding and pie filling 2 eggs 2 egg yolks Preheat oven to 350 degrees F. Beat egg whites until foamy. Add sugar gradually and beat until stiff shiny peaks form. Blend in flour and coconut; set aside. Combine remaining ingredients in a large bowl. Blend, then beat with an electric mixer at medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured 10 inch
PREVIOUS BOOKS

Cakesandfrostings - Cake Chess Cake Recipes By Judyaz Cakesandfrostings - Cake Chess Cake Recipes By Judyaz

Cakesandfrostings - Cake Chess Cake Recipes By Judyaz
1 stick melted butter1 egg1 c. nutsMix cake mix, butter and egg together and press into anungreased sheet cake pan. Sprinkle nuts (pecans) into dough.Chess Cake Topping:1 (8 oz.) pkg. cream cheese2 eggs1 box powdered sugarMix well and pour over cake mixture. Bake 45 minutes at350 degrees. Cool and then cut.CHESS CAKE1 yellow cake mix1 stick butter3 eggs8 oz. cream cheesebox confectioners sugarMix cake mix, 1 egg and 1 stick butter. Press doughinto 9 x 13-inch pan. Mix cream cheese, 2 eggs and powderedsugar. Beat until creamy. Pour over dough. Bake at 350 degrees for 35 to 40 minutes or until
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT