Spring is filled with blooming flowers and fresh produce. Embrace both with this Cake Roll made with our Rose Petal Jam and Limoncello Vinegar!
6 - 8 Servings
15 minutes
Cake Roll with Rose Petal Jam & Limoncello Vinegar
Ingredients
4
Eggs
1\/2 cup
Superfine Sugar
1\/2 cup + 2 tbsp
Flour
1\/4 cup
Corn Starch
1 jar
Rose Petal Jam
1 cup
Whipped Cream
2 tbsp
Limoncello Vinegar
1\/2 cup
Lemon Curd
1\/2 cup
Blueberries
Rose Petals (for garnish)
Preparation
- Beat the eggs and sugar together in a bowl for several minutes, until light and fluffy. Gently fold in the flour and corn starch.
- Cover a baking sheet of approximately 10x14 in with parchment paper and spread the batter evenly over the sheet. Bake for 12 minutes at 350 °F. Cover the cake as soon as you remove it from the oven. Let rest until the cake reaches room temperature.
- In the meantime, lay out a sheet of parchment paper and dust with sugar. Move the cake from the baking sheet to this new baking paper dusted with sugar, removing the other sheet of parchment paper.
- Add 2 tablespoons of Limoncello Vinegar to the lemon curd and spread over the cake, along with the Rose Petals Jam and half of the whipped cream. Carefully roll the cake up, using the baking paper to help you, and immediately move it to a serving dish.
- Finally, decorate the cake roll with the remaining whipped cream, blueberries, and dried rose petals.
