Today is the start of a 4 day Weekend here in the UK in celebration of the Platinum Jubilee of our amazing Queen Elizabeth II. There has been a great competition over the last few months to invent a pudding for this celebration. It was won by a Lemon Trifle - which I'm sure is delicious but.....I don't like trifle. There is just something about soggy sponge in jelly that I can't get on with. So, instead I've made my own Jubilee Celebration cake and I've made it Red, White and Blue. The White is a delicious Egg White Cake, which is a sponge roll filed with White Chocolate Whipped Cream with Blueberries and Strawberries.
This cake is a perfect summer dessert. It's light, fluffy and actually really easy to make.
I posted a photo of it on a Facebook group last week and a couple of people said they're a little intimidated by roulades or roll cakes. However, believe me this Egg White Cake isn't tricky at all. Here are some tips and tricks to help.
Because of the nature of the mix the cake doesn't naturally flatten itself out in the oven. Therefore, it is recommended you smooth the surface as much as possible before baking.
This cake doesn't have a lot of fat in the recipe, and can have a tendency to stick to the tin. Therefore, I not only greased the tin, but also the paper in the tin. When the cake was baked I removed it from the oven and allowed to cool for 5 to 10 minutes. I turned it upside down on a new piece of greaseproof paper and then removed the tin and the greaseproof paper the cake was baked in. I allowed the cake to cool on a baking rack.
Rolling the Cake
Because of the small amount of oil in it the cake has a flexibilty which means it won't split or crack when rolled. Once the egg white cake was nearly cold, I rolled it along with it's baking paper. If you roll it without the baking paper it will stick to itself and will just become a bit of a mess.
Once the cake is fully cooled it should easily unroll and be able to be filled and re-rolled.
I filled mine with a delicious White Chocolate Whipped Cream, and fresh blueberries and strawberries. Because of the filling the cake had to be kept in the refrigerator. If it's filled with buttercream or ganache it would could have been kept in an airtight container on the counter top.
Egg White Cake
- 15 ml Oil Sunflower, rapeseed, vegetable
- 60 ml Milk or Plant Based alternative
- 20 gms Sugar
- 0.25 tspn Vanilla Extract
- 40 gms Plain Flour
- 10 gms Cornflour
- 140 ml Egg White Approx 4 Large Eggs
- 35 gms Sugar
- 0.25 tspn Cream of tartare or 1 tspn Lemon Juice
- Preheat the oven to 150c fan, 170c, 325f, GM3
- Prepare a Swiss Roll tin (or an oblong half sheet cake pan) by greasing, lining with parchment, and greasing the parchment. The Tin I used was 9" x 13"
- Whisk together the Oil, Milk, Sugar and Vanilla
- The Sift in the Plain Flour and Cornflour and mix into the oil mixture
- In a seperate, greasefree bowl, whisk the egg white, sugar and cream of tartare to stiff peaks
- Gently fold the egg whites into the oil, milk and flour mix, making sure you don't knock out too much air
- Smooth the mixture out in your swiss roll tin, making sure the top is as flat as possible (see notes)
- Bake for 12-15 minutes, or until the top is just beginning to turn brown.
- Remove from the oven and allow to cool for several minutes before turning out onto a new piece of baking parchment and allowing to cool to 'nearly cold' on a rack
- Roll together with the baking parchment and allow to cool fully.
- Unroll the cake and fill with your chosen filling, and roll back up
- Trim the ends to neaten and decorate