Tag Archives: Whipped cream

Whipped Cream and Beet juice Sponge Roll

So here we are.

It is 4th of July and we are not going anywhere to watch fireworks tonight. My husband is not very happy about that but with our two little munchkins and him still recovering from his surgery it is what it is and being honest with you, I am happy about that. Although he really tried to convinced me into going out but as stubborn as I am and as hurting as he is, I won. We are not going and I have more time to blog as it’s my second post today 🙂

To make the 4th of July a bit special, though (just for him), for the first time in my life I made a roll cake.

Since I discovered this recipe I had looked at it several times thinking that it actually does not look like a very hard work to make a roll cake, and the recipe for a sponge cake is incredibly easy and fast to fix. I’ve changed the recipe a little by whipping the egg whites separately, adding a beet juice as a natural food coloring to the filling and using blueberries as a garnish.

Ingredients for the cake:

5 egg whites

5 egg yolks,

5 Tbsp. powdered sugar

4 Tbsp. all-purpose flour

2 Tbsp. corn starch

Ingredients for the filling:

(2 cups) half and half whipped cream

4 Tbsp. powdered sugar

1 tsp. vanilla extract

1 cup fresh strawberries, cut into pieces

1 Tbsp. fresh beet juice (for coloring)


1. Whip egg whites to stiff peaks. Add sugar and egg yolks and whip for additional minute.

2. Meantime sieve both flour and corn starch to a separate bowl.

3. With a hand whisk gently mix the flour with the egg and sugar mixture.

4. Heat the oven to 320 F. Line a 17×11 baking sheet (the deep kind) with parchment paper. 

5. Gently spread the batter over the baking sheet.

6. Bake for 25 to 3o minute.Do  not overbake as it will be crumbling and breaking as rolled into a log. It should be slightly brown and soft to the touch. Mine was done after 25 minutes.

It looks like the original recipe was made in smaller dish so it was thicker. I used 17 x 11 baking sheet and my cake was very thin and delicate but still easy to handle.

7. As soon as it’s baked move it from the baking sheet, keeping the parchment paper on the bottom.

8. Using new piece of parchment paper, very lightly greased, cover warm cake (the greased part touching the cake).

9. With the two layers of parchment paper and the cake in the middle roll the cake. The log should be rolled pretty tight and even.

10. Leave it for about 45 minutes to cool.

11. Meanwhile whip the half and half with powdered sugar adding only one tablespoon at a time and tasting it after each time. I used 4 Tbsp. of powdered sugar as in the original recipe and it came out too sweet as for my taste. Add vanilla extract and beet juice (you can use canned but I prefer using fresh). Beat until well incorporated. You can use more juice for deeper color but be careful not to add to much!

12. Unroll the cake, removing the top layer of the parchment paper. Spread the whipped cream and strawberries over the top. Leave some of the whipped cream for later. 

13. Roll the cake removing the bottom layer of the parchment paper as you roll.

14. Spread the remaining whipped cream over the top of the roll.

15. Garnish with fruits.

16. ENJOY:

My plan for this cake was a little bit different. I wanted to make it more “patriotic” by adding the beet juice to half of the batter and blueberry juice to the remaining batter. By doing so I would have blue and red roll with white filling. If I had done it, I think it would have looked pretty cool, but I remembered to do that when the cake was already in the oven. I totally, totally forgot about it even after my previous, 20 minutes fight with my blender to get the beet juice!!! ugh…

After that I’d decided to add the beet juice into the whipped cream and use the blueberries for a garnish. After all I think it came out great even without the colors I had planned.

The roll tasted great served immediately but chilling it in the fridge for a few hours made it WAY BETTER; moist and so soft. Next time though, I will use more strawberries. Biting into a piece of a strawberry gives it such a great kick of freshness! I really recommend this cake. Easy to make. Tastes great. Looks cool! and it has beets in it which you don’t taste at all!!!! you can go wrong with that 😉

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My bread and butter

Today was such a gorgeous day. The weather is amazing. 

For the last two weeks we have had workers working around our apartments. It’s loud and dirty everywhere. They start to work VERY early so we all had to get up early as well. Most of the time our daughter couldn’t take her afternoon naps (me neither) because it’s too loud. We lived that through and today I enjoyed sleeping in while my husband got up with our Little One. I really needed it.

On Monday the noise will start again, though. Ugh.

The best thing is that today I was able to clean our patio from all that dirt, dust and everything else. The thing that was even better was my daughter  helping me like never before. She really did a great job.

She was so busy and engaged. It was great just to watch her doing her own things while trying to copy all the things I was doing. Of course, where we go the dog follows, as well. That’s natural thing in here.

Right now I’m enjoying long and quiet nap time. Finally I have chance to put together a post. I’m a little bit behind. So many pictures taken and nothing posted… . 

So today I want to share  2 great things I made a few days ago.

BUTTER – homemade. It took my 15 minutes to make it!!!

BREAD – for the first time in my life I used a bread maker, and I LOVED it.

That machine is not only big and old but very loud as well. I got it from my in-laws a month ago. When it’s working it scares our daughter and it jumps all over the kitchen counter, but it turned out it works great.

I got my bread recipe from Sonoma Garden. I made the Gingery Whole-wheat Bread.

My changes to the recipe:

I used honey instead of molasses.

I skipped the ginger.

After I took the dough from the bread maker I added about 1/4 cup of sunflower seeds to the dough. Knead it to incorporate them. Sprinkle a few seeds on top as well, just for the look because they fall off while slicing the bread.

The rest of the recipe is the same.

That’s what I ended up with.

Doesn’t it look pretty.

But believe me… it tastes even better than it looks.

While the bread was in the oven I thought that it’s a perfect time to make butter. I read about a few methods of making it and I picked one that is the easiest and the fastest one in my opinion. You won’t believe how easy it is to make your own butter, and how delicious it tastes.

To make it you’ll need:

1. Mixer

2. Heavy cream

3. Salt (optional)

Since I was making it for the first time in my life I decided not to use a lot of heavy cream. I just wanted to “check it out”. I used about 3/4 of a quart.

How to make it:

Put it in a mixing bowl and mix, first on low-speed. After about 5 minutes increase the speed. Just like you would make whipped cream. It actually will turn into a whipped cream at some point but to make the butter you need to mix it more. If you continue to mix you’ll see the mixture separating into a white milk-like water and yellow butter. You might have to pour that water out of the mixing bowl and mix the butter a little bit longer. You need to get as much of that water as you can.

The white water is called whey. It can be used for baking bread in place of water.

You could add salt to it or some kind of herbs and spices, but I prefer it without anything and add those things as I use the butter.

Tell me that wasn’t easy! 😉

All those two things goes so well with Polish cold soup and spinach pesto:

Recipe and more pictures of that delicious and refreshing soup next time! 🙂

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Iced Inka & Milk Drink

I don’t know if that happened to you, but it happened to me twice.

First time when I got coffee maker. Before, I used to drink a la Turkish coffee and I was just fine. I was saying that I actually don’t need a coffee maker. After I got it I though: how could I lived for soooo long without it?!

The same happened this year. I feel like I’m happy with what I have, speaking about my kitchen tools. I mean, I need this or that, but at the end I always can go around and find a substitute if I’m missing one or two things (like, for example cookie cutter). I think everybody does that.

Till now, when (which these days means “every day”) I wanted a smoothie I would use my blender. This poor thing blends and chops almost anything for me.


Now I have “frozen treat & drink maker”. To not to sound like I’m writing a review for which I got paid (I didn’t) I will just say it’s called Ninja and I love it. I don’t know how I could lived without a mixer like that for so many years 😉

A few days ago when I made a smoothie it actually looked and tasted like ice cram. Gosh… so good!

Today for breakfast, I fixed myself something I call “Iced Inka Milk Drink”… with whipped cream and chocolate on top(!!!!). That’s right – for breakfast.

What’s Inka?

This is Inka:

old picture from my archives

Simply it tastes like coffee. Not quite the same but very similar.

Iced Inka Milk Drink:

Ice cubes of milk and inka (equal amount of each). I used 12 small cubes of each.

Blend it together adding a little bit of not frozen milk.

Topped with whipped cream and shredded chocolate.

And the whole world just stopped turning for a few minutes.

Me, my breakfast and an interesting email… .

…and if you remember me talking about my daughter sleeping with almost all her teddy bears (toys) and books – here is the evidence: