Spiced Rhubarb & Blood Orange Roulade
This morning, while turning a drawer upside down in search of a pen, I find a slightly crumpled list. Well, more of a plan really. It was written back in January when I was full of good intentions. There are blog post ideas and recipes and other things, such as a plan to walk everyday. Now heading towards the end of March, despite having had a busy couple of months, I realise I am only able to cross a few things off the list. As for walking everyday, lets just say that is still a good intention.
This recipe was part of the plan for January. I wanted to share it as soon as the first forced rhubarb became available, but here it is better late than never. I have always been fascinated by the traditional methods used to 'force' the rhubarb into its early spring arrival. The plants are grown in huge dark sheds, where deprived of light they throw out their sweet and tender shoots. The fruit is then harvested by candlelight, which sounds romantic, but it is to avoid photosynthesis turning them green and tough.
There are many ways to enjoy this pink beauty, but it is especially lovely baked. I like to toss rhubarb in blood orange juice, zest and sugar and roast in a hot oven until the fruit is soft and slightly caramelised. It is heavenly eaten simply with a dollop of creamy yoghurt, but can be added to all manner of things. Like this cinnamon, clove, nutmeg and cardamom infused sponge roulade, which is as light as air, filled with a thick layer of mascarpone cream and a splashes of bright fuchsia fruit.
Spiced Rhubarb & Blood Orange Roulade
Prep time: 50 mins
Cook time: 12 mins
Total time: 1 hour 2 mins
Serves: 8
Ingredients
5 eggs, separated
150g caster sugar
1 1/2 tablespoons of hot water
80g white chocolate, finely grated
100g self raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
55g caster sugar, extra
Rhubarb filling
500g rhubarb, trimmed and cut into 5cm lengths
75g light muscovado sugar
2 teaspoons finely grated orange rind
1 tablespoon orange juice
A piece of fresh ginger, peeled and grated
Mascarpone cream
125ml double cream
250g mascarpone
Instructions
Pre-heat the oven to 200C/180C fan/Gas 6.
Grease and line a swiss roll pan approximately 26cm x 32cm with baking paper.
Using a stand mixer or hand held whisk, beat the egg yolks and sugar together until very thick which should take around 5 minutes.
Add the hot water and white chocolate to the bowl. Sift the flour and spices and gently fold into the mixture until just combined.
Beat the egg whites in a clean separate bowl until soft peaks form.
Fold half the egg whites gently into the mixture before adding the rest, until just combined.
Pour the mixture into the prepared tin and spread until even.
Place the tin in the oven and bake for 12 minutes or until golden. The sponge should spring back when lightly pressed with your finger.
While the cake is baking, place a large sheet of baking paper on the work surface and sprinkle over the extra sugar.
Remove the sponge from the oven (leave the oven on) and immediately tip out of the pan onto the sugared baking paper. Peel away the paper lining.
Trim around the edges with a sharp knife and using the paper as a guide roll the sponge up from the long side. Leave to cool for 5 minutes.
Unroll the sponge, remove the paper and re-roll with a clean tea towel.
While the sponge is cooling, combine the ingredients for the rhubarb filling in a shallow ovenproof dish. Roast in the oven for 10 minutes until rhubarb is tender and then leave to cool.
Beat the mascarpone and cream together, just until soft peaks form.
Unroll the sponge, spread over the cream leaving a 2cm border and top with half the rhubarb.
Re-roll the sponge, enclosing the filling and arrange the rest of the rhubarb on top.
Cut into slices and serve. The sponge is best eaten on the day it is made.