FoodBuzz

Saturday, September 04, 2010




A No Labor, Labor Day


Labor Day, first held in 1882, is dedicated to the social and economic achievements of American workers.

As described on the U.S. Department of Labor website:

"The form that the observance and celebration of Labor Day should take were outlined in the first proposal of the holiday — a street parade to exhibit to the public "the strength and esprit de corps of the trade and labor organizations" of the community, followed by a festival for the recreation and amusement of the workers and their families."

However you plan to celebrate - a backyard barbecue, a local parade, or a community festival, enjoy the time spent with the family and friends with some great food. Try this easy and delicious rolled cake that won't have you laboring in the kitchen on this late summer holiday.

Red, White and Blue Cream Roll
(from www.FamilyEats.net)
1 cup sifted cake flour
1 tsp. baking powder
¼ tsp. salt
3 eggs
3/4 cup granulated sugar
1 Tbsp. orange juice concentrate, thawed
2 tbsp. water
confectioner’s sugar
(1 can (21 oz) cherry pie filling)
or, fresh strawberries and blueberries
2 cups (1 pint) heavy cream
½ cup confectioner’s sugar
½ tsp. almond sugar

Grease a 1 X 10 X 1-inch jelly roll pan. Line bottom with waxed paper; grease paper. Preheat oven to 37 degrees
Sift flour, baking powder and salt onto a fresh piece of waxed paper.
Beat eggs in medium sized bowl with electric mixer at high speed until thick. Beat in sugar, 1 tbsp at a time and continue to beat at high speed until mixture is very thick and creamy.

Turn mixture to a very low speed. Beat in orange juice concentrate and water. Sift flour mixture over little by little, beat in until batter is smooth. Do not overbeat. Pour batter into prepared pan, spreading gently into corners.

Bake in preheated oven for 12 minutes or until center springs back when lightly touched.

Loosen cake around edges with a paring knife; invert onto a clean towel that has been dusted with 10X sugar; peel off paper. Trim ¼ inch from all sides with a sharp knife for easier rolling. Roll up cake and towel together, starting with one of the long sides. Cool completely on wire rack.

(Put cherry pie filling in a sieve and let most of the liquid drain off; reserve cherries)
beat cream in a medium-sized bowl until stiff. Beat in a 10X sugar and extract.

Unroll cake; spread with half the cream. Spoon ¾ of cherries over the cream. Roll up cake and filling, using towel to aid rolling. Place roll, seam side down, on serving plate. Spread with remaining cream; garnish with remaining cherries.

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