Lavender Velvet Swiss Roll
April 10, 2017
The last few weeks have been chaotic at our house. We recently came home from a fun, but exhausting, family trip to Southern California and Las Vegas where the kids revisited Legoland, watched a few shows and enjoyed exotic foods. Aside from coming home to a messy house that desperately needs cleaning, we also must cater the kids to numerous events, including birthday parties and egg hunting trips. I was hoping to get some baking done during the kids’ Spring break, yet I could barely get any routine things done, leave alone whisking up those new recipes. Bummer!
Apart from all the craziness in our lives, the best thing that I came home to is a birthday gift from a new friend—lavender baking extract! A few months ago, at our get-together, I'd expressed my interest in making lavender macarons but I was unable to find any lavender extract from the local groceries. I cannot believe she remembered this. I was so ecstatic to add these extremely thoughtful gifts into my baking cabinets...and waiting for the opportunity to use them.
I’m not going to lie. There is a long list of things for us to get done this Spring; that’s if we could get through most (or any) of them at all. There are projects for the front yard, the back yard, and the kids’ bedroom…heck, even our bedroom needs some makeover if time allows. But after two weeks of “zero-baking time,” I think I have gone insane. I finally stepped my foot down and told my husband that I needed some “sanity” in my life. And he gave me exactly just that…a free Saturday to bake my new recipe.
Of course, a new recipe must have a touch of lavender. And this is how this recipe comes to live… Lavender Velvet Swiss Roll. Although this posting is not about lavender macarons, I'm sensing that recipe will be coming very soon in the near future.
Apart from all the craziness in our lives, the best thing that I came home to is a birthday gift from a new friend—lavender baking extract! A few months ago, at our get-together, I'd expressed my interest in making lavender macarons but I was unable to find any lavender extract from the local groceries. I cannot believe she remembered this. I was so ecstatic to add these extremely thoughtful gifts into my baking cabinets...and waiting for the opportunity to use them.
I’m not going to lie. There is a long list of things for us to get done this Spring; that’s if we could get through most (or any) of them at all. There are projects for the front yard, the back yard, and the kids’ bedroom…heck, even our bedroom needs some makeover if time allows. But after two weeks of “zero-baking time,” I think I have gone insane. I finally stepped my foot down and told my husband that I needed some “sanity” in my life. And he gave me exactly just that…a free Saturday to bake my new recipe.
Of course, a new recipe must have a touch of lavender. And this is how this recipe comes to live… Lavender Velvet Swiss Roll. Although this posting is not about lavender macarons, I'm sensing that recipe will be coming very soon in the near future.
PREPARING FOR THE CAKE
For this cake, I want to do something a little different from my previous recipes; a roll cake simple and fairly easy to make. I decide to make a twist a standard velvet cake; hence, a lavender velvet cake arises. Before I begin, I weight all of my ingredients and make sure my eggs and buttermilk are at room temperature.
First, I whisk all-purpose flour, salt, and baking powder in a clean medium bowl until well-combined (Photo 1). Then, I mix the vegetable oil, buttermilk, vanilla and lavender extracts, and apple cider vinegar in another clean bowl (Photo 2). I set these to the side.
I start beating my egg whites at medium speed with cream of tartar for 1 minutes. Then I add granulated sugar and continue to beat for another 1-2 minutes on high speed until soft peak forms (Photo 3). Next, I add in egg yolks, one at a one, and beat on low speed until they are fully incorporated (Photo 4). Here, I add about 10 drops of purple food coloring to get the desired color for my cake (Photo 5). You may add more or less coloring depending on what shade of purple you are trying to achieve.
Finally, I slowly fold in the flour in 4 additions to ensure even mixing (Photo 6). I use circular motion to fold this batter: going around the bowl and cut into the middle to eliminate any large bubbles. Once the batter is almost homogeneous, I pour it out into a 13 x 10 x 1 inch prepared baking pan (Photo 7) that has been lined with parchment paper and baking spray. I bake this cake for about 15-20 minutes. Once fully cooked, I remove the cake from the oven and immediately invert it onto a prepared tea towel with powdered sugar (Photo 8). I roll the cake while it is still warm and leave it on the counter to cool completely.
For this cake, I want to do something a little different from my previous recipes; a roll cake simple and fairly easy to make. I decide to make a twist a standard velvet cake; hence, a lavender velvet cake arises. Before I begin, I weight all of my ingredients and make sure my eggs and buttermilk are at room temperature.
First, I whisk all-purpose flour, salt, and baking powder in a clean medium bowl until well-combined (Photo 1). Then, I mix the vegetable oil, buttermilk, vanilla and lavender extracts, and apple cider vinegar in another clean bowl (Photo 2). I set these to the side.
I start beating my egg whites at medium speed with cream of tartar for 1 minutes. Then I add granulated sugar and continue to beat for another 1-2 minutes on high speed until soft peak forms (Photo 3). Next, I add in egg yolks, one at a one, and beat on low speed until they are fully incorporated (Photo 4). Here, I add about 10 drops of purple food coloring to get the desired color for my cake (Photo 5). You may add more or less coloring depending on what shade of purple you are trying to achieve.
Finally, I slowly fold in the flour in 4 additions to ensure even mixing (Photo 6). I use circular motion to fold this batter: going around the bowl and cut into the middle to eliminate any large bubbles. Once the batter is almost homogeneous, I pour it out into a 13 x 10 x 1 inch prepared baking pan (Photo 7) that has been lined with parchment paper and baking spray. I bake this cake for about 15-20 minutes. Once fully cooked, I remove the cake from the oven and immediately invert it onto a prepared tea towel with powdered sugar (Photo 8). I roll the cake while it is still warm and leave it on the counter to cool completely.
PREPARING FOR VANILLA WHIPPED FILLING
I remove the cool whip from the freezer and let it thaw for about 10 minutes. In a clean mixing bowl, I whisk the thawed cool whip on medium-high speed for about 2-3 minutes (Photo 9). Then I add powdered sugar, vanilla pudding and vanilla extract, and beat for another 1 minute until it reaches the desired consistency (Photo 10). This filling can be stored in the fridge for 1-2 hours or use immediately if the cake is cool to touch.
I remove the cool whip from the freezer and let it thaw for about 10 minutes. In a clean mixing bowl, I whisk the thawed cool whip on medium-high speed for about 2-3 minutes (Photo 9). Then I add powdered sugar, vanilla pudding and vanilla extract, and beat for another 1 minute until it reaches the desired consistency (Photo 10). This filling can be stored in the fridge for 1-2 hours or use immediately if the cake is cool to touch.
ASSEMBLE THE SWISS CAKE
Once the cake is completely cool, I spread the vanilla whipped filling onto the cake surface using a straight spatula (Photo 11). Make sure you spread the filling evenly across the cake. Then, I roll the cake back up slowly and place the seam side down on a platter (Photo 12). I store the cake in the fridge for about 1-2 hours to prevent the whipped cream from melting. Just immediately before serving, I dust the cake with light powdered sugar and cut it into 3/4 inch slices.
Once the cake is completely cool, I spread the vanilla whipped filling onto the cake surface using a straight spatula (Photo 11). Make sure you spread the filling evenly across the cake. Then, I roll the cake back up slowly and place the seam side down on a platter (Photo 12). I store the cake in the fridge for about 1-2 hours to prevent the whipped cream from melting. Just immediately before serving, I dust the cake with light powdered sugar and cut it into 3/4 inch slices.
And there you have it, a Lavender Velvet Swiss Roll cake!
I need to brag about the intensity of the lavender aroma. As I was preparing for this recipe, I examined all the gift items and was stunned at how wonderful and relaxing this herb smelled—so stimulating and energizing! Oh, and those dried leaves that you could dissolve into your tea (or whatever drinks your heart desires), carry a bundle of fragrant goodness. As I add a few drops of the extract into my cake batter, I could almost taste the refreshing lavender aroma coaxing my entire kitchen.
I need to brag about the intensity of the lavender aroma. As I was preparing for this recipe, I examined all the gift items and was stunned at how wonderful and relaxing this herb smelled—so stimulating and energizing! Oh, and those dried leaves that you could dissolve into your tea (or whatever drinks your heart desires), carry a bundle of fragrant goodness. As I add a few drops of the extract into my cake batter, I could almost taste the refreshing lavender aroma coaxing my entire kitchen.
And now, here I am sitting at my dining table, typing this posting and watching the sun setting in the distance. My mouth is basking in the soft, watery-texture of the Lavender Velvet Swiss Roll combined with the light, fluffy vanilla filling, as I sniff the musky, barely floral heavenly scent surrounding me. The cake melts into my mouth as I devouring over the day’s worth of baking goods. The lavender aroma lifts my spirit and chases melancholy away with every bite. This is exactly what I need, after a two-week filled of nonstop activities, I can finally find serenity…
It is amazing to experience how one can be in touched with many emotions with just a sniff of this beautiful purple plant. So, I say take a minute to stop and smell the lavender…and life is good again.
xoxo,
Tristina
xoxo,
Tristina
Lavender Velvet Swiss Roll Recipe
Make: 1 swiss roll
Total time: 45 minutes
Ingredients
Lavender Velvet Cake
Vanilla Whipped Filling
Instructions
Lavender Velvet Cake
Vanilla Whipped Filling
Assemble The Swiss Roll
*This cupcake recipe is adapted from Garnish & Glaze.
Total time: 45 minutes
Ingredients
Lavender Velvet Cake
- 4 medium eggs, room temperature
- 130 g of all-purpose flour, sifted
- 120 g of granulated sugar
- 2 tablespoons of buttermilk, room temperature
- 2 tablespoons of vegetable oil
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of apple cider vinegar
- 1/2 teaspoon of vanilla extract
- 3 drops of lavender extract
- 1/2 teaspoon of salt
- A pinch of cream of tartar
- Purple coloring (optional)
Vanilla Whipped Filling
- 2 cups of cool whip cream, thawed
- 3 tablespoons of powdered sugar
- 1 teaspoon of vanilla pudding powder
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of salt
Instructions
Lavender Velvet Cake
- Preheat the oven to 325 degrees F. Prepare a 13 x 10 x 1 inch pan with cooking spray and then cover with parchment paper.
- Prepare a towel on a flat work surface and sprinkle it with powdered sugar and set aside.
- In a clean mixing bowl, whisk egg whites on medium speed until foamy for about 30 seconds. Add cream of tartar and continue to whisk until soft peaks form for about 1 minute. Add granulated sugar and increase to high speed and whisk until just before stiff peaks form for another 1 minute.
- Add egg yolks into the egg white batter, one at a time, and beat on low until combined. Do NOT over beat the batter. Add purple coloring if desired.
- Sift together all-purpose flour, salt and baking soda over the egg batter in 3-4 additions. Using a rubber spatula to fold until the mixture is well-combined.
- In another bowl, mix together buttermilk, vegetable oil, apple cider vinegar, vanilla and lavender extracts until combined. Pour this liquid mixture into the egg batter and fold gently until the batter is homogeneous. Do NOT stir as you can deflate the egg batter.
- Pour the batter into the prepared pan. Bake for 15-20 minutes or just until cake springs back when touched or until a skewer inserted come out clean.
- Remove from oven and immediately invert cake onto the prepared towel. Remove parchment paper and then roll the cake into the towel starting at the short end. Set aside to cool completely before frosting.
Vanilla Whipped Filling
- In a clean mixing bowl, beat cool whip and powdered sugar about 2-3 minutes.
- Add vanilla pudding powder and vanilla extract and beat on medium until light and fluffy for another 1-2 minutes, or until desired consistency is achieved.
Assemble The Swiss Roll
- Unroll the cake and spread the filling evenly over the top.
- Roll the cake back up and place the seam side down on a platter.
- Cover with plastic wrap and in place in the fridge for at least 1-2 hours before serving.
- Sprinkle with powdered sugar, slice and serve.
*This cupcake recipe is adapted from Garnish & Glaze.
COPYRIGHT © 2017 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA