Ever since I got Camilla Wynne’s book “Nature’s Candy, “
I’ve wanted to make this roulade she has where you fill an orange sponge with a mixture of apricot jam and diced candied orange peel, top the jam with a layer of mascarpone whipped cream, roll it up, frost it with more of the cream, and decorate with cute candied-peel cut-outs. I DM’d the stylist for the photo in the book for help sourcing the cut-out device (she answered me- it’s a thing normally used to cut shapes in fondant.) I have both homemade apricot jam and home-candied orange peel, so I finally tested this out to see if it was Tea Worthy.™️
MANY hours later, I had a roulade that had split on both sides despite my almost-religious adherence to the recipe.
Tasted great, though.
The cake is mixed by hand, except for making meringue on the side, which you fold in at the last minute before baking in a quarter sheet pan.
Mom and I liked it enough that I wonder if I could adapt it and make a regular layer cake instead …
Anyway here’s a bad photo I took before I attempted to cover the split side with frosting.
These are good. More cakey than the cream-only scones I usually make, also obv sweeter, but yummy. These are the full-sized ones, but I cut the other half of the disk into 4 (not three) and that’s the size I’ll use for the tea. Thanks @MunchkinRedux !
Ok, I DM’ed the recipe author for advice on adapting the cake portion from a single quarter-sheet to be baked in several rounds. She says to use the same recipe - I suspect I’ll have to scale it up slightly, so I’ll do that.
OK not your recipe but I have followed this for several rolls. When I take the c ake out of the oven I immediately cover it with a damp teatowel. This keeps it very moist. Don’t roll it. No cracking . Recommended here
T minus 6 days. I will work a short week this week - Mon and Tues only - so I can spend Wed-Fri prepping and baking. The tea is Saturday at 2. I still have holes in the menu, but I work best under pressure
Tomorrow I’ll finish shaping and freezing the lemon blueberry scones.
Tuesday I’ll do the same with the choc chip scones.
Wednesday I’ll make the soup and bake another trial of the orange-apricot cake, this time as a layer cake. I’ll do a big grocery shop.
Thursday I’ll bake the tiger cake, some bundt cake I haven’t decided on yet, and one other small treat. Probably some kind of cookie or bar for the tiered tea servers.
Friday I’ll bake the orange-apricot cake, make the mini-cheesecakes, and make the tuna salad for the sliders. I’ll buy the fresh flowers. We will take a big
car full of supplies to the church in the evening.
Saturday morning I’ll bake off all the scones at home and bring them to the church with the flowers. Mom will heat up the soup in an industrial pot on the stove and then transfer to a crock pot. I’ll have a small crew to make the two kinds of sandwiches just before service, while I decorate the cheesecakes. Finally, I’ll flit around arranging and re-arranging the flowers, scones and treats on the tables until the absolute last minute.
What’s in the tuna salad? I put green onions, teeny pieces of celery, mayo.
I used to take a tuna salad sandwich for lunch, daily, never tired of it. I like Wild Planet tuna. I’d take it with two thick blue ices in an insulated bag and it would stay really cold, colder than if left inside fridge!
This is a special treat for the ladies who lunch, so I’m not surprised attendance didn’t go down. You’ll knock it out of the park again this year again, I’m sure!
