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Melba roll

Drama rolls itself… first came in the peach, in a tenor tone, declaiming sweet poems.
Then, like a soprano, came the raspberries in a sour sharpness that carries away all the orchestra.
Lovably, the libreto ends and the opera is touched by the promiss of an endless love.

Melba roll

Serves 12:

Cake layer:
4 eggs
100 g sugar
50 g cornstarch
100 g almonds, powdered
a pinch of salt
75 g butter, melted
Peach jam
Raspberry coulis
Fresh raspberries

Pre-heat the oven to 200ºC.
Grease and line with parchment paper a rectangular baking sheet (35×40 cm)
Whisk 1 egg, 3 egg yolks and sugar.
Add cornstarch, powdered almonds and at last the butter.
Gently fold in the egg whites whipped with the salt.
Pour the mixture into the baking sheet.
Bake for 10 minutes.

Unmould the roll and spread evenly the jam on top.
Using wax paper as an aid, roll up cake jelly roll–style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake.
Decorate with the raspberry coulis and fresh raspberries.

Raspberry coulis:
70 g raspberries
5 g icing sugar

Place the raspberries and icing sugar into a food processor or blender and blend to a puree.
Pass the puree through a sieve into a bowl.
Refrigerate until required.

Peach jam:
1 kg peaches (peeled and sliced)
800 g sugar
15 g pectin (hydrated)

Bring the sugar to boil with a bit of water
Add the peaches and pectin.
Continue to boil mixture and stir frequently until desired thickness.
To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

Quickly pour hot mixture into hot, sterilized jars, leaving 1 cm headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes.


16 Responses to “Melba roll”

  1. Cakebrain em 23 October, 2008

    Wow! what a beautiful blog! I love your photos and your food looks amazing! so delicious! thanks for visiting me and commenting so I could find your blog!

  2. mayan. em 23 October, 2008

    everything about that roll looks delicious, especially the perfect looking raspberries

  3. Christy em 23 October, 2008

    Everything’s so beautiful here!! Your photography, your prose, and your food most of all!! I don’t want to leave!!

  4. miri em 24 October, 2008

    This roll is a true piece of heaven! Looks absolutely divine!

  5. Robin Sue em 24 October, 2008

    Very beautiful cake roll and your photos are lovely. You have a very pretty blog!

  6. tara em 24 October, 2008

    What a lovely reworking of a classic flavour combination. So pretty, and perfect for a celebration. I am terribly fond of blackberries with peaches as well, so I am thinking I might experiment with those as well.

  7. Mallory Elise em 24 October, 2008

    ooooooooooooooooooooooh. :)

  8. syrie em 24 October, 2008

    Simply stunning.

  9. Katie em 24 October, 2008

    How gorgeous! This melba roll is constructed and presented beautifully.

  10. Joyce em 24 October, 2008

    Mmmm… this looks heavenly! The good thing is I’m getting my fruit intake too! Your photos as always are BEAUTIFUL!
    Thank you for sharing!

  11. Alexa em 25 October, 2008

    This brings new elegance to this dessert… Simply beautiful.

  12. Tartelette em 25 October, 2008

    Even the cake is designer decorated! Scrumptious!!

  13. Anonymous em 26 October, 2008

    AWESOME! 5*****

  14. Y em 28 October, 2008

    What a wonderfully sweet looking cake. Love it! :)

  15. Mallory Elise em 31 January, 2009

    sorry to bother you to trek backwards—but i love this recipe and want to use your sponge cake for a roll, but i had a question about the eggs—you say to mix 1 egg and 3 yolks, and then later fold in whites—is that the three whites left over? thank you!!!

  16. huang em 17 March, 2009

    If almond power not available, any alternative?

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