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.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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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!
everything about that roll looks delicious, especially the perfect looking raspberries
Everything’s so beautiful here!! Your photography, your prose, and your food most of all!! I don’t want to leave!!
This roll is a true piece of heaven! Looks absolutely divine!
Very beautiful cake roll and your photos are lovely. You have a very pretty blog!
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.
ooooooooooooooooooooooh.
Simply stunning.
How gorgeous! This melba roll is constructed and presented beautifully.
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!
This brings new elegance to this dessert… Simply beautiful.
Even the cake is designer decorated! Scrumptious!!
AWESOME! 5*****
What a wonderfully sweet looking cake. Love it!
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!!!
If almond power not available, any alternative?
Thanks.