Easter is around the corner, and that signifies the onset of a lot of things! In the present, it is the welcome of Spring, beautiful flowers blooming everywhere especially the yellow mustard flowers, birds chirping, fresh crisp air, and the berries are again in season! It signifies the resurrection of Jesus from the dead and there are a lot of festivities associated with it. Easter egg hunt, decorating easter eggs, Easter brunch, easter bunny and easter parades are included in the festivities! A lot of beautiful desserts can be seen everywhere, including the beautiful pastels used on cookies, or cakes, bundt cakes are popular, and so are breads baked with colors eggs in it!
I am so excited to partner with @thefeedfeed and @countrycrock for their Unsalted Buttery Sticks with Sunflower Oil. We all love to bake! But sometimes our pre-planning fails and when we’re ready to bake, we realize we forgot to soften the butter! Enter Country Crock Sunflower Oil Buttery Baking Sticks that go directly from fridge to mixer, no softening needed, so you can bake whenever the mood strikes. These sticks are great for baking and can replace butter one-for-one in your favorite baking and cooking recipes. They have a soft creamy texture and are easy to mix straight out of the refrigerator, which means you do not have to waste any time for them to softening to start baking! That is a great advantage indeed. There are times when I suddenly feel like baking, but I have to wait till the butter comes to room temperature, and the wait can be a pain, especially if I have a few errands to run, and am bound by time. Eggs can usually be brought to room temperature by putting the eggs in warm water for 5 minutes. So when Country Crock came out with this product, I was really excited to try it out for my baking. The product works beautifully, and does not taste any different than regular butter Or atleast my family could not make out that I had used sunflower oil Buttery Sticks!
I made a beautiful Lemon Cake Jelly Roll with a Raspberry Curd Buttercream in the middle. The Raspberry Curd was made with the Buttery Sticks, and it turned out gorgeous! The color of the raspberry curd is so pretty, and it can be used to simply spread on toast, or sandwiched between cookies, or layered in a cake or in a tart! Raspberry Curd makes the most delicious, tart, sweet, fragrant buttercream ever! The color is this pretty pink, and the texture is soft and smooth. I used the Unsalted Buttery Sticks in the buttercream! I loved that I did not have to wait at all to let it soften to room temperature! What a blessing it is! To make the jelly cake roll, it is important to remember to keep everything ready to move onto the next step. I will share the tips in the recipe below, so that it can help you make this jelly roll without any glitches.
I did a pattern on the outside, to make it look pretty. Since cherry blossoms are everywhere, I decided to go with the cherry blossom theme. I came up with this idea, because my daughter, had an activity in the 2nd grade, where they made cherry blossom trees by dipping a scrap paper in different shades of pink and just blotching a plain paper with these shades of pink. Then they drew brown lines for the branches. That is where my inspiration came from. The pipping of the cherry blossom pattern is free hand. You could alternatively trace a pattern that you like from the Internet.
This beautiful roll would make a wonderful addition to the Easter Brunch table! It is so pretty to look at it, and also so delicious! A great way to end a great meal, and a beautiful celebration! My kids enjoyed this roll so much when I was testing it! They have requested a variation with chocolate, which I am excited to make :).
Hope you get a chance to make this beauty of a cake! If you do make it, please do not forget to tag #thejamlab on Instagram and/or leave a comment below on the blog post.
Have a wonderful Easter celebration!
XO
Amisha
Ingredients
- Lemon Cake Roll:
- 1 cup cake flour
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 tsp lemon extract
- 2 tsp lemon zest
- 1 tsp baking powder
- ½ tsp salt
- Raspberry Curd:
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 1/2 cup granulated sugar
- 3 eggs
- 6 tbsp cold unsalted Country Crock Sunflower Butter Sticks cut into cubes
- 1 cup raspberries
- To make a pattern of any kind:
- 2 egg whites ( room temperature )
- 2/3 cup all purpose flour
- ½ cup sugar
- 3 tbsp Country Crock Sunflower Butter Sticks cut into cubes
- Food color of your choice
- Raspberry Lemon Curd Buttercream:
- ¾ cup unsalted Country Crock Sunflower Butter Sticks cut into cubes
- 5 cups powdered sugar
- 1/2 cup raspberry curd
- 1 tsp vanilla extract
- Powdered Sugar to sprinkle
- Raspberries to add in the middle of the cake
Instructions
- Raspberry Curd:
- Blend the raspberries in a high speed blender. Strain it through a fine to medium sieve to discard all the seeds.
- In a medium saucepan, whisk together the raspberries, lemon juice, granulated sugar, eggs and lemon zest until combined. Now on low heat, keep stirring the mixture constantly with a wooden spoon. After a minute, add in the butter and stir constantly till it is all combined. Keep stirring for a total of 5-7 minutes until the curd is thick enough that it sticks to the back of the wooden spoon. When you run your index finger through the back of the wooden spoon, the sides should remain. Switch off the stove.
- Strain the curd through a fine sieve into a glass bowl. Cover with a plastic wrap to not form a layer on the top. Cool in the refrigerator for an hour.
- Pipping Pattern:
- In a medium bowl, whisk the egg whites for a minute till frothy. Add in the flour and sugar and blend well with a spatula. Add in the butter, and mix again with a spatula till the batter becomes smooth. Depending upon the pattern and colors, divide it accordingly. For eg. I did a cherry blossom pattern with 3 colors, so I divided the batter into 3 small bowls. Add the food color to each bowl, and mix well with a different spatula, so as not to contaminate the batter. Now fill 3 piping bags with the smallest hole of about 2-3mm with the 3 different batters. Push down the batter with a bench scraper.
- Prepare a 10x15 baking tray, by spraying it with cooking spray. Add a parchment paper such that the paper sticks well to the tray. Pipe the desired design onto the parchment paper. Alternatively, you could trace the design on the parchment paper BEFORE putting it on the baking tray and then pipe the desired design. Put it in the freezer for 15 minutes, to freeze it, so that the pattern does not get disrupted once you put the lemon cake batter on it.
- Lemon Cake Roll:
- Preheat the oven to 375 degrees.
- In the bowl of a stand mixer, add the eggs, and whisk for 3-4 minutes until frothy and pale yellow in color. Add the sugar, vanilla extract, lemon extract and lemon zest and whisk for another 3 minutes.
- In a separate bowl, add in the flour, baking powder and salt and whisk. Add the flour mixture into the wet mixture, and blend just until it is well incorporated.
- Remove the baking tray from the freezer. Spray the mixture with cooking spray. Add in the lemon cake batter, and gently move it around with a spatula to cover all the corners of the tray such that the layer is even. Now bake it for 14 minutes, rotating at the half way mark. Remove it after 14 minutes, or when you feel it is spongy and springs back at the touch of a finger.
- NOTE: THIS PROCESS HAS TO BE FAIRLY FAST.
- Let cool for 2 minutes. In the meanwhile, invert another baking tray of the same size. Add a parchment paper on top. Sprinkle lightly with powdered sugar. Flip the 2 minute cooled cake onto the parchment paper. You will see the pattern on the top. Flip it onto another parchment paper on the side and start rolling it from the short side and let it cool completely for about an hour.
- Raspberry Curd Buttercream:
- In a bowl of a stand mixer, with a paddle attachment, add the butter and whisk at medium speed for a minute. Add in the powdered sugar, vanilla extract and raspberry curd and whisk on low speed first to incorporate for a minute. Then increase to medium speed and whisk again for a minute.
- Assemble:
- Gently open up the rolled cake from the parchment paper. Spread the buttercream all over the cake evenly. Add in 2-3 lines of fresh raspberries 1/3 of the way from where you will roll it. Start rolling it gently all the way, and refrigerate for 2 hours. Once ready to eat, slice and serve with raspberries.
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