Biscuit de Savoie

by Michelle on September 2, 2009

This week for Whisk Wednesdays are weekly recipe is Biscuit de Savoie or Sponge Cake. As soon as I read the recipe it reminded me of a long ago Home Economics class. When I was in 8th grade we had to take Home Economics, not my favorite subject. But during the cooking section I remember making a Jelly Roll and it was pretty good by 8th grade standards! So in place of just a regular cake I made a Jelly Roll and used some of my home canned Nectarine Raspberry Jam with Drambuie and Cointeau!

The Jelly Roll was fun and very good, but it was a tad on the sweet side. Next time I make a jelly roll I will use fresh fruit and no additional sugar! So after taking my pictures, I packed it up and this baby graced the table at our local firehall! The firemen love me! ­čśë

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Biscuit de Savoie
Recipe adapted from Le Cordon Bleu at Home

7 eggs, separated
1 1/4 c. sugar
1 tsp vanilla
3/4 c. flour
3/4 c. potato flour

Garnish:
Confectioner’s sugar for dusting
Whipped cream
Fresh fruit, raspberries, strawberries or peaches

Preheat the oven to 400 degrees.

Prepare 10″by15″ jelly roll pan by greasing pan and cutting a sheet of parchment paper to fit in the bottom.

Combine the egg yolks, sugar, and vanilla in a bowl. Beat with whisk, or an electric mixer, until pale yellow and creamy. Combine the flours and fold into egg mixture.

Beat the egg whites until stiff peaks. Stir 1/3 of the beaten whites into the batter until thoroughly blended. Then gently fold in the remaining whites.

Pour the batter into the prepared jelly roll pan.

Bake at 400F for 8 to 10 minutes, until the cake is golden and springs back when lightly touched.

Dust a large dishtowel with powdered sugar.

When cake comes out of the oven, loosen edges of cake, then place the sugared towel on top of the cake (yes, some will come off), then invert the pan so the cake comes out onto the towel (which should be lying on a table or counter). Trim off the firm edges.

Beginning with the short side, roll cake and towel up together. Place towel wrapped cake on a wire rack and let cool.

When cake is cool, gently unroll and spread with jam (or jelly) and re-roll. Place on a serving plate.

Before serving, sprinkle with powdered sugar and/or top each slice with a dollop of whipped cream. Garnish with fresh fruit and sprig of fresh mint.

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Nectarine Raspberry Jam with Drambuie and Cointeau
Recipe graciously shared by RobinKate at the Harvest Forum

1-1/2 cups sugar
1 1.59-oz pkg Ball® Simple Creations® Freezer Jam Fruit Pectin
2 cups peeled and chopped nectarines
2 Tbsp Drambuie
1 Tbsp lemon juice
2 tsp Cointreau
2 cups raspberries
5 Plastic Ball® (8 oz) Freezer Jars

1. STIR sugar and contents of pectin package in a bowl until well blended.
2. COMBINE nectarines, Drambuie, lemon juice and Cointreau in a medium saucepan. Bring to a boil. Reduce heat to medium-high and simmer, stirring constantly, until nectarines become soft and transparent, approximately 5 minutes. Remove from heat and allow to cool 15 minutes.
3. ADD raspberries to nectarines and mix well. Crush raspberries and nectarines with a potato masher. Add fruit mixture to pectin mixture. Stir 3 minutes.
4. LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

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Sugar High Friday is graciously hosted this month by Candice of Mmm, Tasty. Please visit Mmm, Tasty for some more “local” treats.

AllRightsReserved┬ęBigBlackDog

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Comments

  • Kayte September 2, 2009 at 2:14 pm

    Gorgeous, gorgeous, gorgeous. Such styling! Love the linen and dishware…it’s all perfect. Trying to decide if I want to make this today or not…too many desserts around here lately and I am not a dessert person in general. On the other hand, Whisk might be disappearing and I don’t want to miss the opportunities of cooking with you all. Need to decide soon. Yours is a big inspiration!

  • Manuela September 2, 2009 at 3:32 pm

    It looks amazing!! You’re one lucky gal to have those firemen love you!! :)
    I can’t wait to roll up my sleeves and starts cooking/baking again!

  • Runner Mom September 2, 2009 at 6:46 pm

    Hey, Michelle! Thanks for visiting my blog the other day! This recipe is just scrumptious looking!! I’ll be back to visit!!
    Hugs,
    Susan

  • Lori E September 2, 2009 at 9:20 pm

    And we love the firemen don’t we.
    Such a simple jelly roll and it looks so good.
    Now I am craving Drambuie which I haven’t had in years.

  • SKM September 2, 2009 at 9:21 pm

    I am officially drooling as I type. That looks delicious Michelle.

  • Deeba PAB September 3, 2009 at 11:57 am

    It might have been sweet, but it’s DROP DEAD GORGEOUS Michelle, just awesome! Wish I lived near you, & wish I was a Fireman! Wow, it’s beautiful,and the pictures are amazing.

  • My Carolina Kitchen September 3, 2009 at 1:31 pm

    That is absolutely gorgeous almost beyond words. I too took home economics and didn’t like it the time, but now I love to cook. This is my first visit to your beautiful blog but I’ll be back.
    A bientot.
    Sam

  • Natashya KitchenPuppies September 4, 2009 at 3:47 am

    Stunning! What a creative way to make the cake.

  • Almost Vegetarian September 4, 2009 at 5:49 pm

    Who knew something so easy could be so pretty?!

    They say we eat with our eyes. If this is true, I am very, very happy!

    Cheers!

  • Alexandrine September 4, 2009 at 9:40 pm

    Is not really what we call “bisuit de Savoie” here in Savoie ;-DDD

    I send you the receipe of the bscuit sunday. I’m working tomorrow.

    The biscuit you make is called “gateau roul├ę”. It”s my birthday cake !! since 47 years now ;-DDD

  • Kate September 5, 2009 at 1:27 am

    Beautiful, Michelle! The fireman were lucky guys! Great photographs.

  • Danielle September 5, 2009 at 1:29 am

    beautiful! I loved home ec. especially the cooking class. (we had to make pumpkin bread…nothing as fancy as a jelly roll).
    Sweet is a good thing :)

  • Chow and Chatter September 5, 2009 at 4:15 pm

    oh i love this, this was my fav cake growing up in the UK we call it swiss roll going to leave a tasty award for you on my blog have a great weekend Rebecca

  • Palidor September 5, 2009 at 8:19 pm

    I came here from Rebecca’s site. Your swiss roll looks perfect! Can I ask why you use potato flour? I’ve never seen that used in baking before.

  • Michelle September 5, 2009 at 10:19 pm

    Palidor,

    Potato flour was the Le Cordon Bleu recipe and I did follow the recipe as written except I made a jelly roll instead of a cake.

    I do like using potato flour in bread as it makes the bread rise so beautifully.

  • Shari September 8, 2009 at 1:55 am

    I love your jelly roll idea! And I bet the firemen love you after dropping this off for them!

  • Gwen September 8, 2009 at 6:34 pm

    Nectarines are my favorite! I am going to try this while there is still some local ones available.

    Thanks!

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