BYU Broadcasting | Culinary Creations

Directions: Preheat oven to 400 degrees. Line a 15 x 9 jelly roll pan with parchment or wax paper. Set aside. In a medium-size mixer bowl, whip the 3 seperated egg whites until stiff peaks form. Remove from mixing bowl to another bowl. In mixing bowl, combine the 3 seperated egg yolks and 1/2 cup sugar. Beat until thick, about 5 minutes. Meanwhile, sift together the flour and cornstarch. Mix with beaten egg yolks. Gently fold egg whites into egg yolk and flour mixture. Pour into prepared pan. Smooth out batter to evenly cover sides and corners. Bake in preheated oven for7 minutes or until golden and springs bake to the touch. While cake is baking, lay out a clean kitchen towel and sprinkle it with powdered sugar. When the cake is done, invert the pan upside down onto sugared towel. Carefully remove the parchment. Starting with the long side, immediately roll up the cake and towel together to form a spiral. Cool completely. Melt the jam in microwave or over low heat in a sauce pan, stirring until smooth. Unroll sponge cake and spread jam over inside surface of cake. Roll cake up again, this time without the towel inside. Wrap cake roll in plastic wrap and freeze. Line a 6 cup mold or bowl with plastic wrap. Be sure to have extra hanging over the edges so the dessert will be easy to unmold. Slice frozen cake roll into thin pinwheel slices, approximately 1/3 inch wide. Line mold with cake slices. Save any unused slices to place on top of filled mold. Set aside until Bavarian cream is ready.

The Bavarian Cream Filling
Printable Version

Ingredients:

5 large eggs

1/2 cup sugar

2 cups heavy cream

1 tablespoon unflavored gelatin

1 cup heavy cream

1 teaspoon vanilla

1 teaspoon almond

Directions: In a small mixture bowl, beat eggs and sugar until thick, about 5 minutes. Pour 2 cups cream into medium sauce pan. Sprinkle gelatin over cream. Stir over low heat until gelatin is dissolved and cream has just reached the boiling point. With the mixer slowly stirring the egg mixture, take 2 tablespoons of the hot cream and slowly add it to the eggs. Continue to gradually add the hot cream to the egg, being careful not to curdle eggs by adding the hot cream too fast. Remove mixture to another bowl. Whip 1 cup cream until soft peaks form. Add vanilla and almond to whipped cream. Gently fold whipped cream into egg mixture. Refrigerate until Bavarian cream begins to thicken. Check often so Bavarian does not set up completely and is not able to be poured into mold. When Bavarian is thick, pour into prepared cake pinwheel mold. Put extra cake slices on top. Fold plastic wrap over top of cream and refrigerate until firm, preferably overnight. Unmold "Christmas Rose" onto cake plate. Garnish with rosettes of whip cream and Christmas greenery. Serve with raspberry sauce, if desired. Will keep two days in refrigerator. May be made ahead and frozen. Defrost in refrigerator before serving.

Raspberry Sauce
Printable Version

Ingredients:

1 cup seedless raspberry jam

2 cups fresh or frozen raspberries

Directions: In a small saucepan, melt jam over low heat, stirring constantly until smooth. Add berries. Will keep two days in refrigerator.

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