Sweet Potato Roulade with Almond Praline .
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BY CHEF COLIN HYLTON
Plain Sponge (Oven 400°) Ingredients: » 6 eggs » 1 egg white » 5 ozs white sugar » ½ tsp salt » 6 ozs cake flour » 2½ ozs melted unsalted butter Method:
flour and line 1oneGrease, (1) 12”x 9” rectangular tin
Put first four 2ingredients in the top of
double boiler and heat until hot whipping constantly
to cake mixer 3andTransfer beat until fluffy & light
4gentlyFold sifted Flour in 104 | INDULGE
Taste Is Everything
5 Fold in melted Butter into pan. Bake 6aboutPour15-20 mins allow to cool
Sweet Potato Filling Ingredients: » 2 lbs Orange Sweet Potato peeled and cubed » ½ cup Sugar » 1 tsp Ginger Powder » 1 tsp Cinnamon » ½ tsp All Spice » ½ tsp Cardamom » 2 ozs unsalted Butter » ½ cup Heavy Cream » ¼ cup Rum Method:
together first seven 1(7) Mix ingredients and place on a cookie sheet. Cover with foil
in a 350° oven and 2roastPlace for 35-40
Uncover and roast for 3another 15 mins or until fork tender
slightly then mash 4withCool the ½ cup of Cream and ¼ cup Rum
Almond Praline Ingredients: » ¾ cup granulated Sugar » ¼ cup blanched Almonds » Pinch of Cream of Tartar Oil Method:
melt sugar until 1amberGently in colour Stir in Almonds and 2Cream of Tartar
Pour out onto an oiled 3cutting board. Allow to cool then chop to use
Assembly Place sponge cake on 1a slightly damp tea towel
with longer side facing you Spread ¾ of Sweet 2Potato Filling all over
Cake. Sprinkle half of chopped Praline over the Sweet Potato Filling reserving the rest for late night snacking or otherwise. Roll up Cake leaving seam side down in plastic and 3chillWrap for at least 4-6 hrs
from fridge. 4TakeRemove off plastic and place
on a platter then cover with the remaining filling which is now serving double duty as frosting. Keep Cake refrigerated
ISSUE 7 • 2016