Our Fabulous Bites

 I didn't love the flavor of the cake, in fact I'm not sure I like the flavor of any rolled cakes except for pumpkin roll, but this recipe had helpful tips I want to keep for when I make a rolled cake.   For the Cake- INGREDIENTS 1 C (120 g) all purpose flour 1 1/2 tsp baking powder 6 large egg whites (room temperature) 1/2 cup (100 g) granulated sugar 6 large egg yolks (room temperature) 1/3 cup (50 g) granulated sugar 2 tsp vanilla bean paste (Chocolate variation - instead of 1 cup of flour, use 3/4 cup flour and 1/4 cup cocoa powder) INSTRUCTIONS 1. In a small bowl, whisk together 1 C of all purpose flour and baking powder. Set aside. 2. In metal bowl, beat 6 egg whites and 1/2 cup sugar using hand or stand mixer.  Beat until mixture develops soft peaks.  This will take about 5 minutes.  Do not dump all the sugar in at once, but sprinkle it in, maybe in about 3 batches.  The peaks should be stiff enough that you can turn the bowl upside down and the whites stay put. Set asid

  We discovered stabilized whipped cream not that long ago and love it.  Isla is loving this frosting that uses stabilized whipped cream.  We prefer this over buttercream.  It is lighter and less sweet. Ingredients : 2 T softened cream cheese 1/2 cup powdered sugar 2 cups heavy whipping cream 1/4 cream of tartar 1 teaspoon vanilla extract Instructions 1. Using an electric mixer with whisk attachment, mix the cream cheese and sugar together until smooth. 2. Add the whipping cream and start mixing on medium speed until it begins to slightly thicken and then add the cream of tartar, and increase the mixer to high and whip the cream until you have stiff peaks.You can switch to a hand whisk once you get to medium-soft peaks, if you are worried you will over mix. 3. Add the vanilla and whisk to combine. 4. Use immediately for icing and piping onto cakes.