Happy belated! Yesterday, love of country was on display for none other than Canada Day. Marking the nation’s birthday in patriotic fashion, the first of July is nothing short of seeing all things red, white and – especially for foodies – deliciously homegrown.
No exceptions, the baker-in-me equally celebrated the best way I know how – via dessert! Clearly adding caloric ‘fuel’ to complement eventful fireworks, I had one specific treat in mind. Going for something ‘berry’ seasonal, I forgo prized sweet sap – pure maple syrup – and highlighted the occasion by following instruction for a raspberry inspired recipe. And so, a day off – for this Canuck – was a day well spent in the kitchen, making homemade Swiss Jelly Roll.
Consistent with layers of tart raspberry fruit preserve and lightly sweetened whipped cream, this sponge sheet cake is generously filled, rolled, and sliced to appease any birthday guest. Even suitable for afternoon tea, this rolled cake is too irresistible not to remake and share. Kindly note, I used Martha Stewart’s recipe though you can commit to a reliable sponge cake recipe of your own choosing. Likewise, feel free to swap the raspberries for alternate ‘red’ fruit such as strawberries or cherries – as always, cater to ‘your’ preferences and palette.
Party planning still in the works – for some – upcoming national festivities like the Fourth of July and Bastille Day on the fourteenth are more reasons to bake, share and devour this versatile cake. In recognition of the allied tricolour flags, I recommend using the exact sheet cake method and simply adding blueberries in combination with your choice of edible ‘rubies’ – fresh fruit and compote alike – to ultimately represent red, white and blue. What’s more, now you have three legitimate grounds – or excuses – to eat cake to your sweet tooth’s content. Baking up more reasons to celebrate with food, Happy International July Days!!
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