Watch: Bulwark Cider Pairing – Custard Filled Jelly Roll and Bulwark Blush Cider

Pair with Bulwark Blush Cider

Serves 6

4 eggs (whites and yolks separated)
¼ cup (50 ml) cold water
1 cup (250 gm) sugar, divided
One tsp (5 gm) salt
1 cup (250 gm) all-purpose flour
1.25 tsp (6 gm) baking powder
1.5 tbsp (7 gm) corn starch
1 tsp (5 ml) vanilla extract

Jam of your choice for filling.
Preheat oven to 350 degrees F.

In a bowl, beat the egg whites and ½ of the sugar until stiff, add the egg yolks, water and the remainder of the sugar and mix. In a separate bowl mix the salt, all-purpose flour, baking powder and corn starch. Incorporate both bowls together gradually then add the vanilla and mix well. Spread the cake mixture on a baking sheet lined with greased parchment paper.
Bake for about 12-14 minutes or until the cake is golden on top, turn the cake out onto a piece of parchment and tightly roll, allow to cool.

Creamed Custard Filling

1 cup (250 ml) whipping cream
1 tsp (5 ml) vanilla
½ cup (125 ml) sweetened condensed milk
¾ cup (175 ml) of cold water
1 small package of vanilla pudding mix

Whip cream with vanilla and refrigerate.

Mix sweetened condensed milk with water on low speed until well mixed. Add the package of vanilla pudding powder and mix on low speed for approximately 2 minutes. Refrigerate for approximately 20 minutes.

Fold in whipping cream with sweetened condensed milk and pudding mixture.

To assemble, unroll the parchment then spread with your favourite jam or jelly, top this with a thin layer of the creamy custard (reserve any leftover custard to serve with the cake) then re-roll the cake, once completed cut off the ends for a cleaner presentation. Serve sliced dusted with icing sugar and a dollop of the reserved custard.