Sometimes my desserts go miles out of the way before they find their rightful place on my table. It seems as though every time I make out a list of baking projects something goes awry. The last time I attempted to stick to the plan, The Mr. ended up in the hospital overnight. The cake I’d planned to make for his birthday was delayed and also the cute little heart sponge cake cutouts I had my heart set on, didn’t make it.
Last Thursday my plan was to get a head start on my Valentine’s baking. The cookies were baked and waiting to be decorated, so I had plenty of time to bake the sponge cake (again), and cut them into heart shapes (again). To finish them off I was going to sandwich them together with a layer of cheesecake filling (the boxed variety) and cover them in chocolate ganache. Well, you know what they say about the best laid plans.
Thursday morning I had an MRA, the latest in a long string of tests to determine the cause of the headaches. It lasted about 15 minutes which was great, I thought. I can get back home right away and get back to the business of baking. By the time I got to the lobby my headache that was at a 3 when I went in was now off the charts. The staff politely sent me to ER. I ended up in the same examining room that Frank was in a couple of weeks ago. While there I did find out that the MRA was negative, which is a good thing. However, it also means that we were back to square one yet again.
The doctor on staff ordered a nice IV cocktail to help with the headache. Nothing like a freebie I tell ya! After the medication wore out I wasn’t in the mood for anything but lounging the rest of the day. So much for baking projects, and Friday is typically errand day. On Saturday I finally got around to the sponge cake. Left it in the oven too long, and let it cool too long. Determined to do something with the cake I did manage to out a few heart shapes and decided to make an almost Tiramisu. Talk about an about face! Didn’t have any mascarpone on hand but I did have that cheesecake filling, and some Kahlua, woo-hoo!! I soaked a heart shaped cake in Kahlua, spread it with some cheesecake filling and continued that pattern to the top of the two individual serving dishes I was using. This dessert came together, fast, quick and in a hurry and I was thrilled to have it over with because the headache was on it’s way back.
MOM’S JELLY ROLL (CAKE) – adapted from Allrecipes
1 cup flour
1 tsp baking powder
¼ tsp salt
3 lge eggs
1 cup sugar
½ cup water
1 tsp vanilla
1 box Jell-O No-Bake Cheesecake
Kahlua, or Espresso
Cocoa, for dusting
These directions are for baking and molding a jelly roll, but be creative, fly by the seat of your pants and see what else you can come up with. Heat oven to 375°. Grease a jelly roll pan 10 x 15 inches and line bottom with greased parchment paper or a Silpat. Blend flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored. Pour eggs into large bowl. Gradually beat in sugar. Blend in water and vanilla on low speed, slowly mix in dry ingredients just until batter is smooth. Pour into pan. Bake 12 to 15 minutes. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners sugar. Remove paper. Trim off stiff edges. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake, remove towel. Spread with soft jelly. Roll again. Serves 10 to 12.