FFwD: Blueberry Mascarpone Roulade

When I saw this month's French Fridays with Dorie recipes, I thought that Blueberry Mascarpone Roulade would make an excellent 4th of July cake, and from that moment on, my brain remembered the schedule as having this cake due this week instead of next. The recipe that was actually on the schedule for this friday is Ginger Pickled Cucumbers. Can you blame me for swapping? Where's the celebration in cucumber salad?

I'll make the cucumbers for next week. For now, roulade...

Hello, my Precious.

The cake took longer to make than I expected it to. Charlie kept interrupting me. I didn't have as much confectioner's sugar as I needed, and my mom had just used up the heavy cream, so cake construction was delayed by a trip to the store. Fortunately, the cake had to sit, rolled up in a towel, until it was room temp. Mine sat for several hours longer than that, and turned out just fine. I did not realize that, once assembled, the cake then has to sit for another two hours in the fridge. My bad.

I was worried at the outset, because the sponge cake does not include any flavoring. No vanilla, no lemon. Nothing. It turned out just right, though. It's the perfect texture and weight to stand up to the mascarpone/whipped cream/berry combo.

This cake was so, so delicious, and rich enough that one small slice was perfectly satisfying. I had no impulse to go back for seconds. After stubbornly refusing to taste it for a good fifteen minutes, Charlie snuck a bite, then inhaled the rest of his slice.

This cake has a fancy, dress-up occasion feel to it. I'm going to have to make it again in the future, because my husband, the berry fanatic, would have flipped over it.