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Lemon Blast Bombe

18

  • Prep Time1 hr
  • Total Time2 hrs
  • Makes16 servings
*PLUS steeping and chilling time
Lemon Blast Bombe

Cake design by Nicole Bilyea, Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Madeleine Johari, Food Styling by Michelle Lucas Larving.

Sliced jelly rolls make this refrigerator cake from the 2000s truly whimsical.

Chamomile Cream (requires overnight steep)

  • 1 1⁄2 cups 35% cream

  • 2 chamomile tea bags

Raspberry Jam

  • 1 1⁄2 cups raspberries

  • 1/2 cup granulated sugar

  • Squeeze of lemon

  • Pinch of salt

Lemon Curd

  • 2 large eggs

  • 3 large egg yolks

  • 1/2 cup lemon juice

  • 1/2 cup granulated sugar

  • 6 tbsp butter

  • Pinch of salt

  • 1 1⁄2 tbsp cornstarch

  • 2 tbsp 35% cream

Lemon Syrup

  • 1/3 cup lemon juice

  • 1/3 cup granulated sugar

Cake

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 4 large eggs

  • 3/4 cup granulated sugar

  • 2 tbsp buttermilk

  • 1 tbsp vegetable oil

  • 1 tsp vanilla

  • Zest of 1 lemon

Chamomile Whipped Cream

  • 1 1⁄2 tsp gelatin powder

  • Chamomile Cream

  • 1/4 cup icing sugar

  • 1 tsp vanilla

  • Fresh raspberries, for garnish

  • Fresh mint, for garnish

Instructions

  • Chamomile Cream: Combine 1 1⁄2 cups cream with tea bags in a small saucepan set over medium. Gently warm without bringing to a boil. Cover and refrigerate overnight to steep.

  • Raspberry Jam: Combine raspberries with 1⁄2 cup granulated sugar, squeeze of lemon and salt in a saucepan set over low. Mash berries with a wooden spoon. Simmer until slightly reduced and jammy in texture, about 10 min. Scrape into a bowl; refrigerate until ready to use.

  • Lemon Curd: Combine 2 eggs and 3 yolks with 1⁄2 cup lemon juice and 1⁄2 cup granulated sugar, butter and salt in a saucepan. Set over low. Heat, whisking constantly, until butter is melted.

  • Combine 1⁄4 cup warm lemon mixture with cornstarch in a small bowl. Whisk into a smooth paste. Add to saucepan. Increase heat to medium-low. Continue cooking, whisking constantly, until mixture reaches a pudding-like consistency. Strain into a shallow heat-proof dish. Whisk in 2 tbsp cream until combined. Place plastic wrap directly onto surface of curd and refrigerate until cool, at least 1 hr.

  • Meanwhile, put rack in centre of oven, then preheat to 350F. Line a 13 x 18-in. jelly roll pan with parchment.

  • Lemon Syrup: Combine 1/3 cup lemon juice and 1/3 cup granulated sugar in a small saucepan set over medium-high. Heat until sugar dissolves. Set aside.

  • Cake: Whisk flour with baking powder and salt in a medium bowl. Beat 4 eggs in a large bowl, using an electric mixer on medium-high, until light and frothy. Gradually beat in 3⁄4 cup granulated sugar, then buttermilk, oil, vanilla and zest. Reduce speed to low. Beat flour mixture into egg mixture, scraping down sides of bowl as needed. Increase speed to medium, then beat until a light, smooth batter forms. Spread batter into prepared pan.

  • Bake until cake is just browned around the edges, 5 to 7 min. Immediately flip hot jelly roll pan upside down onto a sheet of parchment, then slowly peel back parchment on cake as evenly as possible to avoid tearing. Brush cake lightly with Lemon Syrup. Place a clean piece of parchment on top.

  • With the long edge facing you, roll up cake. To start, make a nice tight roll to secure the inner spiral, then let cake gently roll over itself with the parchment in between, applying slight pressure but not pulling. Wrap roll with parchment and set aside to cool completely, about 30 min. (Rolling the warm cake will make it easier to roll with the filling later.)

  • When cake is cool, gently unroll and discard inner parchment. Spread a thin layer of jam over cake and re-roll. Re-wrap and refrigerate until ready to use.

  • Chamomile Whipped Cream: Just before assembly, stir gelatin with 2 tbsp cold water in a small metal or ceramic ramekin. Set aside for 5 min in a warm area (or microwave in ceramic dish for 5 sec bursts until completely liquified.) Strain Chamomile Cream, squeezing any excess liquid from tea bags, into a chilled large bowl. Add icing sugar and 1 tsp vanilla. Beat, using an electric mixer on medium, until soft peaks form when beaters are lifted. Beat gelatin mixture into centre of cream in a steady stream to avoid lumps. Continue beating until stiff peaks form when beaters are lifted.

  • Assembly: Slice raspberry roll into 1⁄4-in. thin slices. Line inside of a 6-cup volume bowl with overhanging plastic wrap, then line with cake slices, trimming where needed. Spread a 1⁄4-in. layer of lemon curd over slices. Spoon in enough whipped cream to fill two-thirds of bowl, followed by a layer of cake slices. Spread with remaining jam, then remaining lemon curd, then remaining whipped cream. Finish with a layer of cake slices. Cover with overhanging plastic, then use a pan to gently press contents evenly into bowl. Refrigerate at least 8 hrs. To serve, unmold cake onto a serving platter and remove plastic. Garnish with raspberries and mint.

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