Food For The Face is celebrating a birthday! It’s been a great year and there’s no better way to celebrate my baby turning 1 than with a cake! Sure, I could have added to the bazillion birthday cake-flavored [everything] recipes that are out there, and I did think about doing so. Ultimately I wanted to gift FFTF with something more unique for its first birthday cake.
Goat cheese is one of my greatest edible loves, and I’ve been wanting to work it into a dessert for a long time now. A birthday cake was the perfect excuse! It took several rounds of recipe tests to get the flavors in the cake just right. Now that everything is in balance, this cake is just the right ratio of sweet, tangy, tart, with just a little bit of a rustic earthiness. The secret ingredient is a little bit of Sauvignon Blanc wine. It pairs with the goat cheese to heighten the flavor so its subtlety doesn’t get lost against the lemon. All these elements make for a cake that meets the eye with simplicity, then meets the palate with complexity.
If you’re hesitant about an entirely goat cheese-based filling, you can cut it and use half goat cheese and half cream cheese.
Lemon and Goat Cheese Roll Cake
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon table salt
5 large eggs, at room temperature
¾ cup sugar
1 ½ tsp lemon extract
Zest of 2 lemons
10 drops yellow food color
Goat Cheese filling:
1 ½ Cup goat cheese
½ Cup powdered sugar
3 Tbsp Sauvignon Blanc
1 tsp lemon juice
¼ Cup powdered sugar
1 tsp Sauvignon Blanc
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Lightly coat a 15 by 10-inch jelly roll pan with vegetable oil spray, then line with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Whip the eggs in a large bowl with an electric mixer on low speed until foamy, 1 to 3 minutes. Increase the mixer speed to medium and slowly add the sugar in a steady stream. Increase the speed to high and continue to beat until the eggs are very thick and a pale yellow color, 5 to 10 minutes. Beat in the lemon extract, yellow food color, and lemon zest.
Sift the flour mixture over the beaten eggs and fold in using a large rubber spatula until no traces of flour remain.
Pour the batter into the prepared cake pan and spread out to an even thickness. Bake until the cake feels firm and springs back when touched, 10 to 15 minutes, rotating the pan halfway through baking.
Before cooling, run a knife around the edge of the cake to loosen, then leave cake to cool.
Meanwhile, assemble filling. Using an electric mixer or wooden spoon, cream together goat cheese and powdered sugar until smooth. Add lemon juice and stir until smooth. Add Sauvignon Blanc one tablespoon at a time and stir until smooth.
When cake is completely cooled, spread a thin, even layer of prepared, room temperature goat cheese filling over the top of the cake. Use a thin spatula to lift a corner of the cake from the pan. When cake is released, roll the cake into a log, gently peeling off the parchment paper as you go.
Wrap in plastic wrap and chill until ready to serve.
Serve cake dusted with powdered sugar, or mix together glaze ingredients as listed above, and drizzle over the top of the cake. Garnish with mint leaves or blueberries.
Thanks to all my readers for a great year, and here’s to another one just ahead! If you haven’t already, please subscribe to this blog and get new posts sent right to your inbox as soon as they’re up. Look on the left side of this page and enter your e-mail address!Add to Favourites