Surrendering to the Roulade

A couple of cake variations that we learned tonight in pastry techniques class: the Bisquit Roulade and the zebra cake. I will post all the details soon, but I’ll leave you with a couple of quick photos:

Here is a slice of the Bisquit Roulade. Our version is a light yellow cake rolled with vanilla buttercream and lemon curd, glazed with ganache (oh, and that’s a scoop of banana-passion fruit sorbet that Chef Claude made for us.).

Here is the extraordinary zebra cake, which is also made from a big roulade, sitting on its swirled edge, then frosted with buttercream:

More photos and the recipes to come, I promise!