Not a perfect roll because it was baked slightly too long, however it was delicious. I started with Paula Deen’s blackberry jelly roll recipe and changes it to suit the flavors I wanted. Instead of vanilla extract I used my Heilala Ground Vanilla
bean paste and I added about a quarter cup of milk steeped with chai. The goal was to make a chai jelly roll but the chai wasn’t pronounced enough, so I’ll name it after the most expensive ingredient in the cake, the vanilla bean.
Otherwise this is a very light sponge cake filled with a frosting that is half buttercream, half whipped ganache.
A few chocolate dipped strawberries can’t hurt either. I used a scant teaspoon of coconut oil in 4 oz. 60% cocoa squares melted in the microwave in 30-second intervals. Stir to cool the melted chocolate then dip the berries. I chilled them in the freezer for a few minutes.
Now, I will go drink my chai with this slice of birthday cake, good nite!