Plum & Cream Roulade

In cake, fruit on June 29, 2010 at 07:22

Week 20 | 6.28.2010

Small, sour plums are raining down from above. Thud, squish, thud… The garden is a sticky mess with plums peeking out, between the rosemary and behind the kale like Easter eggs on a hunt. That’s just fine, I’ve jammed and jarred them in retaliation with a nugget of ginger and a few handfuls of sugar.

Now I have a fat pot of ruby jam to spread atop genoise (French sponge cake) with some whipped cream and roll it all into a classic roulade. Think of a summery version of the holiday Bûche de Noël cake.


An early start to this week! Plums foraged, pitted, and doused with sugar. A few good hours to bubble in a pot and into a clean jar they go.


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