I was really disappointed I didn’t manage to roll the cake for the Honey Comb-Over without cracking it, so I tried again with the same cake mix.
I laid a tea towel on the bench, sprinkled it with desiccated coconut then dropped the hot cake onto the towel and laid another tea towel over the top. I then rolled it up while it was hot and allowed it to cool inside the towels, still rolled. Once cooled, I unrolled the cake and it had rolled perfectly – no cracks!
I set out a layer of very thinly sliced fresh banana and topped that with cream whipped with vanilla extract and natural yoghurt to a ratio of about 4:1, so it had a slightly tart edge. I’m definitely going to whip yoghurt into my cream again; it was a great slightly sour flavour and the yoghurt stabilised the whipped cream. You can use yoghurt to a higher ratio – even 2 parts cream to 1 part yoghurt. I could enjoy the honey without being overwhelmed by it. I suspect there was even scope to add a little honey to the cream mix.
So – a much better technique found for rolling the cake, and it worked. Plus I discovered a new whipped filling and turned out a pretty enjoyable cake. Wins all round.
Recipe from Zumbo by Adriano Zumbo