A Kitchen With Art Deco

                 


I am a lover of historical architecture. The Chrysler Building in Manhattan is one of my favorite buildings, which is a true art deco design. It was designed by William Van Alen and completed in 1930.  It was the tallest building in the city until the Empire State Building was built 11 months later. The Chrysler Building is (in my opinion) among the loveliest of buildings in NYC.  Below is a photo of one of the elevators in the Chrysler Building.

 

Art Deco is a style of visual arts, architecture and design that first appeared in France just before World War I.  Art Deco influenced the design of buildings, furniture, jewelry, fashion and much more. This design represented luxury, glamour, exuberance, and faith in social and technological progress. (Below is a photo of a chair in  Art Deco style designed by Jacques-Émile Ruhlmann. He was a French furniture designer and interior decorator who was a major figure in the Art Deco movement.)


For this week's bake, Rob chose to marry art deco with a scrumptious desert. He made a Strawberry Art Deco Roll.  The recipe is from the website, Ally Bakes.

https://allybakes.ca/2020/10/05/strawberry-art-deco-roll/


Ingredients


For the Mousse

230g (1 cup) pureed strawberries
1 gelatin leaf or 1 tsp granulated gelatin
125g (1/2 cup) cold water to bloom the leaf gelatin or 1 tbsp to bloom the granulated gelatin
50g (1/4 cup) sugar, can be increased in strawberries are sour
60g (1/4 cup) lemon juice

230g (1 cup) whipped 35% cream

For the Decoration

20g (1 tbsp + 1 tsp) soft butter
20g (2/3) egg white
20g (about 1/4 cup) icing sugar, sifted
20g (about 2 tbsp) cake flour, sifted

For the Sponge

47g (2+1/2) egg yolks
30g (2 tbsp) sugar
56g (1/4 cup) water
35g (2 tbsp + 1 tsp) oil
70g (2/3 cup) cake flour, sifted 

106g (about 3 + 1/2) egg whites
30g (2 tbsp) sugar

Method

For the Mousse
  1. In a small bowl, bloom the gelatin in cold water and set aside.
  2. In a medium saucepan, bring the strawberry, sugar, and lemon juice to a boil, stirring occasionally until it comes to a rolling boil. Take off heat.
  3. Squeeze excess water out of the gelatin leaf and add to the strawberry mixture, stirring until fully dissolved.
  4. Place in a large mixing bowl and leave it cool to room temperature.
  5. In a medium mixing bowl, whip the heavy cream to stiff peaks. Fold into the cooled strawberry mixture in thirds and scoop onto the cake roll and pipe the excess into dessert cups.

For the Design

  1. Place your stencil or design on the bottom of the pan, and lay parchment over it. Set aside.
  2. Mix all the ingredients in a small mixing bowl until completely smooth. Divide into 3 smaller bowls and dye it bright red, dark red, and green using gel food coloring.
  3. Place each color into a piping bag or sandwich bag and snip the corner off. Pipe over the stencil design and use a toothpick to ensure there are no air bubbles, and place in the fridge to set up.

For the Sponge

  1. Preheat the oven to 338F/170C.
  2. In a medium mixing bowl, whip the egg yolks and sugar until pale and fluffy using a hand mixer or stand mixer. About 5 minutes. Add the water and mix to combine. Add in the oil and whip to combine. Add the cake flour, and mix until completely combined. Set aside.
  3. In a medium mixing bow, whip the egg whites, sprinkling in the sugar slowly while you whip, and continue to whip until the egg reaches stiff peaks. Fold into the egg yolk mixture in thirds until completely folded in. Be careful not to knock out too much air by over-mixing!
  4. Pipe half the batter onto the design, and then pour the remaining batter into the pan, and spread until even.
  5. Bake in the oven for 12-13 min or until very slightly golden on the top and fully matte. Do not over bake — drying out the cake will make it tough to roll.
  6. Take it out of the oven, flip onto parchment, peel the bottom layer of parchment off, and flip again. Let it cool between parchment while you get your mousse ready.
  7. Once cooled, trim the edges and scoop mousse onto the sponge, and gently roll the cake over into a roll.
  8. Place on a plate and let it chill completely 4-8 hours, and then cut the edges off using a serrated knife. Serve and enjoy!

 



The Strawberry Art Deco Roll turned out to be a beautiful creation, and the taste rivals the beauty.  Each week, Rob amazes me with his talent, attention to detail and passion for creating incredible bakes.  Thank you for making time to check in. Linda (and Rob)

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