1 cup water
2 cups scented geranium leaves (fresh or dried)
8 eggs
1 cup sugar
1 cup flour
2 teaspoons baking powder
butter or shortening
12 oz cream cheese, at room temperature
½ cup butter, at room temperature
1 16-oz box powdered sugar
grated zest of 1 lemon
Petals from 2 to 3 dozen geranium flowers (dwarf
Martha Washington suggested)
whole flowers, for garnish
mint leaves, for garnish
First, either the day before or a few hours ahead of time, make some geranium tea.
In a small
saucepan, bring the water to a boil and add the geranium leaves (dried leaves yield a stronger
aroma).
Cover tightly, remove from heat, and let steep for 1 to 2 hours.
Drain well through
cheesecloth or very fine meshed sieve.
Set tea aside, or keep refrigerated overnight.
To make the log, preheat oven to 400oF.
In a large mixing bowl, preferably using an electric mixer at high speed, mix the eggs, 1 tablespoon
prepared geranium tea, sugar, flour, and baking powder for 5 minutes.
Using butter or shortening,
generously grease an 11-by-15-inch baking sheet (nonstick preferred).
Pour the batter evenly on the
sheet, and bake on middle rack until top is golden brown, 8 to 10 minutes.
Remove from oven.
Cake will deflate as it cools.
Wait until the thin skin covering the cake deflates, and then carefully
flip baked cake onto a clean kitchen towel.
Set aside to cool.
To Make the Icing:
In a large bowl combine the cream cheese, butter, sugar, and 1 tablespoon
geranium tea.
Mix, preferably with an electric beater, until smooth.
Stir in lemon zest.
To
Assemble the Log:
With a spatula spread a thin layer of cream cheese mixture on the flat cake.
Sprinkle
with geranium petals.
Using both hands, with the long side facing you, gently roll up the cake like a
jellyroll.
Transfer to a serving platter.
With a knife or spatula, frost the outside of the log with the
remaining icing.
Decorate with additional petals, whole flowers, and mint leaves.
Chill for 2 hours
before serving for easier slicing.
(Edible Flowers: A Kitchen Companion)
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