Summer in September (with Blackberry Chocolate Roulade recipe)

Today, September 11th, 2011, it is 85 degrees outside. In Washington. Here in the evergreen state, we panic when heat sets in. Every year when the temperature gauge hits seventy-five we flock to home improvement stores to wipe clean their stock of fans. And then we hunker down, six fans pointed straight at each of us, lathered in an inch-thick layer of sunscreen to protect our fair skin, and wait for September.

Our plants are just as heat-sensitive as we are

September is the magical time of year when the clouds and rain return, and we can all come out of our sun-induced hibernation and return to our lives. Or at least it's supposed to be. This time of year, frozen blackberries bide their time to shine, when the first holiday pie is dreamed of. But not this year.

I find it handy to have all of the ingredients measured and ready to go

Eggs and sugar get a nice foam going

So I find myself making this cake by way of grudging acknowledgement that summer has not left. All I can do now is pray for a better October.

The batter with all of the ingredients should be light, but fairly viscous

Ingredients:

• 4 ounces AP flour
• 2 ounces cocoa powder
• 1/2 teaspoon salt
• 7 ounces eggs
• 5 ounces white sugar
• 3 ounces brown sugar
• 4 ounces milk
• 1 teaspoon vanilla extract
• 16 ounces heavy cream
• 4 ounces sugar
• 6 ounces blackberries

A flat cake like this bakes very fast, so be sure to keep an eye on it

Directions:

1. Preheat your oven to 350 degrees F. Whisk together the flour, cocoa powder, and salt. Line a half sheet pan with parchment paper and nonstick spray.
2. Using the whip attachment on your stand mixer (or a whisk) whisk together the eggs and sugars until very light (about 4 minutes).
3. Stir a portion of the dry mixtures, followed by the vanilla and a portion of the milk into the batter, alternating until all of the ingredients are combined.
4. Spread the batter onto your prepared half sheet pan and bake for approximately 8-10 minutes, or until a toothpick comes out clean.
5. Cool the cake until completely cool (about 30 minutes).
6. Once the cake has cooled, begin to whip the heavy cream, sprinkling in the sugar a little at a time until it is all combined. Whip this until it forms stiff peaks.
7. Spread the heavy cream over your sheet of cake. Then sprinkles the berries over the cream.
8. Carefully roll the cake, starting with the thin side.
9. Dust the finished roll with powdered sugar and keep refrigerated.

For more on how to develop your own sponge cake recipe, click here.

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