On Monday, Reyna Simnegar, the author of Persian Food from the Non-Persian Bride: And Other Sephardic Kosher Recipes You Will Love, wrote about Sephardim Strike Back! She will be blogging all week for the Jewish Book Council and MyJewishLearning.
It had been 9 years since I had not seen my beautiful cousin Isha. She lives a busy life in Florida working in the restaurant industry and going to school. It was my turn to feed her, and I decided to invite her for Shabbat dinner. After all, is there a better time than Shabbat to impress anyone with delectable dishes?
Isha is half Venezuelan and half American. She is the perfect combination of Latin American charm and American beauty. As we were reminiscing about the past (over a slice of my favorite dessert, Persian Roulade), it was impossible not to talk about how much we suffered starving together in the name of our modeling careers. You see, both Isha and I were part of a Venezuelan modeling agency that recruited girls for the Miss Venezuela beauty pageant.
For many Venezuelan little girls their dream is to become a beauty queen. I am not talking about the kind-hearted queen that has a talent and visits orphans, I am talking about a queen whose attributes are completely based on outer beauty and her talent in memory; that is how talented she is to be able to memorize the right answers to any possible question the jurors might have.
Isha, with her exotic mixed looks and height, actually made all the way. When she refused to have plastic surgery to add a little here and take a little from there, she was let go. I was a little less “lucky,” I was simply too short to make the cut. No plastic surgery would have helped with a height problem! These castings are the most humiliating situations anyone can put herself through, and your self-esteem, if completely based on your looks, becomes absolutely shattered.
Going through that experience really helped me understand the concept of modesty in the Jewish world. Having grown up in a country where clothing is an option, it never occurred to me that by the simple act of covering certain parts of my body I would regain an incredible amount of self-appreciation I had lost during my upbringing. I am not going to deny that in the beginning modesty was a really difficult concept to grasp, not to mention to embrace. However, the longer I covered certain parts of my body, the more sensitive and special they became.
Seeing myself as more than just a body or a face really helped me comprehend how I am not really what people can see, but I am the soul that lives inside. And, even though I always knew that true beauty lies inside, I was never really able to grasp this concept until I stop focusing only in the outside.
I love looking good, working out, feeling healthy and beautiful. However, I love it even more when I go to sleep knowing I have worked equally hard on making my inner beauty, that is my true beauty, equally presentable.
A woman’s inner beauty shines through and permeates into her outer beauty, and I hope I can be an example of this concept, even if I don’t make the height requirement!
This is by far the most popular dessert at my Shabbat table! It is amazing to see people’s eyes when I bring it to the table — and also to witness their puzzled faces trying to figure out the unfamiliar flavor they can’t decipher (rose water).
Versatility is what is great about this recipe! You can use the same cake recipe I provide you, but the fillings are endless. Since I usually serve this cake after a meat meal, I use pareve (nondairy) whipping cream (such as Rich’s Whip). Other fun fillings are raspberry jam, Nutella (if dairy), and even date butter. I also like to use rum or brandy mixed with a bit of water to moisten the cake if I do not have rose water handy. I promise, this will be a hit! Check out more videos at my website.
TRICKS OF THE TRADE
The eggs should be at room temperature so that you can whip them to maximum volume. The secret to making the parchment paper stay in the baking pan is to spray the pan with a little oil or water before lining it. Cut slits in the corners of the paper for a snug fit. This cake freezes beautifully — just wrap in parchment paper and then in foil. Also, it is important to use parchment paper and not wax paper; these are not the same product. Make sure not to overbake this cake or it will crack. You can drizzle some powdered sugar on the cake before rolling it so it doesn’t stick to the parchment paper. For a cleaner look, you can cut off both ends of the cake…I’ll bet you can’t resist eating them!
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup flour
1/4 cup rose water (to moisten cake)
1 pint pareve whipping cream, divided
1 cup powdered sugar
parve whipping cream
chocolate shavings or melted chocolate chips (optional!)
1. Preheat oven to 350°F. Line a 17”x12”x1” jellyroll sheet with parchment paper. Set aside.
2. Beat eggs in the bowl of a stand mixer for 1 minute or until fluffy. Add sugar and vanilla and continue beating for 3 minutes or until the mixture begins to turn pale yellow.
3. Gently and thoroughly fold in baking powder and flour with a flat spatula, making sure not to deflate the eggs. Spread batter evenly onto the prepared cookie sheet. Bake for 15 minutes or until center springs back when lightly pressed.
4. In the meantime, whip pareve whipping cream until peaks form. Add sugar and combine. Set aside.
5. When cake is ready, hold the corners of the paper and remove from tray onto a flat surface. Peel cake off paper. Roll, 12-inch side in, along with the parchment paper. Set aside for a few minutes.
6. Unroll and use a pastry brush to moisten the top of the cake with rose water. Spread cream evenly on the cake, leaving some for garnish. Roll again
7. Place on a platter, seam side down, and garnish with powdered sugar, melted chocolate, pareve whipped cream, and strawberries, as desired. Refrigerate if not serving immediately.
Yield: 10 slices.