"I Left My Heart in San Francisco" goes the old song and it perfectly expresses our feelings, for so did we! There recently to see our son Rohan wed his lovely new bride Adora, we fell in love with this charming city and the momentous occasion that brought us together.
The ceremony took place in the rotunda of beautiful San Francisco City Hall, with family members from both sides in attendance. Adora has been a part of our lives for many years, during which we have come to know her and love her, but officially welcoming her into our family was an especially joyful moment for us. Another foodie is just what we needed!
A trip to San Francisco is always a good excuse to see the sights of one of the most beautiful cities in the world. The Golden Gate Bridge is such an iconic scene that it is well worth driving out of town to see it. We were even lucky to get some sunshine during our drive!
San Francisco is such a compact city that you can see most of it on foot. The steep hills require you to be in good shape if you are planning to do much walking. Toiling up Powell Street can give you quite a workout, and you still need to have enough energy to skip out of the way of cable cars hurtling down the hill!
The gracious row houses lining the streets are another sight synonymous with San Francisco. The Painted Ladies, a row of historic Victorian houses are the most famous and the most photographed. Their beautiful, intricate painted designs and detailing are worth a trip to Alamo Square.
And for shoppers, the stores surrounding Union Square are an irresistible draw. I was spoiled for choice with so many big name flagship stores in one place! And when shopping gets tiring, there is a huge granite plaza bordered with swaying palm trees and cafes in which to relax and watch the world go by.
San Francisco also has the largest and oldest Chinatown in North America. It still sprawls over a large area, combining restaurants, grocery stores and herbal medicine shops with historic churches, buildings and even the famous Golden Gate Fortune Cookie Factory!
The best known dim sum restaurant, Yank Sing is worth visiting for fantastic food. It is one of few restaurants that still have carts trundling around, filled to the brim with delicately steamed, delicious dumplings.
A joyous wedding is best followed by a memorable meal and our celebration continued at renowned chef Michael Mina's award winning restaurant. His delicious, contemporary, creative dishes such as sesame oil infused ahi tuna tartare, seared fish with mushrooms in dashi broth and succulent beef wrapped in puff pastry filled us with even more joy!
What's a wedding without cake? Adora, an avid, accomplished baker has created this gorgeous roll cake just for this blog. Easy to make at home, these delicious slices of soft orange scented sponge cake with saffron cream will fill you with happiness!
Orange Cardamom Roll Cake With Saffron Cream Filling
For the filling:
80 ml whipping cream
30g white chocolate chips
A pinch of saffron
For the cake:
25g unsalted butter
1 tbsp fresh orange zest
25g cake flour
1/2 tsp ground cardamom
3 large egg yolks, at room temperature
2 large egg whites, at room temperature
To prepare the filling, warm cream in microwave until scalding, about 1 min. Stir in chocolate chips and saffron until completely melted. Cover and refrigerate until chilled.
Meanwhile, preheat oven to 400F. Lightly grease an 8X8 baking pan and line with parchment, creating an overlap on all sides to help lift cake. Set aside an extra 8X12 sheet of parchment, (for later use in the recipe).
To make cake, melt butter in microwave for about 30 sec. Add orange zest.
Combine flour and ground cardamom in separate bowl.
Combine egg yolks and half of sugar with hand mixer until thickened and pale in colour, about 2 min.
In separate bowl, beat egg whites (with clean mixer blades) and remaining sugar, until soft peaks form, about 2-3 min. Add egg yolk mixture and beat until combined, about 1 min.
Sift in half the flour mixture, folding it in with a spatula and lifting it from the bottom to keep it light and aerated. Add remaining flour mixture, folding and lifting to aerate.
Fold in orange zest butter until just combined (melt it again if necessary).
Pour batter into center of cake pan, spreading it into an even layer with spatula. Tap pan on counter to remove any air bubbles.
Bake cake for 10-12 min until golden and spongy to the touch. Immediately lift cake onto work surface using parchment overlap handles (keep parchment under cake).
Working while cake is still warm, place extra sheet of parchment on top of cake, sandwiching it between the two sheets of parchment. Flip cake upside down and peel off top sheet of parchment. Roll cake tightly (like a sushi roll), using bottom parchment as guide. Set aside to cool.
Meanwhile, whip reserved chilled saffron cream chocolate mixture with hand mixer until stiff peaks form.
Unroll cake and spread cream filling evenly over top, leaving a 2 cm border all around. Roll cake tightly (without squeezing out the filling!) and wrap in parchment, pressing gently to shape it. Refrigerate for 30 min.
Unwrap cake, trim edges and cut into 1 inch thick slices, wiping excess cream off knife for neat edges.
Many thanks to Adora for cake recipe and photos!