1 Egg yolks
150 g Caster sugar
2 tbsp Cocoa powder
120 ml Plan based oil
1 tsp Baking powder
150 g Cherry jam
250 g Ricotta
50 g Powder sugar
100 g Mixed red fruit
The capital celebrates its 2.770th birthday on Friday 21 April. Known as Natale di Roma, the annual birthday celebration is based on the legendary foundation of Rome by Romulus in 753 BC. Roma’s long history began almost three millennia ago. The pagan god Mars, smitten by the beauty of a Vestal Virgin, snuck into her temple in the town of Alba Longa to sleep with her. When the disgraced Vestal gave birth to twin boys, remarkable for their size and beauty, the evil tribal king ordered the infants thrown in the Tiber.
The cradle containing the babies drifted downstream and washed ashore at the base of the Palatine hill, named for Pale, a goddess of shepherds. There, according to legend, a lupa (she-wolf) suckled the twins Romulus and Remus. Romans contend that “in bocca al lupo,” the Italian expression for “Good luck!”, stems from the twins’ good fortune in finding her.
In 753 B.C., after the twins had grown to maturity, they decided to build a town on the banks of the Tiber. When a violent argument erupted between them, Romulus killed his brother. Taking command, he gave his name to the settlement that would grow into a great empire.
The city finds nearly three thousand years of existence a good reason for a party. In true Italian style, Rome celebrates its birthday every year with a series of festivities and events across the city. If you’re in the city during Rome’s birthday you can expect just about anything: live music, an impressive fireworks display over the Tiber River and Roman cuisine.
Let’s celebrate with a fine cake roll inspired by Roman cuisine.
Preheat the oven to 180°C. Line a baking tray (35 x 22 cm) with baking paper.
Beat the eggs and the egg yolk in a large bowl together with the fine sugar. After 5 minutes it should be light and fluffy. Add the cocoa powder and the oil in parts. Sift the flour and the baking powder and add to the mixture. Keep beating until the dough becomes smooth.
Pour the dough onto the baking tray and level it with the back side of a spoon. Bake in the oven for 15 min until the cake is golden brown and returns when you push it gently. Take it out of the oven and let it cool for a few minutes. You should be able to roll the cake into a roll without breaking.
Take the cake out of the tray. Brush with the cherry jam en spread the ricotta on top. Start rolling the cake from the short side and use the baking paper to help you.
Powder the roll with powder sugar, garnish with fruit en serve.
Tanti auguri Roma!