A few years ago... okay, several years ago when I was a young teen this is one of the first things I ever baked. The recipe was in a Betty Crocker cookbook my mom had. We didn't have much money and my single mom was going to school and working so I would often cook.
Fancy ingredients weren't available, so this was perfect. Pretty much everyone has jam and flour and eggs! I remember making this and my super supportive mom saying; "why would you pick something so hard to make?".
She was wrong. This is easy to make and super light and delicious. I suppose there is a slight bit of technical skill involved in rolling the cake in the towel, but seriously don't be intimidated!
This light, sweet dessert cake goes great with a cup of tea or makes an impressive dessert when you have guests and it is so much better than the dried out preservative filled cakes sold in the supermarket. I really hope you will give it a try. If you do, please share your comments and photos. I love hearing from you!
Note: Please don't overbake it or your cake will be dry and will crack when it is rolled. I have made a few of these for this post and found that exactly 10 minutes is enough in my oven.
3 large eggs
1 cup sugar
3/4 cup all-purpose flour or 1 cup cake flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/4 tsp kosher salt
1/3 cup cold water
1 tsp vanilla extract
1 cup jelly or jam of your choice
icing sugar
1 cup whipped cream (optional)
1 cup whipped cream (optional)
Directions
- Preheat oven to 375F
- Spray a jelly roll pan with cooking spray and line with parchment paper, spray with cooking spray
- Whip eggs for five minutes until thick and light coloured.
- Add the sugar vanilla, and water until well blended while mixing on medium speed.
- Add the salt and baking powder
- Gradually add the flour
- Pour batter into the prepared pan being sure it gets into all the corners.
- Bake until golden and springs back to the touch or a toothpick inserted in the centre comes out clean. About 10 minutes. DO NOT OVERBAKE or it will crack when you roll it.
- Turn the cake out onto a clean tea towel heavily dusted with icing sugar. Remove the waxed paper from the cake.
- Roll up the cake and towel together while the cake is still warm.
- Let cake cool for about two hours until it is completely cooled.
- Unroll, remove towel. Spread jam and/or any other filling and reroll cake.
- Dust with confectioners sugar and garnish with a few fresh strawberries.
Makes about 10 servings. If using whipped cream be sure to store in the refrigerator.
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