Thursday 5 October 2017

How to Make a Jelly Roll


 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. 

Jelly Roll Picture
Ingredients

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
1/3 cup cold water
1 tsp vanilla extract
1 cup jelly or jam of your choice 
icing sugar
1 cup whipped cream (optional)

Directions
  1. Preheat oven to 375F
  2. Spray a jelly roll pan with cooking spray and line with parchment paper, spray with cooking spray
  3. Whip eggs for five minutes until thick and light coloured.
  4. Add the sugar vanilla, and water until well blended while mixing on medium speed.
  5. Add the salt and baking powder
  6. Gradually add the flour
  7. Pour batter into the prepared pan being sure it gets into all the corners.
  8. 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.
  9. Turn the cake out onto a clean tea towel heavily dusted with icing sugar. Remove the waxed paper from the cake.
  10. Roll up the cake and towel together while the cake is still warm.
  11. Let cake cool for about two hours until it is completely cooled.
  12. Unroll, remove towel. Spread jam and/or any other filling and reroll cake.
  13. 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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