From the kitchen of One Perfect Bite...I love to serve this simple jelly roll in the spring and early summer when berries are at their peak. It is nothing more than a sponge cake that is baked in a jelly roll pan and rolled before final cooling. I have a shelf of homemade jams in the the pantry and I like to use them to fill a jelly roll such as this one. The cake is easy to make and if you roll it while it is still hot, you'll have no problem with the roll cracking or cratering. These cakes freeze beautifully and they make a wonderful base for trifles. This recipe came from the Betty Crocker website, so it has been tested by many people other than myself. I do hope you will give it a try. Here is how it is made.
Jelly Roll...from the kitchen of One Perfect Bite courtesy of Betty Crocker
Ingredients
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
About 2/3 cup jelly or jam
Directions:
1) Heat oven to 375 degrees F. Line a 15 x 10 x 1-inch pan with parchment paper. Generously grease pan and paper with shortening.
2) In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
3) Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
4) Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar. Yield: 10 servings.
Older Posts
One Year Ago Today: Two Years Ago Today:
Chicken Soup with Lemon Orzo and Dill Moroccan Meatball Tagine
Three Years Ago Today: Four Years Ago Today:
Smoked Salmon and Scrambled Egg Pizza with Red Caviar Cream Cheese and Pepper Jelly Spread
4 comments :
It's been years since I had a jelly roll for dessert. My mum made them often when we were growing up. I think she sprinkled the towel with berry sugar, though, before rolling it up. I always liked the tiny bit of crispness it gave to the sponge cake.
Mary, I haven't had a jelly roll in years... Thanks for reminding me of this treat and also for the recipe! Take Care, Big Daddy Dave
I have looked at jelly roll cakes for years and never actually made one! I love this simple little cake, it looks wonderful with your homemade jam spiral. :)
I'm gonna try your recipe Mary, it looks well explained for me to make... see? I have a great recipe from another friend, but I can't ever get it right as she does.
Thanks honey. Have a lovely week.
FABBY
Post a Comment