Jelly Roll

jelly roll

The jelly roll is a versatile cake.  Somewhat like a glorified HoHo, the combinations and possibilities are endless.  What most of us consider a cookie sheet is actually a jelly roll pan.  Your best friend in this process will be parchment paper. Another key is to not bake your cake too long and dry it out.

Jelly Roll (Makes 10 slices)

4 egg yolks
1/3 cup (79 mL) sugar
½ tsp. (2.5 mL) vanilla
4 egg whites
½ cup (120 mL) sugar
½ cup (120 mL) all-purpose flour
1 tsp. (5 mL) baking powder
¼ tsp. (1.25 mL) salt
Sifted powdered sugar
½ cup (120 mL) jelly or jam

Place egg yolks in small mizer bowl; beat at high speed or electric mixer about 5 minutes or till thick and lemon-colored. When yolks are sufficiently beaten, try will flow in a thick stream from the lifted beaters. Gradually add the 1/3 cup (79 mL) sugar to the beaten egg yolks. Beat the mixture till the sugar dissolves. Add vanilla; mix well. Wash the beaters thoroughly before preparing the egg whites. Place egg whites in a large mixer bowl (use a deep, straight-sided glass or metal bowl; do not use a plastic bowl). Beat egg whites at medium speed about 1 minute or till soft peaks form (tips curl over). Gradually add the ½ cup (120 mL) sugar. Beat egg whites about 4 ½ minutes or till stiff peaks form (tips stand straight).  Fold the egg yolk mixture into the egg whites. To fold, cut down through the mixture with a rubber spatula; scrape across bottom of bowl and bring spatula up and over mixture, close to the surface. Repeat this circular down-up-and-over motion, turning bowl as you work. In small bowl combine the all-purpose flour, baking powder and salt; sprinkle over egg mixture by spoonfuls.  Using a rubber spatula, gently fold in flour mixture just till blended. Avoid excessive blending, which reduces the air volume incorporated in the eggs. Grease and lightly flour a 15-by-10-by-1-inch (38-by-25.4-2.5 cm) jelly roll pan. Using a pastry brush, apply about one tablespoon (15 mL) shortening to the bottom and sides of pan. Add about 2 teaspoons (10 mL) flour; tilt and tap pan to evenly distribute flour. When the pan is flour-dusted, dump the excess flour. Spread the batter evenly. Adjust oven rack to center position; place pan on the rack as near to the center of oven as possible. Bake in 375-degree F (191-degree C) oven for 12 to 15 minutes or till cake springs back and leaves no imprint when lightly touched on the top. Remove the cake from oven. Using a narrow spatula, immediately loosen edges of the warm cake from the pan. Holding pan with pot holders, quickly invert and shake gently over a towel sprinkled with sifted powdered sugar. The powdered sugar helps prevent warm cake from sticking to the towel. Lift off the jelly roll pan, being careful not to tear the cake. Starting with the narrow end, roll the warm cake and towel together. It is necessary to roll the cake while it’s still warm to prevent tearing. The towel prevents the cake from sticking together as it cools. Place cake roll on a wire rack to cool thoroughly.  Carefully unroll the cooled cake on a towel. Spoon your favorite jelly or jam on cake; spread over the surface, leaving a 1-inch (2.5-cm) rim around all four sides.  Again starting with the narrow end, roll up the cake. If desired, trim ends of jelly roll. Place cake on a serving platter, seam side down. To serve, slice cake crosswise into 1-inch (2.5-cm) slices.

 

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