Monday, May 25, 2009

Jelly Roll Cake

As a lighter alternative to the Ice Cream Cake, I baked this Jelly Roll at the last second. Quick and easy to prepare, this dessert is also practically guilt free but moist and yummy! It was my first time making a jelly roll and based on the results, definitely not my last. Equipped with my new jelly roll pans, the variations seem endless. This recipe is taken from the King Arthur Flour Baker's Companion. I rolled it on parchment paper instead of a towel and thankfully it rolled without breaking. Be sure to dust even the parchement with powdered sugar as it stuck a drop. I opted to fill it with jelly as that was what I had on hand. The spiral was really picture perfect. I couldnt photograph it as it was Shabbat. A real keeper for those warm summer days. I wonder if you could fill it with ice cream? Now there's an idea!

Jelly Roll

3/4 cup flour
3/4 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
3/4 cup sugar
1 tsp vanilla

Any flavored jam; I used strawberry

Preheat the oven to 400. Line a 10x15 inch jelly roll pan with parchment paper. In a small bowl, combine the dry ingredients. Set aside.Place the eggs in a bowl.Beat the eggs until foamy. Sprinkle in the sugar gradually (or all at once, like I did!) beating all the while.Continue beating until the batter is very thick and light lemon in color, about three to eight minutes. The batter will have doubled in volume. Add the vanilla.Sprinkle on the flour mixture,and gently fold until combined.Spread the batter into the prepared pan. Bake the cake for 12-14 minutes, until its golden brown and springy to the touch.
Remove the cake from the oven and from its pan. Using the parchment, roll the cake starting from the short end. Cool completely on a wire rack. When the cake has cooled completely, unroll it.Heap on the jelly, and spread evenly.
Roll it up. Sprinkle powdered sugar over it or slice and arrange onto a plate. Enjoy!

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