Wednesday, October 11, 2006

Jelly Cake Roll

I just came back from another family visit, and along with it, I was given home canned goods. I received some wonderful wild strawberry jam, canned sweet beets, home made red and green ketchup, apple jelly and other mixed jams.

Having so much jam made me think of what I could do with it. That's why I made a Jelly Roll.

For this recipe you will need:

Jelly Roll Cake

4 eggs, whites and yellows seperated and at room temperature.
1/3 cup sugar
1/2 cup sugar
1/2 cup flour
5 ml vanilla extract
15ml baking powder.
1/2 cup jam or jelly, fruit of your choice.

Grease a large baking dish (10x8x2), line with parchement paper, and grease paper.

Mix together your flour and baking soda and set aside.

Using a mixer, hand or stand, beat egg yolks at high speed with vanilla until a creamy pale yellow color. Add in slowly the 1/3 granulated sugar until combined. Set aside.

Wash well your mixing attachements to remove all traces of yolks. Beat egg whites until they form soft peaks. Add in the 1/2 cup sugar, one tablespoon at a time and beat until it forms hard peaks.

Preheat oven at 375F.

Folk in yolk mixture to egg whites until just combined. Add in flour mixture slowly and combine, cutting in the flour until combined. Spread in baking dish to make even layer and bake for 12 to 16 minutes. It's ready when the cake springs back when touched.

Once cooked, quickly unmold roll, and cover with tea towel. Roll up and let cool on wire rack. When cool, unroll from tea towel and spread jam on inner surface. Roll up again, seam facing downwards. You can leave it at is, or sprinkle with powdered sugar.

No comments: