Jelly Roll Deluxe Recipe

From Dorothy McNett's Recipe Book.

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Jelly Roll Deluxe

From Dorothy McNett's Recipe Book at Snip some fresh mint or rosemary, or other appropriate herbs on top of the jelly before rolling up. Herbs can be used in desserts!

5 large eggs, separated
1 teaspoon vanilla or vanilla bean paste
1/2 teaspoon fine sea salt
1/3 cup sugar
1/3 cup cornstarch
1/3 cup sifted all-purpose unbleached flour
powdered sugar in a sprinkle can
jelly or jam, or other suitable filling such as apple butter, etc

Preheat oven to 375 degrees. Using a jelly roll pan (flat sheet with sides about 11 by 15 inches) line it with a silicone mat or cut a piece of parchment paper the size of the pan. Brush the paper or mat with a thin film of oil. Set aside. Using an electric beater, beat the egg yolks until thickened and lemony colored. This may take 3-4 minutes. Add the vanilla and set aside. Wash the beaters well with hot soapy water, dry them thoroughly and then beat the egg whites until foamy. Add the salt and continue beating until the whites form soft peaks. Slowly add the sugar and continue beating until the eggs are stiff, but not dry. Spoon the whites over the yolks, and sprinkle the cornstarch and flour over the top. Fold gently until blended. Do not beat, just gently fold the ingredients together. Spread in the prepared pan and bake for about 12 minutes, or until top is nicely browned. Meanwhile, liberally dust a kitchen towel with the powdered sugar. When the cake is done, turn it out onto the towel, carefully remove the parchment or silicone mat and trim off any crisp edges on the cake. Roll the cake up in the towel from the long side and let it cool completely. Unroll, spread all over with the jelly or jam, right to the edges. Roll up without the towel (!) and sprinkle with the powdered sugar. Slice and serve.

If your jam or jelly is a little stiff, put it in a bowl and add 1-2 teaspoons brandy or orange juice. Microwave on high for 30 seconds. Stir. Cool and spread on the cake.

For an ice cream cake, omit the jam or jelly, and spread the cake with softened ice cream of your choice, about 1 quart will do. Roll up and keep in the freezer until ready to serve

Recipe created 1994-02-15.

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