Simple Jelly Roll

Based on Diane’s chocolate jelly roll

Ingredients

  • 5 eggs, separated
  • 2/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 2/3 cup cake flour (avoid using other flour or your cake will not roll well)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted butter

Filling

This is just an example; you can use anything else

Preparation

  1. Beat egg yolks until thicken and lemon colored
  2. Gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest
  3. Sift dry ingredients into a separate container
  4. Gradually stir them into the egg yolk mixture; the final mixture is very thick!
  5. In a large, clean bowl, beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar.
  6. Beat until stiff peaks form.
  7. Stir a spoonful of whites into the batter, then quickly fold in the remaining whites.
  8. Fold in melted butter.
  9. Place parchment paper on a buttered 10x15x1 inch jelly roll pan. Butter (again) and flour the parchement paper generously, then shake out the excess flour
  10. Spread the batter into the prepared pan and smooth it out into the corners. It’s important that there’s uniform thickness.
  11. Bake at 375° for 12 minutes. Don’t over bake or it won’t roll or too tough! (It’s done when feels bouncy to the finger)
  12. When you take the sponge cake out, loosen the edges. Let it cool 5 mins.,
  13. Sprinkle its surface with confectioner sugar, and then spread a tea towel over the cake, invert and remove the pan, and peel off the paper.
  14. While the cake is still warm, turn it so a long edge is before you, and roll up the cake in the towel, keeping the long edges uncurled.
  15. A few hours before serving (not right before), unroll the cake and spread the apricot preserve, but not to the edge
  16. Whip the heavy cream until firm peaks form, sweeten it to taste with confectioners sugar, and spread the cream over the preserves, not quite to the edges
  17. Roll up the cake again and set it seamside down on a serving plate.
  18. With a serrated knife, trim the two ends. Chill well.
  19. To serve the roulade, dust the top with confectioners sugar and slice it across at a bias into spiral rounds.

You can decorate the top (seam touches the plate) with chocolate frosting

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