Jelly Roll is a light dessert that you can fill with your favorite jam or jelly. It is perfect on it’s own or as part of a trifle.
Oh the good old-fashioned jelly roll. It has become really hard for me to find a jelly roll at the grocery store anymore. I have to admit it is not something I need all the time. It is, however, imperative to my dessert at Easter time. A Hot Swiss Peach Trifle would be nothing without the Swiss Roll aka Jelly Roll. I have tried pound cake with raspberry jelly smeared on. It just isn’t the same. No, it must be a jelly roll.
Since I was working on lightening the trifle for my Easter dessert to share with you, I decided to take the plunge and make my own. Oh the angst I felt about it! The cake for a jelly roll is usually a genoise. It makes me shiver just to say the word “Genoise”. This is a hard cake to master. I have failed more than once. I decided to approach this cake with a determined mind and attitude. I will conquer my fear of failure yet again. The reason this cake is so difficult is that it is mostly egg based and really relies on air whipped into the eggs to give the cake its structure. Mine has deflated so many times. This time I was patient and really let the eggs whip up. I saw that they were thick and fluffy and I kept whipping, saying a little prayer that this time would work. I’m happy to report not only did I lighten the cake recipe but it really turned out well; a happy ending to my story.
While my entire reason for making a jelly roll was to put it in my trifle, it is really a wonderful dessert in its own right. I would add a little dollop of whip cream or custard and some berries and happily serve this to guests for dessert. It is light and flavorful. You can use whatever flavor preserve you would like. I used blackberry this time because I has some wonderful preserves my neighbor had given me for Christmas. I usually use raspberry. You could even go a little wild and try strawberry or apricot. Throw caution to the wind and try a few different flavors to see what is your favorite. You might want to make two. You can eat one now and freeze the other to use in my Hot Swiss Peach Trifle. I’ll share that recipe in a couple of weeks with my Easter menu.
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (30 grams) whole wheat pastry flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 3 whole eggs, at room temperature
- 6 tbsp. egg substitute or equal to 2 eggs, at room temperature
- 3/4 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 cup low sugar seedless preserves
- Place oven rack in lower-middle portion of the oven and preheat to 350°.
- Grease or spray an 18 x 13 inch rimmed baking sheet (jelly roll pan). Line the greased baking sheet with parchment paper and spray paper with non-stick baking spray.
- In the bowl of a stand mixer, whip eggs and egg substitute on medium-high speed until the eggs have started to thicken. Gradually add sugar and vanilla. Continue to whip until the eggs are thick and have increased in volume, about 5 minutes.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda and salt.
- Turn the mixer off and remove bowl. Sift the flour mixture over the eggs. Gently fold in by hand taking our time to make sure flour is well incorporated. It will take a few minutes.
- Gently pour the batter onto the baking sheet and even out with a spatula.
- Bake for 12 - 17 minutes (mine cooked for 15 minutes) or until the cake feels firm and springs back when lightly prodded. Turn pan around halfway through baking.
- Cut another piece of parchment paper large enough for the cake to easily rest on. Spray with cooking spray.
- Once cake is done, loosen the cake by running a knife around the outside of the cake. Place new piece of sprayed parchment on top of the cake. Place another baking sheet upside down on top of the parchment paper. Flip cake over and place the new baking sheet on the counter. Take off the baking sheet used to cook the cake and gently pull of the old parchment paper.
- Slide the other baking sheet out from under the cake so the parchment paper is directly on your counter.
- Turn the cake so the short end is towards you and gently roll up the cake and parchment together. Place the cake seam side down on the counter and allow to cool for 15 minutes.
- Gently unroll the cake. Spread preserves over the cake leaving a half-inch border on all sides. Reroll the cake without the parchment paper. Place cake onto a large plate and cover with plastic wrap. Keep in the refrigerator until ready to eat.
Adapted from America’s Test Kitchen Foolproof Jelly Roll Cake
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