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.
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Happy Healthy Eating,
Adapted from America’s Test Kitchen Foolproof Jelly Roll Cake
Happy Healthy Eating,
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