Jelly Roll Cake

So, I decided to try something different today with baking and made a jelly roll cake. The recipe I used was found on the internet, so I wasn't too sure on how it would turn out. I ended up having to make some adjustments on it once I was finished. Here's how it went.

The ingredients

Next, I put parchment in the cookie sheet & sprayed it with PAM, so it wouldn't stick

Next, start beating the eggs

Hmmm...needs more beating. Not quite there yet.

That's better. Now gradually add in the sugar

Next, add in the vanilla & water

Mix that up. Then, gradually add the flour, baking powder, salt mixture

Great! Now it's ready to go into the pan and oven.

Baking time! Recipe says 10-15 minutes. I'll bake it for 10 minutes. While that's baking, time to prep the towel with icing sugar.

Out of the oven & onto the towel. Take off the parchment & roll it up. Let it cool for about 30 minutes.

Time to get the jam ready. Mix it up, so that it'll spread easier.

Oh crap! 10 minutes was too long. Looks like my cake burnt a bit. Oh well. Shit does happen.

Spread the jam over the cake anyways.

Roll it back up & add some more icing sugar on it. I just used what was left on the towel.

Doesn't that look good? It turned out pretty good.
After awhile, it's time to cut it up & give it a try. Mmmm....look at all that jam.

2 thumbs up! It still tastes good. With my jam being a bit tart, it's not overly sweet.

Here's the recipe that I used.

Jelly Roll Cake

Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!

Ingredients

3 eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar

About 2/3 cup jelly or jam

Steps

• Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon coloured. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. *This needs to only bake for about 7 minutes. At 10 minutes, it’s already starting to burn*
• Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Expert Tips

• Increase eggs to 4. Beat in 1/4 cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam. Spread 1 to 1 1/2 pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll up cake; wrap in plastic wrap. Freeze about 4 hours or until firm.
• Make jelly roll cake as directed adding 2 teaspoons grated lemon peel to batter with flour. Omit jelly and spread cake with 2/3 cup purchased lemon curd or make Lemon Curd. Roll as directed. Store covered in refrigerator.
• Make jelly roll cake as directed substituting 1/2 teaspoon almond extract for the vanilla. In small bowl, whip 1/2 cup whipping cream, 2 teaspoons powdered sugar and 1/4 teaspoon almond extract to stiff peaks. Spread over cake and roll as directed. Store covered in refrigerator.

I hope you enjoyed reading this.