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Wednesday, February 11, 2015

This Is How I Roll

My dad worked the 2nd shift at a local factory while I was growing up.   Nearly everyday, I remember my mom packing his lunch and setting it out for him in a simple brown lunch Bag.   One of the things she used to pack him was a piece of Jelly Roll Cake that she had purchased at the local store.    

I have attempted many recipes in trying to recreate it and many have failed.  This one, however, hits the nail right on the head.    Yipee!    Now I can make it and play with the fillings.  As you can see from the photo below I have already strayed from the plain strawberry jelly filling.   

Jelly Cake Roll Recipe
6 eggs, separated and at room temperature
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners' sugar

1 jar (12 ounces) your favorite jelly
1 8-oz. pkg. Cream Cheese Softened
1/3 cup confectioners’ sugar
1 tsp. vanilla
2 cups Original Cool Whip

Bring eggs to room temperature and separate the yolks from the whites.  Save each in a separate bowl.
Preheat oven to 350°. 
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter; continue to fold in remaining whites. Spread evenly into prepared pan.

Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. 

Make the filling by placing the room temperature cream cheese in a bow.  Beat on low to medium speed until cream cheese is soft and pliable.  Add in the 1/3 cup confectioner's sugar, mix until thoroughly combined.   Add in vanilla and 2 cups cool whip.   Mix until combined.    

Unroll cake; spread evenly with a layer of jelly and then the cream cheese filling, Roll up; place on serving dish and dust with confectioners' sugar.

Note & Swaps

  • I used home made black raspberry jelly, but you can use your favorite. 
  • I also filled mine with a cream cheese, whip cream filling, but why not try filling it with Cheesecake, Ice Cream or Pudding?   All of those sound delicious. 

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From the bottom of my heart..............