Jelly Roll Cake
- Yield: 6-8 servings
The allure of a snail-shell spiral of cake filled with jam is age-old. You can either take advantage of its low-fat profile, or dish it up with some vanilla ice cream. —Annie Bell
- 2/3cup all-purpose flour
- pinch of sea salt
- 5large eggs
- 2/3cup superfine sugar
- 2/3cup raspberry jam
- Unsalted butter for greasing
- Confectioners’ sugar for dusting
- Preheat oven to 350F convection oven/400F conventional oven. Butter a 9 x 12 inch nonstick jelly roll pan, line the base with parchment paper, and butter this also. Sift flour into a bowl and add salt. Place eggs and sugar in a large bowl and beat for 8–10 minutes using an electric mixer, until the mixture is pale, very thick and several times the volume. You can also do this in a stand mixer with whisk attachments, in which case reduce the time to about 5 minutes.
- Lightly fold in flour in two batches. Pour mixture into the prepared pan and smooth it using an offset spatula. Give the pan a couple of sharp taps on the work surface to eliminate any large bubbles, and bake the cake for 10–12 minutes until set and springy to the touch. It will level a little a few minutes out of the oven. Lay out a clean kitchen towel on your work surface and liberally sift on a fine layer of confectioners’ sugar. Run a knife around the edge of the cake and turn it out on top. Carefully roll it up with the kitchen towel, leaving parchment paper in place—start at the short end so you end up with a short fat roll and take care not to squash the cake. Leave to cool for 40–60 minutes, wrapped in the kitchen towel.
- Carefully unroll the cake with the short side facing you and peel off the parchment paper. Stir the jam in a bowl until it loosens and thinly spread it over the surface using an offset spatula. Roll up the jelly roll again, using the kitchen towel to help, and lift or tip onto a serving plate, seam downward. Loosely cover and set aside. It will be good for a couple of days, although the cake may darken with the jam juices after a day. Dust with confectioners’ sugar before serving.
Note: You can also make this using rice flour if you are avoiding gluten. The jelly roll can also be filled with vanilla buttercream in place of jam if preferred.
Excerpted from Annie Bell’s Baking Bible by Annie Bell (Kyle Books). Copyright © 2012.