The Joy of the Jellyroll

jelly

A Luscious Roll of Deliciousness…

I gave my eldest daughter a jellyroll lesson recently. Here is a summary of our adventures.

Sponge for Jellyroll

4 egg yolks
1/3 cup sugar
1/2 tsp. vanilla

Beat egg yolks until thick and lemon-coloured. Gradually add the 1/3 cup of sugar and vanilla. Mix well. Set aside.

4 egg whites
1/2 sugar

Wash the beaters thoroughly. Whip egg whites until soft peaks form. Slowly add the 1/2 cup sugar and beat until stiff peaks form. Fold yolks into whites.

1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt

Mix try ingredients together and sprinkle over egg mixture, folding in gently.

sifted icing sugar
1 jar of jam (I used my grape jelly from last fall)

jelly1

jelly2

Put parchment paper in the bottom of a 15x10x1 inch cookie sheet. Spread the batter evenly. Bake at 375 degrees Farenheit for 12-15 minutes or until done.

jelly3

Loosen edges of the cake from the pan immediately and turn out onto a towel sprinkled with icing sugar. Peel off the parchment paper.

jelly4

Roll the warm cake and towel together so it cools in the shape you eventually want.

jelly5

Cool on a wire rack. Unroll, spread with jelly and roll up. Sprinkle with more icing sugar if desired (I do not).

jelly6

jelly7

jelly8

4 comments

  1. Wow, the art of the jellyroll has always been a mystery to me and I’ve just assumed that it would be an incredibly difficult dessert to attempt. I just love how you’ve taken the time to post pictures each step of the way. It takes the mystery out of the recipe and as a visual learner, makes it look like a fun dessert to try to make for my hubby. I do have a question though. As there is a lot of sugar in the recipe, and as we (hubby and I) are both on a diet that is actually working for us, do you think a sugar substitute like Stevia could work? Thank you for posting this recipe!

    Like

    1. I am glad to have demystified the jelly roll for you! The quality is the jelly is what really makes or breaks the roll for me.

      I have never baked with stevia before, so I turned to youtube for help with your question and found this video: http://m.youtube.com/watch?v=3QAN_rCFc2Q . The third cake of hers looks like the way to go, as the jelly roll sponge needs to be flexible and light. If you try it, let me know how it works.

      Like

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