Classic Jelly Roll
Classic Jelly Roll
(5)
|
rate this recipe » |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | one cake, about 10 servings. |
Ingredients
Cake
- 4 large eggs
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1 tablespoon lemon or orange zest, optional
Filling
- 1/3 cup jelly or jam
- 2 cups whipped cream or pastry cream*
- confectioners' sugar
Directions
1) Preheat the oven to 375°F. Line a 10" x 15" x 1" jelly roll pan with parchment paper cut to size, or aluminum foil, then grease.
2) Beat the eggs and salt in a large bowl on high speed until they're thick and lemon colored.
3) Gradually beat in the sugar.
4) Mix in the water and vanilla on low speed.
5) Gently whisk in the flour and optional citrus zest, scraping the bottom of the bowl.
6) Pour the batter into the prepared pan, spreading it evenly.
7) Bake the cake until a cake tester inserted in the center comes out clean, 14 to 16 minutes.
8) While the cake is baking, generously sprinkle confectioners' sugar on a smooth towel larger than the cake.
9) Remove the cake from the oven, and immediately loosen it from the pan and turn it over onto the towel.
10) Carefully remove the paper or foil. While warm, carefully roll up the cake and towel, starting from a short end.
11) Let the wrapped cake cool on a rack for at least 30 minutes.
12) Unroll the cooled cake and remove the towel.
13) Stir the jelly to loosen it up; spread it over the cake.
14) Spread whipped cream or pastry cream atop the jam or jelly.
15) Roll the cake back up, and sprinkle with confectioners' sugar.
16) Refrigerate for at least 1 hour to allow the filling to set.
Reviews
02/27/2011- Not that bad but it was to chewy and flat. Not at all like the picture.
I suspect you over mixed the batter for it to be chewy and flat. Over mixing collapses the air cells. Give our Bakers' Hotline a call for more assistance, 1-800-827-6836. Elisabeth
11/16/2010- I am usually please with KAF recipes and love to try them. However this one is extremely disappointing. The cake is rather bland, poor texture, and lifeless. It is not a classic Genoise, nor a sponge. I also found the instructions lacking as a Genoise is typically heated over a bain-marie, however I followed the instructions to the letter, against my better judgement. I suggest King Arthur update this recipe and either set it as a sponge or Genoise. Fortunately I made this early and tasted it before serving to my guests. I switched back to Julia Child's sponge recipe for a cake roll and it like always came out 100%, using KAF flour of course. :-) (Baking with Julia, great text).
I'm sorry you didn't like this recipe. Please give us a call at 802-649-3717 and we'd love to discuss any issues with you. kelsey
- 12/19/2009
- Mine came out flat like a pancake!
What did i do wrong?
This recipe is really a genoise...a cake made without leavening that relies on the eggs beaten until thick and lemon colored before adding the sugar and gently folding in other ingredients. You could either find a recipe for jelly roll that uses a leavening like baking powder - or call our baker's hotline to chat with a baker about technique for this recipe (802-649-6717). Irene @ KAF
09/27/2009- A very simple,quick, and easy to make recipe. It came out light, fluffy, and delicate-tasting. My favorite part is that it's made of typical pantry ingredients and in the more typical 10x15 jelly roll pan, so it can be made spur-of-the-moment by those of us who haven't invested in a half-sheet yet.
- 12/12/2008
- so light a s a feather Lovely tea time delight. Wish you could post some more of your delights on your lovely site.
