BM# 75: A-Z Bake Around the World: Day 10
Bake of the Day: J for Jelly Roll Cake
Country: Central European
Today I have a pretty Jelly Roll Cake for letter J. It is also known as Swiss roll or cream roll. It is a type of sponge cake rolled and filled with jam and whipped cream. The origins of this cake is unclear, it is believed to have originated somewhere in Central America, likely in Austria. Jelly roll cake is a very tender sponge and needs some patience and a light hand in making. The buttermilk and oil in this recipe create a tender cake that won’t crack when it’s rolled. The cake is baked at a high temperature for short period of time to keep the cake moist.Initially I had Jam Roly Poly, a British pudding that is a rolled dessert that is filled with jam and then steamed or baked. It is served with custard. My problem with the recipe was the usage of suet which is raw, hard fat of beef or mutton. I couldn’t find a suitable vegetarian substitute for suet, so made the jelly roll instead.
I already have a Swiss roll recipe on the blog. But that one was made with chocolate sponge with designs on top. I remember making that cake twice to get it right and also swearing to never make it again because of all the work it involved. But then that was 3 years ago, so I wanted to give it another try.I wanted something simple and basic for today’s recipe. This recipe for wholewheat jelly roll is from King Arthur flour Whole Grain Baking cookbook. For perfect jelly roll, it is important not to over-bake the cake and also to roll the cake on very generously confectioners sugar dusted towel. Don’t skim here — otherwise the cake will stick to the towel and lead to breaking. I had some trouble with the cake sticking but I was able to patch it up without much trouble. I kept the filling simple with seedless raspberry jam and whipped cream. The cake was quite a hit with the family. I can see myself making this yummy jelly roll cake again in the future.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.