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.
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Jelly Roll Cake
Ingredients
For the Vanilla Jelly Roll:
- 1 cup Wholewheat Pastry Flour
- 1¼ tsp baking powder
- ½ tsp salt
- 4 Large Eggs
- ¾ cup sugar
- 1 tsp Vailla extract
- ¼ cup Oil
- ¼ cup buttermilk
For the Filling:
- ½ cup Seedless Raspberry Jam
- 1 cup heavy cream
- 2 tbsp Instant vanilla pudding mix
- ¼ cup Confectioners Sugar
Instructions
- Preheat the oven to 400°F. Line the bottom of a 10"x15" jelly roll pan with parchment paper. Place a kitchen towel on the counter and dust generously with confectioners sugar.
- In a bowl, whisk together flour, baking powder and salt. Set aside.
- Whisk in the buttermilk and oil in a small bowl and keep ready.
- Beat the eggs in a large bowl until light and lemon colored. Add the sugar gradually, whisking the eggs continuously until the mixture is very thick and lemon colored.
- Gently fold in the flour mixture. When the flour is almost but not quite uniformly distributed, whisk in the buttermilk mixture. Spread the batter evenly into the prepared pan.
- Bake the cake until it's golden brown and springy to the tough, 12~14 minutes.
- Remove the cake from the oven and invert it onto the prepared towel. Peel off the paper and trim the crusty edges of the cake, if necessary.
- Use the towel to roll the warm cake up, from one short side of the rectangle to the other. Allow the cake to cool completely.
- Whisk heavy cream, sugar and instant vanilla pudding mixture until soft peaks form.
- Unroll the cooled cake, and spread the inside with raspberry jam. Top it with the whipped cream leaving the last 4" of the cake without the filling. This will keep the filling from oozing out when rolled.
- Gently reroll the cake and place it seam side down on a serving plate. Dust the top with confectioners sugar before serving.
Sowmya
This roll looks soft and moist. Very tempted ! I have been very nervous about trying the Swiss roll and other rolls….but this one is so drool worthy that now I feel I should take the leap after all.
Srivalli
wow Pavani, that surely looks so sinful!..love all the pictures, wish it was eggless yaar!..would have loved to bake this myself!
Harini
That looks very tempting Pavani. Wonder if I can make this eggless. Will keep this in mind and look for options.
Vaishali
I love these Swiss rolls , but it is hard to make them right without eggs . I was happy when I saw it in your space thinking you must have used a substitute , but seeing 4 eggs , I was disappointed .
But I have to admit the roll has come out absolutely fantastic the jam and Cream both are making it look pretty .
PRADNYA
it by no means look simple bake, it is so elegant and spongy. I liked the idea of buttermilk , as I am sure it gives a nice spring effect to the cake
Priya Suresh
Wow, this jelly roll looks absolutely gorgeous, wish i get a super huge slice of this fantastic cake roll. Drooling here.
Srividhya
Delicious and perfect jelly roll. Amazing clicks pavani.
Sandhya Ramakrishnan
I love baking with whole wheat pastry flour and I am always looking for different recipes to make with it. Love the texture of the jelly roll and this is something I would love to eat.
ruchi indu
Oh my!!! That roll is absolutely stunning. Would love to gorge on a slize now…
Sharmila - The Happie Friends potpourri Corner
I always wanted to try a hands on Jelly cake.. But have not tried so far!! Yours really tempted me to try !!
Rita
Nice recipe. Question why use butter milk and not just milk?
cookshideout
Hi Rita, thank you 🙂 Buttermilk has more acid than regular milk and helps in the rise for this recipe. You can substitute with milk in the recipe – use 1/4 cup milk + 1 teaspoon lemon juice or distilled white vinegar – set aside for a few minutes to curdle and then use.