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.
Jelly Roll Cake
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
- 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.