A Cake for All Seasons–the Jelly Roll, by Beverly Hicks Burch

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This past Christmas (2012) was a hectic time in my house. Twelve days before Christmas my mom had major surgery and was under doctor’s orders to do nothing, lift nothing heavier than a magazine. Although I had been under the weather myself, I wasn’t quite to that point (yet!).

So, what’s a family to do? Well, get together two sisters and one Tall & Handsome and somewhere in that mix a Christmas dinner will fall out…I promise.

So, this year, I baked two Christmas hams, and prepared my green bean casserole, my low fat Chile con Papas (based on Abuelo’s famous potato side dish), Nuts and Bolts, the world’s best homemade Cheeseball, Tasty Toffee, Golden Pecan Pie and a cake for all season…the often overlooked Jelly Roll.

The jelly roll is a simple little sponge cake. It’s very easy to whip up and make. By looking at it you would think it’s complicated, but it’s really not. If you bake it, it will turn out great!

The flavor of your jelly roll is limited to your taste buds. The one I made for Ch1ristmas was raspberry, but I have made strawberry. You could use lemon curd or lime curd or any other flavor that strikes your fancy. One year I made a pumpkin jelly roll with a cream cheese filling. Yummm, that is so good it will make your tongue want to slap the back of your head!

We always serve a dollop of Cool Whip (Lite for me) with it, but if whipped cream strikes your fancy, then there you go. Since the jelly roll is made with no fat or oil, it’s relatively low calorie (1/10 of the cake has about 150 calories).

So, if you’re looking for a yummy new dessert to try on your family, give this one a try.

Jelly Roll

3 eggs

1 cups sugar

¼ cup cold water

1 teaspoon pure vanilla flavoring

1 cup all purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

For the filling:

1 cup seedless raspberry jam (or a flavor of your liking – also you can use a tad more if it strikes your fancy)

1. Preheat oven to 375°. Generously grease and flour a 15 x 10 inch jelly roll pan (a deep sided cookie sheet will work).

2. In a large bowl beat the eggs on high speed for 5 minutes until they are thick and lemony in color.

3. Gradually add the sugar and beat until light and fluffy.

4. Stir in water and vanilla flavoring.

5. Mix together well flour, baking powder and salt.

6. Add dry ingredients to the egg mixture and blend at low speed just until dry ingredients are moistened.

7. Pour into the prepared pan and spread evenly.

8. Bake for 10 to 12 minutes or until the middle of the cake springs back when touched.

9. While the cake is baking prepare a clean dish towel by dusting it with powdered sugar.

10. When the cake is done, remove it from the oven, loosen the edged and immediately turn out onto the prepared dish towel.

11. Starting at the shortest end, begin rolling up the cake in the towel. Place on a cooling rack and allow to cool completely.

12. When the cake has cooled, unroll it and spread the raspberry jam on the cake. Next roll the cake back up (Omitting the dish towel this time!) and place on a serving dish.

13. Leftovers can be stored if covered with foil in the refrigerator.


Jelly Roll

© 2013 Beverly Hicks Burch All Rights Reserved.

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