Tuesday, December 31, 2013

Jelly Roll / Swiss Roll - Happy New Year 2014!!

This year I did not bake anything for holidays since we were visiting our friend Denny in Seattle for Christmas. We met after about 3 and a half years. Our kids had a lot of fun playing together. We had a great time catching up and of course ate a lot of food. She made her famous Plum cake, Checkerboard cookies and Tutti Frutti Cookies. Her parents are visiting her so we were pampered with yummylicious home cooked food. That was a quick 4 days we spent there.
I wanted to make something sweet to start the New Year and so I made this Jelly Roll. It is a simple foolproof recipe for sponge cake, which is baked in a jelly roll pan and filled with jam. You could use any filling of your choice.

Makes about 10-12 pieces
Recipe Source - Family Circle cookbook 1972
Eggs - 3
All purpose flour - 1/2 cup minus 1 tbsp (see notes below)
Salt - 1/4 tsp
Sugar - 1/2 cup
Vanilla Extract - 1/2 tsp
Jam or Jelly of your choice - 1/3 cup - whisked until smooth
Also need:
1 kitchen towel bigger than the pan
Powdered sugar - 2 tbsp
Separate egg whites from yolks and place the whites in a large bowl and the yolks in a medium bowl. Allow to come to room temperature, about 30 mins. Separating the eggs is easier when they are cold. Preheat the oven to 400 F. Spread the kitchen towel on a flat surface and dust with powdered sugar all over. Grease the bottom and sides of a jelly roll pan and line with parchment paper. Whisk the egg whites in a electric hand mixer until it doubles in volume. Add 4 tbsps of sugar one tbsp at a time and continue beating until it forms stiff peaks. Set aside. Whisk the egg yolks until it is pale. Add the remaining sugar 1 tbsp at a time until it forms a thick mixture and flows in a thick ribbon when the beater is lifted. Sieve the flour and salt over the egg yolks and mix with a wooden spoon or a spatula inoh a fold pattern. Take care not to deflate the yolks. Now pour the yolk-flour mixture to the egg whites and fold to mixture until no streaks of yellow or white remains. Pour the batter carefully to the lined jelly roll pan and spread evenly. Bake in the preheated oven for 10 minutes. When done and still warm invert to the kitchen towel and remove the parchment paper. Roll the towel with the cake breadth-wise all the way through. Cool completely in the kitchen towel, about 30 mins. Unroll the towel and spread the jam over the cake. Roll again, this time without the towel. After 5 minutes, make 1 inch slices and serve. 
The recipe calls for 1/2 cup of cake flour. Since I did not have any I substituted with All purpose flour


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