I remember eating Jelly Rolls as a kid & just had to try this cake! I was not disappointed!
A goal of mine is to bake my way through this wonderful cookbook. It has captured me! I have several cookbooks at home and this book is one of my favorites. TRADITIONAL Jewish Baking by CARINE GOREN.
Here is a link to the book on Amazon.ca ( if you buy this from this link I will get a small commission)
Here are links to the other recipes I have on this blog from this cookbook
This cake is baked on a sheet pan, spread with jam, whipped cream and rolled up. It stayed well in the fridge for several days.
If you do not want to use whipped cream just leave it out
I made one change to the recipe. I spread the cake with raspberry jam.
Here is the recipe
Cake This cake is a sponge cake..using whipped egg whites
Icing sugar… this is for powdering the baking sheet & dusting on top of the finished cake
3/4 cup sugar
1 tsp vanilla
zest of a lemon
1/2 cup flour
2 tbsp corn starch
1 tbsp vegetable oil
For the Filling
1 cup whipping cream
2 tbsp icing sugar
1 cup raspberry jam at room temperature
Preheat the oven to 350f
Line a 11 2/2 x 15 1/2 inch baking sheet with parchment paper. Grease the paper, I sprayed it with non-stick cooking spray. Dust the paper evenly with icing sugar
- Separate the eggs & set the yolks aside.
- Using a mixer with the whisk attachment, beat the egg whites until foamy. Gradually add the sugar while continuing to beat the egg whites until stiff and shiny
- Lower the speed on the mixer and add the egg yolks, vanilla and lemon zest. Mix
- Now, add in the flour and corn starch until there are no longer any lumps
- Add the oil and mix until well combined
- Evenly spread the batter into the prepared baking dish. Bake the cake in the preheated oven until the cake is baked through, about 15 minutes. You can test the cake by putting a toothpick in and if it comes out dry the cake is done!
- Take a knife and cut around the edges of the baked cake. You are going to flip the cake out of the pan now. Take a large piece of parchment paper, about 2 inches bigger then the baking sheet, sprinkle it with icing sugar. Carefully flip the cake onto the parchment paper. Cover the cake with a towel and let cool.
- Meanwhile, while the cake is cooling you can make the filling, Beat the whipping cream with the icing sugar until the cream until it has peaks
Put the cake together
Remove the towel & top piece of parchment paper from the cooled cake. Spread the jam on the cake leaving a 1 inch boarder around all the edges. Now, spread an even layer of whipped cream over the jam continuing to leave a boarder around the edges. Roll the cake into a roulade , you can use the bottom piece of parchment paper to help if you need to but it should just roll up easily.
Cover the roulade with plastic wrap and put into the refrigerate for at lease 2 hours to firm up
Serve with a dusting of icing sugar.