If there ever was a time we needed comfort food it is today. Something sweet to sooth the soul and have you smiling with delight. A jelly roll to the rescue. What a delightful idea. Bake a cake. Spread jam on it and roll it up. Easy, peasy. The ingredients are all there in your kitchen – eggs, sugar, flour, flavouring and jam.
A classic sponge cake is not difficult to make. Simply carefully follow the instructions. The eggs must be a room temperature, or a little warmer, and then beaten with sugar for at least ten minutes, or until thickened, tripled in bulk and full of air. It requires no leavening other than the air that is beaten into the eggs. Carefully fold in the flour being careful not to disturb the air bubbles too much. Then spread into the prepared pan
Don’t over bake your cake. It will not roll easily and will crack. Depending on your oven bake for 18 to 20 minutes. ( I hesitate to suggest the 20 minutes but your oven may be on the cool side.)
While your cake is baking sprinkle a clean dish towel with sugar. As soon as you take it out of the oven lay the long edge of your pan on the towel and turn out your cake.
Lift the pan off the cake.
Trim the edges of your cake and then peel off the paper. Trimming the cake makes it easier to roll.
While the cake is still warm starting with the short end roll the cake and lay it with the edge seam side down. Let it cool thoroughly before unrolling and filling. If you are apprehensive about rolling the cake use the towel to help you. When the cake is cool carefully unroll the cake and towel.
Use any desired filling. Jam, jelly, lemon curd, whipped cream. Just be sure it spreads easily. If the jam or jelly is a little thick heat it gently before spreading it on the cake. Using a small strainer dust the cake with lots of icing sugar. You can also frost the cake with your favourite frosting.
This recipe calls for superfine granulated sugar and pastry or cake flour. If you don’t have these in your pantry it is easy to make them. For superfine sugar put at least one and a half cups of granulated sugar into your food processor and process for a few seconds. Not too long or you’ll end up with sugar powder. Measure your sugar after you have processed it. You can always find a use for extra super fine sugar.
For pastry or cake flour do this. Take one cup of flour and remove two tablespoons of flour. Add two tablespoons of corn starch (corn flour) to the cup. I put two cups of this mixture through a sifter five to six times. From this take the required amount of flour for your recipe. Set aside the extra cake flour for future use.
The happy little jelly roll recipe awaits you in MRS.BUTTERFINGERS kitchen.
Bon Appetit dear friends. Take care. Stay safe.