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This is a jelly roll cake made with the strawberry jam (see recipe) and fresh strawberries. No one seems to make jelly roll cakes these days, but they are simple and can inspire many variations. You could add whipped cream for an even dressier presentation, but a simple, rustic presentation also has its charm.
Photography By Erin Feinblatt | April 08, 2014

Ingredients

  • 1/2 cup cake flour or all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 7 eggs, separated
  • 1/2 teaspoon vanilla
  • 1/2 cup granulated sugar
  • Powdered sugar
  • 1 cup strawberry jam* (see recipe)
  • Strawberries for garnish

Instructions

Preheat oven to 400°. Grease a 15- by 10- by 1-inch jelly roll pan, line with parchment paper and butter or grease the parchment paper.

Sift the flour, baking powder and salt into a large bowl.

In the bowl of an electric stand mixer, beat the egg yolks, vanilla and sugar with the whisk attachment on high speed for about 1 minute or until foamy. Add half of the flour mixture and gently mix by hand with a rubber spatula just until combined; repeat with the second half.

In a clean mixing bowl, beat the egg whites on high speed for 2–3 minutes, until stiff peaks form. Gently fold the egg whites into the batter, one third at a time, just until combined. Pour into the prepared pan and bake 8–10 minutes.

Sprinkle a piece of parchment paper the size of the pan with powdered sugar. Run a knife around the edges of the pan to loosen the cake and then turn the pan onto the paper. Remove the parchment paper and spread with the strawberry jam*. Beginning with the short side facing you, roll the cake into a tight roll and place the seam side down. Sprinkle with a little more powdered sugar and add fresh strawberries for garnish.

Other Seasonal Recipes:: In Season: Spring Seasonal Recipes

Ingredients

  • 1/2 cup cake flour or all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 7 eggs, separated
  • 1/2 teaspoon vanilla
  • 1/2 cup granulated sugar
  • Powdered sugar
  • 1 cup strawberry jam* (see recipe)
  • Strawberries for garnish
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