Jelly Roll

Jelly Roll
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 39.

I made this last weekend to take to some friend's for an after-dinner dessert. One reason I chose this particular dessert was to use some of a large jar of Sarabeth's Strawberry & Raspberry Preserves. The preserves were included in a gift basket we received at Christmas. It is quite delicious although I don't eat it that often and Michael never eats sweets at breakfast.

This turned out to be excellent (I love making roll-type cakes) and Michael said it was one of his favorite desserts that I had ever made from Maida's books.

4 eggs (at room temperature)
3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup granulated sugar
1 tsp. vanilla extract
3/4 cup sifted cake flour
3/4 cup tart jelly
Additional granulated sugar for sprinkling on cake

Adjust the oven rack to the center and preheat to 400. Cover a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with foil (use enough so that it overlaps a bit on all sides). Butter the foil with melted butter. Set aside.

Place the eggs, baking powder and salt in a mixer bowl.

Beat at high speed for about 3 minutes.

Add the sugar.

Beat again at high speed for 10-12 minutes. (Cover the mixer with a towel to avoid a mess!)

Beat in the vanilla.

Sift the flour (again) over the batter and mix it only until incorporated - do not overbeat.

Pour the batter into the pan in two long ribbons. Spread with a spatula to make it even. Bake for about 12-13 minutes until the top springs back when lightly pressed.

As soon as the cake is done, sprinkle with a few spoonfuls of sugar.

Cover the cake with a towel.

Cover the towel with a cookie sheet.

Invert the cookie sheet and the cake pan (the cake pan is now upside down on top of the towel).

Carefully remove the foil from the cake.

Place the jelly (or preserves) in a bowl and stir it with a whisk. Pour it evenly over the cake. Leave about 1/2 inch along the borders uncovered.

Take the towel to help you start to roll the cake.

Slowly roll the cake tightly but gently.

Transfer the cake with the seam down to a platter. Serve at room temperature or cover and refrigerate it for later.