Strawberry Jelly Roll Recipe

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It has been over a month now since my book was published on Amazon. My children, parents, friends and family have stepped up to both purchase books as well as to spread the word. I am so grateful to all of them as well as all of my blog family! Thank you!

I have sent books to New York, Arizona, Thailand and now Pennsylvania. It is an exciting time and a bit unimaginable. I am concentrating on promoting this book because it took 13 months of non stop effort as well as in the hopes that it can offer some financial support for my family. 

 

I am currently testing for an old fashioned dessert book but this is just a part time effort at this point. The next book will be a step by step and tutorial. 

For anyone who wants to purchase one of my books you can contact me and I will pay shipping within the United States as well as sign the book! You can contact me on facebook or via email: mom_of9@hotmail.com51kwfFGgMRL._SX442_BO1,204,203,200_

Old fashioned desserts have always interested me and now I have chosen to highlight them in a cookbook. I am fond of jelly rolls because they look amazing and can be dressed up with whipped cream, ice cream or just about any simple filling. After more attempts than I care to mention, I have come up with this step by step on baking a jelly roll with success. The pictures being used in this post will be of a walnut jelly roll as well as a strawberry jelly roll.

Ingredients

6 eggs
3/4 cup white sugar
1/2 teaspoon salt

6 tablespoons white flour
1 teaspoon baking powder

2 cups heavy whipping cream
1/2 cup white sugar
1/2 cup strawberry jam

 

Directions

Preheat oven to 375 degrees

Crack each egg, separating whites from yolks placing whites and yolks into different bowls. Place whites into a mixing bowl and start beating on low speed. Let this beat for one minute until eggs start to get frothy. Gradually add 1/4 cup of sugar and salt. I use a stand mixer so that I can work on other parts of the cake while the whites beat. While this is mixing start work on egg yolks.

Use a whisk to beat egg yolks until well mixed, set aside. Gradually add the next 1/4 cup sugar to whites and increase speed. While eggs are beating sift flour and baking powder and set aside. Add the remaining 1/4 cup of sugar to whites and continue beating until stiff peaks form. This usually takes 5 minutes but can vary depending on your mixer and speed. Pour egg yolks over whites and gently fold in until well combined.

Sprinkle sifted flour and baking powder over egg mixture and fold in making sure a smooth texture remains. Do not beat this mixture.

Spray a 10.5 x 15.5 baking pan with cooking spray. Line with parchment paper, paper should cover entire pan as well as going up the sides. Spray parchment paper thoroughly with baking spray. Scoop batter onto pan and smooth over entire surface as evenly as possible. Place pan in the oven and time for 14-15 minutes. While cake is baking place a piece of parchment paper or a clean tea towel on work surface and sift powdered sugar over entire material.dsc_0191

The above picture is the beginning of smoothing batter to edges

Cake should look uniformly golden brown on top when done. Remove from oven and let set for 3-5 minutes. Carefully take outer ends of parchment paper from opposite ends and lift cake. Place cake over prepared surface and gently turn over and onto powdered sugar area. Remove parchment paper from top of cake and discard. Start at one end and roll cake until it is in a log type shape.

The cake pictured above is a walnut jelly roll so the texture will be smoother.

While the roll is cooling whip heavy cream and sugar until stiff and fluffy. Place jam into a bowl and stir until smooth. Fold jam into whipped cream. When cake is totally cool, unroll, spread 1-2 cups of cream on one end of roll and start to roll until you come to the end. Freeze or refrigerate jelly roll until you are easily able to slice. You can dollop left over cream on top and place fresh strawberries on each piece if you like.

 

 

 

Strawberry cream

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In my effort to make the perfect jelly roll, I made this strawberry cream on Sunday! This is not featured in my cookbook but will be highlighted in a book of old fashioned desserts.

What is your favourite old fashioned dessert?

 

My book is available on Amazon or directly through me.

51kwfFGgMRL._SX442_BO1,204,203,200_41kOSlAVP0L

Chocolate jelly roll

I love making jelly rolls. I usually put whipped cream in the middle but sometimes ice cream. They can be dusted with powdered sugar or frosted. I freeze my jelly rolls to help them stick together and also they are super yummy when frozen. I love the contrast of chocolate jelly roll filled with whipped cream. I used to make jelly rolls all the time, I made mousse cakes lined with slices of jelly roll, ice cream cake jelly rolls, jelly rolls with jam and the list goes on.  Then I quit making them for a few years. I decided a couple of years ago to get back to jelly rolls. I like them because they look great and are fairly light.  I started out one Sunday trying to get my jelly roll back and ooops, the jelly roll stuck. I made it the next Sunday then it was in the wrong pan, too thin! I made it for a month every Sunday until it was perfect. My middle child (this is his badge) did not like this jelly roll testing at all. I used to ask him when he was little, but dear how can you be in the middle, there are 9 kids? Well his explanation was that, he is the 5th and there are 4 above him and 4 below him, the one and only middle child!  He came in each Sunday when I was testing jelly rolls, at this time an adult and said “what’s cookin ma” His face dropped “not another jelly roll!” So, this recipe is dedicated to my middle child!

Ingredients

5 eggs( separated)

1 cup sugar divided equally into 2– 1/2 cups

1/4 cup flour

3 Tbs. cocoa powder

1/4 tsp. salt

Filling

1 cup whipping cream and 1/4 cup white sugar– mix and beat until stiff.

powdered sugar

Directions

For this recipe I use a jelly roll pan. I have tried other pans of various sizes but this pan gives the best results. Preheat oven to 325 degrees. Place wax paper on pan.Lightly grease and flour. _DSC1603 Separate the egg yolks and whites. Place the whites into a mixing bowl. With your mixer start beating the egg whites. After they look a little fluffy gradually add 1/2 cup white sugar (part of the 1 cup to be divided) Beat this until stiff peaks form. _DSC1605

Beat egg yolks with whisk, add 1/2 cup sugar, cocoa, flour and salt, mix well.

_DSC1595 (2) Gently mix the chocolate egg yolk mixture into the stiff egg whites. Fold this carefully do not beat! Spread in pan._DSC1607

_DSC1614      Bake for 25 minutes. Remove from oven and let cool 5 minutes._DSC1615

Use a clean kitchen towel and place a long piece of wax paper over the towel. Sift with powdered sugar.

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Carefully pick cooled jelly roll up and turn onto wax paper. Gently remove wax paper from cake and roll up.

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Unroll the cake when cool and spread whipped cream on the cake. Roll cake back up and freeze. Slice when firm.