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: firstname.lastname@example.org
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.
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
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.
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.