How to make a jelly roll
A light sponge filled with jam and cream? What better way to celebrate Holiday Baking Week on The Great Canadian Baking Show than with a simple, perfect jelly roll.
Once you've perfected the technique, try this fancy Chocolate Cherry Bûche de Noël recipe from Season 1 contestant Vandana Jain!
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon cream of tartar
- powdered sugar
- jam of choice
- whipped cream
Instructions
Beat eggs whites, vanilla and cream of tartar on high until the mixture becomes foamy, then add sugar one spoonful at a time while continuously whipping. Whip until the mixture has stiff glossy peaks.
Sift flour into the mixture in 3 additions, folding the mixture in with a whisk each time.
With an offset spatula, evenly spread mixture on parchment paper lined 17-inch x 11-inch pan and bake at 375 F for 20-25 minutes or until top springs back when touched.
Let the sponge cool for 10 minutes.
Dust a clean tea towel with icing sugar.
Loosen edges of the cake with a knife and then invert onto towel. Carefully remove pan and parchment paper.
Starting at long edge, roll up cake in towel away from you and let cool. Pre-rolling the sponge will help it keep form.
Using the towel as support, roll up cake away from you without towel.
Place seam side down on a platter and dust with icing sugar or desired decoration. For a cleaner look. Cut off the edges of each side.
