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Successful Jelly Rolls
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Here we show you how to create everyone’s favorite dessert. It’s as easy as 1-2-3.
An old-fashioned, fruity jelly roll is one of the most delicious cakes to make for a snack, a dinner party or a buffet.
In their simplest form---jam and cake---jelly rolls can be picked up and eaten like a soft cookie. For more formal occasions, garnish them with whipped cream, chocolate sauce, or a buttercream frosting. In the summertime, fill jelly rolls with ice cream, frozen yogurt, or sorbet for a cooling ice cream and cake extravaganza.
Here is the method for creating these delicious treats.
The Cake
Use your favorite sponge cake recipe (any flavor will do). When making the cake, be sure to beat the egg whites until stiff, but not dry, peaks form. Carefully fold egg whites into the remaining ingredients, taking care that they do not deflate. This will ensure a well-risen, light cake that is perfect for rolling.
Also, aim for a pourable batter. Keep in mind that the batter should not be too thick, or the cake will not roll up without cracking. You can thin a thick batter by stirring a small amount of milk into it.
Use a 17 x 12-inch sheet pan. Grease the pan, line it with waxed paper, and the grease the waxed paper again to prevent sticking. Secure the corners of the paper with paper clips, and then remove them before peeling off the waxed paper.
Alternatively, leave 2 inches of the waxed paper overhanging on 2 opposite sides of the sheet pan. This allows you to lift the cake out of the pan easily.
Once the cake is baked, turn it out of the pan while it is still hot. To do this, have a clean dish towel or cloth ready on which to place the cake. Sprinkle the towel with granulated or confectioners’ sugar. Invert the cake onto the towel then peel off the waxed paper. If the liner sticks, brush it with cold water, and then peel it back slowly.
Next, roll up the cake while it is still hot. Starting with a long side for narrow rounds, or a short side for fatter ones, roll up the cake using the towel as a guide, rolling the towel in with the cake. Place the rolled cake on a wire rack to cool completely.
When cool, unroll the cake on a flat surface, keeping the towel underneath. The cake is now ready to be filled.
The Filling
The obvious choice to fill a jelly roll is jelly, jam or preserves. But don’t limit yourself to just these. Jelly rolls can be filled with almost anything that appeals to the baker. Here are some suggestions:
• For a dense, creamy filling, mix jelly or jam with and equal amount of whipped cream cheese.
• For a lighter, creamy filling, flavor sweetened whipped cream with vanilla or almond extract, cinnamon, nutmeg or grated lemon peel.
• For cannoli-like fillings, use whipped ricotta cheese sweetened with honey and flavored with cinnamon or grated orange peel.
• Spread a thin layer of dark chocolate ganache over the cake, and sprinkle it with white or dark chocolate chips before rolling.
• Spread the cake with any flavor buttercream.
• Fill the cake with chocolate mousse, or make a quick fruit mousse by combining jam with whipped cream.
• Chocolate or vanilla pudding is an easy, delicious filling.
• Make an ice cream roll just as you would a jelly roll. Use softened ice cream, adding nuts or chocolate chips if desired. Freeze, wrapped in plastic wrap, for at least 12 hours.
• For a Swiss roll, fill a chocolate sponge cake with unsweetened whipped cream. Serve it with chocolate sauce on the side.
Using a spatula spread the filling onto the cake to within ½ inch of the edges. Use the dish towel to help roll the cake up.
If the filling is spread in a thin layer (such as jelly usually is), rolling the cake up tightly provides a more attractive slice.
If the filling is thicker, such as a mousse or whipped cream, roll the cake up loosely to prevent the filling from being squeezed out.
To serve, using a serrated or large, sharp knife, slice the cake into 8 to 10 portions.
From American Home Baking
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