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Festive Jelly Roll

Festive Jelly Roll
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5 from 2 reviews

A festive jelly roll made with strawberry, raspberry and plum spread, brushed with cognac and dusted with sugar. Everything about this sweet dessert says Christmas. This blog post gives tips on how to roll a sponge cake to make that perfect roll.

Ingredients

Units Scale

Sponge Cake

  • 5 egg yolks, at room temperature
  • 4 egg whites, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Icing sugar for dusting

Filling

Instructions

  1. Preheat oven to 375ËšF. Line a jelly roll pan with parchment paper and grease the sides of the pan. Set aside.
  2. Using a stand mixer on medium speed beat egg whites until frothy. Slowly add 1/4 cup of the sugar (about one tablespoon at a time) and beat on high until stiff peaks form. Set aside.
  3. In another bowl beat egg yolks and the rest of the sugar together until pale and thickened, approximately 4 minutes. Beat in vanilla.
  4. In another small bowl mix flour and salt together.
  5. Gently fold egg white mixture into yolk mixture, alternating with dry ingredients. Make three additions of egg whites and two of dry (be sure not to stir the batter but to fold it).
  6. Spread the batter evenly on prepared baking sheet and smooth the top.
  7. Bake for 10-13 minutes or until top springs back when lightly touched.
  8. While cake is baking, lay out a clean tea towel and dust the surface with icing sugar.
  9. Once the cake is baked and still hot, using a sharp knife carefully trim the short edges of the sponge cake.Turn the cake over onto the tea towel. Peel off the parchment paper.
  10. Starting at one of the short edges gently roll the cake with the tea towel. Let the cake cool while rolled up in the tea towel.
  11. Meanwhile whip your whipping cream with vanilla and icing sugar, set aside.
  12. Once cake is cooled, gently unroll. Brush the entire surface with cognac, then spread a layer of E.D. SMITH Fruit Spread and top with a layer of whipping cream (reserve half the cream to cover the log).
  13. Carefully re-roll into a log, trying to keep the cake tight enough without pushing out the filling.
  14. Trim the edges with a serrated knife. Transfer the log to your serving dish and then spread the rest of the whipping cream over the log.
  15. Add sugared raspberries for decoration and serve.

Notes

You can make the jelly roll a day ahead. Store in the fridge covered in plastic wrap, and bring to room temperature before serving. Once ready to serve add sugared fruit. NOTE: do not put the sugared fruit in the fridge, the sugar will dissolve. Re-dust with icing sugar if needed. Cake will last 4 days in the fridge.

Nutrition

Find it online: https://bakingforfriends.com/festive-jelly-roll/

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