Believe it or not, this was a partial fail recipe…you see.. I left it a bit too long to cool after I rolled it which equals the “lovely” flat bottom the “roll” has. Hey…isn’t there a Queen song about flat bottoms? Wait. Fat bottoms. Whoops. Hmmm that makes me think of Black Bottom Pie… ever hear of it? It’s got a chocolatey fudge bottom. Yum. But, that’s another post.
I’m pretty sure the song had nothing to do with pies, that’s just how my mind works. I can pretty much relate everything to food…
So, despite this roll’s “flat bottom”, it still tasted divine-Like a fluffy pink cloud at a bakery during sunset. Clouds always look appetizing to me…I think that’s because I love cotton candy so much.
Cake rolls are very retro, chances are you had a granny or a nana that could whip up a mean jelly roll for Sunday’s potluck. And, there is a reason they were so popular at one time- because they are just plain fun to make. Think about it: You get to roll up a cake! It’s the ultimate in “playing with food”.
Speaking of playing with food…
I used to like jello just so I could play with it… I loved how you could hold it and not get sticky, and how it would quiver like a strange alienistic space dessert. It’s a wonder Jello took off the way it did. Especially when you think of what it actually is….
Random food thoughts for the day.
Allow it to cool (just don’t leave it 8 hours to cool like I did)
And, spread with filling:
(And fresh chopped strawberries mixed with strawberry jam.)
You can substitute any other fruit, but if you happen to use something other than strawberries, I’d suggest changing the name. You don’t want to mislead folks, you know.
Once it’s filled you roll it back up. It’s that easy. And, trust me.. the cake will want to curl back up with you. Jelly roll cakes are very obedient.
I hope you enjoy this! Here are a few more cake roll recipes:
Like this Boston Cream Cake Roll
There is also a Buche de Noel on here, but we’ll save that for Christmas time. 🙂
- 1/3 cup flour
- 1/3 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla
- 4 egg whites
- 1/2 cup granulated sugar
- 1/2 tsp salt
- powdered sugar
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 cup diced strawberries
- 1/4 cup strawberry jam
- Preheat oven to 350
- line a jelly roll pan with parchment paper, set aside
- In a bowl, combine the egg yolks and vanilla.
- In another bowl, combine the flour, cornstarch and salt.
- Using a mixer, beat the egg whites with the sugar until stiff but not dry
- Gently fold in the flour mixture and yolks.
- Spread onto prepared pan.
- Bake 10-12 minutes
- Meanwhile whip the heavy cream and powdered sugar until stiff peaks form,
- set aside
- Once cake is done, gently remove from pan and invert onto a clean towel that has been dusted with powdered sugar.
- Roll up, starting with shorter end.
- Set aside to cool
- Once cool, gently unfold and spread with whipped cram.
- Dot with strawberries and jam and re-roll.
- Place on serving platter seam side down and dust with powdered sugar to garnish.