A tasty homemade cake is a nice way to start the New Year.
The following old fashioned/”retro” Jelly Roll cake, is just perfect for this purpose, or for any other weekend brunch. It can be easily prepared from simple ingredients, yet still looks sophisticated and festive. Try it and enjoy.
* The cake is based on my recipe for sponge cake (which can be found HERE), cut in half. If you feel like making two Jelly Rolls, simply use the original recipe and divide it between two pans.
* For best results, make sure all the ingredients are at room temperature.
* I like the orange-raspberry combination, but any other jams can be used.
* If you find that rolling the cake is too time consuming, simply cut it in half, spread the jam over one portion and top with the other. Dust with powdered sugar and cut into squares.
Prep time: 20 minutes
Baking time: 20 minutes
3 XL eggs, at room temperature
1 Tbs orange zest
¾ cup sugar
1/8 cup oil
½ cup fresh orange juice
½ tsp vanilla
¼ tsp vinegar
1 cup flour, sifted
1 tsp baking powder
¼ tsp salt
Extra sugar for dusting the towel and cake
For the filling:
1½ cups good quality raspberry jam, at room temperature
For serving: powdered sugar
1. Preheat the oven to 340F (170C). Line a jelly roll pan (10”x15”x1” / 25x38x2.5cm) with baking paper.
2. Separate the eggs: place the egg whites in a mixer bowl and the egg yolks in a large mixing bowl.
3. Add the vinegar to the egg whites, and start whipping on medium speed with the whipping hook, until large bubbles appear. Increase the speed to medium high, gradually add ½ cup of the sugar and whip to a firm meringue.
4. Add the orange zest, ¼ cup remaining sugar, the oil, orange juice and vanilla to the bowl with the egg yolks, and whisk well. Add ½ the amount of flour to the egg yolk mix, along with the baking powder and salt. Whisk well. Add ½ the amount of the meringue and mix. Add the rest of the flour and whisk gently to combine. Replace the whisk with a spatula and add the rest of the meringue. Fold it in gently and pour the batter into the lined pan. Level the top with the spatula and place in the oven.
6. Bake for 20 minutes, until the cake is lightly golden and when you press the center with your finger, the cake bounces back.
7. Place a large kitchen towel on a work surface and dust it with sugar. Once the cake is ready, turn it over the towel. Gently remove the pan and then the baking paper. Dust with a bit more sugar. Now roll the cake, from the longer side, with the towel in, to form a roulade. Let cool to room temperature.
8. Gently unfold the roulade and remove the towel. Transfer the cake to a work surface lined with baking paper. Spread the jam all over the cake and gently fold again into a roulade. Cover with the baking paper and transfer to the fridge for 15 minutes, to cool and firm up before slicing.
9. Before serving, cut off the edges of the roll with a large serrated knife. Dust with powdered sugar and transfer to a serving plate.