New Year's Resolution Recipe #5: Jelly Roll Cake

One thing I learned in school this past week was how to make jelly roll cakes.
They're so easy - too easy.

So I tried to make my own at home using home-made jam and chocolate sauce (couldn't find my dark chocolate bar for shaving) and I baked it a smidge too long!
So it isn't rolled up as nicely.  But it still tasted lovely!

At home - yeah it was threatening to break so I just flattened it because it wasn't flexible enough to roll properly or tightly.

School version - much more roll-y looking!

I got positive reviews of my piping skills of the whipped cream at school (photo below) until I started to run out of whipped cream and some pieces had too much cream.
"This isn't America D! We use a lot less cream!" she chastised me.
Naturally, having American friends over on Friday called for "American-style" whip cream.

At school all pretty.

So how easy is this?

Pre-heat your oven to 225*C

• 4 eggs
• 2 dl of sugar

Beat these with an electric mixer!  I used just a whisk and it wasn't beat well enough and I found the cake to be a smidge heavy.

Sift:

• 1 dl of potato flour
• 1 dl of all-purpose flour

Fold it into the wet ingredients and mix well (not with mixer with a spatula) and then pour into a baking-paper lined baking tray and bake for 5-8 minutes.

I try to aim for 7 but apparently nearly hit 10 with the one I made on Friday!

Remove from oven and have a second baking paper sheet on your surface sprinkled in sugar, powdered sugar, cocoa powder or whatever you want your cake dusted with on the outside.

Flip cake onto the 2nd sheet and slowly peel off the paper backing.

Spread a thin and even layer of filling all over the cake (but don't go over the edges!) - whether it be:

• jam
• Nutella
• marmalade
• whipped cream etc.

Carefully roll the cake horizontally from one side to the other and tightly as possible without breaking the cake.

Wrap tightly in baking paper and chill in the fridge until you're ready to serve it - then slice it up and enjoy!

This is a fantastic cake for your next handicraft meeting, book club meeting or little tea party!  It's dairy-free (unless you put the whipped cream or chocolate) - which will make your local lactose-intolerant/dairy-allergic friends very happy I'm sure.

I wish they weren't so easy to make!  Really I do.
BIMU

Originally posted on 2 Hookers 2 Kitchens.  Recipe from Kokkiprokkis - my school book in Finnish.