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Jelly Cream Roll

Updated: 5 days ago

This is my "fancier" roll cake. It is light and airy but a bit sweeter and more tangy with the addition of strawberry jam. Create a beautiful design by mixing a bit of fruit puree or food color in a bit of batter. The design is piped in before adding the plain batter. In this roll I added pureed strawberries and matcha powder for some natural color and flavor.

This version of roll cake is a bit sweeter with the addition of strawberry jam. The jam adds a bit of sweetness and tartness and is refreshing. It only took a 1/2 teaspoon of matcha to get all that green but you get hints of the flavor. Such a wonderful cake to have with tea or coffee.


Jelly Cream Roll


Ingredients (make 1 roll)

Roll Cake

2 cups sifted cake flour

1 cup white sugar (divided)

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

2 teaspoons vanilla extract

7 egg whites

1/2 teaspoon cream of tartar


food color (4-5 strawberries and 1/2 teaspoon of matcha powder to 1/2 cup of batter each)


1 cup strawberry jam


Whipped Cream

1 cups heavy whipping cream

1 Tablespoon sugar


Directions

Preheat oven to 350 degrees F (165 degrees C). Line a 13"x18"sheet pan with parchment paper.


Measure flour, 1/2 cup of sugar, baking powder, and salt into sifter. Sift into large mixing bowl. Make a well; add oil, egg yolks, water, vanilla, to the well. Beat with a whisk until smooth and light. Set aside.


In a large mixing bowl, beat egg whites, remaining 1/2 cup of sugar and cream of tartar until shiny and stiff. Peaks should not flop over but not look dry either. Pour the egg yolk mixture gradually over egg whites, folding in with rubber spatula. Fold gently until evenly mixed and no white lumps. Pour batter into cake pans.


Puree fruit and mix 4-5 tablespoons with 1/2 cup of batter. Mix matcha powder with 1 teaspoon of water to form a paste then mix with 1/2 cup of batter. Mix until evenly distributed. Pour each of the colored batters into the corner of their own zip top sandwich baggie. Cut the corner off to create a small opening 1/4" in diameter.


Line a sheet tray with parchment paper. Pipe in design of your choice using the colored batter. When you are satisfied, pour white batter over entire design. Carefully spread the white batter in an even layer. Fill the tray no more than 3/4" high. You may have a little extra left which you can put into cupcake liners or just add it to your roll cake and it'll be extra thick. Tap the sheet tray on the counter to release any large bubbles.


Bake for 20-25 minutes. Remove from oven to cool. When the roll is just cool enough to handle, lift it out by the parchment paper and transfer to a work surface. Carefully roll the cake along the LONG side and use something to keep the roll in this position until fully cooled. You can use a rubber band or crimp the edges of the parchment or prop it between something heavy.


**NOTE** In my video and photos, I made a half sized cake because I was making the cream roll and jelly cream roll at the same time. I used a sheet tray but had 2 separate pieces of parchment paper folding up where the 2 met to keep the batters separate. When you see the roll being rolled, it looks like I'm rolling the short end but I'm really rolling half of the sheet tray width of the long side. If you make a full sheet tray, make sure to roll from the long 18" side or the roll won't go around enough to make a nice spiral.


While the roll is cooling, make the whipped cream. Add the heavy whipping cream to the bowl of a mixer. Start slowly on stir then gradually raise the speed. After about 30 seconds to a minute, when the cream is frothy, sprinkle in the sugar and whip on high until you get stable peaks. Do not overwhip. Set aside in the refrigerator until needed.


When the roll is fully cool, gently unroll and spread a thin layer of jam over the cake. Then spread a layer of the whipped cream over the layer of jam. A 3/8"-1/2"" layer should be plenty. Carefully roll the cake back up, wrap and secure and let rest in refrigerator for one hour before serving. Slice and enjoy!








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