Tart Cherry Jelly Roll Cake

Um… let me think, this Jelly Roll Cake might be the first thing I ever baked since the Bake Sale in May. What have we been doing then?… Me: organizing and cleaning the house, reading books about how to take photos, learning swimming, and hiking every Saturdays, and all sorts of other little things, then I got so tired that I haven’t been baking for 2 months! Hero: pretty much fixing this and that around the house, projects after projects… I mean, it’s an old house after all. First, we built the master bedroom closet and replaced all the closet sliding brackets which were already crooked and twisted (the previous owners never changed or do something in the past); Second, we fixed all the plumbing problems, that including toilets, showers, tub, and irrigation system; Third, we patched the foundation vents so that we don’t get rats or any little creatures; Fourth, we are working on the windows screens and door screen…  Life keeps us so busy that we feel perfectly fine without a TV yet.. Maybe we will become lazy once we get a TV…

Back to the cake. This sponge cake comes out…not bad, for the first try, and considering the fact that there’s no baking soda or baking powder in it. The leavening only comes from whipping eggs. It took my hand mixer quite a bit time to whip them up!

Jelly Roll Cake

Adapted from The Cake Bible by Rose Levy Beranbaum


4 large eggs

1 large egg yolk

1/3 cup sifted cake flour

3 tablespoons cornstarch

1/2 cup plus 1 tablespoon granulated white sugar

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar


Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 17×12 inch baking sheet, line it with parchment paper, and then spray with a nonstick vegetable spray.

Separate two of the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch. 

Place the egg yolks and whole eggs, along with 1/2 cup of the sugar, in the electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the a clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back. Immediately removing the cake from the oven, then sprinkle with confectioners sugar and then invert the cake onto a clean towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

After the sponge roll cake is cool, unroll the cake, then spread the cherry jam on the inner side. Carefully re-roll the cake and that will be a Jelly Roll Cake!


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