Jelly Curl

The basis for a jelly whorl or a "Swiss roll" — sponge block — is considerably less rich than typical cakes. But that doesn't mean the jelly curl is any less tasty, as evidenced by its popularity for nearly 2 centuries. A thin layer of calorie-free-as-air sponge cake, spread with jam and rolled in a spiral, is not only delicious but also makes a lovely presentation when sliced and layered on a serving plate.

Yield

one ix" to ix 1/2" rolled cake

Jelly Roll

Instructions

  1. Preheat the oven to 400°F and line the bottom of a 10" x 15" jelly roll pan with parchment. Lightly grease the parchment to ensure the block releases hands.

  2. Counterbalance your flour; or measure it by gently spooning information technology into a cup, then sweeping off whatever excess.

  3. In a small bowl, sift together the flour, blistering powder, and salt. Set aside.

  4. In a large bowl, beat the eggs until foamy.

  5. Sprinkle the carbohydrate into the eggs gradually, beating all the while, and continue beating until the batter is very thick and light lemon in colour, 3 to 8 minutes. The batter should have doubled in book. When the concoction is sufficiently aerated, it should fall from the beater in a thick ribbon and mound on superlative of the remaining concoction in the bowl temporarily, before existence reabsorbed. Add the vanilla just before you terminate beating the batter.

  6. Gently fold in the flour mixture, using a rubber spatula or whisk. Spread the concoction evenly into the prepared pan.

  7. Bake the cake for 12 to 14 minutes, until it's golden brown and springy to the touch.

  8. Remove the cake from the oven and invert it onto a clean dish towel that's been lightly sprinkled with confectioners' sugar. Peel off the parchment and using scissors, a sharp knife, or a rolling pizza cycle, trim the crusty edge of the block, if necessary.

  9. Starting with a brusk end, gently scroll the cake and towel together into a log, and cool completely on a rack.

  10. Once the cake has cooled, gently unroll it, spread with jam, and re-roll it. Place information technology on a plate, seam side down, and dust it with confectioners' saccharide.

  11. Allow the finished cake to rest for at least 20 to 30 minutes before cutting and serving. This allows the jam to soak into the layers slightly and makes slicing the block easier and cleaner.

  12. Storage information:Shop whatever leftover cake at cool room temperature, well wrapped, for up to three days. If you've used fruit curd rather than jam or preserves, refrigerate the block.

Tips from our Bakers

  • Despite the name, we recommend using jam or preserves, non jelly, in this cake'due south filling. We find jelly too thin to hold upwardly as the cake is rolled; it also seeps into the block every bit the roll sits.

  • We find this jelly coil is even better the second day: the moisture from the jam softens the cake, and it slices more cleanly.

Jelly Roll