Strawberry Jelly Roll
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 cup
Cake Flour1 tsp
Baking Powder1 tsp
Salt5 large
Egg (separated)1 cup
Granulated Sugar2 cups
Heavy Cream1.5 cups
Strawberry JamDirections:
1
Preheat the oven to 350 degrees F
2
Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper
3
In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt
4
Set aside
5
In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away
6
Whisk in the 1 teaspoon vanilla extract
7
With a rubber spatula, fold in the flour mixture until completely combined
8
Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed
9
Gently fold the egg whites into the batter until completely combined
10
Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment
11
Bake until the cake is springy when touched, about 10 minutes
12
Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log
13
Let cool
14
Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks
15
Set aside for the filling and topping
16
To assemble, unroll the cake and spread the strawberry jam to cover the cake
17
Top with some of the whipped cream mixture, and then roll the cake into a log
18
Transfer to a serving plate, seam-side down, and top with the remaining whipped cream
19
Garnish with mint sprigs