It doesn't matter if you call this cake a Strawberry Jelly Roll or a Strawberry Roulade, it still tastes really good. Plus, it's pretty, too.
Prep Time: 6 hours, 30 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 cup flour
- 1 teaspoon baking powder
- 4 eggs
- 1 teaspoon vanilla, divided
- 1 cup sugar, divided
- 1/2 cup butter, softened
- 3 plus cups powdered sugar
- milk, optional
- 1/3 cup strawberry jam (the kind without whole berries in it)
Preparation:
Early in the day, or the day before serving, preheat oven to 375 degrees F. Grease jelly roll pan (15x10x1-inch). Line with parchment paper and grease again. Spread clean dish towel on work surface. Sprinkle with powdered sugar. Set out a wire cooling rack.
With a wire whisk, combine flour and baking powder. Set aside. Separate eggs. Set whites aside. With an electric or stand mixer, beat yolks with 1/2 teaspoon vanilla on high for 5 minutes until thick. Add 1/2 cup sugar gradually until combined. In a clean and very dry bowl and beaters, beat egg whites until soft peaks form. Gradually add remaining sugar. Beat until stiff peaks form. Carefully, fold (using figure eight motion) yolk mixture into whites. Sprinkle flour mixture on top. Fold until just combined. Spread batter into prepared pan.
Bake for 12 to 15 minutes. It's done when center bounces back when touched. Loosen sides of cake from pan. Carefully, dump cake onto prepared dish towel. Quickly, trim any rough or uneven edges. Tightly, but carefully, roll cake and towel from short end. Place on rack to cool.
To prepare frosting, sift* powdered sugar. Cream butter and powdered sugar. Beat on high until smooth. Add 1 teaspoon vanilla. Combine. If too thick, add milk a tablespoon at a time.
To finish Strawberry Jelly Roll Cake, stir strawberry jam well. Unroll and remove dish towel. Spread jam on cake. Spread frosting over jam. Re-roll cake and refrigerate at least 6 hours or overnight. Sprinkle with powdered sugar before serving.
Strawberry Jelly Roll Cake serves 6 to 10 people.
* Why Sift?
With a wire whisk, combine flour and baking powder. Set aside. Separate eggs. Set whites aside. With an electric or stand mixer, beat yolks with 1/2 teaspoon vanilla on high for 5 minutes until thick. Add 1/2 cup sugar gradually until combined. In a clean and very dry bowl and beaters, beat egg whites until soft peaks form. Gradually add remaining sugar. Beat until stiff peaks form. Carefully, fold (using figure eight motion) yolk mixture into whites. Sprinkle flour mixture on top. Fold until just combined. Spread batter into prepared pan.
Bake for 12 to 15 minutes. It's done when center bounces back when touched. Loosen sides of cake from pan. Carefully, dump cake onto prepared dish towel. Quickly, trim any rough or uneven edges. Tightly, but carefully, roll cake and towel from short end. Place on rack to cool.
To prepare frosting, sift* powdered sugar. Cream butter and powdered sugar. Beat on high until smooth. Add 1 teaspoon vanilla. Combine. If too thick, add milk a tablespoon at a time.
To finish Strawberry Jelly Roll Cake, stir strawberry jam well. Unroll and remove dish towel. Spread jam on cake. Spread frosting over jam. Re-roll cake and refrigerate at least 6 hours or overnight. Sprinkle with powdered sugar before serving.
Strawberry Jelly Roll Cake serves 6 to 10 people.
* Why Sift?
