A July Jelly Roll
The July issue of Martha Stewart Living includes a recipe for a classic Summer dessert: the Jelly Roll. This simple dessert is well suited for either a mid-Summer brunch or an afternoon service of coffee or tea. When served slightly chilled, the almond flavored cake combined with the sweet, fruity jam makes this dessert a refreshing finish to any meal. I chose to use homemade strawberry jam, when making this recipe. And although the presentation of my dessert is not nearly as elegant as Martha’s, my strawberry jelly roll was still very delicious.
Jelly Roll
(recipe courtesy Martha Stewart Living, July 2006)
Serves 8 to 10
Ingredients:
Vegetable oil cooking spray
1/2 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for sheet
3 tablespoons finely ground toasted blanched almonds
1/8 teaspoons salt
3 large eggs, plus 2 large egg yolks
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted confectioners’ sugar, for dusting
1 1/4 cups homemade or good-quality jam, such as Raspberry-Orange Zest Jam
1 cup heavy cream
Preheat oven to 400°. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold.
Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.
Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners’ sugar; remove parchment. Roll cake in towel, starting at at short end. Let cool completely, seam side down.
Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at at short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners’ sugar.
Martha Stewart Living, July 2006
