Have you ever been watching a baking show and seen someone make a magnificent and seemingly difficult rolled cake? I know I sure have! Rolled cakes, also known as Swiss Rolls or Jelly Rolls are the perfect, classic & EASY ( that’s right I said easy) dessert you can show off with at the next family gathering.
Rolled cakes are such an eye catching dessert that looks so daunting to make. However they are actually not to difficult to make. Rolled cakes have been around for years but still have such a cool and modern look to them, especially when they are sliced!
If you know rolled cakes by the name of Swiss rolls, you will be surprised to learn that they are not Swiss at all! It is believed that it actually originated somewhere in middle Europe, such as Austria.
Now if you know them by the name, Jelly Roll, then first off you’re probably American. Secondly, the term was created here in the U.S in 1852 when a recipe for a sponge cake with jelly smeared on it appeared in Northern Farmer, a journal that circulated in New York,
Rolled cakes are really interesting in that they go by different names and each has its own history! How cool is that?!
- Unsalted butter, for pan
- 8 extra-large eggs, room temperature, separated
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup cake flour (not self-rising)
- 2 teaspoons sifted baking powder
- 1 pint heavy cream
- 2 tablespoons confectioners' sugar, plus more for work towel
- Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside. You can use a regular sheet pan if you need to.
- In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined./li>
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
- Pour cake batter in prepared pan and spread evenly with a spatula. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
- Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. You can add fresh, clean fruit to the whipped cream you set on the side if you want.
- Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
- Unroll cake. Evenly spread whipped-cream over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. You can add fruit to the top as a garnish if you please. Tasty!
There are so many different variations you can make and each is a good as the next, what combination are you going to make? Comment below and show me your rolled cake… or Swiss roll… or jelly roll