Jelly rolls are an easy dessert that keep well and can be made far in advance. There are all kinds of fillings and different alternatives you can do with a jelly roll. I love them because they are very light and soft. One option is to fill it with ice cream and serve frozen. Another way I think is easy and the direction I took, is with jam and whipped cream. I've made a lot of jam in the last few days because of all the fruit we have had here in California. I wanted to use the apricot, amaretto, and vanilla jam I made for this recipe and I will post that next. For this recipe any jam you like can be substituted so don't worry if you didn't make my exact jam. This recipe makes 1 really big one or 2 smaller ones. If you just want to make 1 smaller one I would cut this recipe in half.
9 eggs separated yolks and whites
1 cup of sugar plus 3 tbsp
1 tbsp vanilla
2/3 cup of cake flour
3 tbsp of corn starch
pinch of salt
1 1/2 cup of apricot, amaretto, vanilla, jam ( recipe coming soon)
1 cup heavy whip cream
1/3 cup powder sugar
1/2 tsp vanilla
powder sugar for dusting
Preheat oven to 425 degrees
For the sponge cake add yolks to a mixing bowl along with 1 cup of sugar. Turn on high and whip for 3 minutes until light and pale white. Add vanilla, cake flour, corn starch, and pinch of salt and continue whipping for 1 minute. Set aside until egg whites done. For egg whites place in another mixing bowl and turn on high. Whip for 1 minute and then add the 3 tbsp of sugar. Whip until the egg whites have stiff peaks. Fold the egg whites into the yolk mixture in 3 parts. The first part I add a third of the egg whites and stir in really good. I don't care about loosing air on the first 3rd of the egg whites, my main purpose is to incorporate everything really good. The second 3rd of egg whites I use a little more care mixing it all together but I'm still trying to incorporate everything so it is really smooth. The last 3rd of egg whites I fold in really carefully trying to have a batter that is very light and fluffy. Once the batter is complete line a large sheet pan or two small ones with parchment paper. Pour the batter on the sheet pan and distribute it evenly using an off set spatula. Place the sheet pan in the oven and cook for about 10 minutes or until the cake is golden brown and a toothpick comes out cleanly. Take out and let it cool
Meanwhile place heavy cream in a mixing bowl and whip on high. After 45 seconds add the powder sugar and vanilla. Whip until stiff peaks.
To assemble take another piece of parchment paper the same size as the sponge cake. Sprinkle a little powder sugar over the parchment paper. Take the sponge cake and flip it over onto the new parchment paper sprinkled with powdered sugar. This helps with the sticking aspect. You should have the light yellow cake looking up at you and the golden brown side should be face down on the parchment. Take the jam and spread evenly all over the sponge cake. Then take the whipped cream and spread an even amount all over the jelly roll but leave the edges clean so you have room to roll it up. Now starting from the bottom carefully roll up the sponge cake using the parchment paper as your tool or rolling mat. Continue to roll until you have it all the way rolled up like a cigar. Place in the refrigerator to cool for 20 minutes and this also helps it to set. When ready to serve dust powder sugar all over, slice and serve.