Thanks to Suzanne, I am now the proud owner of two jelly roll pans. I wanted them initially to make granola–I kept losing so much to the bottom of the oven when I tried to stir it on my regular cookie sheets.
Now that I have jelly roll pans, I’ve had jelly rolls on my mind.
I’m thinking about making an adaption of the recipe I saw on Baked Bree. This recipe is sooooo much easier than the one that came on the label with my pans. No cake flour, no separated eggs. Oh, and this one is CHOCOLATE!!! Yum. There’s a bit more cream than I care to deal with, so I’m thinking that instead of filling it with cream and frosting it, I’m going to fill it with jam and just dust it with confectioners sugar (as listed in the WS recipe).
For the cake:
4 eggs
3/4 cups sugar
1/4 cup flour
1/4 t. baking powder
1/4 teaspoon salt
1/4 cup cocoa
1 teaspoon vanilla
4 Tablespoons coffee
For the whipped cream:
2 cups whipped cream
1/2 cup powdered sugar
1 teaspoon vanilla
Chocolate Buttercream*
In the bowl of a mixer, beat the eggs for about 5 minutes. Gradually, add the sugar and beat until the eggs are pale and lemon colored. Sift the flour, baking powder, salt, and cocoa over the bowl. Gently fold the dry ingredients into the egg mixture. Pour in the coffee and vanilla. Fold together. Pour the cake batter into a 10×15 jelly roll pan that has been lined with parchment and sprayed with cooking spray. Bake in a preheated 375 degree oven for 15 minutes. The cake will be ready when the cake pulls away from the sides and the cake springs back when you touch it.
While the cake is still hot, turn it out onto a hand towel that has been coated with confectioners sugar. Roll the cake up and let it cool completely in the towel. When the cake is cool, whip the cream and add the sugar and vanilla.
Unroll the cake, and spread the whipped cream evenly over the top. Roll the cake back up and put in the fridge to set up. Maybe a half hour or so? Frost the chocolate roll with the Chocolate Buttercream.
Regarding filling and rolling, Williams Sonoma’s recipe says: Spread the jam over the cake, leaving a 1 inch border on the short side farthest from you. Starting at the side nearest you, roll the cake away from you in a tight roll, ending with the seam side down.
*Chocolate Buttercream
2 sticks of room temperature butter
2 1/2 cups confectioners sugar
1/2 cup cocoa
1 teaspoon vanilla
2-3 tablespoons heavy cream
Cream together the butter and sugar. Gradually add the cocoa powder. Really, add it slowly or you and your kitchen will be wearing it. Add just enough cream to get the consistency for spreading. Add the vanilla.
