judul : Recipes Tasty Kitchen: Jelly Roll -Food Tasty
Resep Masakan : Recipes Tasty Kitchen: Jelly Roll -Food Tasty
Recipes Tasty Kitchen: Jelly Roll -Food Tasty
Artikel Cakes, Artikel family favourites, Artikel Teatime Treats, Artikel Traditional,Jelly roll . . . this is a favourite cake of my childhood. We knew we were in for a real treat if we came home from school and a jelly roll was sitting on the counter waiting to be sliced. Also known as a Swiss Roll, I think this is a perennial favourite with a lot of people!
You really can't get much simpler than this . . . a basic fat free sponge, relying only on the beating of the eggs to give it volume . . . light and fluffy . . .
Tightly rolled up and filled with your favourite jam . . . I love strawberry myself, but seedless raspberry jam is also a favourite, and back home crabapple jelly would also have been used.
Liberally dusted with icing sugar and then sliced to serve . . . this goes down a real treat with an ice cold glass of milk, or a hot cuppa.
Its such a simple cake to make and even simpler to eat. ☺ One of my favourites and that is mostly because of its simplicity. There is no artiface here . . . just a very well made cake, filled with delicious jam.
serves 6 - 8
A fatless sponge, rolled up with a jam filling. You can of course get more creative and fill it with all sorts, such as whipped cream and fresh fruit, Lemon curd, etc. Quick and easy to do and makes a fabulously quick teatime treat!
5 large free range eggs, separated
To fill:
4 heaped tablespoons of strawberry or raspberry jam
(I go for the larger amount rather than the smaller)
Preheat the oven to 190*C/375*F/Gas mark 5. Lightly butter a 13 by 9 inch jelly roll tin and then line with baking parchment. Butter and lightly flour the baking paper.
While the cake is cooking lay a piece of parchment paper on the counter top larger than the tin the cake is cooking in. Sprinkle evenly with several tablespoons of caster sugar.
Invert the baked cake onto the sugar covered parchment paper. Quickly loosen the paper on the bottom of the cake and carefully peel it off. Trim one short edge of the sponge with a sharp knife, about 1 inch in from the edge, making sure you do not cut it all the way through.
Allow to cool for several minutes and then spread the jam evenly over the cake. If the cake is too hot it will absorb too much of the jam. Roll the cake up firmly, starting at the scored edge. Allow to cool before slicing with a serrated knife. Delicious!
You can't get much tastier than this!
Bon Appetit!
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Kuliner Indonesia, resep lezat dan simpel, Culinary in the World, recipes Tasty, : Cakes, family favourites, Teatime Treats, Traditional,
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