Allison's Jelly Roll

With the homemade jelly, this recipe is a total knock out and it is always expertly made by my daughter, Allison.

Photo by Marylee L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    large eggs

  • 1

    teaspoon vanilla extract

  • 1/3

    cup granualted sugar

  • 1/4

    teaspoon cream of tartar

  • 1/2

    cup plus 1 tablespoon flour

  • 2

    pints fresh or frozen strawberries

  • Finely grated zest and freshly squeezed juice of 1 orange

  • 5

    tablespoons confectioner's sugar ,

  • 5

    tablespoons cornstarch sifted with the confectioners sugar

Directions

Separate the eggs reserving all of the yolks and six of the whites. In the bowl of the mixer, Whisk the egg yolks with the vanilla and half the sugar until it quadruples in volume and turns pale yellow, about 10 minutes on high speed. In a separate mixing bowl using a clean whisk attachment beatt the egg whites on medium speed, until they start to foam. Add the cream of tartar and beat until stiff peaks form about 10 minutes, to make a meringue. Preheat the oven to 400° F. Line a 11 x 17" rimmed baking sheet with parchment paper. Fold one third of the meringue into the egg yolk mixture, then fold in the rest, until the mixture is no longer streaked with meringue. Sift the flour over the meringue in two stages, folding gently after each addition. Pour batter onto the prepared baking sheet and smooth with an offset spatula. Bake for 15 minutes or until a cake tester inserted into the center of the cake comes out clean and the cake is a pale golden yellow. Let the cake cool in the pan, then immediately cover the pan with plastic wrap so the cake doesn't dry out. Refrigerate until needed. Filling In a saucepan, combine the strawberries, orange zest and juice, confectioners' sugar and cornstarch. Bring to a boil and reduce the liquid until slightly thickened, about five minutes. Let cool to room temperature. Assembly Remove the plastic wrap from the pan and slide the cake onto a clean kitchen towel sprinkled with confectioners sugar. Spread the filling over the cake and leave in about 1 inch from the edge. Starting at a long end of the cake, use the towel to lift the cake from underneath. Tuck the edge and peel away the towel as you go, roll tightly away from you. Transfer the cake to a serving platter. Top with confectioners sugar.

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