What to Bake and How to Bake It with my own photos. I actually made this cake twice. You'll see why below!
Favorite Jelly Roll
Recipe from What to Bake and How to Bake It by Jane Hornby
(Makes one jelly roll)
Preparation time: 15 minutes
Baking time: 10 minutes
Makes: 10 slices
A jelly roll was one of the first things I ever baked with my mom, probably because it was so quick to make, and all the ingredients were in the pantry. Although there are lots of steps, be assured that it’s a simple cake, and one of the most popular among friends and family when I was creating the recipes for this book.
For the cake
½ stick (¼ cup) butter, plus extra for greasing
3 tbsp milk
4 eggs, room temperature
¾ cup sugar, preferably superfine
1 tbsp cornstarch
1 cup all-purpose flour
¼ tsp salt
For rolling and filling
¼ cup sugar
¾ cup raspberry jam or jelly
Stir the cornstarch, flour, and salt together, then sift them on top of the eggs. Fold together well using a large metal spoon or spatula, cutting and lifting the flour through the foam instead of stirring it. This will preserve the air bubbles and ensure a light and fluffy cake.
Pour the warm butter and milk around the edge of the batter bowl. Using the large spoon or spatula, fold until evenly combined. The liquid can pool at the bottom of the bowl, so be persistent, trying not to knock out too much air.
Bake for 10 minutes, or until it is golden, has risen, and the edges have shrunk away from the sides of the pan. Meanwhile, dust a larger sheet of parchment paper with 2 tablespoons sugar. Loosen the edges of the cake with an icing spatula, then sprinkle the remaining sugar on top.
Swiftly flip the cake onto the sugared parchment paper. Carefully peel off the paper that lined the pan. Using a serrated knife, trim about ½ inch off from each edge. Score a line into the cake about 1 inch in from the short end nearest you. This will make it easier to roll.
Cover the cake in a clean dish towel and let cool until just warm.
Place on a serving plate, seam-side down. It’s best eaten on the day it is made.
Disclaimer: A review copy of What to Bake and How to Bake It was sent to me for review from Becca Levenson at Phaidon. Thank you! No incentives were used to produce a positive review of this book.