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Recipe by Dining In

Basic Jelly Roll Cake with Choice of Fillings

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Basic Jelly Roll Cake with Choice of Fillings
Parve Parve
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian

This jelly roll dessert is so impressive and looks pretty every time you make it. Homemade, soft sponge cake rolled up and filled with sweet, chocolate cream…what could be better? You can fill this basic jelly roll recipe with cream or even jam and dust it with confectioner’s sugar or roll it in more cream and sprinkles, there are so many options and each one is going to give you deliciousness in every bite. Best part is this dessert can be frozen and cut straight from the freezer!

Ingredients

Cake

  • 6 eggs, separated

  • 1 cup sugar

  • 1 cup Mishpacha Flour

  • 1 teaspoon baking powder

  • 2 tablespoons lemon juice

  • 1/2 container colorful sprinkles

White Cream

  • 1 egg white or 3 tablespoons Haddar Egg Whites

  • 6 ounces shortening

  • 1/2 pound confectioner’s sugar

Light Chocolate Cream

  • 1/2 cup butter or margarine, softened

  • 2 tablespoons confectioner’s sugar

  • 3 (1-ounce) squares baking chocolate, melted

Dark Chocolate Cream

  • 4 ounces baking chocolate, chopped

  • 1/2 cup butter or margarine

  • 2 large eggs

  • 2 tablespoons sugar

  • 1 cup Kineret Whipped Topping or other dessert topping, lightly whipped

Directions

For the Cake

1.

Preheat oven to 400 degrees.

2.

Line a cookie sheet and set aside. Beat egg whites until stiff. Add sugar gradually. Add yolks and rest of cake ingredients.

3.

Pour and spread onto the lined cookie sheet. Lower oven temperature to 350 degrees and insert cake into oven.

4.

Bake for 15 to 20 minutes. Remove from oven and let cool a little.

5.

Sprinkle a dish towel generously with confectioners’ sugar. Turn the cake over onto sugarcoated towel and roll it up, jelly roll fashion. While the cake cools, create the filling of your choice as below:

Notes:

You can use one filling at a time or, you can layer two of them before rolling. Reserve some cream for frosting outside of cake.

White Cream

1.

Beat egg white and then add the other ingredients; mix well.

Light Chocolate Cream

1.

Place butter or margarine and confectioners’ sugar in a mixing bowl and beat until creamy.

2.

Add the chocolate and beat until evenly blended.

3.

Cover and set aside until ready to spread on cake.

Dark Chocolate Cream

1.

Place the chocolate and butter or margarine in a small saucepan and heat very gently, stirring frequently, until melted. Set aside to cool.

2.

Place eggs and sugar in a bowl and beat with a mixer until thick and frothy. Fold in the dessert topping, cocoa powder, rum, and cornstarch until evenly blended.

3.

Blend in reserved melted chocolate.

To Assemble

1.

When the cake is completely cool, unroll it gently.

2.

Spread remaining cream of choice evenly onto unrolled cake and then carefully re-roll it, jelly roll fashion.

3.

Transfer the cake to a serving dish. Spread more cream on top and sides of cake and sprinkle with colorful sprinkles.

Notes:

Cuts well when frozen.

Credit

Photography and Styling by Chavi Feldman

Recipe tags

cakes classic colorful cream cream filling decorated cakes jelly rolls mishloach manos mishloach manot roll cake shalach manos shalach manot sprinkles
Basic Jelly Roll Cake with Choice of Fillings

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