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Parve
Medium
1 Hour, 20 Minutes
Diets 
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!
6 eggs, separated
1 cup sugar
1 cup Glicks Flour
1 teaspoon baking powder
2 tablespoons lemon juice
1/2 container colorful sprinkles
1 egg white
6 ounces shortening
1/2 pound confectioner’s sugar
1/2 capful Gefen Almond Extract
1/2 cup butter or margarine, softened
2 tablespoons confectioner’s sugar
3 (1-ounce) squares baking chocolate, melted
10 ounces Kineret Whipped Topping or other dessert topping
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
1/2 cup Gefen Cocoa Powder
1 tablespoon dark rum (optional)
2 tablespoon cornstarch
Preheat oven to 400 degrees.
Line a cookie sheet and set aside. Beat egg whites until stiff. Add sugar gradually. Add yolks and rest of cake ingredients.
Pour and spread onto the lined cookie sheet. Lower oven temperature to 350 degrees and insert cake into oven.
Bake for 15 to 20 minutes. Remove from oven and let cool a little.
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:
Beat egg white and then add the other ingredients; mix well.
Place butter or margarine and confectioners’ sugar in a mixing bowl and beat until creamy.
Add the chocolate and beat until evenly blended.
Cover and set aside until ready to spread on cake.
Place the chocolate and butter or margarine in a small saucepan and heat very gently, stirring frequently, until melted. Set aside to cool.
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.
Blend in reserved melted chocolate.
When the cake is completely cool, unroll it gently.
Spread remaining cream of choice evenly onto unrolled cake and then carefully re-roll it, jelly roll fashion.
Transfer the cake to a serving dish. Spread more cream on top and sides of cake and sprinkle with colorful sprinkles.
Photography and Styling by Chavi Feldman
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