JUICY STRAWBERRY JERRY ROLL

You need a moist and fruity cake for your family or guests this summer season? Try this strawberry jelly roll recipe! Enjoy the sweetness of the strawberries and the creaminess of the filling without any added sugar except for the sugar in the cake. Believe me, you will feel less guilty when having more than one slice, which you will do anyway! 

As I mentioned in my earlier post for Forêt Noire you can also use a firming agent for the cream.

Useful tips

Many fear baking jelly roll. Jelly roll can easily break while rolling it especially if baked too long or when the batter is not fluffy enough. The recipe of sponge cake for this roll is perfect and easy to make . Just follow the steps and prepare all ingredients before you start.

• Thoroughly rinse strawberries, drain and cut into thin slices or small cubes. Refrigerate.
• When separating eggs, make sure not to have any trace of egg yolk in egg white. That would prevent egg white to get foamy and stiff
• Have lemon juice at hand
• Measure all your dry ingredients by weight
• Prepare sheet with baking paper
• Prepare a clean kitchen towel. Lay open on a clean surface and dust all its surface with confectioner’s sugar.
• Don’t overbake the cake. Take out from the oven and carefully lay the cake onto the prepared towel. Carefully remove the baking paper and dust cake with confectioner’s sugar and roll immediately.
• Let cool completely before carefully opening it to spread the filling.
• Whip heavy cream and mix in the strawberries.

Steps in Photos

Dina Kohl

Strawberry Jelly Roll

Moist and creamy cake

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: German, International

Ingredients Method Notes

Ingredients

  

For the jelly roll

• 4 egg whites
• 2 tablespoons lemon juice
• 1 pinch of salt
• 125 g granulated sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 150 g flour
• 1 teaspoon baking powder

For the filling

• 500 g strawberries rinsed, drained, and slices
• 300 g heavy cream
• Firming agent if using

Method

 

1. For the jellyroll: Line a baking sheet (30X35 cm) with parchment paper. Preheat oven 180°C/ 350°F).
2. Separate eggs by directly adding the egg whites into a large mixing bowl. Add the egg yolks into a cup. Sift flour and baking powder.
3. Add the salt and lemon juice to the egg whites and beat at high speed with your electrical mixer until it reaches the perfect foamy stiffness. While still beating gradually add the sugar, vanilla sugar and egg yolks.
4. Reduce speed to low. Add the flour mixture and beat for one minute only to blend all ingredients.
5. Evenly spread onto the baking sheet and bake 10-12 minutes. While the cake is baking, spread a clean dry kitchen towel on your working surface. Dust with confectioner’s sugar.
6. Carefully remove the cake from the baking sheet with parchment still on it, holding it with your hands and turning it onto the towel. Carefully remove parchment paper and dust the cake with confectioner’s sugar. Roll immediately and let cool for about 30 minutes.
7. Prepare the filling: In a large mixing bowl whip heavy cream with firming agent (if using, see Forêt Noire) until very stiff, and mix in the strawberries. Carefully unfold the jellyroll but don’t open completely to avoid breaking it. Spread with the filling and roll again. Thinly cut on both sides. Transfer to a serving platter and chill for 2 hours. Dust with confectioner’s sugar before serving. If you wish to cover the roll with whipped cream, add 100g heavy cream to the ingredient. Reserve about 4 tablespoons whipped cream on the side before mixing in the strawberries.

Notes

All images and text © Dina Bayoud Kohl