jelly roll

A fluffy, light, and tender chocolate roulade that's easy to customize with whatever flavors you love best.

Classic Chocolate Yule Log Recipe

For the Cake:

vanilla extract (about 1 tablespoon; 15 grams)

eggs (8 3/4 ounces; 250 grams)

sugar (about 3/4 cup; 165 grams)

espresso powder

baking powder

baking soda

water (about 2 1/2 tablespoons; 35 grams)

bread flour (about 3/4 cup, spooned; 106 grams)

For the Ganache Frosting:

heavy cream (about 1 1/2 cups; 340 grams)

Salt and vanilla

For the Filling:

To Garnish:

Matcha powder, optional

Cocoa powder, optional

recipe meringue mushrooms, optional

Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F. Line an aluminum half-sheet pan with parchment along the bottom, and grease with pan spray or oil. 

For the Cake: In a 1-quart stainless steel saucier, melt the butter (or heat the oil) over medium-low until quite hot, about 200°F. Off heat, add the chopped chocolate and vanilla, and whisk until smooth. Set aside until needed, no longer than the duration of the steps below, as the mixture will thicken as it cools and become unsuitable for incorporating into the batter. The ganache should be fluid and warm for use, around 100°F (this number is provided for context; so long as the ganache is in a pourable state its temperature does not need to be measured). 

In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, sugar, instant espresso, baking powder, salt, and baking soda. Mix on medium-low speed until the sugar has dissolved and the dark brown mixture is homogenous, smooth, and runny, but with bubbles beginning to form throughout, about 3 minutes.

Increase speed to medium and whip until the mixture has lightened to a dark tan, with a lighter/more voluminous body than before. It will still be runny but thick enough to fall from the whisk in thin ribbons, about 5 minutes. Finally, increase speed to high, and continue whipping until the mixture is foamy and thick, light brown in color, and roughly doubled in volume, with a well-defined vortex pattern left in the eggs as it whips, about 8 minutes. When allowed to run off the whisk and into the bowl, the mixture should be able to briefly mound up on itself before leveling off. Please bear in mind all times are ballpark figures only and may vary considerably depending on the power and capacity of a given stand mixer, along with factors such as bowl-to-beater clearance (more on that here). In all cases, the visual and textural cues should be the primary guideline to determine readiness.

Once the foamed eggs are fluffy and thick, reduce speed to medium-high and immediately add water, followed by the warm chocolate mixture, then reduce speed to medium-low and add the sifted flour. When the flour is nearly incorporated, shut off the mixer and remove the whisk attachment. Grasping the attachment by its top, give the batter a few strokes of the whisk by hand to finish incorporating the flour. Fold the batter once or twice from the bottom up with a flexible spatula, then scrape into the prepared pan and spread into an even layer with an offset spatula. Bake until well risen and firm to the touch, but still puffy and soft enough to retain a shallow impression when gently poked, about 12 minutes. Over-baking will cause the cake to crack as it rolls.

Immediately after removing the cake from the oven, cover the half-sheet pan with two large strips of foil, using a kitchen towel or oven mitt to tightly crimp the foil around the edges of the pan. Allow the cake to cool until approximately 70°F/21°C (this temperature is provided for context and can be gauged by touch rather than with a thermometer; warm cake will melt the filling, and cold cake will crack as it rolls).

For the Ganache: While the cake is cooling, bring the cream to a simmer in a 2-quart stainless steel saucier; once it begins to bubble, remove from heat. Whisk in the chocolate, and season to taste with additional salt and vanilla or as desired with other extracts and flavorings. Set aside until the ganache has thickened and cooled into a frosting-like consistency, about 2 hours, or to a temperature around 75°F.

Assembling the Yule Log: Loosen the edges of the cooled cake from the pan with a butter knife. Spread about 2 cups of freshly whipped cream (flavored or plain), buttercream, frosting, or jam in an even layer over the cake. Working along the widest end, lift the edge of the cake by the parchment underneath and gently fold it inward until it turns over itself. Continue rolling, using the parchment to lift and maneuver the cake; it will naturally peel away as you go.

If you like, slice off a 4-inch chunk of cake at a sharp angle, to serve as a branch for the log. Place cake on a large platter, and to nestle the "branch," place it against the main body of the roulade. This can also be done vertically, anchored with a few drinking straws inserted through the "branch" and into the body of the "log." However the pieces are arranged, frost the roulade with a thick layer of ganache. 

When the ganache has begun to thicken and set to a firmer consistency, drag the tines of a fork down the length of the cake and along the "branches" to create a rough texture, like tree bark. Repeat as needed to further texturize the exterior. Garnish with a sprinkling of matcha for moss, a dusting of cocoa for dirt, and meringue mushrooms to complete the effect. Serve immediately, or wrap tightly in plastic until needed. Cakes filled with whipped cream can be refrigerated up to 36 hours and taste best when allowed to stand at room temperature a few hours before serving. Cakes filled with buttercream or frosting can be stored at cool room temperature for up to 36 hours.

This straightforward technique offers a stress-free approach to this classic dessert by eliminating the risks attendant on handling a cake while fragile and warm.

Old-Fashioned Jelly Roll Recipe

eggs,

sugar

vanilla extract (about 1 tablespoon; 14 grams)

all-purpose flour,

recipe

For the Frosting (optional):

recipe Apple Cinnamon Sugar

heavy cream (about 1 3/4 cup; 340 grams)

For the Cake: In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, sugar, baking powder, salt, and baking soda. Mix on medium-low speed until the sugar has dissolved and the mixture is homogenous, smooth, and runny, but with fine bubbles beginning to form throughout, about 3 minutes.

Increase speed to medium and whip until the mixture is pale yellow, thick enough to fall from the whisk in ribbons, and filled with fine, foamy bubbles, about 5 minutes. Finally, increase speed to high, and continue whipping until the mixture is quite pale, roughly doubled in volume, and thick enough that the whisk leaves a vortex-like pattern in its wake, about 5 minutes. When allowed to run off the whisk and into the bowl, the mixture should be able to briefly mound up on itself before leveling off. Please bear in mind all times are ballpark figures only, and may vary considerably depending on the power and capacity of a given stand mixer, along with factors such as bowl-to-beater clearance (more on that here). In all cases, the visual and textural cues should be the primary guideline to determine readiness.

Once the foamed eggs are fluffy and thick, reduce speed to medium-high and add the vanilla and oil or melted butter all at once in a steady stream. Immediately reduce speed to medium-low, and add the sifted flour all at once. When the flour is nearly incorporated, shut off the mixer and remove the whisk attachment. Grasping the attachment by its top, give the batter a few strokes of the whisk by hand to finish incorporating the flour. Fold the batter once or twice from the bottom up with a flexible spatula, then scrape into the prepared pan and spread into an even layer with an offset spatula. Bake until puffed and lightly browned from edge to center, and firm to the touch but still puffy and soft enough to retain a shallow impression when gently poked, about 12 minutes.

Immediately after removing the cake from the oven, cover the half-sheet pan with two large strips of foil, using a kitchen towel or oven mitt to crimp the foil around the edges of the pan. Allow the cake to cool until approximately 70°F (21°C) (if not allowed to cool sufficiently, it may cause the filling to melt; if cooled too much, it may harden in the cold and thus crack when rolled).

Loosen the edges of the cooled cake from the pan with a butter knife, and give the cranberry jam a good stir before spreading it into an even layer over the cake. Please see the note about using other jams or jellies, as the exact amount (in terms of both weight and volume) will differ substantially depending on the consistency and moisture content. Working along the widest end, lift the edge of the cake by the parchment underneath and gently fold it inward until it turns over itself. Continue rolling, using the parchment to lift and maneuver the cake; it will naturally peel away as you go.

After rolling, transfer the cake to a large platter and serve right away, or cover with plastic until needed. If you like, make a simple frosting by whipping the apple-cinnamon sugar, cream, and salt together until thick and stiff enough to spread; this can be refrigerated in an airtight container and used to cover the cake just before serving. Alternatively, the cake can be finished with a dusting of powdered sugar. Unfrosted, the cake will keep for about 24 hours at room temperature; if frosted with whipped cream, it will need to be covered, refrigerated for up to 24 hours, and then set out to room temperature about an hour before serving.

With sweet red grapes, banana, and peanut butter, this smoothie has all the delicious flavors of a classic dessert without the sugar and fat.

Jelly Roll

Cups Swiss Chard

Cup Grapes

Banana

Cup Water

Cup Almond Milk, unsweetened

Tablespoon Peanut Butter, creamy, unsalted

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Cinnamon, ground

Add ingredients in the order listed and blend until smooth.

My recipe for the perfect swiss roll cake -- a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.

Perfect Swiss Roll Cake

g cane sugar

g avocado oil (or any light vegetable oil)

30 ml whole milk

tsp vanilla extract

g cake flour (sifted)

egg whites (room temperature)

tsp cream of tartar

ml heavy whipping cream

Tbsp sugar

Prepare a 9" by 13" baking tray with parchment paper.

Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).

Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.

Preheat the oven to 375°F/191°C.

Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.

Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.

In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.

Turn on the mixer on low speed.

Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).

Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.

Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).

Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.

Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.

Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.

Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.

Give the tray a few taps to release any trapped air bubbles.

Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.

Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.

Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).

Make the cake:

While the cake is cooling, make the whipped cream.

Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.

Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).

Make the whipped cream:

Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Of course, you can choose to roll it the other way if you like.

Dollop the whipped cream onto the surface of the cake.

Use an offset spatula to evenly spread the whipped cream over the entire cake.

Starting at the short end, use the parchment paper to help gently roll up the cake.

Use the parchment paper to gently push the roll so it is taut.

Make sure the seam-side is facing down, seal the ends of the parchment paper.

Place the cake onto a tray and into the fridge for at least 6 hours to firm up.

Cut the cake ends off with a serrated knife. Use a damp, warm towel to clean the knife in between slices.

Cut into thick slices and serve.

Assemble the cake:

https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.be

This recipe for Perfect Swiss Roll Cake yields a light, fluffy and spongy cake that is not too sweet. This chiffon-style cake is very versatile — fill it with whipped cream, jam, or ganache, and is simple to make, with no cracking.

Follow along:
Website: https://www.siftandsimmer.com
Instagram: https://www.instagram.com/siftandsimmer

***********************
Ingredients:

Cake:
3 egg yolks
30 g granulated cane sugar
30 g avocado oil or any light vegetable oil
30 ml whole milk
½ tsp vanilla extract
60 g cake flour sifted
3 egg whites room temperature
¼ tsp cream of tartar
30 g granulated cane sugar

Whipped Cream:
125 ml heavy whipping cream
1 Tbsp powdered sugar

***********************
Get the full recipe here: https://www.siftandsimmer.com/perfect-swiss-roll-cake/

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Top 4 jelly roll recipes from across the web

The most viewed jelly roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Chocolate Yule Log Recipe

Old-Fashioned Jelly Roll Recipe

Jelly Roll

Perfect Swiss Roll Cake

Top 4 jelly roll recipes from across the web

The most viewed jelly roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Chocolate Yule Log Recipe

Old-Fashioned Jelly Roll Recipe

Jelly Roll

Perfect Swiss Roll Cake

The most viewed jelly roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine