Easy Jellyroll Cake
Filled, rolled sponge cakes are both beautiful to look at and delicious to eat, but many recipes we tried yielded cakes far too fragile to roll. We started our Easy Jellyroll Cake recipe by whipping eggs until they were thick and pale yellow before adding the dry ingredients. Using plenty of eggs ensured a flexible cake that we could roll without a chance of cracking. While the jellyroll cake was still hot, we rolled it into a spiral on a sheet of paper, then allowed it to sit for 15 minutes before unrolling it and adding the filling. This “pre-roll" gave the jellyroll cake “memory" so it stayed snug once rolled again with the jam.
Makes one 11-inch log
Any flavor of jam can be used here. For an added treat, sprinkle 2 cups fresh berries over the jam before rolling up the cake. This cake looks pretty and tastes good when served with dollops of fresh whipped cream and fresh berries.
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