Jelly rolls are very easy to make, use few ingredients, can be simple or showy and are delicious. This recipe is from my Dads recipe collection. My Dad and a few of my Uncles were some of the Founding Members of The Chefs Confederation.
You can visit the link at http://www.edmontonchefs.ca/who_we_are/edmonton_history and here for the original picture and stats of the Founding Fathers http://www.ccfcc.ca/founding_en.html to get full details and individual member names. If you have trouble with that link type Canadian federation of chefs 1963 in the search bar. If you see this photo in either search it’s the right place.
He was also featured years ago in the Edmonton Journal with a 4-6 foot tall wedding cake he made. I am still trying to find the article for complete accurate details.
My Dad was an unordinary extraordinary Chef. He was not only an expert in his field but also hilarious and a notorious ” joke teller”. Now on to the recipe…
Chocolate Jelly Roll
4 egg whites
2/3 cup granulated sugar
4 egg yolks
1 teaspoon vanilla
With electric mixer beat egg whites.When they begin to stiffen gradually add sugar. Continue beating until stiff but not dry. Set this aside. In another bowl lightly beat yolks. Add vanilla then mix this into the sugar mixture.
1/3 cup all-purpose flour
1/4 cup cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
Fold these dry ingredients into the sugar & egg mixture above.
Pour/spread into a shallow pan (cookie sheet) 10 by 13 that has been greased & lined with wax paper. Grease the wax paper also. Bake at 350 for 15 minutes.
Remove from oven and invert onto a prepared dishtowel that is at least the same size as the cake. To prepare the towel, rub/sprinkle with granulated sugar.
Lift off pan and peel off wax paper right away.
Now your cake should be sitting on the cloth with the shorter edge facing you. It should also be laying even with the edge of the cloth. Sprinkle sugar over the cake (to help prevent the towel from sticking while it cools)
Roll up the cake and cloth together. Cool completely on a cooling rack. Unroll and spread with Jam, icing, sweetened whipped cream or what ever you choose.
Refrigerate if filled with cream. This is quite delicious and even more so if you serve with chocolate sauce.
The cake in the photo above is filled with sweetened whipping cream and sprinkled with granulated sugar. I often just spread my favorite jam on and keep it on the counter to sample throughout the day with a coffee… umm.