Friday, August 6, 2010

Raspberry Jelly Roll

This is the beautiful cake that was waiting for me when I arrived home on my birthday.  My mom had sent me a flurry of text messages while I was out with some friends celebrating.  It turned out that she was asking me what kind of jam I wanted in my birthday jelly roll.  After a rapid back-and-forth of flavor discussions, we finally settled on raspberry.  And it was a good choice, and the jam was even homemade!  This is a lovely, light cake that looks fancy and tastes even better!

Raspberry Jelly Roll (Adapted from "The Joy of Cooking" by Irma Rombauer)
1/2 cup white rice flour
1/8 cup tapioca starch
1/8 cup potato starch
3/4 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
3/4 cup white sugar, divided
1/4 tsp. cream of tartar
1/2 cup finely chopped nuts (optional - we didn't use them)
Confectioner's sugar
3/4 - 1 cup raspberry jam (other flavor suggestions: blackberry, strawberry, apricot, blueberry, etc.)

Preheat the oven to 375 F.  Grease a 15 ½" x 10 ½" x 1" rimmed baking sheet (jelly roll pan) and line the bottom with wax or parchment paper.  Do not grease the top of the wax/parchment paper.

Sift flours together with baking powder and salt and whisk in a bowl until thoroughly blended.

Separate the eggs and set the egg whites aside.  Beat all four egg yolks at medium-high speed for 1 minute.  Gradually add 1/2 cup of the sugar and beat until pale and thick.  Gradually add the flour and beat on low speed until smooth.

Using clean beaters, beat the 4 egg whites and cream of tartar in a large bowl at medium-high speed until soft peaks form.  Slowly add the remaining 1/4 cup sugar and beat until stiff but not dry.

Using a rubber spatula, fold one-quarter of the whites into the batter, and then carefully fold in the remaining whites.  If desired, fold in the 1/2 cup nuts.

Scrape the batter into the prepared jelly roll pan and spread evenly.  Bake until the top is golden brown and springs back when lightly pressed, about 10 - 12 minutes.  Run a knife along the edges to release the cake from the pan.  Remove the browned crust from the top (it will become crumbly if rolled up with the jam).  Invert the cake onto a sheet of aluminum foil that has been sprinkled with confectioner's sugar (to ensure even distribution of sugar, use a sifter to sprinkle it onto the foil).

Let the cake cool completely before peeling off the wax/parchment paper.  Once it has been removed, spread the entire top of the cake evenly with the jam of your choice. 

To roll the cake up (quoted from "The Joy of Cooking"):

"Starting at a short end, fold and press and inch or so of the cake firmly up over the filling to get started.  Keep these first turns tight; cracking will diminish as the diameter of the roll increases.  Use the sheet of foil under the cake to help roll the cake.  Once the cake is rolled, use two hands to move the roll carefully back to the center of the foil.  Wrap the back of the foil over the cake so that it overlaps the front portion of foil, covering the roll completely and tightly.  Place in the refrigerator to firm the roll before unwrapping and serving."


-Other fillings could include gluten-free custard, buttercream icing, poppy seed filling, chocolate spread, espresso/coffee spread, ganache, or your favorite nut butter.
-The jelly roll became more moist on the second and third days.  If you are keeping it beyond 2-3 days, slice into individual portions and keep in the freezer until ready to serve.

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