Ingredients: |
Ingredients: This is a delicious German jelly roll dessert that can also be enjoyed for breakfast.
For the Sponge Cake:
4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
For the Filling:
1/2 cup fruit jam or jelly (apricot, strawberry, raspberry or your favorite)
1 cup whipped cream
Fresh berries (optional for garnish)
Preheat your oven to 375. Grease a jelly roll pan (also known as a Swiss roll pan) and line it with parchment paper. The pan should be approximately 15x10 inches. In a mixing bowl, beat the eggs, granulated sugar and vanilla extract together using an electric mixer or a hand whisk until the mixture becomes light and fluffy. This may take about 3-4 minutes.
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually fold the dry ingredients into the egg mixture until well combined. Be gentle to avoid deflating the eggs. Pour the batter into the prepared jelly roll pan and spread it evenly to the edges.
Bake in the preheated oven for about 10-12 minutes or until the sponge cake is lightly golden and springs back when touched. While the cake is baking, place a clean kitchen towel on the counter and dust it with powdered sugar. As soon as the sponge cake is done baking carefully invert it onto the powdered sugar dusted kitchen towel. Peel off the parchment paper.
Starting from one short end, roll the cake and towel together tightly. Allow it to cool completely in this rolled-up form. Once, the cake has cooled, gently unroll it and remove the towel.
Spread a layer of fruit jam or jelly evenly over the entire surface of the sponge cake. Whip the cream until it forms stiff peaks. Spread the whipped cream over the jam layer. Carefully re-roll the cake without the towel, starting from the same end as before. Place it seam-side down on a serving platter.
Optionally, garnish the German jelly roll with fresh berries on top. Slice the jelly roll into individual portions and serve for a delicious breakfast or dessert.
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This recipe for Biskuitrolle or Rouladen is from