- Yield : 1
- Servings : 14
- Prep Time : 40m
- Cook Time : 12m
- Ready In : 60m
Many recipes for rolled cakes require a 10 x 15 inch jellyroll pan. Unless you make a lot of rolled cakes or have a need for a smaller pan, many American kitchens do not have a jellyroll pan.
I haven’t owned a jellyroll pan in over 30 years and rarely make rolled cakes. When it can to make this recipe, I modified the ingredient quantities to fit a standard 12 x 18 inch half-sheet pan. The results were a moist, springy cake about 25% larger than a standard rolled cake. As a result this recipe makes 14 to 18 servings versus 12 to 15.
- Parchment paper
- Clean, cotton kitchen or other towel at least 14″ x 20″ inches to roll up cake.
To make rolled cakes, you also need a large, cotton or other towel without any designs that can be transferred to the cake.
Older recipes line the baking pan with wax paper that browns and releases a waxy residue during baking. I highly recommend investing in a roll or sheets of parchment paper for all your baking needs.
Rolled cakes require more time and effort than round or rectangular layer cakes, but they are worth the effort when you want to serve a unique dessert. It is hard to find rolled bakes at your local bakery and store bakery cakes can contain as many preservatives and additives as commercially produced snack cakes.
Snack cakes are convenient and taste good. Some are bargain priced. The reason they are bargain priced is due to using low quality ingredients and preservatives to extend shelf life.
Although, this rolled cake recipe is made with 2 cups of heavy whipping cream, an equivalent serving has about 1 gram more saturated fat while providing 20% less calories and 50% less sodium. Cholesterol is significantly higher since this cake is made with cream versus corn syrup and oil. Like the snack cake, this recipe has more sugar than flour, but still has 35% less sugar.
|Calories from Fat||12g||12g|
Since this rolled cake has no preservatives it must be refrigerated or frozen.
- When making the cream filling and frosting, adjust the amount of sugar to taste.
- Over mixing the cream will turn it into sweet, flavored butter. Mix filling and frosting until stiff peaks form.
- The chocolate decoration is added to prevent plastic wrap from sticking to the frosting while the cake is refrigerated.
- If chocolate is runny after melting, allow it to cool 10 to 15 minutes after placing it in the decorating bag.
- A sandwich or freezer bag can be used if you do not have a decorating bag. Use scissors to cut a small hole in one corner of the bag.
- 1 1/4 cup (130 g) sifted cake flour
- 1 1/4 teaspoon (6.125 ml) baking powder
- 4 large eggs
- 1 1/4 cups (250 g) granulated sugar
- 6 tablespoons (90 ml) water
- 1 1/4 teaspoons (6.125 ml) vanilla, almond, or lemon extract
- Vegetable cooking spray
- 1 to 2 tablespoons powdered sugar to dust cloth
- 1 cup (240 ml) heavy whipping cream
- 2 to 3 tablespoons (30 - 45 ml) powdered sugar
- 1/2 teaspoon (2.5 ml) vanilla or other extract
- Chocolate Frosting
- 1 cup (240 ml) heavy whipping cream
- 3 tablespoons (45 ml) cocoa powder
- 3 to 4 tablespoons (45 - 60 ml) powdered sugar
- 1/4 cup (45 g) semi-sweet chocolate chips
Method of Preparation
Line a 12"x18" baking sheet with parchment paper. Lightly coat with cooking spray.
Place rack in middle of oven and preheat oven to 375°F (190°C).
Combine flour and baking powder.
In a large mixing bowl or stand mixer bowl, beat eggs at high speed (hand mixer) or medium speed for stand mixer until foamy. Reduce speed and gradually add sugar. Increase speed and mix until mixture is thick and lemon colored; about 5 minutes.
Stir in water and vanilla. Fold in flour mixture until there is no dry flour. Spread batter evenly into prepared pan. Bake 10 to 12 minutes or until lightly browned. Meanwhile sift a 12 x 18 rectangle of powered sugar onto the kitchen towel.
Immediately, turn the baked cake onto the towel and carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together. Place on a wire rack seam side down to cool completely before filling.
When ready to fill, unroll the cake, spread filling over the cake and roll up without the towel. Place seam side down on serving plate. Frost and decorate.
In a medium bowl (chilled if possible) add 1 cup whipping cream, 2 tbsp. powdered sugar, and extract. Using a hand mixer or stand mixer, start on low speed and increase speed as cream thicken. Beat on medium to high speed until cream forms soft peaks. Add another tabs of sugar if desired and continue beating until stiff peaks form.
In a medium bowl (chilled if possible) add 1 cup whipping cream, cocoa, and 3 tbsp. powdered sugar. Using a hand mixer or stand mixer, start on low speed and increase speed as cream thicken. Beat on medium to high speed until cream forms stiff peaks.
In a heat proof cup or bowl, heat chocolate chips in a microwave oven for 20-30 seconds on 50% power. Stir and repeat until the chocolate is uniformly melted. Chocolate can also be melted over hot but not boiling water. Cool about 15 minutes or until chocolate b begins to thicken. Spoon the chocolate into a sandwich or decorating bag and pipe onto the cake to form lines, swirls or any pattern. Refrigerate about 30 minutes or until chocolate is firm and than cover the cake with plastic wrap.
This information is per serving.
Calories From Fat140
Serving SizeAbout 3 oz. (80 g)