I was really excited to make this cake, because it is a big hit with my family and I’ve always been kind of intimidated by the idea of making it. My baking confidence has increased a lot since starting this blog, so I felt like I could tackle it!
My English husband tells me that this doesn’t qualify as a cake — “It’s a pudding, dear!” — but whatever. It’s a rolled up cake and that’s all there is to it!
Recipe courtesy of Allrecipes.com.
The Recipe
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup white sugar
1/2 teaspoon vanilla extract
2 tablespoons 2% milk
1/2 cup confectioners’ sugar for
dusting
1 cup strawberry jam
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.
2. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
3. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don’t over bake, or it may crack.
4. Generously dust a clean dish towel with confectioners’ sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
5. Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners’ sugar before serving.
My Alterations
I cut the amounts in half, mainly because I remembered to this time! I need to keep doing that. The recipe wasn’t a simple mix it together and throw it in the oven sort of thing, but it was still pretty simple to put together. The cake rose a lot more than I expected, and it stuck to the baking paper a bit, but I think that was because I got sidetracked with the children and peeled the paper off after the cake cooled for a few minutes.
I think the amount of jam required for this cake is crazy. I just spread some jam on the cake like I would on toast, and probably used about 1/4 cup, if that. I didn’t measure.
The Result
This is a very photographic cake:
I was so pleased with how easy it was to put together, and even though the outside cracked a bit when I rolled it up, I think it is very visually appealing.
The cake itself tastes much like the Victoria Sponge that I made back in the beginning of the month, and is very light. It’s a snacky sort of cake.
The Verdict
I love it! I really enjoyed baking it, and plan on reusing this recipe in the very near future for my children’s school cake table. This recipe will be regularly featured in my home, once we are done eating the cakes I already have in my freezer….
The Rating
5/5
Simple to put together, surprisingly easy to roll up, with a very visually pleasing result. Pretty and tasty. You can’t go wrong there!
Edited to Add: This cake recipe is being added to The Domestic Goddess blog’s Sugar High Fridays #50: Rolled Cakes edition.
