I will make anything and everything for my sweet husband. One mention of a craving for any baked good or savory meal, and I jump at the opportunity to make it for him. It's part "becky loves to play in the kitchen and eat delicious food" and part "I love my husband and will do anything for him." But let's just say it's the latter to make me look like a sweeter wife.
One thing I look forward to every year is making Adam's birthday cake. I'll seriously make anything. If he asked for a 14 layer cake with each sponge layer being a different flavor, I'd do it. Seriously, I would. Adam has grown akin to my
"Southern Cakes" cookbook by Nancie McDermott, and has chosen his cakes from it for the last three years. This year he chose the Jelly Roll cake.
I'll admit, I was a bit intimidated. I mean you have to "roll" a cake. Growing up, my mom made these, but I never watched. I never helped. I was on my own on this adventure. Turns out these intimidating cakes are nuttin'. This Jelly Roll cake was one of the most fast and easy cakes I have ever made and assembled. (The complete opposite of
his birthday cake from last year.) Pah-cha.
The cake was delicate and airy. Adam wanted a lightly sweetened whipped cream flavored with his mom's homeade agave raspberry jam...The perfect combo. The cake was eaten up in about the same short 8 minutes it took to bake. I personally adored the toothsome texture of the crust. See when you roll the cake up in the powdered sugar-lined towel, the powdered sugar creates this amazing crust on the cake that is remarkable. With the nice crust and the moist and light cake, this was a real winner. It was not too sweet and really made everyone want more.
It's a shame that we don't see these cakes more often. Happy Birthday once again to my sweet husband...I'm posting this way late, so let's just pretend. ;)
Here's the recipe. You seriously need to try it.
Jelly Roll
Southern Cakes by Nancie McDermott
Ingredients:
1 c. all-purpose flour
3/4 t. baking powder
1/4 t. salt
1 c. confectioners' sugar for dusting the cloth (optional)--
I say it's necessary.
4 eggs
1 c. sugar
2 T. water
1 t. vanilla extract (I probably added up to a tablespoon ;) )
1 c. blakcberry or raspberry jam, currant jelly, Lemon Curd, or sweetened whipped cream flavored with jam
Directions:
Heat the oven to 400*F and generously grease and 11x15 inch jelly-roll pan. Line the pan with waxed paper or kitchen parchment and grease it as well.
Combine the flour, baking powder, and salt in a medium bowl, and stir with a fork to mix well. Place a fresh kitchen towel on the countertop with a long side toward you, and sprinkle the towel generously and evenly with the confectioners' sugar.
In a medium bowl, beat the eggs at high speed with a mixer until bright yellow and thickened, about 2 minutes. Add the sugar gradually, beating as you go, and continue beating for 3-4 minutes, until pale yellow, velvety and thick. Add the water and vanilla to the bowl, and beat for 1 minute to mix them in well. Set the mixer aside and finish the cake by hand.
Sprinkle the flour mixture over the batter, and then mix it in gently with a wooden spoon or rubber spatula. Scrape the batter in tot he prepared pan, and spread it out to form a smooth layer.
Bake a 400*F for 8-10 minutes, unitl the cake is browned at the edges and springs back when touched lightly at the center. Remove from the oven and quickly turn out onto the prepared kitchen towel. Peel away the waxed paper, then carefully roll up the cake, lifting the long side nearest you, and folding in the towel with the cake.
Let the rolled-up cake cool for about 15 minutes, (20 minutes for me, since I used whipped cream) and then carefully unroll. Spread the inside with 1 cup of jam or jelly, extending it almost to the edges, but not quite. Roll the cake back up tightly, and place it on the towel, seam side down, to cool and set.
Just before serving, sprinkle the cake with a little confectioners' sugar if you like. Then transfer to a serving plate, or wrap tightly and refrigerate if not serving within 2 hours. Set out in advance of serving, about an hour, to return to room temperature.
Give this Jelly Roll cake a try, I bet you even have the ingredients on hand. You'll love it!
Other cakes I've made:
Lemon Layer Cake (with lemon curd and cream cheese frosting)
A Happy Birthday Cake (Thibodaux Chocolate Doberge Cake)
German Chocolate Cake from Baked: New Frontiers in Baking (for my mom's bday)
Chocolate Chestnut Cake for Tuesdays with Dorie
Devil's Food Whiteout Cake for Tuesdays with Dorie
Giant 1st Birthday Cupcake Cake
Barbie Birthday Cake (Martha's Strawberry Cupcake Recipe)
Christmas Cake (3-Tier Cake for Wilton Cake Course 3)
Easy Purse Cake
Baby Shower Stork Cake
Happy Birthday, Utah IKEA Cake
Bridal Shower Charm Cake
