Jelly Roll

Ingredients

Tip: When baking, weighing ingredients in grams is recommended.

  • 3 eggs
  • 90 grams sugar (approximately ½ cup)
  • 90 grams of flour, sifted (approximately ¾ cup)
  • ¼ cup FRENCH PANTRY jam of choice
  • powdered sugar for dusting

 

    Instructions

    Preheat oven to 360°F degrees. Place Deep Flexiflat on your Perforated Baking Sheet and set aside.

    Whisk the eggs and sugar in your mixer until you have a mousse consistency (approximately 10 minutes). Very gently fold in the sifted flour until combined being careful not to over mix. Gently spread batter into your Deep Flexiflat.

    Bake for 10-12 minutes until cake springs back when touched lightly.

    Remove from oven and let cool in the Deep Flexiflat for 5 minutes before flipping onto your Bonmat.

    Place your Medium Bonmat on top of the cake and flip to release the cake from the Deep Flexiflat. Gently start with the corners to release and pull the Deep Flexiflat away from the cake. Roll the cake with the Bonmat to create a fairly tight roll. Allow cake to cool completely in the Bonmat.

    Once cake is cool, gently unroll from Bonmat. Spread jam thinly over cake & use your Bonmat as a guide to roll only the cake at this point. Transfer to your serving platter, sprinkle with powdered sugar & add a dollop of jam on top.

     

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