Easy Jelly Roll Cake – There is nothing yummier than coming home from school to this simple sweet treat – a light sponge cake filled jams or jellies put up the summer before. Raspberry and currant are my favorite.
Un roulé à la confiture! In other words…a jelly roll or comfort food in its easiest and yummiest form – a moist sponge cake filled the best fruit jam or jelly from last season…the kind Grandma used to bake as if by magic.
Chef Damien and Chef Christophe host a wonderful French cooking forum and cook up a storm in a town located a short distance from my hometown.
Their recipe, along with other culinary treasures from this region of northern France (which also happens to be our hometown “county”) can be found on their informative website.
They also have a version with raspberry jam (my favorite) and Nutella…to die for right? If you would like their recipe translated, let me know.
Table of Contents
Hot To Make A Quick & Easy Jelly Roll Cake
Time for our rolled spongecake layered with fruit preserves. It’s home style cooking on the sweet side.
Quick, easy, economical and about 30 minutes from start to finish.
Roulé à la Confiture
- 150 grammes de sucre (5 1/3 ounces of sugar)
- 200 grammes de farine (7 ounces of flour)
- 3 oeufs (3 eggs)
- 100 grammes de beurre (4 ounces of butter, softened)
- 2 pots de confiture (2 pots of jam or jelly)
Step by Step Recipe In French and English
Fouettez sur feu doux 150 grammes de sucre avec 3 eoufs entiers.
Over low heat, whip the sugar and 3 whole eggs.
Quand votre appareil est mousseux, retirer le du feu et laisser refroidir tout en fouettant.
When your mixture is frothy, remove from the heat and continue whipping as the mixture cools.
Incorporez alors 200 grammes de farine et 100 grammes de beurre ramolli a l’entrée du four.
At this point, incorporate the flour and the softened butter.
Mettez de l’epaisseur d’un doight cette pate sur une tole carrée a bords huilée et faites cuire sur four doux j’usqu’a ce qu’elle soit dorée – 1/2 heure suffit;
On a greased jelly roll pan (better yet a non-stick 15 by 10 inch pan), spread the batter about 3/4 of an inch thick. Bake in a low oven until golden – about 30 minutes should suffice.
Demoulez le en vous aidant d’un couteau, versez dessus une couche de confiture et roulez pour former le gateau.
With the help of sharp knife, unmold the sponge cake. Spread with the jam or jelly and roll it gently to shape the cake.
Use sugar free preserves to save a few calories in this quick to prepare dessert. I think I need to sample another slice of my easy jelly roll cake. 🙂