Learn to create a delicious recipe for a floral infused Swiss roll cake. This delicate dessert would make a terrific accompaniment to a brunch, bridal shower or tea party
Rosy Jelly Roll
This recipe makes a large jellyroll, or Swiss roll, cake which can be cut up into one inch thick slices. Place the slices on a decorative plate along with a large serving fork. Guests can help themselves to individual slices of the cake.
Ingredients for the Rosy Jellyroll
- 4 eggs - separated
- 3/4 cup granulated sugar
- 3/4 cup cake flour - sifted
- 3/4 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fragrant rose petals - chopped
- 1 teaspoon vanilla extract
- ¾ cup confectioner’s sugar
Directions for the Rosy Jellyroll
- Preheat the oven to 375 degrees.
- In a medium bowl, beat together the eggs yolks with an electric mixer for approximately 2 minutes, or until a pale yellow color.
- Add the granulated sugar and beat until well blended.
- In a small bowl, beat the egg whites with an electric mixer until soft peaks are formed.
- Fold the egg whites into the yolk and sugar mixture.
- Fold in the flour, baking powder, salt, rose petals and vanilla extract.
- Cover a 15 inch long by 10 inch wide by 1 inch deep jellyroll pan with a piece of foil which slightly overhangs the edges.
- Grease and flour the foil, then pour in the batter and smooth with a spatula.
- Place the pan in the oven and bake for 10 to 12 minutes until golden brown.
- Remove the jellyroll from the pan and invert it onto a clean kitchen towel that has been lightly sprinkled with the confectioner’s sugar.
- Remove and discard the foil.
- Roll up the jellyroll starting from one of the long ends, let it sit until cooled to room temperature.
- Once the jellyroll has cooled down, continue following the ingredient and directions listed below for adding the raspberry filling and vanilla cream to the center of the jellyroll.
Ingredients for the Raspberry Filling
- 12 ounce jar seedless raspberry jam
Directions for the Raspberry Filling
- Unroll the jellyroll.
- Spread the jellyroll evenly with the raspberry jam.
Ingredients for Vanilla Cream
- ½ pint (1 cup) heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon sugar
Directions for Vanilla Cream
- Place the heavy cream, vanilla extract and sugar into a mixing bowl.
- Use an electric mixer to beat the mixture until it has the consistency of whipped cream.
- Spread the vanilla cream evenly over the raspberry filling. Roll the cake back up and place it on a large platter.
- Place the platter in the refrigerator until ready to serve.
- The jellyroll needs to be well chilled before attempting to cut it into slices, otherwise, the raspberry cream filling may ooze out all over the place.
- Cut the jellyroll into 10, one inch thick slices just prior to serving.
Additional Recipe Ideas
The article Sage, Lavender and Mint Desserts, contains three recipes that would make terrific additions to a tea party or coffee klatch. The recipes included in the article are for a strawberries with pineapple sage shortcake, mint chocolate chip cookies and lavender infused custard recipe.
The copyright of the article Rosy Jellyroll Cake in Herbs is owned by Lynn Smythe. Permission to republish Rosy Jellyroll Cake in print or online must be granted by the author in writing.
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