The one thing I did not do is bake anything interesting or creative, which accounts for the absence of an April post.
I've been hankering to make something seasonal, but it's still a little early and not at all easy to top last year's delicious strawberry rhubarb cheesecake bars. Right now is the time of year where I try to use up anything hanging around so I can make space on the shelves and preserve fresh and new. I'll be making new jams and jellies once the berries grow and ripen. One look at my dwindling jam shelf gave me the idea for a jellyroll. It's been so long since I made a jellyroll. Then, in the store I see these delicious Swiss rolls filled with cream and think, no, I want to make a roll with a fluffy, creamy middle.
Then I thought, why not both? A jelly cream roll. I used my own homemade raspberry jelly and created a whipped cream cheese frosting that makes this a stand out. It also looks inviting and would be great for guests. What say you, Little Mister?
"Another piece, please, but this time make it a gigantic one!"
So there you have it. Get out the powdered sugar, it's time to roll.
*You can use any jelly! The possibilities are endless.
4 eggs (room temperature)
3/4 cup granulated sugar
2 Tablespoons oil
2 Tablespoons buttermilk or plain greek yogurt*
1 teaspoon cider vinegar
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
*Greek yogurt does the same thing in baking as buttermilk, so if you do not have any buttermilk hanging around, go ahead and pick up a small container of Greek-style yogurt.
6 ounces of cream cheese, softened
1/2 cup whipping cream
1/2 cup powdered sugar, plus 2 tablespoons
1/2 teaspoon vanilla
1/3 cup raspberry jelly, or another flavor of your choosing
Other tools: A 15x10x1 inch jellyroll pan, parchment paper, a clean tea towel.
Preheat the oven to 350 degrees. Grease a 15x10x1 inch jelly roll pan with shortening or cooking spray. Cover the pan with parchment paper, then grease the parchment paper.
Combine flour, baking powder, and salt in a medium bowl and set aside.
In your mixing bowl beat eggs on high speed until they become pale in color. Continue beating and slowly add the sugar. Add the oil, vinegar, buttermilk, and vanilla. Continue to beat for one more minute. Add the dry ingredients and mix until combined. Pour the batter evenly into the prepared pan. Bake for 12-14 minutes until the cake is springy to the touch.
Lay a clean tea towel on your work surface and sprinkle well with powdered sugar.
After removing the cake from the oven, immediately invert it on to the powdered tea towel. Gently peel off the parchment paper. Starting at a short end, roll the cake in the towel and place on a wire rack. Cool the cake completely.
Clean your mixing bowl and attach your whisk beater. Pour the whipping cream into the bowl, along with 1 tablespoon of powdered sugar and a tiny dash of vanilla. Beat until you have made a stiff, fluffy whipped cream.
Set the whipped cream aside and replace whisk with your paddle attachment. Beat the cream cheese, powdered sugar, and vanilla until smooth. Mix in the whipped cream. Refrigerate until the jellyroll is ready to be filled.
Gently unroll the cake and spread jam over the entire surface up to 1/2 inch around the edges. Apply the cream filling evenly over the jam. Roll the cake back up and place seam side down on an oval dish. Sprinkle with a light sprinkling of additional powdered sugar for a final touch. Cover with plastic wrap and allow to chill for an hour.