Roll Jelly Cake
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make and bake
Spread a very thin layer of batter on shallow pans.
Bake in a moderate oven at 350°F (175°C) until lightly golden.
Fill and roll
While warm, spread with jelly.
Roll up the cake.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Provides the structure that holds the thin sponge together when it is rolled.
- Jelly
- Adds sweetness and moisture to the filling and keeps the rolled layers from drying out.
The step that matters
Roll the cake while it is still warm. Warm sponge is flexible, so it can be rolled without cracking. Once it cools, the structure stiffens and the cake is more likely to crack or split.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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