Rolled Cake - Opgerolde Cake

Rolled cake

When I was growing up my mom often made this cake. It would be devoured by us kids in less than 15 minutes. I LOVE IT! Its a family favorite.

According to Old European History : The first known use of the roll cake or jelly roll was in 1852 when a recipe for a sponge cake with jelly smear was published in upstate New York.Called “To Make Jelly Cake,” the recipe describes a modern “jelly roll” and reads: “Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold, cut in slices for the table.”

In the United States, the terminology has changed over time. Jelly Cake, Roll Jelly Cake, Swiss Roll, Jelly Roll, and Rolled Jelly Cake were all names given to this dish from 1852 until 1877. (1876). It wasn’t long before the moniker “Jelly Roll” caught on.

Similar recipes have been found all over Europe! Try it. Its super healthy.... 😉

For this version I used the recipe by a dutch chef: Rutger

Ingredients:

Cake

• 3 eggs
• ¼ teaspoon salt
• 95 grams of sugar
• 1 teaspoon vanilla extract
• 95 grams of flour
• 25 milliliters of water

filling

• 175 milliliters whipped cream
• 20 grams of sugar
• 200 grams of raspberry jam

Need more

• 30 grams of sugar
• butter for greasing
• 50 grams of melted dark chocolate

Preparation:

Preheat the oven to 200°C. Grease a 25 x 35 cm deep baking tray and line it with baking paper. Also grease the baking paper.

Place the eggs with the salt, sugar and vanilla extract in a bowl. Beat for about 6 minutes, until the mixture runs off the whisks like a white ribbon.

Sift the flour in parts over the frothy egg mixture and fold this through the batter. Finally, fold the water into the batter. Try to keep the mixture as airy as possible. Pour the batter over the baking tray and smooth it out. Bake the cake for 9 to 12 minutes until lightly browned and cooked through.

Meanwhile, place a clean tea towel on the counter and sprinkle with the 30 grams of sugar. When the cake comes out of the oven, place it directly on the tea towel. Roll the cake together with the tea towel from the long side. Let the cake cool like this.

For the filling, whip the cream with the sugar until stiff.

Cover the work surface with two strips of plastic wrap. Roll the cake back and place it on the plastic wrap. Brush the cake with the jam and then with the whipped cream. Roll up the cake. Use the plastic wrap as a tool to make the cake into a tight roll. When the cake is well rolled, tighten the plastic wrap like a toffee. Place the roll in the fridge to set.

Remove the plastic wrap and trim the ends of the cake nicely. Make nice lines of chocolate on the cake using a spoon or a piping bag.

love,

Caroline