This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Jelly Roll Cake is a recipe I love to eat but don’t tend to make often because it’s little bit fussy – or so I thought! This recipe might have changed my mind! I have made a couple of “Swiss Rolls” in the past (notably this one for Daring Bakers – remember them? – in 2010) and in my head, it feels complex… There are definitely some challenges but it’s a step-by-step process that if you take it slowly isn’t that complicated.
Ok, so as you can see, I didn’t get much of a “roll” – I made 2/3 of the recipe in a quarter sheet pan (<<< affiliate link but I love mine!) and rolled this with the long side facing me. I figured because it was so small, rolling with the short side facing me would have made gigantic-sized rolls; instead, I ended up with barely enough cake to roll ONCE after it had been filled but ok, it *is* still kind of a roll! Just not a pretty spiral!
I made the cake the day before we needed to eat it and kept it rolled, wrapped in a clean tea towel overnight. I found it a bit tricky to unroll and fill the next day – it was very tightly wound – maybe because it was gluten-free?
I made mine using Bob’s Red Mill Gluten-Free 1 for 1 flour (<<< affiliate link but this is a reliable GF all-purpose flour) as we had a GF guest coming to enjoy this with us and it was fine. Perhaps the crumb was a little denser than a non GF version but honestly once it was filled and topped, you couldn’t really notice!
Dorie’s photo showed one with sprinkles so, of course I went in with the hundreds and thousands.
I filled mine with whipped cream and some chopped up strawberries…
And because the cake isn’t really super sweet and the cream didn’t have any sugar in it, I served it with some strawberries that had been mixed with a tiny bit of sugar to bring out the sweetness and some juice…
Lucky neighbours got to take two slices away too!
Verdict: this was not as fussy as I imagined and SO delicious! Next time I’d roll the other way but I *would* make this again!
Get the recipe for Jelly Roll Cake on p 135 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Also: delightful as gluten-free. Not sure I’d ever know. With fresh local strawberries, this was a delight – and love the fact it was NOT too sweet.
Love your rolls; they look thoroughly summery. Good to know the gluten-free flour works. Never know when you need to make a GF cake.
How fun and festive! Especially on that beautiful blue plate. I rolled mine up the long way, too, and didn’t get much of a swirl but since I wasn’t really serving anyone other than us…I didn’t mind. I made a note in my book to try what you suggested about rolling it up the short way next time. Thank you.
I feel like your cake seems more airy than mine..especially after the rolling and cooling in the towel. It seemed to really compress. 🤷♀️..no worries though, it got eaten haha. I love the sprinkles you chose and the strawberry filling
Yummo – the creamy strawberry filling sings of summer.
I hope your guests enjoyed it. It looks like a lovely summer dessert.