Genoese Cream Jelly Roll Recipe:
A perfect spongy, jelly roll to impress both the kids and grown ups alike.
The very word ‘Genoese’ is French and I’ve been hooked onto this recipe, ever since my encounter with it in the book, ‘Baking with Julia Child’. Absolutely brilliant, the typical ‘Genoese’ sponge cake tastes like a flour version of cream cheese cake. It’s super soft, moist and springy.
I tried using her recipe for preparing one of my lush favorites of all time. Commonly known as Swiss roll and to some cream jelly roll, this is a quick way of delighting some last moment, cake or sweet lovers!
Ingredients (Serves 6-8):
For the Genoese sponge cake:
- 1 cup flour,
- A pinch of salt,
- 3 eggs, at room temperature,
- ½ powdered sugar, also a little extra for dusting the roll,
- 1 tbsp melted butter
- 3-4 tbsp of Cherry preserve,
- 3-4 tbsp of fresh cream,
- Handful of chopped cherries
- 2 tbsp of Cocoa powder for dusting the roll
- To begin with, set the oven to preheat at 180 degrees and line a sheet pan or jelly roll pan, of about 9*14 inches, with butter paper or foil.
- Sieve the flour and a pinch of salt thrice. This is an important trick as sieving thrice helps in removing the fine lumps in flour and also adds in to aeration.
- Now in a clean bowl, beat the eggs and powdered sugar until double the volume. For this, it’s better to use electric beater for about 10 minutes, until you the mixture looks frothy, pale, and creamy, leaving a thick trail from the beaters.
- Take a spoonful of this creamy egg mixture in a small cup and to this add the melted butter, until well mixed.
- Now slowly, add in the flour, butter mix an egg mix, in three equal installments and fold using a spatula until smooth. Folding gently will ensure that the batter does not lose its aeration and voluminous texture. However, do not over mix as this will reduce the lightness of the cake.
- Pour the batter immediately into the cake tin and tap lightly the tin onto the surface, to eliminate any excess air bubbles.
- Bake for 10-12 minutes, until pale golden. The texture should be firm, yet slightly springy on touch. The best way would be to hear the cake merrily crackling away underneath on slight touch.
- Don’t worry the sheet cake will eventually be more firm on cooling. Leave it to cool for 3-5 minutes.
- Next, spread a clean kitchen towel, and place a sheet of aluminum foil over the towel. Now generously sprinkle some powdered sugar over the foil.
- Slowly turn the sheet cake over the foil and gently remove the cake’s lining paper or foil.
- Make a light cut, about 1 inch, from the narrow edge of the cake, for easy rolling.
- Now cover the cake with a clean sheet of foil. With the help of the kitchen towel, gently roll up the cake, folding simultaneously the foil inside. Leave it for about another 10-15 minutes or until really cool.
- Now gently unroll it and spread the jelly and cream (mixed together), sprinkled with some chopped cherries on top. Once again re-roll the cake, using the kitchen towel as support.
- Serve on a plate, dusted with some cocoa powder, cherries and fresh mint or coriander leaves and enjoy a slice of this cream jelly roll with your regular cuppa!