WEEK FOUR / RECIPE FIVE
The week we tackled the jelly roll. Rolling a cake is no easy feat. The timing and the technique for rolling the cake are two absolutely crucial components.
For this- Joe and I applied two different but often used techniques. We did not use Hornby's technique and I went a step further and also altered the ingredients.
I whipped my eggs and sugar until I got to the ribbon stage. When you can lift your whisk and do a figure 8 with the mixture, you know you're set! I then folded in my dry ingredients along with the vanilla and a dash of milk. Joe separated his eggs, and whipped up the egg whites which he then folded into the batter. We both reached great results so, I couldn't say what would of happened if we tried Hornby's way.
I stayed on the classic jelly roll side and filled mine with a homemade raspberry jam and Joe filled his with a homemade tangerine marmalade and some fresh cream.
Week 4 - "Favorite Jelly Roll" - by Jane hornby - Recipe 5
- 1/2 stick of butter
- 3 tbsp milk
- 4 eggs room temp
- 3.4 sugar
- 1 tbsp cornstarch
- 1 cup AP flour
- 1/2 tsp salt
- Grease a 10x15 inch jelly roll pan or rimmed baking sheet + Preheat oven to 400 degrees. Put milk and butter in a pan and heat gently until butter melts - set aside.
- Put the eggs and the sugar in a large bowl and whisk until doubled in volume.
- Stir dry ingredients then sift on top of eggs mixture. Fold
- Pour the warm butter + milk around the edge of the batter bowl. Fold.
- Carefully pour batter into pan. Bake for 10 mins.
- Flip the cake over while still hot and carefully roll. Cover with dish towel until warm.
- Carefully unfold cake and fill