Flower & Flour | Bicostal Kitchen (the baking challenge)



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

Hornby's Recipe:
  • 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
  1. 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.
  2. Put the eggs and the sugar in a large bowl and whisk until doubled in volume.
  3. Stir dry ingredients then sift on top of eggs mixture. Fold
  4. Pour the warm butter + milk around the edge of the batter bowl. Fold.
  5. Carefully pour batter into pan. Bake for 10 mins.
  6. Flip the cake over while still hot and carefully roll. Cover with dish towel until warm.
  7. Carefully unfold cake and fill
 Photo by Joe Amella Jr - Tangerine Marmalade Jelly Roll

Photo by Joe Amella Jr - Tangerine Marmalade Jelly Roll

 Photo by Shanel Marie - Rasphberry Jelly Roll

Photo by Shanel Marie - Rasphberry Jelly Roll