Adapted from Great-Grandma Block’s collection, this recipe is actually quick, easy, and fun to make! In less than an hour you can have a very impressive-looking dessert. All it takes is a little parchment paper and an electric mixing machine. With lots of options for fillings and cake flavors, you can create the perfect treat for any occasion. We’ve tried several and we like the lemon roll the best.
Oven: 400 °F
Ingredients:
1/2 cup flour
1/2 cup sugar
6 eggs, separated
Directions: Line a large jelly roll pan (12″ x 15″) with parchment paper. Grease the parchment paper. Preheat the oven.
Put egg whites in the bowl of a mixing machine and put yolks in a separate mixing bowl (if making a custard or lemon filling, reserve three yolks. Cake will be fine without them). Beat the egg whites until soft peaks form, then slowly add the sugar and continue to beat until stiff peaks form. Beat the egg yolks by hand until foamy, then pour them over the egg whites and run the mixing machine for a few seconds, scrape the sides of the bowl well, and then repeat until just combined. Sift the flour over the top of the egg mixture, then run the mixing machine for a few seconds, scrape the sides, then repeat until just combined.
Spread the batter evenly over the greased parchment paper in the jelly roll pan. Bake for 10 minutes, or until lightly browned and the center springs back when gently touched.
Dampen a kitchen towel and spread it over a flat surface. When the cake is done, lift it from the pan by picking up the edges of the parchment paper and set it on the damp towel, paper side down. Allow it to cool while you prepare the filling.
Spread the slightly warm cake with filling, leaving about 1 inch space on the short edges and spreading the filling directly up to the long edges. Roll the cake by lifting the parchment paper underneath one of the short edges. Chill until ready to serve. Dust with powdered sugar or spread with frosting if desired.
Variations:
Chocolate Roll: Use 1/2 cup cocoa powder instead of flour, or use 1/4 cup flour and 1/4 cup cocoa powder for a milder chocolate flavor.
Nut Roll: Reduce flour to 1/4 cup and also stir in 1/2 cup ground walnuts, hazelnuts, or almonds.
Pumpkin Roll: to the egg yolks, add 3/4 cup canned pumpkin and also sift 1 tsp cinnamon and 1/2 tsp ginger and 1/2 tsp cloves with the flour. Or just stir in 1 cup of “Sweet and Spicy Pumpkin Puree.”
Fillings:
Jam, thick, any flavor
Nutella
Ice cream, any flavor. Allow ice cream to soften for spreading, then place cake in freezer after rolling up
One can of canned fruit pie filling
Frosting, any kind, you will need about 2 cups
Whipped Cream: use 1 cup dairy whipping cream and sweeten to taste, whip and spread on completely cooled cake.
Lemon: combine 1 cup of sugar with 3 tbsp flour and 3 tbsp cornstarch and a dash of salt. Stir in 1 1/2 cups of water. Bring the mixture to a boil, stirring constantly. Remove from heat. Beat in three egg yolks along with the juice and rind of one lemon (or 1/3 cup of bottled lemon juice if you don’t have a lemon), then return to heat and boil gently for two minutes. Allow to cool slightly before spreading on cake roll.
Custard: Combine 1/3 cup sugar with 1/4 cup flour. Stir in 1 1/2 cup milk. Bring to a boil, stirring constantly. Remove from heat. Beat in three egg yolks. Return to heat and boil gently for two minutes. Allow to cool slightly before spreading on cake roll. For chocolate custard, stir in 1/4 cup chocolate chips while still hot.
Marshmallow: Fill the bottom of a double boiler with water and bring to boil. Combine 2 egg whites, 1/2 cup sugar, and 1/4 cup corn syrup in the top of the double boiler. Beat at high speed for 8 – 10 minutes, until mixture peaks. Remove from heat and beat for another 10 minutes.
Cream Cheese: Soften 8 oz. of cream cheese. Beat in 2 cups of powdered sugar. Continue to add powdered sugar and beat until desired thickness is obtained.