Wednesday, April 6, 2011

Blackberries Jelly Cake Roll 黑莓果醬蛋禚卷

Cake rolling is always a challenge to me. Cracking is a major problem when the cake is rolled up. In my previous post chocolate cake roll, I used a chiffon cake and rolled it up after it cooled. This time I used a sponge cake with whole egg method and rolled. James Peterson in his book "Baking" suggests to moisten the cake with simple syrup before rolling.

Ingredients for one sheet cake (13x17 inches)

1/4 cup milk or heavy cream
3 tbsp unsalted butter
1 tsp vanilla extract

3 eggs, room temperature
3 yolks, room temperature
3/4 cup sugar
3/4 cup cake flour, sifted

Simple syrup:
2 tbsp sugar dissolve in 1/4 cup water
Optional: add 1 tsp rum or other flavored liquor

1)  Preheat oven to 400 F. Line a baking sheet with parchment paper.
2)  In a small pot, heat the milk/heavy cream with butter and vanilla extract until it simmers and the butter is melted. Remove from heat and set aside.
3)  Beat the eggs, yolks and sugar in a stand mixer on high for about 5 minutes.

It should turn pale and ribbon will form when the beater is lifted.

4)  Pour the milk mixture to the side of the bowl and fold it in with a rubber spatula quickly and gently.

5)  Add the sifted flour to the mixture in 3 additions. Gently fold each time and make sure the flour does not settle on the bottom of the bowl.

6)  Pour the batter to the prepared pan and smooth out the surface.

7)  Bake for about 10-12 minutes until firm to the touch.
8)  Let the cake cool for 10 minutes and gently pull the cake away from the pan and continue to cool on a rack.

9)  Dust powder sugar on another parchment or wax paper that is slightly larger than the cake.

10)  Carefully invert the cake with the parchment paper onto the wax paper.

11)  Gently pull away the parhment paper. Now the bottom of the cake is facing up.

12)  Brush the simple syrup evenly on the cake.

13)  Spread a thin layer of jam on top.

14)  Roll the cake by pinching the short end of the cake together into a very small rope.
15)  Lift up the wax paper and press and roll the cake.

16)  After rolling the whole cake, press against the roll with the paper to help make it firm. Refrigerate for an hour to help it firm up before slicing.

Recipe: Baking by James Peterson

1) This recipe can be baked in a 9 inch round cake pan at 350F for 25 minutes.
2)  Do not overbake the cake, otherwise it will be brittle and crack as it rolls.
3)  Other jams or spreads can be used according to personal preference.
4)  Powdered sugar helps to avoid the cake sticking to the paper.


  1. I've tried covering the cake with a kitchen towel dusted with powdered sugar (or cocoa powder if you are making a chocolate cake) and roll up the cake (with the towel in it)while it is still warm from the oven so it's more pliable. Then wait until the cake is cooled before unrolling and adding the filling. It seems to reduce the cracking.

  2. Thanks for sharing your experience, Karen. I have tried that as well. It works but by rolling it with a towel while it is still warm would greatly deflate and squish the cake very thin.


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