Jelly Beans and Jelly Rolls

Easter is upon us. And while my “I hate brunch” t-shirt has been blacklisted from the affair, I have managed to persuade the host to allow me in. Her grandchildren would be awfully disappointed if their Mom had to wait in the drive. I suppose you could say, I asked for it. I started this campaign at a very unfortunate moment in the holiday brunch life-cycle.

Although my rants have not been totally fruitless, my sister was actually inspired to make a late breakfast at home. Okay, YES!...she called it brunch. (Just a note: My sister, Lauren, is a serious foodie. I was awed to learn that she baked eggs over/in/on fondue—it’s a recipe that I officially can’t live without. I just hope I don’t have to give her the shirt off my back to get it.)

In order to win back the good graces of the brunchies in my life, I am making something super-classic-retro-old-school that never fails to delight. You find it everywhere from Little Debbie’s Swiss Rolls to the most extraordinary Bûche de Noël. Airy sponge cake wrapped into a spiral with creamy goodness holding it all together—it’s nearly impossible to resist. I am hoping to warm my way back into some cold hearts with this one.

Of course, it’s going to take more than a well-made jellyroll with some fruity filling to convince these folks that I’m brunch-worthy. I need to lay it on thick. I will appeal to the masses with peeps, beans, chicks, and even more sweet whipped cream. I am taking the “more is more” approach, since editing is clearly not my strong suit.

I hope your Easter Brunch is delightful. And if you need to score points with someone you love, might I suggest giving them a lovely cake, like this one?

Sponge cake requires a little flour and many eggs.

Plenty of eggs.

The secret ingredient is a healthy heap of cornstarch.

Eggs and sugar get whipped up.

The result is bubbly and creamy.

See!

Whip your egg whites.

Fold egg whites into the batter and pour your batter

into your prepared jelly roll pan.

Bake until golden. While the cake is still hot 

dust it with powdered sugar.

 Then, bravely flip the cake over onto a clean kitchen towel. Like so.

Roll it up and place it on a cooling rack. Now, go whip some cream!

Creamy, fruity, beautiful filling...it so whippin' good!

One cup of heavy cream makes for the perfect amount.

Spread evenly and roll it up, again.

Cover and refrigerate for a couple of hours.

 Look at that...it's my first jelly roll!

Time for my Peeps to help me out.

They are irresistibly cute.

More is certainly more.

This recipe is from http://www.joyofbaking.com/SpongeCakeorBiscuit.html. Please check out their website, it is loaded with incredible baking ideas, videos, and recipes. 

Ingredients:

Sponge Cake:

4 large eggs

1 large (20 grams) egg yolk

1/3 cup (35 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch (corn flour)

1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided)

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar (optional)

Raspberry Whipped Cream:

1 cup (240 ml) heavy whipping cream(double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 - 2 tablespoons (15-30 grams) granulated white sugar

1/3 (80 ml) raspberry jam (or other flavored jam) or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce

Directions:

For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch. 

Place the egg yolks and whole eggs, along with 1/2 cup (100 grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool. 

To Assemble: Unroll the sponge, spread with the cream and roll again. Cover and chill in the refrigerator for a few hours. Just before serving, dust with confectioners sugar.

Serves 6 - 8 people.

Adapted from: Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.