I am starting off my Sunday morning with dessert. You heard right! I have been thinking about making a jelly roll for a while and adapted this recipe from Martha Stewart’s Cooking School. The building block for a jelly roll is genoise, a French sponge cake. Genoise relies solely on eggs beaten with sugar until thick and doubled in volume instead of chemical leaveners. To finish my roll, I spreaded a thin layer of strawberry jam and thick layer of mascarpone whipped cream over the sponge cake before rolling it. I let the jelly roll sit in the fridge for at least 30 minutes so all the flavors have the chance to meld together. This dessert was absolutely amazing, or shall I say breakfast! The cake was light and fluffy while the sweetness of the jam balances with the richness of the mascarpone cream. Sometimes, you gotta start the day with dessert!
Ingredients2/3 cup sifted cake flour A pinch of salt 3 large whole eggs and 2 egg yolks ½ cup of sugar 4 tbsps butter (1/2 stick) melted, room temp 1/3 cup of strawberry jam 1 cup of heavy cream, whipped 4 oz mascarpone cream ¼ cup of powdered sugar and more for dusting Fresh strawberries for garnish
Preheat the oven to 375F. Bring about 2 inches of water to a simmer in a small sauce pan. Place the mixing bowl over the simmering water making sure the bottom is not touching the water. Whisk the eggs, yolks, and sugar until the sugar has melted, about 5 minutes.
Attach the bowl to mixer and beat on high speed until the mixture is pale and doubled in volume, about 5-7 minutes. Sift flour and salt over egg mixture. Use a spatula, fold in the flour. Pour the melted butter down the side of the bowl and gently fold, making sure not to deflate the batter.