Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Kerry Beal

Jelly Rolls (Swiss Rolls) -- Bake-Off XI

Recommended Posts

I received a PM from Snowangel today suggesting a Bake-Off based on jelly rolls.

The timing was perfect - I've been thinking about working up a recipe for a lemon roll based on the the one made by the Open Window Bakery in Toronto. It makes a wonderful dessert, nice tender sponge, the jelly more like lemon pie filling than lemon curd and rolled in a thin layer of coconut. One of those treats that calls out to you from it's container on the kitchen counter until you've sliced off all the pieces and there is nothing left.

Here is the Jelly Roll topic in eGullet. Check out recipeGullet which contains two recipes for jelly roll sponge from Renee K.

Many cultures seem to have some variation of the jelly or swiss roll. The Buche de Noel is one example. In searching eG I discovered something called a Pandan roll which seems to be popular in both philippine and chinese cuisines.

So, let's get out our jelly roll pans, our parchment, our nice clean linen tea towels and start playing and see what we can make in the way of swiss/jelly rolls.

Share this post


Link to post
Share on other sites
CKatCook   

Can I play????

Does anyone know where I can find a good recipe for one. I don't have one. I looked in ALL my cookbooks....

Share this post


Link to post
Share on other sites

Kerry, the Pandan roll, as I know it, is a plain or pandan-flavored jelly roll filled with pandan kaya--for lack of a better translation, coconut curd. I think Yunnermeier put a recipe up on her blog, but it's basically fresh coconut milk (I've never tried it with canned, and I don't think she has either...Tepee, what do you think?), sugar, flavored with pandan juice (blend the leaves), and eggs.

Share this post


Link to post
Share on other sites
Tepee   

Yep, that's the pandan roll. Variations are plain/pandan-flavoured roll with kaya/pandan-flavoured kaya. To make smooth kaya, one is especially pantang (er...paranoid/superstitious is the closest translation I can think of) about getting steam or any water in it.

Here's a recipe for the roll. I'd omit the food colouring (artificial) and essence (even more artificial). And, here are recipes for pandan-flavoured kaya and palm-sugar flavoured kaya. If you can't get hold of pandan (screwpine) leaves, I don't know whether you should go ahead to make it because the pandan essences I've come across in the process of buying for an american friend all seem to smell too far from the real thing. But that was 3 years ago...perhaps, they've come up with better ones. I've only made kaya twice. I don't have the time any more to stand over the stove and stir it over a double-boiler for 2 hours. But there's nothing like licking off the spoon and pot of hot homemade kaya. Mmmm.....

Here's a great write-up by ecr (our egullet member) on kaya; comes with 2 recipes. Even if you don't have any intention of making it, it's a very good read...at least, it tells you how the real deal is so different from the canned stuff you find on your shelves.

If I go to the pasar malam (night market) this Sunday and get some kaya, I'll jump in this bake-off. I'd spread not only kaya on my roll but also whipped cream. Yum.


Edited by Tepee (log)

Share this post


Link to post
Share on other sites
Can I play????

Does anyone know where I can find a good recipe for one. I don't have one. I looked in ALL my cookbooks....

Here's the two recipes from recipeGullet, Sponge Roll 1 and Sponge Roll 2 This should give you a place to start, then you need to decide what you want to fill it with.

I wonder if there is someone out there who would be willing to do a jelly/swiss roll demo for this thread?

Share this post


Link to post
Share on other sites

I almost forgot Brazo de Mercedes.

It's a tasty roll made with a soft meringue sponge and a dulce de leche like filling. A little on the sweet side, but quite delicious.

Share this post


Link to post
Share on other sites
Tepee   

I did buy some kaya, but the family got to it first, eating it with my sourdough wholemeal bread and some butter, toasted. Hubby came home tonight looking very pleased with himself for buying some great durians (the season's here, yay!) for a bargain. I took half of it and made filling (2 durian: 1 whipped cream) for a roll. Decadent! But, I suspect this is not going to be as enthusiastically received here as my family. Everyone took more than one helping each. For the roll, I used this recipe, my go to base recipe for a ton of desserts. I was crossing my fingers, as I didn't have any cornstarch left in the house this evening...so I used tapioca flour...and, happily, it worked. :smile:

OK...hold your noses....

gallery_12248_5494_30443.jpg

Edited for grammatical (sp? now) error.


Edited by Tepee (log)

Share this post


Link to post
Share on other sites
CKatCook   

Beautiful!!

We are finally digging ourselves out here from the storm and another may come. So heaven knows at this point when I will get to a store to buy stuff to make this, I hope this evening. If my camera can get a decent picture I will post it

Share this post


Link to post
Share on other sites

Made a buche de noel on Sunday. Fast and easy.

Pretty, and delicious. No pix.

Cake was from Joy of Cooking.

choc genoise, syrup = kahlua, frosting/filling = faux mousse (whipped cream and melted chocolate, well merged). Made a nice rough textured bark, and light but very rich cake. Next time, finessing touches like multi-colored bark!

I finally want a spray bottle for the kitchen, to apply the syrup. Brushing it on was a pain.

Share this post


Link to post
Share on other sites
Here's mine

Kaya Roll

gallery_46060_5371_86317.jpg

Gorgeous - tell us more about the Kaya roll.

Share this post


Link to post
Share on other sites

I want to know more about it, too! Did you make your own kaya for it, or did you use jarred?

The cake part of your rolls looks very light and moist. What recipe are you using?

Share this post


Link to post
Share on other sites
Simonne   

Thanks prasantrin and Kerry Beal,

I didnt make the kaya, bought from store. Over here in my country (Malaysia) kaya is readily available and best of all, they are homemade! That's why you can see the kaya is thick.

The recipe for the cake can be found here

I did a mistake of spreading too much kaya on the cake. The cake end up a bit too sweet :wub:

Nonetheless, the cake is soft and moist!

Share this post


Link to post
Share on other sites

DSCN0787.jpg

In a jelly roll experimenting mood. This is my first successful one - still needs work though. Used the sponge roll number 1 from recipeGullet, but screwed it up a bit - neglected to notice that the eggs should have been separated - beat them to a ribbon with the sugar. I think the recipe is a good starting point though.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

Hi, Im clearly not a baker, so I have a question. Is Jelly Roll batter different than regular cake OR cake mix, like white Duncan Hines?

I know this is a stupid question...


Edited by GlorifiedRice (log)

Share this post


Link to post
Share on other sites
janeer   

Hi, Im clearly not a baker, so I have a question. Is Jelly Roll batter different than regular cake OR cake mix, like white Duncan Hines?

I know this is a stupid question...

No such thing as a stupid question. The cake used for a jelly roll is different from a mix cake; it has no fat except that from the eggs, and no (or little) milk/liquid. It is often called a "sponge."

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By HoneyMustard
      Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.

      I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
    • By Darienne
      Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016).  We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup.

      Does anyone know where to buy it in Ontario?  Any grocery stores carry it?  Specialty stores?  Toronto? What about in the Cambridge/Kitchener/Waterloo area?
       
      Thanks.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By JAZ
      In this topic on sweet potato salad, Jaymes said (about mayonnaise):
      I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter.
      Am I missing something? Do people really like Duke's? Are there other brands worth trying?
  • Recently Browsing   0 members

    No registered users viewing this page.

×