Source: Jenny Roufosse de Lopez
Makes 8 servings.
Preparation time: 20 minutes
Tips: Try Mexican style variation or Strawberry ice cream.
Ingredients
Preparation
6 whole eggs, separated
1 cup unbleached flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon vanilla
1 pinch salt
Drops of lemon juice, optional
1 cup jam or preserves any flavor, for spreading
For VARIATIONS only:
1 pint Strawberry ice cream
1 cup heavy or whipping cream
1/4 cup sugar
1 can condensed milk, sweetened (for cajeta), (see directions)
1 cup chopped pecans
Powdered sugar, to sprinkle top
1. Pre heat oven to 350 F degrees, remove oven stone if any.
2. Beat egg whites until they form stiff peaks. Add yolks, sugar, flour, baking powder , vanilla, etc.., one by one, minimize mixing while adding ingredients.
3. Pour batter into a cookie tray 13x9x1" that has been lined with wax paper greased and dust with flour. Spread evenly with spatula.
4. Bake at 350 F degrees for 10 -12 minutes until slightly tan color. (Do not use oven stone, batter should cook fast and stone will prevent it.).
5. Immediately out of the oven invert cake into a wet kitchen towel. Remove wax paper carefully.
6. Spread with desired jam or preserves such as strawberry, pineapple etc. Roll carefully removing towel while it still warm. Leave to cool covered with towel for few minutes.
7. Transfer to platter and sprinkle generously with sugar and cinnamon mixture.
VARIATIONS
MEXICAN STYLE: cajeta and pecans filling with powdered sugar topping.
1. For the cake, reduce eggs to 5. Replace baking powder with 1 stick of butter (1/2 cup). Proceed as above.
2. For the filling: make "cajeta" by boiling a unopened 14 oz. can of sweetened condensed milk for 3 hrs., if using pressure pot: cook at 5 - 10 lbs. pressure for 50 -60 minutes instead. Let the can cool at room temperature BEFORE open it or it may explode. You can prepare the "cajeta" days before you plan to use it.
3. Spread cajeta over cake and sprinkle with chopped pecans and roll.
4. Sprinkle top of roll with powder sugar.
STRAWBERRY ICE CREAM: with whipped cream topping. (Requires to be kept in freezer).
1. Prepare cake as in original recipe up to step (5).
2. Sprinkle cake generously with granulated sugar and roll. Keep wrapped in wet towel until it cools completely.
3. When cake completely cool, unroll carefully. Quickly take strawberry ice cream out of freezer, rectangle packed ice cream works best because it's easier to cut and fit. Cut ice cream into 1/2-inch thick slices. Place slices of ice cream to form a top layer. Roll again forcing the ice cream to stay in place. Place roll in the freezer.
4. Mean time, whip 1 cup heavy or whipping cream and 1/4 cup sugar until stiff. Remove roll from freezer. Spread roll with whipped cream to cover all around. Return to freezer.
5. Wait a least 2 hours before serving.
NOTES : Make sure freezer can accommodate ice cream roll.
Jelly Roll
Rollo de Mermelada
