Rhubarb and strawberries jelly roll cake recipe

That was Adrien’s birthday. We were invited to his parents’ house and I was taking care of the dessert. I am currently studying for a project management exam and I had no time to bake something special. Thanksfully one of Adrien’s favourite cake is really easy and fast to bake and I still had a jar of rhubarb and strawberries jam left. I woke up this morning and I immediatly baked this delicious jelly roll cake.

That was my first time. We usually bought one in the supermarket when we were receiving a bunch of friends with nothing planned for dessert. To be honest, I never really enjoyed eating these ready cakes and not understood what Adrien could find so tasty about them.

Anyway, as a nice spouse, I wanted to bake him something he really liked. His family loved this cake so much that they eat the all cake in less than 10 minutes. True story. I have to admit, it was delicious. I was affraid that the biscuit become too dry; but that was not the case. Simply delicious. That could be a great idea as well for Christmas !

Rhubarb and strawberries jelly roll cake recipe

a French girl "cuisine"

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Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Course Dessert

Cuisine French

Servings 6

Ingredients

  

• 3 egg yolks
• 90 gr. of sugar 1/2 cup or 3.21 oz.
• 10 gr. of vanilla sugar 1 tablespoon or 0.4 oz.
• 100 gr. of flour 4/5 cup or 3.6 oz.
• 2 level teaspoons of baking powder
• 3 egg white
• 1 jar of rhubarb and strawberries jam
• 1 tablespoon of iced sugar

Instructions

 

• Preheat oven to 180°C (350°F).
• Beat egg yolks with sugar and vanilla sugar until pale yellow. Add flour and baking powder. Mix until you get an homogeneous paste.
  
  
  
  
• Whisk egg whites until foamy. Incorporate delicately in the previous mixture.
  
  
  
  
• Spread in a thin layer on a baking tray previously covered with greaseproof paper.
• Bake until coloured a light gold, about 10 to 15 minutes. Monitor baking process after 10 minutes. It took me exactly 12 minutes.
  
  
  
  
• Remove cake from baking paper and replace on top of it.
• Cover cake with jam and roll cake using baking paper.
• Refrigerate for 1 hour.
• Remodel your cake if needed.
• Cut both ends using a bread knife and decorate with some powdered sugar.

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