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Rhubarb and strawberries jelly roll cake recipe

16 December 2015 · Natacha Leave a Comment

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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.

Rhubarb and strawberries jelly roll cake recipe

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.

Rhubarb and strawberries jelly roll cake recipe

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"
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes 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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Cakes, Desserts, Sweet

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My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life! Read more...

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