History:
The Northern Farmer, a journal published in Utica, New York, gave the first recorded reference for a rolled cake smeared with jelly in December 1852. Known as "The recipe for "To Make Jelly Cake" depicts a modern "jelly roll" and reads, "Bake swiftly and spread with jelly while hot." Carefully roll it up and wrap it in a cloth. When cool, cut into slices for serving."
For many years, the word evolved in America. Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake were all names for the same dish from 1852 to 1877.
Ingredient:
butter, to grease
2 large eggs
50g caster sugar, plus extra 2 tbsp to dust
50g self-raising flour, sieved
100g strawberry jam
Method:
STEP 1
Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
STEP 2
Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
STEP 3
While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
STEP 4
Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.
nutritional value:
Calories-270
Calories from Fat-110
Total Fat-12g
Saturated Fat-6g
Trans Fat-0g
Cholesterol-15mg
Sodium-140mg
Total Carbohydrate-39g
Dietary Fiber -<1g
Sugars- 26g
Protein- 2g
Vitamin A
Vitamin C
Calcium
Iron
-vivek shrestha
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