Classic Jelly Roll

I love swiss rolls - it's moist, flavorful and have a fluffy texture. Like a cake in one bite! Besides, this is the best recipe for you guys who want something delicious in just 20 minutes - from that moment you start to pick up the ingredients till that you have the finished cake. Simply wonderful! ♥ * Swiss roll can sometimes be called Jelly Roll, Jam Roll or Cream Roll (when so filled). Here in Sweden do we call it Rulltårta ("Roll cake"). The secret to get a fluffy swiss roll sponge is to beat the eggs and sugar for a really long time, at least 5 minutes! *

You can really be creative with your choice of filling here. You don't have to use jam like I've done in this recipe. Nutella, buttercream frosting, mousse, ice cream, peanut butter, whipped cream with chopped berries and fruit. The list goes on and on... Use whatever you like! * But keep in mind that if you use a cold or whipped filling (like mousse, ice cream, buttercream or whipped cream) you need to wait until the swiss roll sponge has cooled completely; otherwise the filling will melt. So when you have taken out the jelly roll sponge from the oven just peel off the parchment paper, roll it up in a clean damp towel, and let it cool completely. This will also prevent the sponge from cracking when you roll it again with the filling inside. * Good luck in the kitchen!

Ingredients: • 3 eggs • 2 deciliters caster sugar • 2 deciliters all-purpose flour • 2 teaspoons baking powder • 2 deciliters jam or fruit purées for filling (I used raspberry jam) How to do: 1. Preheat the oven to 200° Celsius (390° Fahrenheit). Line a 40x30 centimeters jellyroll pan with parchment paper (or just put a parchment paper on a baking tray if you don't have one). 2. In a large bowl, beat together the eggs and sugar with an electric mixer, for about five minutes. We want it thick, pale and fluffy! 3. Sift together the flour and baking powder in another bowl. Fold it gently into the egg mixture with a rubber spatula. It shouldn't be any lumps of flour, but don't over stir it! 4. Pour the batter into the prepared pan and bake it in the preheated oven for about 5-7 minutes. Don't over bake, or it may crack. 5. Sprinkle some caster sugar over a clean towel (about 2 table spoons or so). Take out the hot sponge cake from the oven and directly flip it over on the prepared towel. Peel of the parchment paper. 6. Spread your choice of filling over the sponge cake and gently roll it up. Trim off the ends (eat the scraps!). Wrap it in plastic wrap and store it in the fridge. Done!

#Swissrolls #Cakes #Fruit #Recipes