French jelly roll - orange almond cake with strawberry filling
French cuisine · ANTI-CHEF · ♥ 21.5K likes · 547K views · 29 min video
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Read about rolled cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp butter
Melt the butter and set it aside to cool to tepid.
The French jelly roll from The French Chef Cookbook
- flour
Paint the inside of the 17 by 11 inch cake pan with melted butter, line with parchment cut a little larger, butter the paper, then flour it and knock out the excess.
Melting butter and prepping the pan
- 3 whole eggs
- ⅔ cup sugar
Separate the eggs. Whisk the yolks with the sugar until thickened and pale yellow.
- 1 whole orange
- ⅓ cup freshly squeezed orange juice
Grate in the rind of one orange, then beat in the orange juice.
- ¾ cup cake flour
- ¼ tsp almond extract
- ¾ cup pulverized almonds
Sift the cake flour, then beat in the almond extract and the pulverized almonds.
- ¼ tsp cream of tartar
- salt
- 1 tbsp sugar
Beat the three egg whites to soft peaks, add the cream of tartar and a pinch of salt, raise the speed and sprinkle in a tablespoon of sugar, beating to stiff peaks.
Egg whites to stiff peaks
Add all the yolk mixture to the whites at once and fold rapidly and delicately with a rubber spatula, cutting to the bottom and rotating the bowl.
Pour into the prepared pan straight away, spread it out and bang the pan on the table to even it.
Bake 10 minutes, or until the top barely colours and is light and springy and the cake separates from the sides. It came out at about nine and a half minutes on the first attempt and eight on the last. Do not overcook or it will break when rolled.
- powdered sugar
Sift a sixteenth of an inch layer of powdered sugar over the hot cake, cover with wax paper, lay a rinsed and wrung out cold towel over it, invert the tray and leave 20 minutes.
Sugar, damp towel and flipping to cool
- 4 cups strawberries
- ½ cup sugar
Slice the strawberries and macerate with the sugar 20 minutes.
- 2 tbsp dry white vermouth
- 1 tbsp cognac
- 1 tbsp orange liqueur
- ¼ cup strawberry juice
Put the vermouth and the cognac and orange liqueur in a small sauce pan with a quarter cup of the strawberry juice, sprinkle over two packets of gelatin and let it soften a couple of minutes.
- 2 packets gelatin
Stir over medium heat with a whisk until the gelatin dissolves completely.
- ¼ cup diced kumquats
- ⅔ cup sliced almonds
Fold the gelatin into the strawberries with the diced kumquats and the sliced almonds, then chill or stir over ice until thickened.
Lift the pan off the cooled cake, peel the paper from the long side and trim the brown edges.
Unmolding and trimming the cake
Spread the filling over the cake and roll it up lengthwise using the wax paper to help, using less filling than the recipe's full quantity so the cake can take the roll.
First roll cracks
Turn out onto a serving platter and remove the towel and wax paper.
Less filling, and the roll holds