Jelly roll cake, also known as Swiss roll or piskótatekercs in Hungarian, is a delightful and versatile dessert that has captured the hearts of many sweet-toothed individuals around the world. This delectable treat typically consists of a light and airy sponge cake that is rolled into a log shape with a delicious jelly or fruit filling. In Hungary, the classic jelly roll cake is usually spread with apricot jam, infusing the dessert with a burst of fruity flavor.
- 6 eggs
- 5 tbsp sugar
- 1 tbsp vanilla sugar
- pinch of salt
- 6 tbsp flour
- 7 g (~1 1/2 tsp) baking powder
- 5 g (~1 tsp) baking soda
- 200-250 g (~7-9 oz) apricot jam
Line a 30×30 cm / 11×11 inch baking pan with parchment paper, and grease the paper with oil. Preheat the oven to 180°C / 356°F.
In a small bowl combine flour, baking powder and baking soda.
In a medium bowl whisk eggs whites and a pinch of salt with an electric mixer until stiff peaks form.
In a separate bowl beat egg yolks, sugar and vanilla sugar until creamy and pale yellow. With a wooden spoon gradually mix in the flour, and finally, gently fold in the egg whites. Pour the batter into the prepared pan, spreading to corners. Bake for 15-17 minutes.
Remove the cake from the oven and loosen from sides of the pan. Immediately turn out the cake onto a kitchen towel and remove the parchment paper. Starting from a short side, roll the cake and the towel into a log shape, and allow to cool in this rolled state. This helps to set the cake and makes it easier to roll without cracking once it’s filled.
Once it’s cool, unroll the cake, keeping it on the towel, and spread a generous layer of apricot jam over it. Roll up the filled cake tigthly and chill before serving. Dust with powdered sugar.