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Home Sweet Home Bakealong 6: Raspberry Jelly Roll

November 25, 2014

Except it’s not. Raspberry Jelly Roll that is. It’s more of a Toffee slump. For the real thing go and see what Beckie made.

The recipe specifies a decorative dusting of icing sugar. If yours looks like mine then, to be honest, nothing is going to make it look pretty. Instead I adorned mine with a little sign that said “it tastes a lot better than it looks”. Given that the whole lot got eaten, I think the Euston Church morning congregation agreed. Well, either that or they were hungry and they didn’t want to brave the rain.

Here’s my excuses this week….the cat sat on my baking…no? Ok here’s the real excuse:

I realised that I didn’t have any normal flour due to a flour-mite purge  (ewww – where do they come from?!) so I had to resort to gluten free flour which I’d had stored elsewhere. This wasn’t necessarily a bad thing as we always provide a gluten free option at church. I knew that GF flour gives a more crumbly bake so I added a little Xanthan gum. I also only had 3 eggs so I 3/4rd the recipe. My first mistake was thinking that because of the reduction in volume I could used a much smaller tin. This meant that the sponge rose too much and was too thick for a good roll. Don’t be deceived by swiss roll batter – you only need a very thin layer. Mistake no.2 was being too paranoid about overbaking the sponge and it being hard to roll. As soon as it started to brown I took it out as instructed and rolled it up hot in its teatowel. It looked a bit soft at this point but not too bad. However when I came to unroll and fill the sponge it was very sticky in the middle. I managed to spread the toffee and re-roll but had to put the whole lot back in the oven to dry out a bit. Having chatted to Beckie we’re convinced the sponge needs about 10mins more than the recipe states. All that noted though, I’d say it’s a good recipe, works well with gluten free flour and I’d make it again. I need to banish the Jelly-roll-jitters!

Raspberry Jelly Roll
from Home Sweet Home by the Hummingbird Bakery

4 eggs, separated
180g caster sugar
1tbsp vanilla extract
120g plain flour (I used Doves Farm gluten free plain flower mix + 1tsp xantham gum)
3/4 tsp baking powder
1/4 tsp salt
160g raspberry jam (I used Aldi Toffee spread which is VERY good)

Rough instructions:
Whisk egg whites
Whisk yolks, sugar and vanilla then add flour, bp and salt.
Combine with whites.
Rollup while still warm in an icing sugar dusted teatowel.
Leave for a bit then unroll, fill and re-roll.

Next week: Parmesan shortbreads.

Join Beckie and me in our Epic 200 part bakealong.


See other bakes from this week at Cook Blog Share

One Comment leave one →
  1. November 25, 2014 10:30 pm

    I think it looks quite nice, actually!!

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