Raspberrry Whipped Cream Jelly Roll May 4, 2008

I love the idea of roll cakes and I love whipped cream on cake (makes it so airy and light feeling- so that I can eat more than one piece and not feel huge!)

I took the cake recipe from a genoise that Helene had made and that I adopted for the last girlie party!

It’s a very simple dessert actually…

Ingredients:
3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour
¼ cup cornstarch
one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again.
1/2 cup confectionary sugar
1 cup of raspberry jam
2 cups whipped cream
1/4 cup superfine sugar

Directions:
1) Set a rack in the middle of the oven and preheat to 400 degrees F.
2) Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
3) Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
4) Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
5) While the eggs are whipping, stir together the flour and cornstarch.
6) Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
7) Scrape the batter into the prepared pan and smooth the top.
8 ) Bake the genoise for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly.
9) Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack. Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet.
10) Prepare a thin dish towel for the rolling: sift half of the confectionery sugar onto the entire towel (at least where the cake will sit). Invert the cake and roll it up! Allow it to fully cool on a rack before opening again.
11) Chill the cream in the freezer for 30 minutes and a large metal bowl. Whip the cream with a mixer, add the superfine sugar and mix well! Take half and fold in the jam, use this for the filling! Use the rest of the cream for the outside. Sift some confectionery sugar dyed with red food coloring on top for decoration!