Strawberry Jelly Roll (Without Butter)
I could not wait for Summer to arrive so I could go pick-up Strawberries at the Farm. With the heat we have been having the Strawberries are particularly very sweet this year!
This Golden Nugget is coming from the Talented Armelle (@lesgourmandsdisentdarmelle). The Sponge is my favorite one by far and the Homemade Strawberry Jelly is truly phenomenal. On a hot day, it is perfect Of course, you will find Armelle’s recipe right HERE!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Strawberry Jelly Roll (Without Butter)
Equipment
Ingredients
GENOISE ROLL
- 1/3 cup (40 g) flour (Sifted)
- 1/2 cup (60 g) corn starch
- 4 eggs
- 1/3 cup (65 g) Demerara sugar
- 1 Tbsp (15 g) Demerara sugar
- 3 1/2 Tbsp (50 g) Unsweetened Apple Sauce
STRAWBERRY JELLY
- 1/2 Pint (250 g) Fresh Strawberries
- 3 gelatin sheets
Instructions
- Place your Flexiflat® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven on 350F/180C.
GENOISE ROLL
- Separate egg yolks from egg whites in two mixing bowls.
- In the first mixing bowl, whisk together egg yolks and sugar until light and fluffy (about 4 minutes on medium high speed). Then, add the flour, corn starch and Unsweetened Apple Sauce.
- In the second mixing bowl, whip the egg whites until stiff peaks. Then, using a spatula, carefully fold it into your preparation.
- Gently pour your preparation on the Flexiflat®, by letting it glide to the corners. And tap the bottom gently to air the bubbles out.
BAKE!
- Bake for 10 minutes at 350F/180C, until the genoise springs back when touched lightly. (Every oven heats differently, monitor your genoise from 8min)
- Remove from oven and let cool in the Flexiflat® for 5 minutes before flipping onto your bonMAT™.
- Place your bonMAT™ on top of your genoise and flip to release the cake from the Flexiflat®. Gently start with the corners to release and pull the Flexiflat® away from the cake. Roll the genoise with the bonMAT™ to create a fairly tight roll. Allow the genoise to cool completely in the refrigerator for about 30 minutes.
STRAWBERRY JELLY
- While your cake is cooling, prepare your jelly. Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- Place your clean strawberries in the blender. Mix under "Purée Mode" until desired consistency. Then, pass them through the sift in order to remove all the strawberry seeds.
- In a medium sauce pan, heat on medium your Strawberry Purée. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until desolved.
ASSEMBLY
- Once your roll has cooled down, gently unroll from the Bonmat™. Spread the Strawberry Jelly thinly over your genoise.
- Use your bonMAT™ as a guide to roll back your genoise, and transfer to your serving plate. Store in the refrigerator until it is time to eat. Enjoy & Bon Appetit!
- OPTIONAL: You can sprinkle the top of your cake roll with powdered sugar.
Video
Special Notes
Nutrition
