culinary review

Jelly Roll Cake with Strawberry Cream Filling

Last Modified: 04/18/19
First Published: 05/12/10
Views: 2573
Views: 2573
jelly roll cake
To make a jelly roll cake is the perfect solution if you don't have too much time or the patience to bake a long and complicated cake. Making a jelly roll cake is pretty quick, plus you can alter the filling endlessly and try different combinations. This type of cake is just perfect to make if you're expecting company and you would like to serve something along with coffee. The strawberry cream filling we used here turned out quite good, just make sure to not fill the roll before the cake has completely cooled.


For the cake

  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs, at room temperature
  • ¾ cups sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup strawberry jam


Heat the oven to 350 degrees. Coat a 12 by 18 inch rimmed baking sheet with baking spray and line with parchment paper. In a bowl, whisk together the flour, baking powder and salt.

In a separate bowl, whip the eggs together with an electric mixer on low speed until light and foamy, for about 1 to 3 minutes. Increase the speed of the mixer to medium and slowly add the sugar. Increase the speed to high and beat the eggs and the sugar for about 5 to 10 minutes, or until they are thick the color is pale yellow. Beat in the vanilla.

Sift the flour mixture over the beaten eggs and fold it in with a rugger spatula. Pour the batter into the prepared baking sheet, spread out evenly. Bake for about 10 to 15 minutes, or until it feels firm and the cake springs back when touched. Make sure to rotate the pan halfway through.

Before the cake cools, run a knife alongside the edge of the cake and flip it onto a large sheet of parchment paper. Carefully peel off the attached parchment paper, then roll the cake and the new parchment into a log and let cool. This will prevent the cake from breaking later on.

Whip the cream, and add the fruit jam.

Once the cake has completely cooled, unroll the cake and spread the cream jam mixture, make sure to leave a 1 inch border along the edges. Roll the cake up again and leave the parchment behind as you go.

Dust the cake with confectionery sugar and slice up.

Buttery Walnut Bread

Last Modified: 04/26/14
First Published: 04/26/14
Views: 746
Views: 746

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General Info
Servings: 12
Total Cost: $5.58
Cost Per Serving: $0.47
Total Calories: 5,253
Calories/Serving: 438
Flour, White Unbleached All Purpose 3 Cups 12.75 Ounces $0.42 1,365
Sugar, White Granulated 1 Cup 200.00 Grams $0.26 774
Baking Powder, Clabber Girl 4 Teaspoons 19.20 Grams $0.14 0
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Butter, Unsalted 3/4 Cups 168.00 Grams $0.75 1,200
Walnuts, Chopped 1 1/2 Cup 180.00 Grams $2.10 1,178
Eggs, Chicken (2 eggs beaten) * 100.00 Grams $0.33 156
Milk, Whole 1 1/2 Cup 360.00 Grams $0.36 225
Extract, Vanilla Pure 1 1/2 Teaspoon 6.50 Grams $0.31 19
Raisins, Seedless 1/2 Cup 82.50 Grams $0.39 247
Cranberries 1/2 Cup 28.00 Grams $0.50 90


Pre-heat your oven to 350 degrees F 

In a large mixing bowl, mix flour, sugar, baking powder & salt. Cut in butter and stir in half the walnuts, all the raisins and all the cranberries. Add the eggs, milk & vanilla. 

Mix just until ingredients are blended and then place in a greased and floured 9 x 5 loaf pan or long bread pan.

Sprinkle remaining walnuts over top. 

Bake at 350 degree oven for 60 -70 minutes.

Marbled Cream Cheese & Gingerbread Cake

Last Modified: 12/23/11
First Published: 11/25/08
Views: 1052
Views: 1052
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measurement conversions
General Info
Servings: 20
Total Cost: $5.89
Cost Per Serving: $0.29
Total Calories: 4,348
Calories/Serving: 217
Cream Cheese (room temperature) * 450.00 Grams $2.91 1,571
Extract, Vanilla Pure 1 Teaspoon 4.33 Grams $0.21 12
Sugar, Powdered Unsifted 3/4 Cups 90.00 Grams $0.30 360
Eggs, Chicken (2 eggs) 3/4 Cups 101.90 Grams $0.34 159
Butter, Unsalted (melted & cooled) * 100.00 Grams $0.45 714
Flour, White Unbleached All Purpose 1 1/3 Cup 5.65 Ounces $0.18 605
Eggs, Chicken (2 eggs) 3/4 Cups 101.90 Grams $0.34 159
Sugar, White Granulated 3/4 Cups 150.00 Grams $0.20 581
Milk, Whole 2/3 Cups 158.40 Grams $0.16 99
Baking Powder, Clabber Girl 2 Teaspoons 9.60 Grams $0.07 0
Molasses 1 Tablespoon 20.50 Grams $0.15 59
Cinnamon, Ground 2 Teaspoons 4.53 Grams $0.23 12
Ginger, Ground 1 1/2 Teaspoon 2.70 Grams $0.04 10
Cloves, Ground 1/2 Teaspoon 1.10 Grams $0.12 4
Allspice, Ground 1/2 Teaspoon 1.00 Grams $0.19 3

This cake came together when we combined the idea of marbled browniescake with the concept of the soft gingerbread cake. The result is a very moist and flavorful cake that is sweet but not too sweet. This cake would be perfect for the holidays - it has a nice flavor and is quite rich, so it works great to cut in small squares. Serve this cake with some glögg, eggnog or apple cider for a real Christmas or Thanksgiving treat.

20 servings

Cream cheese mix:
400 g cream cheese, room temperature
1 teaspoon vanilla extract
¾ cup powdered sugar
2 eggsbatter

Cake batter:
100g butter, melted & cooled
1 1/3 cup flour
2 eggs
¾ cup sugar
2/3 cup milk
2 teaspoons baking powder
1 tbsp molasses
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
½ teaspoon cloves
½ teaspoon allspice


Spray a long pan with high sides with cooking spray, cover with parchment paper andcake spray again with the spray to cover all sides.

Whip together the cream cheese, vanilla, powdered sugar and eggs until a smooth batter. Put aside. In a separate bowl, whip together sugar and eggs until fluffy. Add milk, spices, baking powder, flour and melted butter. Mix together, but be careful no to over work the batter.

Pour ¾ of the cake batter in the pan. Smooth out, then pour the cream cheese mixture on top. Finish off with the rest of the cake batter. With a skewer, marble the cake by integrating the two mixes and creating a pattern.

Bake in a 325 degree oven for about 35-45 minutes, or until a scewer comes out clean, but the internal temperature doesn’t go above 145. Let cool slightly, then empty on to a baking rack and let cool completely. Cut in small squares.

Swedish Chocolate Sticky Cake - Kladdkaka

Last Modified: 11/10/11
First Published: 11/10/11
Views: 697
Views: 697

In Sweden, this sticky chocolate cake, commonly referred to as "Kladdkaka" is very popular. Many coffee shops there serve this cake and people enjoy baking it since it's very quick and easy to make and it doesn't require too many ingredients. And best of all: it's divinely sticky, gooey, chewy and delicious.

The one thing with chocolate sticky cake is you really have to let it sit for at least an hour after baking it, otherwise it appears more to be unbaked cake and it won't set up at all. If you eat it directly out of the oven, it will be a big chocolate mess without any structure whatsoever, so it's important to let it set before eating.

You could enjoy this cake slightly warm, or cold from the fridge. Either way, you really need a generous serving of whipped cream to go with it. Another thing that's really nice is to serve it with some kind of tart or acidic fruit or berries to offset the sweetness of the cake. Here we served the cake with some fresh pomegranate seeds, however some raspberries, blackberries or strawberries would also be really nice.

All in all this is a rather elegant dessert, even though it's ridiculously simple to make. If you're looking for something that's really quick and easy to make, won't generate too many dishes to wash and that's a real crowd-pleaser, then this would be a perfect cake to bake.

Swedish Chocolaty Sticky Cake - Kladdkaka


  • 1/2 cup AP flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1 1/3 cup sugar
  • 2 large eggs
  • 8 tbsp butter, melted
  • 1 tbsp vanilla extract

Set the oven to 300 degrees. Butter an eight inch pie dish (ideally one with a removable rim, but a set pan such as a pyrex will work also.)

In a bowl, stir together flour, cocoa powder and salt. In a separate bowl, combine the sugar and the eggs. You can just stir the eggs together with a wooden spoon, no need to use a mixer. Add the flour mixture to the eggs and sugar, combine quickly without overdoing it. Add the melted butter and the vanilla and stir until combined.

Pour the batter into the pie dish and bake in the oven for 35 minutes. At this point it will still look undone, and the center will have set slightly. Don't bake it anymore! Take it out and allow to cool for at least an hour.

Decorate with powder sugar and serve with whipped cream.

Fig, Almond & Chocolate Cake

Last Modified: 09/16/11
First Published: 09/16/11
Views: 678
Views: 678

Moist, nutty, rich and oh so flavorful are some ways you could describe this fig, almond and chocolate cake. If you're trying to find a cake that doesn't consist mainly of flour but instead is rich in nuts and flavor, then this may be it.

To make this cake properly, ideally you should have an old fashioned almond grinder. This grinder clamps down to a table or counter and you put in the nuts and then spin the mechanism. This in turn grinds down almonds to an almost powder state that isn't hard at all. Of course, these grinders are not easy to come by, so chances are you don't have one at home. If that's the case, then you could process the almonds in a food processor as finely as possible, or use almond flour.

We used green figs here, local from the farmer's market, however mission figs would also be wonderful, if not better! If you don't have any figs to use, you could very well use peaches, blueberries or plums to mention a few options. Beware that this batter is rather firm, it almost feels like cookie dough as opposed to cake batter!

We served this cake with some whipped cream which was absolutely perfect. This cake is so rich, flavorful and different from most other cakes around, it's definitely worth a try if you're in the mood for something out of the norm.

Fig, almond & chocolate cake:

  • 230 g almonds (about 1 2/3 cup)
  • 200 g butter (14 tbsp), room temperature
  • 2/3 cup sugar
  • 2 eggs
  • zest from 1 orange
  • 1/3 cup flour
  • 100 g dark chocolate
  • about 6 fresh figs

Heat the oven to 350 degrees F. First either grind almonds in almond grinder, or process them as finely as possible in a food processor (another option would be to use almond flour). Ideally press the grinded almonds through a sifter to make sure you don't use any big pieces.

Separately zest the orange and chop up the chocolate.

In a mixer, mix the sugar and the butter until light and airy. At that point, add the eggs and the zest from the orange.

Once that is mixed well, take the bowl off the mixer and by hand mix in the flour and the chocolate. Using a 9x9 inch pyrex (or an oven safe dish of a similar size), spread the batter into the dish. Cut the figs into smaller pieces and push them down into the batter.

Bake in the oven for about 55 minutes, or until nice and firm and slightly brown on top.

Let cool slightly and serve with whipped cream.