Jelly Roll...Piskóta Tekercs

Jelly Roll, or Piskóta Tekercs ...pronounced as (Pishkota Tekerch) is, and has been truly a childhood favorite of mine and for a lot of years...also, my children are quite familiar with this awesome and light delicate cake that my favorite Hungarian aunt Mariska used to make on many occasions. My son insists that it is best filled with the smooth-as-silk chocolate filling, not just any old chocolate filling but the one that is like a mousse type and tastes like milk chocolate.

I did not take too good of a photo of it...it was an extremely stormy day over this weekend, I got soaked in the rain coming out of the supermarket yesterday afternoon...of course leaving my umbrella at the house. As you know our South Florida weather is very 'tricky'. It was somewhat a sunny/partly cloudy day earlier, and all of a sudden you get this 'flash storm' hit you out of 'nowhere' that lasts about an hour and it's all over with, and the weather clears up again~

I actually have this recipe in my head from years ago...very simple method...4 eggs, 1 cup of flour, 1 cup of sugar, but I do have the classic recipe in my 1986 Good Housekeeping book. I am so thrilled that I ordered the new version of the Good Housekeeping cook book from Amazon, it finally arrived.
The best way to order books is to choose the 'used' versions, especially when it is gently used...and 'like new'. This book is a 'dream'...seriously! The new price is $35. and used...$5.19 plus $3.99 shipping charge. The outer jacket cover is still on the book and it is amazingly new...just can't see any flaws at all.

Jelly Roll
adapted from the Good Housekeeping cook book
1986 edition

3/4 cup cake flour (I used 1 cup all-purpose flour, sifted)
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs separated (at room temperature)
3/4 cup sugar (I used 1 cup)
Confectioners' (icing) sugar
1- 10 to 12 ounce jar jelly, or jam of your choice
(I used seedless blackberry jam)

Grease a 15 1/2 inch x 10 1/2 inch (I used a smaller size, size doesn't have to be exact)
Line pan with waxed paper, and set aside.

In a small bowl, mix cake flour (or all-purp. flour) baking powder and salt.  With electric mixer, beat egg whites until soft peaks form
(use the finger test if it adheres nicely to the finger, it's done) use 1/4 cup of sugar to add gradually while mixing. (I used 1/2 cup)

Preheat oven to 375 degrees F. In a large bowl,
with same beaters and with mixer at high speed,  egg yolks, vanilla extract and 1/2 cup sugar until very thick and lemon-colored (pale)

With rubber spatula, gently fold flour mixture and beaten egg whites into egg-yolk mixture.























Spread batter evenly in pan; bake 15 minutes or until cake is golden and top springs back when lightly touched with finger.






















Meanwhile, sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert cake onto towel.
Carefully peel waxed paper from the cake. If you like, cut off crisp edges.

Starting at a narrow end, roll cake with towel, jelly-roll fashion. Cool cake completely, seam side down, on a wire rack, about 30 minutes.

To serve, unroll cooled cake. Spread cake evenly with jelly. Starting from same narrow end, roll cake without towel. Sprinkle roll with confectioners' sugar; place seam side down, on a platter.


















I would like to announce the winner for the Red Gold Tomato Giveaway, which was determined by RANDOM.ORG ...number generator.

True Random Number GeneratorMin: Max: Result: 2

Congratulations, Patty....and thanks to everyone who participated!