Monday, September 15, 2014

Easy Peasy

I grew up enjoying "jelly rolls" made from scratch. This dessert treat seemed to have dropped off the foodie's focus until I saw a recipe for "Strawberry Cake" in EdibleSantaBarbara magazine which I picked up from the Saturday Santa Barbara Farm Market this past May. "This is a jelly roll cake with . . . strawberry jam and fresh strawberries. No one seems to make jelly roll cakes these days, but they are simple and can inspire many variations."  

Throughout this Spring (using strawberries and apricots), Summer (blackberries and mulberries) and into Fall (peaches and apples) I have found the "simple, rustic presentation" delish! and easy peasy! The fresh mashed fruit with a bit of maple sugar is easily substituted for jelly or jam. Rhubarb sauce in the Winter would make it a wonderful evening treat or even "dinner" if your main meal is eaten midday. Pink Pearl applesauce makes a splendid rendition that can be eaten for breakfast since the basic recipe, see below, is mostly just gathered "pasture" duck eggs.

  • 1/2 c. organic sprouted spelt flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. sea salt, finely ground
  • 7 organic duck eggs . . . be sure these are at room temperature!
  • 1/2 c. organic maple sugar
  • organic powdered sugar
  • 12 ounces of organic jelly, jam, fruit butter or applesauce
  • fresh organic fruit (use the same fruit as in above) for garnish
Preheat oven to 400 degrees. Grease with organic ghee a 15- by 10- by 1-inch jelly roll pan; a cookie sheet with sides works just fine, too. Line pan with nontoxic parchment paper and grease with ghee.

Sift flour, baking powder and sea salt into a bowl.

In large bowl beat egg yolks, vanilla and sugar with a mixer on high speed for about 1 minute or until foamy. Add half of the flour mixture and gently fold in with rubber spatula just until combined; repeat with remaining half.

In clean mixing bowl with clean beaters beat egg whites on high speed for 2 to 3 minutes or until stiff peaks form. 

Gently fold egg whites into the batter, one third at a time, just until combined.

Pour into the prepared pan and bake 8 to 10 minutes. Be sure to check after 8 minutes.

Sprinkle a piece of nontoxic parchment paper the size of the jelly roll pan with organic powdered sugar. Once the cake is done gently dump onto the paper. 

Remove the paper and spread with jam, jelly, mashed fruit or applesauce. Beginning with the short side facing you, roll the cake into a tight roll.

Place seam side down on a cake plate. Sprinkle with a bit more powdered sugar (or not), slice and serve on pretty plates, adding fresh fruit for garnish. ENJOY!

Add a dollop of Wallaby's Organic Greek Yogurt
atop a  spoon full of Pink Pearl applesauce and breakfast is ready. 
Once you have savored each nutritious bite


  1. An email from Bill and Susan: "Looks delicious !!"

  2. Another email: "Hello, I was wondering if anyone has made the jelly roll recipe with chicken eggs and if so is it 8 of them also? Hugs,Tami

  3. For any of you wondering, also, about using chicken eggs . . . just use 7. Cathie

  4. Email comment: "Fun and yummy foodie update....THANK YOU, Cathie!!!!
    Jason & Vickie xoxoxo"