It was obvious, once we thought of it. We posted this recipe when Aaron Diehl, Cécile McLorin Salvant, and Adam Birnbaum, backed by a five-piece jazz ensemble, came to the FAC to perform Gershwin and Jelly Roll Morton tunes. This one comes from a vintage Better Homes and Gardens cookbook (the iconic one with the red-checked cover that has been through umpteen editions). Although it looks kind of fancy, it’s easy to make.
Ingredients
For the roll
4 eggs, separated into yolks and whites
3/4 c. sugar
1/2 tsp. vanilla extract
3/4 c. sifted cake flour (regular flour works fine)
1 tsp. baking powder
1/4 tsp. salt
Confectioners’ sugar for forming roll
For the filling
3/4 c. of jam of your choice (we used raspberry)
For the topping (optional)
2 c. whipping cream
1/4 c. confectioners’ sugar
3 tbsp. cocoa powder
1 tsp. instant espresso powder (we like Medaglio D’Oro brand)
1 tsp. vanilla extract
To make:
1. Grease 15.5? x 10.5? x 1? pan well, then line with waxed paper. Heat oven to 375°.
2. Beat egg yolks until thick and lemon-colored. Gradually add 1/4 cup of the sugar. Add vanilla extract. Sift together flour, baking powder, and salt; put aside.
3.. Using a hand mixer or an egg-beater, beat egg whites until soft peaks form. Gradually add rest of sugar (1/2 cup), and beat until stiff peaks form. Fold yolk mixture into whites.
4. Fold flour mixture into egg mixture.
5. Spread batter evenly in prepared jelly roll pan. Bake about 12 minutes or until done. (Roll will be light golden-brown, a little darker around the edges.)
6. Loosen edges, turn out onto towel well sprinkled with sifted confectioners’ sugar. Gently peel off paper, trim crusts. Slowly roll up, with towel, from narrow end. Cool on rack.
7. Unroll, remove towel, spread with raspberry jam. Roll up again.
8. While the roll is cooling, make the mocha whipped cream, if you like, by combining ingredients and whipping until soft peaks form. We think this bittersweet topping complements the light, fruit-flavored roll, but you can top it with coconut or shaved chocolate instead or serve it plain. Serves 8-10.
Photograph by Faye Wolfe