One cake I can not remember making in my younger years is the jelly roll. Jelly rolls (may have filling instead of jelly by the way--like mine, sorta....well maybe I need to explain later) The genoise cake (don't you just love the sound of that? "genoise") sounds much more elegant than "sponge cake", but that's what it is...a sponge cake. They are supposed to look like this:
this post should be a great illustration of how things do not always go the way you want them-- as you can see from attempt #1.
My roll has a yellow-peachy filling. IT was YUMMY! Does that count? Maybe if it had been red or pink, it would have looked like the first picture.....and then maybe not. Poor genoise...uh...sponge cake. It looks like it has scrubbed a pan or two. What did I do wrong? I checked and double checked the recipe before, during and after. Had everything ready. But I did get a little ancy about waiting until my cake cooled in the towel. Was that it? Then I looked at other recipes... again. Mine called for 1 cup flour...Paula Dean's said 3/4. Well, there is only one way to find out. I'll let you know :)
The filling? Hint: Don't put so much filling on the cake
14 oz fresh peach jam
2 oz water
1 cup heavy cream
2 TBS cornstarch.
Cook in pan over hot water until custard consistancy.