Name: Rhubarb Jellyroll Cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 125 ml (½ cup) unbleached all-purpose flour; 15 ml (1 tbsp) icing sugar; 4 eggs; 125 ml (½ cup) sugar; 5 ml (1 tsp) vanilla extract; 500 ml (2 cups) rhubarb compote; 180 ml (¾ cup) icing sugar; 15 ml (1 tbsp) lemon juice; 5 ml (1 tsp) vanilla extract

Ingredients

Jellyroll Cake
- 125 ml (½ cup) unbleached all-purpose flour
- 15 ml (1 tbsp) icing sugar
- 4 eggs
- 125 ml (½ cup) sugar
- 5 ml (1 tsp) vanilla extract
- 500 ml (2 cups) rhubarb compote
Icing (optional)
- 180 ml (¾ cup) icing sugar
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) vanilla extract

Preparation

Jellyroll Cake
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a 43 x 30 cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter the paper and sides.
- In a bowl, combine the flour and icing sugar.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer until frothy, triples in volume and forms a ribbon off the beaters, about 10 minutes.
- Sift the dry ingredients over the egg mixture folding gently while sifting, using a spatula or a whisk.
- Spread the batter on the baking sheet. Bake for about 10 minutes or until a toothpick inserted in the centre of the cake comes out clean. Flip over parchment paper and cover with a clean cloth. Let cool to room temperature.
- Spread the rhubarb compote over the cooled cake. Roll the cake from the short side and place on a serving dish. Refrigerate for 1 hour or until ready to serve.
Icing
- In a bowl, combine the icing sugar and lemon juice. Pour over the cake.

Rhubarb Jellyroll Cake

Categories

Ingredients

Jellyroll Cake

Icing (optional)

Preparation

Jellyroll Cake

Icing

Personal Note