Orange Jelly Roll Cake | #SundaySupper #CookForJulia

Orange Jelly Roll Cake by TheFoodieArmyWife.com

This week for my Sunday Supper post, I am preparing my version of Julia Child’s Orange-Almond Jelly Roll Cake. All of our Sunday Supper team is cooking recipes inspired by Julia Child this weekend.

 

Orange Jelly Roll - © The Foodie Army Wife.com

Why Julia Child? Well, this August would be her 100th birthday! We have decided to join PBS and their Julia Child 100th Birthday Celebration – thus the additional hashtag in the subject of #CookForJulia

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To begin, preheat your oven to 375 degrees. Line a jelly roll pan (11x17x1) with parchment paper, making sure to have some excess on each side hanging over.

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Begin melting 3 tablespoons of butter over very low heat.

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As soon as it is melted, remove it from the heat. You want your butter melted, but not hot. Brush part of the butter over the parchment paper, and exposed sides of the pan.

5

 

Set that aside for now.
In a food processor, pulverize enough blanched almonds to make 3/4 cup of almond “meal.”

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The almonds should be about the consistency of cornmeal.

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Set that aside for a moment.
Separate 3 eggs. The whites into a mixer bowl, and the yolks into another large bowl.

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Zest an orange into the bowl with the yolks.

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Squeeze the orange’s juice through a strainer, into a measuring cup. You need 1/3 cup of orange juice.

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Whisk your yolks and orange zest together, then whisk in 2/3 cup sugar.

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Whisk in your orange juice.

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Next whisk in the almond meal.

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Then 1/4 teaspoon almond extract.

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And finally whisk in 3/4 cup cake flour – whisk until smooth.

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Now to the egg whites. Begin mixing them over medium speed until they get a little frothy. Sprinkle in 1/4 teaspoon of cream of tartar

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And a pinch of salt

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Beat them on high speed until soft peaks form.

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Pour the egg whites into the batter and begin folding them in.

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When they are just about combined, fold in 1 1/2 tablespoon of the melted butter.

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Pour the batter into your pan and spread it even.

22

 

Bake it in the oven for about 10 minutes, or until it is springy to the touch. Don’t wait for it to be golden or it will be overcooked.

23

 

To create the roll, lay a linen tea towel on your counter and give it a good dusting of powdered sugar.

24

 

Gently turn the hot cake out onto the towel.

25

 

Remove the paper and give it another light dusting of powdered sugar.

Then roll the cake up from one end, towel and all.

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Allow it to cool completely on a cooling rack.

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Once it is cooled, you can fill it with whatever you like. My intention was to fill this with a mascarpone cheese filling.

Combine 8 ounces of room temperature mascarpone cheese with 1/3 c powdered sugar, beating until smooth.

But….when I ran to the store, I forgot to get the cheese. So I looked in my pantry and saw that I had some orange marmalade, and figured, “why not?”
So I scooped out about 2/3 cup of marmalade and gave it a stir to soften it up.

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Then I spread it all over the top of the cake. Whatever you decided to fill yours with, this is what you would do.

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Then roll the cake back up, minus the towel.

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Take a moment to admire a beautiful rainbow outside my window…

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Taadaa!!

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Now trim off the uneven edges, and give it a dusting of powdered sugar.
Allow the cake to chill for an hour or so when you have a cheese filling, so that the cheese can set.

Bon Appetit!

Orange Cake 061

NOTE – the orange marmalade was seriously over the top with the orange. The sponge cake was perfect, but the marmalade was simply too much. Go for the cheese filling!

Orange Jelly Roll Cake
 
Ingredients
  • 3 T butter
  • 3 eggs
  • 1 orange
  • enough blanched almonds to make ¾ c almond "meal"
  • ⅔ c sugar
  • ¼ tsp almond extract
  • ¾ c cake flour
  • ¼ tsp cream of tartar
  • pinch of salt
  • ⅓ c powdered sugar, more for dusting
  • 8 ounces Mascarpone cheese, room temperature
Instructions
  1. To begin, preheat your oven to 375 degrees. Line a jelly roll pan (11x17x1) with parchment paper, making sure to have some excess on each side hanging over.
  2. Begin melting the butter over very low heat.
  3. As soon as it is melted, remove it from the heat. You want your butter melted, but not hot. Brush part of the butter over the parchment paper, and exposed sides of the pan.
  4. Set that aside for now.
  5. In a food processor, pulverize enough blanched almonds to make ¾ cup of almond "meal." The almonds should be about the consistency of cornmeal.
  6. Set that aside for a moment.
  7. Separate the eggs. The whites into a mixer bowl, and the yolks into another large bowl.
  8. Zest an orange into the bowl with the yolks.
  9. Squeeze the orange’s juice through a strainer, into a measuring cup. You need ⅓ cup of orange juice.
  10. Whisk your yolks and orange zest together, then whisk in the sugar.
  11. Whisk in your orange juice, then the almond meal, the almond extract, and finally the cake flour – whisk until smooth.
  12. Now to the egg whites. Begin mixing them over medium speed until they get a little frothy. Sprinkle in 1the cream of tartar and salt. Beat them on high speed until soft peaks form.
  13. Pour the egg whites into the batter and begin folding them in.
  14. When they are just about combined, fold in 1½ tablespoon of the melted butter.
  15. Pour the batter into your pan and spread it even.
  16. Bake it in the oven for about 10 minutes, or until it is springy to the touch. Don’t wait for it to be golden or it will be overcooked.
  17. To create the roll, lay a linen tea towel on your counter and give it a good dusting of powdered sugar. Gently turn the hot cake out onto the towel.
  18. Remove the paper.
  19. Give it another light dusting of powdered sugar.
  20. Then roll the cake up from one end, towel and all.
  21. Allow it to cool completely on a cooling rack.
  22. Once it is cooled, you can fill it.
  23. Beat the room temperature Mascarpone cheese and ⅓ cup powdered sugar together until smooth. Gently spread the mixture over the whole surface of the cake.
  24. Then roll the cake back up, minus the towel.
  25. Now trim off the uneven edges, and give it a dusting of powdered sugar. Allow the cake to chill for an hour or so when you have a cheese filling, so that the cheese can set.
  26. Slice and Bon Appetit!!

Do you have memories of watching Julia cook away on tv? Do you have a Julia cookbook? Share your memories with me!
Now, check out all of the amazing Julia-inspired posts from #SundaySupper – and don’t forget to join us Sunday at 7pm (Eastern Time) for the tweetchat! #SundaySupper & #CookForJulia

#CookForJulia Breakfast
Râpée Morvandelle- Cindy’s Recipes and Writings
Croissants – Cookistry
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème) – cbsop.com
Cheese and Bacon Quiche – Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise – Magnolia Days
Potato and Onion Soup (Potage Parmentier) – Shockingly Delicious
Blood Orange, Walnut, and Rocket Salad – Granny’s Down Home Southern Cooking
Croque Monsieur – Webicurean
Spinach and Cream Cheese Pancakes – Happy Baking Days
Julia’s Chicken Salad – My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) – The Wimpy Vegetarian
Provencal Tomato Quiche – Are You Hungry?
Quiche Lorraine and Mixed Green Salad – Spoon & Saucer
#CookForJulia Dinner
Bouillabaisse – The Girl in the Little Red Kitchen
Boeuf Bourguignon – Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages – Doggie at the Dinner Table
Boeuf Bourguignon – Hezzi-D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) – Kimchi Mom
Salmon en Papillote – Girlichef
Poached salmon with cucumber sauce – Katherine Martinelli
Lobster Souffle and Deviled Chicken – Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade – The Meltaways
Wild Mushroom and Herb Stuffed Chicken – Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) – Avacado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken – My Kitchen and I
Poulet au Porto – Family Foodie
#CookForJulia Sides
Hollondaise over Blanched Asparagus – The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) – Home Cooking Memories
Ratatouille – Basic n Delicious
French-style country pate- There and Back Again
White Bean Dip with Homemade Tortilla Chips- Momma’s Meals
Oeufs à la Diable – What Smells So Good?
Soubise – The Weekend Gourmet
Ratatouille – Cupcakes & Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan – Juanita’s Cocina
Strawberry Sherbert in Cooky Cups – Cravings of a Lunatic
Creme Brûlée – Wine Everyday
Mousseline Au Chocolat – Small Wallet Big Appetite
Peach Tarte Tatin – That Skinny Chick Can Bake
Cinnamon Toast Flan – Vintage Kitchen Notes
Dark Chocolate Crepes – Family Spice
Crepes Fines Sucrees – Mangoes and Chutney
Pommes Rosemarie: Apples Rosie – The Daily Dish Recipes
Espresso Soufflé – Chocolate Moosey
Best Ever Brownies – In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake – MrsMamaHen
Orange Spongecake Cupcakes – Mama’s Blissful Bites
Orange Mousse with Greek Yogurt – Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops – Big Bear’s Wife
Wine Pairings – Relishing Food and Wine; Thanks to Julia Child! ENOFYLZ

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Comments

  1. Kendra says

    Yum! And I love the rainbows here. One time we saw a triple rainbow for the first time when we first moved here…at 11 pm!

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