Strawberry Pomegranate Jelly Roll Cake, adapted from this recipe.
Serves 6 to 8 people
This recipe is a bit sentimental. My grandmother was a baker and she baked this type of cake all the time when my mom and her sisters were growing up. She is the reason why I have this baking gene (I guess).
Every time my mom sees this type of cake she gets sentimental and it trickles down to everyone else in the fam. Anyway, it’s a fun cake to bake, it looks fancy too, and it’s delish. What more can u ask for? Enjoy!
- 4 large eggs, separated
- 1/2 cup (100gr) sugar
- 1/3 cup + 1 tablespoon (65gr) rice flour
- 1/3 cup + 1 tablespoon (65gr) millet flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- pinch of salt
- softened butter for the baking sheet
- 1/2 cup to 1 cup strawberry jam
- powdered sugar to decorate
Preheat the oven to 375F. Butter the bottom of a baking sheet (I used 2 quarter sheet pans) and line with parchment paper, butter the paper liberally.
In a large bowl, whisk together the egg yolks and sugar until pale yellow. Add the rice and millet flours, gum, baking pwder and salt. Switch to a spatula and fold the ingredients together briefly.
Recipe continues here!
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