Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Raspberry Jelly Roll - Hindbærroulade

Brunch, Cake, DessertsTove Balle-PedersenComment
 Raspberry Jelly Roll - Hindbærroulade

Raspberry Jelly Roll - Hindbærroulade

Raspberry jelly roll, aka hindbærroulade, is a traditional cake in Denmark. The kind of cake you would buy at a gas station or at the supermarket. My mom did sometimes buy the jelly roll in the supermarket, and I saw her dressing it up, by covering it with whipped cream and some fresh berries. As a working mom, she didn't have time to do all her cooking from scratch, she did cut some corners, as did a lot of housewives back then, and now.

My mom loved to bake, when she did have the time. I found this recipe in her handwritten recipe book dating back from before she married my dad. 

Well, you can get a better version of this jelly roll by making it yourself or buying it at a good bakers shop. The supermarket cake really doesn't make this cake justice. If made well, with good ingredients the jelly roll is very delicious. Soft, sweet and with a crunch of sugar. A perfect cake to bring for a picnic. The soft cake travels well, and can easily be cut, and eaten off a napkin.

Makes 1 cake, serves 10-12.

Ingredients:

  • 3 eggs (room temperature)
  • 125 g sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla paste
  • 60 g potato starch
  • 60 g all-purpose flour
  • ½ teaspoon hjortetaksalt (baker's ammonia/Ammonium bicarbonate (NH₄HCO₃))

Filling:

  • raspberry jam

Directions:

Preheat the oven to 425℉ (225℃). Line a jelly roll pan with parchment paper, and spray it with coconut oil, set aside.

Sift potato starch, flour and baker's ammonia, and set aside.

Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer. Whip in the vanilla and water. 

Very gently fold the dry ingredients in the foamy eggs. Be very careful not to deflate the egg mixture to much.

Pour the batter in the prepared baking pan in a thin layer. Bake the cake for 7-9 minutes until golden brown.

Place a new piece of parchment paper on your counter. Sprinkle the paper with a thin layer of sugar on the parchment paper.

Remove cake from the oven. Flip the cake (top-side down) onto the sugar. Gently remove the parchment paper from the back side of the cake. Spread jam all over the cake, leaving about ½-inch from the edge on the side you are rolling it up towards. Using the parchment paper, roll the cake up tightly. Let the cake cool completely. Trim the sides, and serve the cake on a platter.

Enjoy!