Updated: Jun 9, 2021
Growing up, my mother used to make the most amazing jelly roll with homemade strawberry jam and toasted almonds. Watching her put this technical dessert together as a child always meant that something special was on the way— either out of town friends or family coming to visit or as part of our Easter lunch. Needless to say, I’ve never attempted to make my own version of this cake because my mother’s was so perfect, and with good reason. It took a few attempts for me to create a coherent product with which I was satisfied. The first time, I was focused on the technique. The second time, I wanted to make the filling to be delicious. It is not easy to roll the cake, but with a few tries, it does get easier. I was still unhappy with my rolling technique, but the filling is delicious. The creaminess of crème anglaise with the sweet and tart flavors of the golden berries jam, finished with the crunch of the pistachio, was just wonderful.
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup sugar
3/4 cup all- purpose flour
1 teaspoon vanilla extract
1/2 cup crème Anglaise (recipe below)
1/2 cup golden berries jam
1/4 cup pistachio, chopped
Crème Anglaise can be make 2 days in advance
Golden Berries jam can be made two days in advance
Combine eggs and salt in a double boiler over hot water. Beat with a hand-held blender as you slowly add the sugar.
Continue beating until the mixture thickens; about 10-15 minutes. Remove the mixture from the heat and add in the vanilla extract and the sifted flour. Spread the mixture in a parchment lined baking sheet (12 X 9).
Bake 400°F oven for 12 minutes.
As soon as the cake is done, invert it on a spread out tea towel, and, working quickly, cut off the crisp edges of the cake.
Spread the crème anglaise, then the jam, and top with pistachios.
Start rolling the short end of the cake. Try to make it as tight of a roll as you possibly can without loosing too much of the filling.
Place on a rack to cool and dust with powered sugar.
1 cup whole milk
1 2-inch vanilla bean, split
3 egg yolks
3 tablespoons granulated sugar
In a heavy bottom saucepan, bring the milk to a simmer.
Scrape the seeds from the vanilla bean and add it to the milk and set aside.
In a bowl, whisk the eggs with the sugar. Add a few tablespoons of the hot milk to the yolk mixture.
Slowly add the yolk mixture to the milk in the saucepan.
Stir over low heat until the mixture thickens.
Strain the sauce into a bowl. Cover the surface with cling film, and place in the refrigerator to chill.