Things You'll Need:
- Jellyroll cake recipe below: 3/4 c cake flour 3/4 tsp. baking powder 1/4 tsp. salt 4 large eggs at room temperature 3/4 c sugar 1 tsp. vanilla extract OR any standard 4-egg sponge cake recipe Bowl Electric mixer Large spoon Oven 11-x-16 jellyroll pan Waxed paper or parchment baking paper Aluminum foil Powdered sugar Sharp knife 1 12-oz jar jelly or jam Small spreader or spatula Small tube colored decorator frosting or gel with writing tip. Serving platter Sliced fruit for garnish, if desired
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Step 1
Line jellyroll pan with wax or parchment paper (ungreased), leaving an overhang of 2 inches at top and bottom rims of pan (the 11-inch rims). This will help you remove the cake from the pan to a rolling surface and peel off the paper after baking. Don't worry--the paper will not burn. Preheat oven to 400 degrees.
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Step 2
On a separate work-surface, lay out a double layer of aluminum foil, 2 inches longer and 2 inches wider than your cake pan. Sprinkle foil with a thin layer of powdered sugar--about half a cup should be enough.
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Step 3
Beat eggs with electric mixer until thick and light-colored (approximately 3 minutes). Add vanilla and sugar and beat another full minute. Set mixer on lowest speed and add flour, baking soda and salt in three batches. Or follow the directions on the box for the sponge cake recipe. The batter should look thick, fluffy and light.
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Step 4
Pour batter into jellyroll pan and spread gently in an even layer. Bake in preheated 400 degree oven for 8-9 minutes, until lightly golden with a top that springs back when gently pressed with your fingertip. Remove cake and let cool for 3-5 minutes.
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Step 5
Gently tip paper-covered cake out of pan onto sugar-covered foil. The cake will still be slightly warm. Carefully peel off paper. Moisture from baking will make the paper separate easily from the cake. Use sharp knife to trim any crunchy or crusty bits from cake edges.
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Step 6
Spread cake with jam or jelly and, using foil to help, gently roll cake along the 11-inch sides, to produce a rolled cake 16 inches long. Add more powdered sugar as needed to cover any spots where foil stuck. Gather foil like a hammock to ease cake onto serving platter, then slide it out from under cake.
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Step 1
Wipe up any spilled powdered sugar with a damp paper towel. Using decorative frosting or gel, draw a double line around the middle of the cake to make the ribbon on your diploma. Use zigzag strokes to fill in the ribbon. You can decorate the cake in the school's colors add the graduate's name and graduation year if you are feeling ambitious.
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Step 2
Slice fruit and arrange it along the edges of the diploma. Besides strawberry/strawberry, raspberry/raspberry jam and fruit combinations, consider blueberries with any berry jam, sliced, peeled kiwis with berry or currant jelly, or orange marmalade and banana slices and mandarin orange sections.
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Step 3
Reserve fruit garnish till the last minute if you are making the cake ahead of time. Cover cake loosely with clean foil, so as not to disturb your diploma ribbon and writing. Refrigerate or store in a cool place. Before serving, remove foil and add fruit. Present to the diploma cake to the new graduate.
