How to Cream Jelly Rolls

You can fill a jelly roll with simple materials.

Jelly rolls are created by layering fruit and sweet cream onto a thin baked cake, which is rolled up into a log. In order to make the jelly roll log as creamy and rich as possible, it is helpful to cream the jelly roll using a technique that will ensure that the cream layer will be evenly distributed and will let you roll up the cake without pushing the cream out of the ends.

Things You'll Need

• Jelly roll pan
• Jelly roll cake
• Fruit preserves
• Plastic freezer bag
• Whipped cream

Instructions

1. Lay your jelly roll sheet cake onto a jelly roll pan.

2. Spread the surface of the cake with a 1/4-inch even layer of fruit preserves.

3. Fill a plastic freezer bag with whipped cream and seal the bag. Squeeze the cream down into one corner of the bag.

4. Cut the very tip off of the freezer bag so that about 1/4-inch is missing.

5. Squeeze out a line of whipped cream onto the top of the jelly roll cake. Use even pressure so that the cream squeezes out in an even layer. Continue squeezing out the cream until the entire surface is covered.

6. Roll up the covered jelly roll cake--start at one side and roll it up to the opposite side.

References

• Big Oven: Pumpkin-Cream Cheese Jelly Roll