Jellyroll Cake with Woodruff

Jellyroll Cake with Woodruff
50 min.
1 hr 50 min.
Ready in


for 10 pieces
For the cake
4 medium Eggs
120 grams Sugar
60 grams Pastry flour
60 grams Cornstarch
1 teaspoon Baking powder
For the filling
4 sheets clear Gelatin
250 grams Quark
40 milliliters Woodruff syrup
1 organic Lemon (zested and juiced)
50 grams Sugar
200 grams Whipping cream
200 grams strawberry jam
For dusting
Powdered sugar
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Preparation steps

Step 1/2

For the cake, separate eggs. Beat egg whites, gradually sprinkle in sugar and continue beating until sugar is dissolved. Briefly beat egg yolks and fold into egg white mixture. Mix flour, cornstarch and baking powder, sift over egg mixture and fold in with a whisk. Spread batter on a rimmed baking sheet lined with parchment paper and smooth. Bake cake in oven preheated to 190°C (gas mark: 4)(approximately 375°F) for about 15 minutes. Remove cake from pan to a cloth sprinkled with powdered sugar and roll up.

Step 2/2

For the filling, soak gelatin in cold water. Mix quark, woodruff syrup, lemon juice, lemon zest and sugar. Dissolve gelatin according to package directions. Stir about 3 tablespoons quark mixture into gelatin mixture to temper. Stir gelatin mixture into remaining quark mixture. Beat cream until stiff and fold into the filling mixture. Gently unroll cake and brush with jam. Spread filling over cake and carefully roll up. Refrigerate cake for about 1 hour. Dust cake with powdered sugar and cut into slices to serve.