Jellyroll Cake with Woodruff

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Jellyroll Cake with Woodruff
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Health Score:
36 / 100
50 min.
ready in 1 hr 50 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie305 cal.(15 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates46 g(31 %)
Sugar added25 g(100 %)
Roughage0.5 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E0.6 mg(5 %)
Vitamin K2.2 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate22 μg(7 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C5 mg(5 %)
Potassium119 mg(3 %)
Calcium59 mg(6 %)
Magnesium11 mg(4 %)
Iron0.8 mg(5 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids5.1 g
Uric acid6 mg
Cholesterol107 mg
Complete sugar35 g


For the cake
4 medium eggs
120 grams sugar
60 grams Pastry flour
60 grams cornstarch
1 tsp 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 Whipped cream
200 grams Strawberry Jam
For dusting
powdered sugar
How healthy are the main ingredients?
Whipped creamsugarsugaregglemon

Preparation steps


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.


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.