Lemon Marmalade Jelly Roll Cake

This luscious cake is perfect for a celebration.

It boasts a tender crumb and a tart, creamy and delicious filling. Uniquely, the McEvoy Ranch Lemon Marmalade and Creme Frâiche create flavor magic together. The cake is a perfect backdrop for a creative designer in natural flower mode or a full-on fancy pants confetti party. If you have a favorite Genoise recipe, this is the perfect place to use it. This simplified version using a cake mix works beautifully, however, with a few simple changes to the mixing process. With this in mind, here is a link to a classic Genoise recipe if you are feeling ambitious. Otherwise, here is the cake mix version of the recipe!

Lemon Marmalade Jelly Roll Cake

Makes 12 generous slices. Ingredients 1 yellow or vanilla cake mix, 15.25 oz. I used Vanilla Cake Mix Super Moist 6 eggs, room temperature 1/2 cup water 1/4 cup olive oil. I used McEvoy Ranch Lemon Oil 1/4 cup powdered sugar 1-1/2 jars McEvoy Ranch Lemon Marmalade 10 oz. Creme Frâiche. I used Bellwether Farms Directions Preheat oven to 375 F. Line the bottom of a 1/2 sheet pan with parchment. Butter both sides of the parchment. Beat eggs with an electric mixer on high for 6 minutes. Add cake mix, water, and oil. Beat on low for 30 seconds then on medium for 1 minute. Pour 3 cups of batter into the pan and spread evenly. You will have extra cake batter that you can use to make 6 cupcakes. Bake 10 to 12 minutes or until cake springs back to the touch or a toothpick inserted comes out clean. While the cake is baking, sprinkle powdered sugar onto a clean kitchen towel. (Do not use terry cloth.) When the cake is done, remove from the oven and immediately turn upside down onto the powdered sugar towel. Peel off the parchment paper. Roll up the cake from the narrow end and cool for 10 minutes at room temperature. Cool cake in the refrigerator for at least 1 hour. (It may be left overnight.) Unroll cake carefully and remove the towel. Spread lemon marmalade evenly over the cake and then top with creme frâiche and spread evenly. Reroll cake and wrap in plastic. When ready to serve, remove the plastic and sieve powdered sugar over the top. Ready, set - decorate!! Tip: The marmalade and creme frâiche make a delicious crepe filling of you are so inclined.

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