Cranberry & orange jelly roll
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  • Kid approved
préparation
45minutes
cuisson
35minutes
servings
12
type of dish
Desserts
préparation
45minutes
cuisson
35minutes
servings
12
type of dish
Desserts
Cranberry & orange jelly roll
[addthis tool="addthis_inline_share_toolbox"]
  • Kid approved
préparation
45minutes
cuisson
35minutes
servings
12
type of dish
Desserts
préparation
45minutes
cuisson
35minutes
servings
12
type of dish
Desserts
ingredient
  • Cake roll
  • 250 ml flour
  • 2 ml baking powder
  • 1 ml salt
  • 5 egg(s)
  • 250 ml sugar
  • 2 ml vanilla extract
  • 60 ml butter , unsalted, melted, at room temperature
  • 15 ml orange zest (about 1 orange)
  • Jelly
  • 10 ml gelatine
  • 15 ml water
  • 1 L cranberries (frozen)
  • 375 ml sugar
  • 2 orange(s) , peeled, outer pith removed, and diced
  • Chocolate Chantilly cream
  • 225 g semi-sweet chocolate for cooking, coarsely chopped
  • 500 ml 35% M.F. cream
  • 125 ml icing sugar
  • 1 orange(s) , cut into round slices
  • 7 cranberries , fresh and whole
  • Cake roll
  • 250 ml flour
  • 2 ml baking powder
  • 1 ml salt
  • 5 egg(s)
  • 250 ml sugar
  • 2 ml vanilla extract
  • 60 ml butter , unsalted, melted, at room temperature
  • 15 ml orange zest (about 1 orange)
  • Jelly
  • 10 ml gelatine
  • 15 ml water
  • 1 L cranberries (frozen)
  • 375 ml sugar
  • 2 orange(s) , peeled, outer pith removed, and diced
  • Chocolate Chantilly cream
  • 225 g semi-sweet chocolate for cooking, coarsely chopped
  • 500 ml 35% M.F. cream
  • 125 ml icing sugar
  • 1 orange(s) , cut into round slices
  • 7 cranberries , fresh and whole
prep time
Cake roll
  1. Place oven rack in middle position and preheat oven to 180°C (350°F). Line a 43 x 30 cm (17 x 12 in.) baking sheet with parchment paper, letting it hang over on both sides. Butter paper and edges that aren’t lined.
  2. In a bowl, combine flour, baking powder, and salt. Set aside.
  3. In another bowl, beat eggs, sugar, and vanilla extract with an electric mixer until mixture whitens and forms a ribbon when it drips from the whisks, about 10 minutes. Drizzle in butter. Add orange zest.
  4. Delicately add flour mixture, folding it in with a spatula.
  5. Spread dough on baking sheet. Bake for about 15 minutes or until a toothpick inserted in the middle of the cake comes out clean. Turn cake over onto some parchment paper and cover with a clean tea towel. Let cool.
Jelly
  1. In a bowl, sprinkle gelatine over water and let stand 5 minutes as liquid absorbs.
  2. In a saucepan, bring cranberries and sugar to a boil while stirring. Let simmer about 10 minutes or until mixture thickens and cranberries burst. Add diced orange and bring to another boil.
  3. Add gelatine and mix well. Empty into a bowl and let cool. Cover and refrigerate until cold.
Chocolate Chantilly cream
  1. Place chocolate in a bowl.
  2. In a saucepan, bring cream to a boil. Pour over chocolate and let stand for 1 minute. Whisk until smooth. Cover with plastic wrap and refrigerate until cold, about 4 hours.
  3. Add sugar and beat with an electric mixer until stiff peaks form. Careful not to over-beat or cream will turn to butter. Set aside in fridge.
Assembly
  1. Remove parchment paper from cake. Cover with twothirds Chantilly cream. Spread with cranberry and orange jelly.
  2. Roll cake from short end and place on a serving dish. Cover with remaining Chantilly cream and decorate with round orange slices and whole cranberries.