- Cooking Time: 12 minutes
- Servings: 10-12
- Preparation Time: 1 hour
- Sponge Cake:
- 5 eggs, separated and brought to room temperature*
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 3/4 cup cake flour
- * simply place the eggs in a bowl of warm water for several minutes
- 4 tablespoons all purpose flour
- 1 cup milk
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup jam or jelly of your choice
- Preheat oven to 400 degrees F.; line a 10 1/2" x 15 1/2" jelly roll pan with parchment paper and generously grease and flour it.
- Beat the eggs yolks for about a minute, add the sugar and the vanilla and continue to beat until the yolks are thickened and develop a pale yellow color.
- Sprinkle the salt over the egg whites and using a clean set of beaters, beat the whites until they are foamy. Add the cream of tartar and beat until the mixture is stiff, but not dry. Gently fold the egg whites into the egg yolks.
- Sprinkle the flour over the top of the egg mixture and fold in with a spatula, being careful as to not over mix. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the top of the cake springs back when lightly touched.
- Immediately turn the cake over onto a smooth towel that has been sprinkled with powdered sugar.
- Starting at the short end, roll the cake up in the towel and let it cool for at least 30 minutes.
- To prepare the filling, whisk the flour and the milk in a small, heavy saucepan. Place over medium/low heat and cook, whisking constantly, until the mixture is thick and bubbling. Remove from heat and place the mixture in a small bowl. Cover with plastic wrap and let it cool to room temperature.
- Place the butter, peanut butter, sugar and vanilla in a large mixing bowl. Beat for several minutes until creamy (it may still be a bit grainy). Add the cooled flour mixture and continue to beat until the filling is fluffy and creamy. If thin, refrigerate for about 20 minutes before spreading on cake.
- Gently unroll the cake and remove the towel. Spread the jam or jelly over the top, leaving about 1/2" around the edges. Spread the peanut butter filling evenly over the jelly and re-roll the cake. Refrigerate to set the filling.
- Before serving, allow the cake to sit at room temperature for a few minutes. Sift a little powdered sugar over the top, if desired. Slice into one inch pieces and serve.
NotesThe monthly theme for my blogger Improv group is Peanut Butter and Jelly. My husband gave me this idea. I think it worked out well.
Noshing with NOCALL: Recipe Pathfinders of the Northern California Association of Law Libraries
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