Figs top my list of dried fruit for baking. Naturally sweet figs make a delicious jam. A perfect filling for a Christmas jelly roll.
Never made a jelly roll? No worries! Sponge cake is pliable and so easy to roll.
The best part is sponge cake rolls accept a variety of fillings. I’ve used cream cheese based spreads, jelly, chocolate spreads, even peanut butter.
For a holiday, Christmas feel, figs are a great choice. Figs easily transform into a spreadable jam that you can keep refrigerated for up to 2 weeks.
A light sprinkling of powdered sugar before serving makes a beautiful presentation! One of the best parts about making your own cake rolls is slicing it as thick as you want it! Thin or thick, you choose!
Maybe one of each?
Fig Jelly Roll
Food for Thought…What is your favorite filling for cake rolls? Do you prefer jelly, cream or a spread like chocolate? I’d love to hear your ideas in a comment below!
Add 15 minute cooling time before unrolling cake to fill.
Ingredients
- 1 cup figs, chopped
- 1 cup sugar
- 1/2 cup water
- 3 eggs
- 1 cup sugar
- 5 Tablespoons water
- 2 teaspoons vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Combine figs, sugar and water in a small saucepan. Bring to a boil and cook until figs are soft and syrup has formed. Whisk into thick jam. Set aside.
- Line a jelly roll pan with parchment paper
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Mix in water and vanilla.
- Add flour, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
- Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
- Unroll. Spread filling.
- Leave about a 1/2-inch of cake exposed on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
- Roll without the towel cool then refrigerate.
6 Responses to Fig Jelly Roll