Mystic Jelly Roll with Cheesecake Whipped Cream, Strawberry Rose Preserves and a touch of Cacao Nibs!

Greetings, Mystic Meows!

You ever just want to make something that’s fun and whimsical, sweet and delicious? Well that’s exactly what this here recipe blog is all about today. Ever since I introduced my ( shameless plug ) Sweet Magick Infused Sugars to my Mystic Seasonings brand, I’ve been so impressed with what the meows that have purchased them have been creating! From smoothies and shakes, to cookies and other tempting confections, I’m both humbled and extremely proud of how they’re encouraging meows to push new boundaries in the kitchen and add an unexpected twist to the same old, same old. Just like this here recipe for Jelly Roll cake.

There are tons of variations on it and I wanted to make one and add my own special touch to it. Jelly rolls are surprisingly easy to make and require very little as far as ingredients go. A little flour, some eggs, baking soda, etc… And they’re not just for holidays or special occasions, either! They make a nice afternoon tea or coffee accompaniment, a sweet gesture for a friend or neighbor, or just a nice dessert for the fam. I think the hardest part about the Jelly Roll is the actual “roll” part, which we’ll go over in a few. But fear not, dear reader… It can be done!!! And so let’s get right on with it.

Sweet Magick Infused Sugars in Vanilla Rose Berry & Choco Cinna Bliss

So here are a few tips on making Jelly Rolls. The first is that you want to roll and set the shape almost immediately after it comes out of the oven. Once you have that curl set in place, you’re good to go. Second is the amount of filling. You definitely don’t want too much, but don’t want to be stingy and add too little. The more you make them, the better you’ll get at it. And don’t trip chocolate chip if you don’t achieve a perfect roll. I’ve made so many of these things in my life and they all come out slightly different in how they look inside. What matters in the end is how it tastes! I find that the slices towards the middle of it always yield the best looking pieces. And finally, once filled and rolled, you want the Jelly Roll to set up in the fridge for at least a couple of hours before cutting in to it. Just makes it easier to slice and portion. So with that being said, here’s my variation on a classic Jelly Roll recipe. Meow!

Mystic Jelly Roll with Cheesecake Whipped Cream, Strawberry Rose Preserves & a touch of Cacao Nibs

For the Jelly Roll :

3 large eggs

1/2 cup Sweet Magick Choco Cinna Bliss

1/2 cup Cane Sugar

1 cup of A.P. flour

1/2 t. baking soda

2 t. vanilla extract

1/3 cup cold water

One 9×12 or 11×15 baking or jelly roll pan

Wax or parchment paper

Powdered sugar

  1. In a large bowl using an electric mixer or large whisk if doing by hand, whisk together the eggs, sugar, water, and vanilla until very light and frothy. About 5 to 6 minutes.
  2. Add in your flour and baking soda and mix until well combined. You should have a thin pancake like batter.
  3. Place your wax or parchment paper on your baking sheet and pour the batter onto the paper and spread out as evenly as possible. Bake at 375 for about 10 to 12 minutes, or until it springs to the touch.
  4. Once removed from the oven, dust the top of the cake with powdered sugar and using the wax paper or parchment it was baked on, begin rolling the cake as tightly as possible to create the spiral. Once it’s rolled, wrapped tightly with a kitchen towel or plastic wrap and place in the fridge to cool down until ready to fill and re roll.

For the Cheesecake Whipped Cream

  1. 1 cup of heavy whipping cream
  2. 3/4 cup of powdered sugar
  3. 1 tsp. vanilla extract
  4. 3 oz. softened cream cheese.

In a large bowl using an electric mixer or whisking by hand, mix the cream cheese and powdered sugar until well combined. Add the heavy cream and vanilla extract and whip until you have very stiff peaks. Refrigerate and keep chilled until ready to use.

For the Strawberry Rose Preserves

  1. One pint (16oz) of cleaned and washed strawberries, sliced
  2. 1/2 cup of Mystic Seasonings Vanilla Rose Berry sugar

In a medium sized pot or saucepan, cook the strawberries and sugar together on medium low flame for about 8 to 10 minutes, stirring occasionally and reducing the mixture till you have a nice thick syrup. You can leave it as is or puree it until smooth. Place it in the fridge and let cool completely before use.

Now for the fun part… The second roll! I went ahead and spread the cheesecake cream first and then spread the strawberry rose preserves ( which I pureed ) over the top of the cream, being mindful not to be too generous or sparse with the cream, and same with the strawberries. Try not to mix it into the cream too much. I mean, they’ll squish together during the roll, of course, but you wanna try to keep them somewhat defined so you get to see a swirl of cream and jam. It should look something like this before you start a rolling it back up…

Before the final roll up!

Now you’re ready to roll! Literally! You want to have a firm, yet gentil hand when rolling the cake back up. It’s going to be a bit messy especially once you get close to the seam. Don’t fret if you get a lot of bleed out from the cream and jam. As long as you get a decent spiral going on, it’s all good! Once you’re all set, get yourself some plastic wrap or foil and wrap that baby up nice and tight to help keep it’s shape. Refrigerate for at least 2 hours before slicing. You should have something that looks a little like this…

YAY!
Peep the details!!

MEOWS! I was so pleased with the way this turned out! The Choco Cinna Bliss gave the cake a really pleasant subtle cinnamon undertone along with the aromatic crunch from the cacao nibs, paired with the cheesecake whipped cream, and the tart sweetness from the strawberry preserves flavored with the Vanilla Rose Berry Sugar??? Divine. Just divine. And in spite of how it sounds, this jelly roll is surprisingly light. It’s not heavy at all. The cake itself is very sponge like and airy. The heaviest thing about it is the cream filling. I REALLY hope you meows give this one a try and visit my Mystic Seasonings page and check out my pure, organic, small batch, made to order spice blends! I’m so proud of these sugars and how they really add beautiful nuances to what they’re in. Get them while you can, though! I’ll be selling them on my site until the end of February. Well, there you have it! Another scrumptious Mystic Meals dessert offering. Until we eat again… Happy Cooking, and Bone appetite! 😛

Cheers, hugs, and meows!

xo Nikki 🖤✨🔮😻

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