Jello Gem Cream Roll – Donna’s Recipe
Trying new recipes is a fun pastime for me and very rewarding for my family and friends who join me to share the finished product ( my granddaughter loves this cake).
This Jello Gem Cream Roll recipe was shared by my sister-in-law, but I slightly changed the filling instructions. She used one flavor of jello which was not fully set yet, to sweeten and add color to her whipped cream filling. I chose to use 3 different jello flavors, let each fully set, then cut them up into small “gems” and gently fold them into the whipped cream to create the mosaic effect.
This cake is best served the next day, or even 2 days later.
It also freezes well but has to be served as soon as thawed to retain its texture.
This recipe yields one 18″ long roll, hence about 18 serving pieces.
- 1 cup granulated sugar
- 1/3 cup very warm water
- 3 large eggs, separated
- 1 Tbs. granulated sugar
- 1 tsp. vanilla extract
- 3/4 cup all purpose flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3 oz. package of Strawberry Jello
- 3 oz. package of Lemon Jello
- 3 oz. package of Lime Jello
- 2 cups cold heavy cream
- 1 tsp. rum, brandy, or vanilla extract
- 1 tsp. unflavored gelatin powder
- Dissolve 1 cup of sugar in 1/3 cup of very warm water. Set aside to cool off.
- In a medium bowl whip the egg whites into stiff peaks. Set aside
- Beat the egg yolks and 1 Tbs. of sugar in a medium bowl until creamy and lemon color (about 5 minutes).
- Add the cooled sugar water and vanilla extract to the egg yolk mixture.
- Mix the flour with salt and baking powder and gradually incorporate it into the egg mixture.
- Using a spatula, gently fold the egg whites into the batter.
- Line a 18"x11" baking sheet with parchment paper and grease it well.
- Pour the batter into the pan and spread it evenly.
- Place the cake on a middle rack in a preheated oven to 350 degrees F and bake it for 12-15 minutes (it took 12 minutes in my oven).
- Remove from the oven and cool in a pan for 5 minutes. Invert onto a tea towel and peel off the parchment paper from the bottom of the cake.
- Place the warm cake back on the parchment paper, then grabbing the paper and the cake along the long edge begin to roll it into a long roll. Wrap the roll with a tea towel to keep it firm, then cool completely.
- While the cake is cooling, prepare each jello in a separate pan by bringing to boil 1 cup of water and dissolving 1 package of jello, then adding 1/4 cup of cold water and pouring it into a shallow container to cool until firm. The jello can be prepared ahead of time, even the night before.
- In a large bowl whip the heavy cream to a firm mixture and just before you are done, add your favorite flavoring (rum, brandy, or vanilla extract). Be careful not to over mix the cream, or it will break down into butter.
- Using a knife, cut the jello in the containers crosswise and lengthwise, to form small cubes.
- Using a spoon or a spatula scrape out the jello gems onto the whipped cream, and gently fold them in to distribute uniformly.
- Remove the cake from the tea towel and place it on a large piece of aluminum foil, then unroll it, leaving the parchment paper under it. Spread the cream filling evenly over the cake, then gently roll it up to enclose the filling, making sure the two long edges are overlapping. With the seam facing down, wrap the roll again with the parchment paper, then wrap it firmly with the aluminum foil, making sure the ends are also secured well.
- Place the wrapped roll in the fridge for several hours, or overnight, so the filling firms up before slicing it into 1 inch serving pieces.
- I dusted the top of my cake roll with powdered sugar just before slicing and serving.