"There's something timeless, festive, and downright merry about a classic jelly roll cake. They are generally simple in flavor and ingredients, but our favorite Francophile chef, Julia Child, brings her jelly roll to the next level with the infusion of booze - either orange liqueur or kirsch, a brandy made from cherries - for a punchy surprise and a flavor boost."
"And if you put a little liqueur, like orange liqueur or kirsch on it, it becomes human food, finally." Once you've sprinkled some of the good stuff on your cake, you go in with your jam, spreading a thin, even layer all over the cake. In the version of the cake on her show, Child uses kirsch and raspberry jam, but the liqueur and jelly options are really up to you and your taste; Child also says apricot jam in particular works nicely."
Jelly roll cakes are simple sponge cakes rolled with jam; they are impressive but tricky to execute. Julia Child suggests letting a soft, thin sponge cool at least 10 minutes before turning it over and adding fillings. She sprinkles about a tablespoon of orange liqueur or kirsch over the cake to add moisture and boozy flavor without soaking it. Spread a thin, even layer of jam—raspberry or apricot recommended—then roll. Finish by sprinkling shaved almonds over the jam for texture. Variations include cream cheese and lemon filling for a strawberry lemonade Swiss roll.
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