Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Jelly Roll
Jelly roll — a thin sponge cake spread with jam and rolled into a spiral. Light, pretty, and slices up beautifully.
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine all-purpose flour and baking powder in a mixing bowl. Mix well and set aside.
- In a separate bowl, combine egg yolks and vanilla extract. Whisk (using an electric mixer) while gradually adding 5 ½ tablespoons of granulated white sugar. Set aside.
- In another bowl, beat the egg whites while gradually adding the remaining 8 tablespoons of granulated white sugar until soft peaks form.
- Fold-in the egg yolk mixture with the egg white mixture. Gradually sprinkle the flour and baking powder mixture while folding.
- Grease a flat baking tray, and then pour-in the mixture. Spread the mixture evenly.
- Put inside the oven and bake for 13 to 16 minutes.
- Take off from the oven and allow to cool down.
- Sprinkle confectioners sugar on the top part and distribute evenly.
- Remove the cake from the tray and place in a parchment paper or cloth (the part with confectioners sugar should be facing down).
- Spread Jelly over the cake (the side opposite the one coated with sugar).
- Roll the cake gently starting from one of the edges.
- Trim both ends of the rolled cake. Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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