Some find making a roll cake daunting but we show you how to do it like a pro. Go ahead, impress that peanut butter lover in your life with this awesome but easy peanut butter roll recipe.
Easy Peanut Butter Roll Recipe
A jelly roll is a classic cake. Now PB wants his turn with this gorgeous peanut butter filling! Serves 8.
Make it your own signature cake by how you serve it.
Here are some ideas for toppings:
- keep it classic by sprinkling it with icing sugar
- banana slices, chopped peanuts, whipped cream and chocolate drizzle
- chocolate glaze with Reese’s Peanut Butter Cups cut in half (line up so one per slice) or chopped & sprinkled on top
- ganache and chopped peanuts
Here are some twists:
- make it a peanut butter and chocolate roll: make chocolate sponge cake by adding 1/2 c cocoa to the flour and serve with chocolate ganache and toppings
- make it a peanut butter and jelly roll by spreading a layer of premium raspberry jam on the cake and then a layer of the peanut butter filling before rolling
Peanut Butter RollCourse: DessertCuisine: American
Two 15″x10″ jelly roll pans or cookie sheets with sides
Tea towel large enough to cover jelly roll pan.
4 eggs (separated and at room temperature)
¼ c icing sugar
1 tsp vanilla extract
2 Tbsp sugar
¾ c flour
2 oz cream cheese (5 tablespoons) (room temperature)
1 c creamy peanut butter
1 c icing sugar
⅓ c heavy cream
1 Tbsp vanilla extract
¼ tsp salt
- Preheat oven to 350° F
- Grease a jelly roll pan (or a cookie sheet with sides) and line with parchment. Grease the parchment and sprinkle with flour. This will make it easier to take the cake out of the pan while hot.
- Separate room temperature eggs. Set aside yolks. Add salt to whites. Whip egg whites on high, adding sugar. Whip to medium peak – foam on beaters have a point that curls. Set aside.
- Put egg yolks and icing sugar in bowl of stand mixer and whip for 4 minutes, until doubled in volume.
- Remove yolk mixture from stand mixer. Using a whisk, add vanilla.
- Add about a third of the flour to yolk mixture with whisk.
- Fold in ½ of the egg whites with the whisk.
- Fold in remaining flour with whisk. Then fold in remaining egg whites with a silicone spatula, lifting the batter up to add air. Make sure the egg whites are mixed in.
- Pour batter into prepared jelly roll pan. Make sure it is in the corners and spread evenly. Bake for 12 minutes. (Not browned. Test for doneness by pressing with your finger in the center. It should spring back.) Loosen the sides of the cake with a knife.
- *While the cake is still hot* generously sprinkle the cake with icing sugar, covering the whole cake. (This keeps it from sticking to the towel.) Lay a clean tea towel over the jelly roll pan. Place the bottom of another jelly roll pan on top of the tea towel (like you’re putting one inside the other). Flip them over and remove the pan the cake was baked in (which is now on top.) Peel off the parchment paper. Generously dust this side of the cake.
- Roll the cake in tea towel to cool: take the short end and fold it over the cake and start rolling. Completely roll cake in tea towel. When it cools rolled, it remembers this shape and won’t crack when rolled with a filling. Cool completely.
- While cake is cooling, prepare the filling. Beat cream cheese and peanut butter on medium speed until creamy, about 2 minutes. Add icing sugar, heavy cream, vanilla extract, and salt on low. Increase to high speed and beat for 3 minutes. Should be spreadable. (Add a little icing sugar if frosting is too thin or a tablespoon of cream if too thick.)
- When cake has completely cooled, gently unroll it, leaving it on the tea towel. Spread filling evenly on cake.
- Fold from short end and roll cake (without tea towel). Cover with plastic wrap and chill until filling is set, about 1 hour.
- Sprinkle with icing sugar for a classic roll, or decorate the top of the cake as planned just before serving.
- Serve immediately, or wrap tightly and refrigerate for up to 1 day.