Remember how I mentioned that leftover angel food cake from my Triple Chocolate Trifle? Well I reinvented it into this dessert, my peanut butter jelly roll! Perhaps a slightly deceiving name considering it contains zero “jelly”. The French would call it a “roulade”. That makes me wonder how the jelly roll got it’s name. Hold on, let me Google it.
According to Wikipedia, they are also called “Swiss Rolls” (although they did not originate in Switzerland).
“In the United States, “jelly roll” became used as vernacular for the female genitalia – resulting in the term’s widespread usage in popular blues music and in the nick names of performers such as Jelly Roll Morton.”
Lovely. That was definitely more information than I needed to know. Thank you Wikipedia, I’m not sure I will ever be able to look at this dessert the same way again.
Sometimes more knowledge is not necessarily a good thing.
And I’m not entirely sure how to salvage my attempted persuasion for you to make this. “It tastes delicious” no longer has the same connotation, unfortunately. Yep, I’m just digging this hole deeper, so I will leave it up to you.
Peanut Butter Jelly Roll
-leftover chocolate angel food cake from here
-1 cup whipping cream
-1/4 cup peanut butter
-2 tbsp. sugar
-1/3 cup toasted coconut
-1/4 cup Reese’s Peanut Butter Chips
The only kind of temperamental element of this dessert is the peanut butter whipped cream. As I learned, the 2 fats don’t necessarily want to emulsify into a smooth, homogeneous mixture. So my word of advice is to not over-think it. Once it looks smooth and stiff enough to spread, stop! If you keep beating it, chances are it will split. However, if this does happen, never fear! Add in a couple tablespoons more peanut butter and it should bring the works back together. If not…well at least it will still taste the same!
So yep, this couldn’t be more simple. Whip together the cream, peanut butter and sugar. Spread it over your leftover cake and liberally sprinkle toasted coconut and peanut butter chips over the top. Roll it up and refrigerate for a couple of hours to allow it to set up. Slice and serve!