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Mom's Celebration Cake - La Torta Celebrazione

Mom's delicate celebration jelly roll cake was made for all those special occasions in our lives from birthdays to graduations and anniversaries. As the name implies, the cake was filled with jelly or jam, and Mom always made her own. But this simple cake lends itself to many filling variations like whipped cream, strawberries, and almonds. I never tire of it and neither will you.



Cake Batter

2/3 cup cake flour

1/4 teaspoon salt

1 teaspoon baking soda

5 eggs separated and at room temperature

2/3 cup superfine sugar

1 teaspoon orange flower water

1 tablespoon grated orange zest

Confectioners sugar


1/2 cup sliced almonds, toasted and cooled

1 1/2 cups heavy cream

3 tablespoons sugar

2 cups thinly sliced strawberries


Preheat the oven to 400F

Sift the flour, salt and baking soda together on a sheet of wax paper and set aside.

In a stand mixer beat the egg yolks until thickened and lemon colored; add 1/3 cup of the sugar, orange flower water, and zest.

Transfer the mixture to a large bowl. Wash the bowl and with the whisk attachment.

Beat the egg whites until soft peaks begin to form, then gradually beat in the remaining 1/3 cup sugar. Beat until whites do not fall off when the whisk attachment is lifted but don't make them so drythat it will be difficult to fold them into the egg yolk batter.

Fold whites a third at a time into the batter. Sprinkle the top of the batter with 1/3 of the flour mixture and fold in gently; do this twomore times with the flour mixture.

Pour the batter into a parchment or wax paper or parchment paper lined10x15x1-inch jelly roll pan. Spray the paper with flour /butter spray.

Bake for 12 minutes or until the cake is evenly browned and springs back when poked with your finger.

Turn the pan upside down onto a clean cotton towel which has been generously dusted with confectioners' sugar.

Trim the cake edges, if necessary. Roll the cake up, from the shortest side with the towel while still warm. Let cool completely.

Meanwhile prepare the filling:

Beat the cream with the sugar until stiff. Gently fold in the strawberries and nuts.

Unroll the cake and spread about 1 cup of the cream mixture evenly over the surface of the cake.

Roll the cake up on itself starting at the short end. The seam should be on the bottom. Transfer the cake to a decorative rectangular dish.

Use the remaining cream mixture to frost the cake. Add a few whole strawberries for garnish on the top and a few mint leaves. Refrigerate the cake at least an hour Use a serrated knife to cut the cake intothick round slices.

This recipe was featured on show 1912 - Thanks, Mom!


  1. marie Menta's avatar

    marie Menta

    Great cake especially for valentines day
  2. Catherine's avatar


    Just saw this recipe on Create.TV and can't wait to try it out. It looks so delicious! Thanks Mary Ann, and thanks to her Mom too! Ciao Italia is my favorite Create.TV cooking show :)
  3. Rosana's avatar


    When I was a teen I used to make this cake and filled it with what is called is U.S. Dulce de Leche, this was my brother's favorite I always made it for his B-Day. Our grandmother's dad was italian and now I know this awesome cake was made by your italian Mother too, so it is italian, how cool is that! At home we call it Pionono, I wonder if this name is also italian.
    Thanks so much for bringing back the memories to this sinior citizen. I'm making one now :)
  4. Theresa's avatar


    I just watched your show for the first time! You are very through when it comes to explaining things. I cannot wait to try your mom's celebration cake, it looks so good.
  5. Elizabeth's avatar


    we enjoyed the Celebration cake , wonderful yummy simple,and it presents many variations for the future.will be making many more . I love the "thanks Mom "tribute at the end of recipe. and love the show!. hugs to you M.A.E.
  6. Ivan's avatar


    Hi i am a man, but I love pastry baking and your mom's celebration cake is amazing and should be recommended to anyone who loves pastry baking and enjoys eating delicious cakes. You did an amazing job Ms. Ann Esposito like you do with all your other amazing dishes and Italian cuisines.

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