Enjoy cooking
Browse through over
1,000 tasty recipes
Home » » Jelly Roll Cake Recipe

Jelly Roll Cake Recipe

Written on Sunday, January 8, 2017 | 2:09:00 PM



Serves : 10 servings 
Preparation time : 30 minutes
Start to Finish: 1 Hour 15 Minutes

Ingredients : 
- 3 eggs
- 1 cup granulated sugar
- ⅓ cup water
- 1 teaspoon vanilla
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar
- About ⅔ cup jelly or jam

Preparation Method :
1) Heat oven to 375°F. Line 15x10x1-inch jelly roll pan with waxed paper, cooking parchment paper or foil; generously grease paper or foil with shortening.

2) In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water and vanilla. Gradually add flour, baking powder and salt, beating just until smooth. Pour batter into pan, spreading to corners.

3) Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake; turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper or foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.

4) Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

** Chocolate Cake Roll Increase eggs to 4. Beat in ¼ cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly. Spread 1 to 1½ pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll as directed; wrap in plastic wrap. Freeze about 4 hours or until firm.

** Lemon Curd Cake Roll Add 2 teaspoons grated lemon peel to batter with the flour. Omit jelly; spread cake with ⅔ cup lemon curd. Roll as directed. Store covered in refrigerator.

** Whipped Cream Cake Roll

Substitute ½ teaspoon almond extract for the vanilla. Omit jelly. In chilled small bowl, beat ½ cup whipping cream, 2 teaspoons powdered sugar and ¼ teaspoon almond extract with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until stiff peaks form. Spread over cake. Roll as directed. Store covered in refrigerator.




SHARE



To report any content that infringes your copyright, please (contact us) .


0 التعليقات :

Post a Comment