Jelly Roll Cake with Varous Fillings
List of Ingredients
3/4 c unbleached flour
1 tsp baking powder
1/4 tsp salt
4 eggs -- separated
1/3 c granulated sugar
1/2 c granulated sugar
1 tsp vanilla
1/3 c powdered sugar
----Filling----
10 ozs strawberry jelly, see note
Recipe
Preheat oven to 375º. Prepare a jelly roll pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, baking powder, and salt; set aside. In another mixing bowl, at high speed, beat egg whites into soft
peaks; gradually sprinkle with 1/3 cup granulated sugar, beating until sugar is completely dissolved and stiff peaks form. In mixing bowl, at high speed, beat egg yolks until thick and lemon-colored; at same speed, gradually sprinkle in remaining granulated sugar then vanilla. Sprinkle
flour mixture over egg yolks; add beaten egg whites; with rubber spatula, gently fold mixture to blend thoroughly. Spread batter in pan. bake for 15 minutes. Meanwhile, sprinkle cloth towel with powdered sugar. Immediately
invert hot cake onto towel; gently remove waxed paper. While still warm, carefully roll up cake and towel from narrow end. Cool cake completely on rack, then unroll and spread with jam or other filling. Reroll without
towel and sprinkle roll with powdered sugar. Chill.
NOTES : *See recipe "Fillings For jelly cake Roll" for additional fillings.
Fillings For jelly cake Roll:
Lemon Filling:
3/4 cup granulated sugar
3 tbsps cornstarch
1/4 tsp salt
3/4 cup cold water
2 egg yolks
1 tbsp margarine, melted
2 tsps lemon peel
3 tbsps lemon juice, at room temperature
Orange Filling
3/4 c granulated sugar
3 tbsps cornstarch
1/4 tsp salt
3/4 c orange juice, at room temperature
2 egg yolks
1 tbsp margarine, melted
1 tbsp orange peel, grated
Pineapple Filling
3/4 c granulated sugar
3 tbsps cornstarch
1/4 tsp salt
3/4 c pineapple juice
2 egg yolks
1 tbsp margarine, melted
8 ozs crushed pineapple, drain and save juice
Basic cream Filling
1/2 c granulated sugar
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk, at room temperature
1 egg -- beaten slightly
1 tbsp margarine, melted
1 tsp vanilla
Chocolate cream Filling
3/4 c granulated sugar
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk, at room temperature
1 oz unsweetened baking chocolate square, melted
1 egg -- beaten slightly
1 tbsp margarine, melted
1 tsp vanilla
Coconut cream Filling
1/2 c granulated sugar
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk, at room temperature
1 egg -- beaten slightly
1 tbsp margarine, melted
1/3 c coconut, flaked
1 tsp vanilla
Butterscotch cream Filling
2/3 c brown sugar, packed
3 tbsps unbleached flour
1/4 tsp salt
1 1/4 c skim milk, at room temperature
1 egg -- beaten slightly
1 tbsp margarine, melted
1 tsp vanilla
For lemon Filling, combine granulated sugar, cornstarch, and salt in a saucepan. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly. Remove from heat; stir in margarine, lemon peel, and lemon juice. Cool, then spread over jelly cake
roll.
For orange Filling, combine granulated sugar, cornstarch, and salt in a saucepan. Gradually stir in orange juice until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute, stirring
constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about 1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
margarine and orange peel. Cool, then spread over jelly cake roll.
For pineapple Filling, combine granulated sugar, cornstarch, and salt in a saucepan. Gradually stir in pineapple juice until smooth. Cook over medium
heat, stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about 1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
mixture. Cook over low heat, stirring constantly. Remove from heat; stir in margarine. Cool, then spread over jelly cake roll.
For Basic cream Filling, combine granulated sugar, flour, and salt in a saucepan. Gradually add milk; mix well. Cook over medium heat until mixture boils, stirring constantly; boil 1 minute. blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool, then spread over jelly cake roll.
For chocolate cream Filling, combine granulated sugar, flour, and salt in a saucepan. Gradually add milk and chcolate square; mix well. Cook over medium heat until mixture boils, stirring constantly; boil 1 minute. Blend
a 1/4 of cup hot mixture into egg. Return egg mixture to saucepan; mix well. Cook until mixture starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool, then spread over jelly cake roll.
For coconut cream Filling, combine granulated sugar, flour, and salt in a saucepan. Gradually add milk; mix well. Cook over medium heat until mixture boils, stirring constantly; boil 1 minute. blend a 1/4 of cup hot mixture into egg. Return egg mixture to saucepan; mix well. Cook until mixture
starts to bubble, stirring constantly. Stir in margarine, coconut, and vanilla. Cool, then spread over jelly cake roll.
For butterscotch cream Filling, combine brown sugar, flour, and salt in a saucepan. Gradually add milk; mix well. Cook over medium heat until mixture boils, stirring constantly; boil 1 minute. blend a 1/4 of cup hot mixture
into egg. Return egg mixture to saucepan; mix well. Cook until mixture starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool, then spread over jelly cake roll.
|
Â
Â
Â
|
member logon
