JELLY ROLL ONLY RECIPES

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JELLY ROLL RECIPE - FOOD.COM



Jelly Roll Recipe - Food.com image

A light dessert and soooo easy! * I have also tried sifting confectionery sugar on a dry tea towel( not terry cloth) and turning the cake out on that. (Remove waxed paper carefully. Then try to roll the cake (on the long side) with the cloth as a buffer between each turn/layer. Let it rest for a minute or two then unroll and and let rest for a bit before you spread with jelly/jam . Re-roll. This seems to help keep the roll from tearing so easily.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 jellyroll, 8 serving(s)

Number Of Ingredients 9

3 eggs
1 cup sugar
1 cup flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/3 cup cold water
2 teaspoons pure vanilla extract
jelly, of choice
confectioners' sugar

Steps:

  • Preheat oven to 375°F.
  • Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
  • Fit with waxed paper and spray with cooking Pam again.
  • Whip eggs, sugar, vanilla and water until light.
  • Mix in dry ingredients.
  • Pour thin batter unto sheet.
  • Bake until sponge is golden and springs to the touch.
  • Turn out on cloth wrung in cold water.
  • Remove waxed paper.
  • Spread with jam/jelly.
  • Using the cloth as an aid, roll up the cake into a roll and trim the ends.
  • Place on platter.
  • Sprinkle with confectioner sugar.
  • Serve warm or cold. Enjoy! =).

Nutrition Facts : Calories 184.4, FatContent 1.9, SaturatedFatContent 0.6, CholesterolContent 69.8, SodiumContent 106.4, CarbohydrateContent 37.4, FiberContent 0.4, SugarContent 25.2, ProteinContent 4

PRIZE-WINNING JELLY ROLL RECIPE: HOW TO MAKE IT



Prize-Winning Jelly Roll Recipe: How to Make It image

Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8-10 servings.

Number Of Ingredients 11

6 eggs, separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners' sugar
1 jar (12 ounces) strawberry, raspberry or currant jelly

Steps:

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.

Nutrition Facts : Calories 312 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 177mg sodium, CarbohydrateContent 66g carbohydrate (50g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

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