ORANGE-ANGEL JELLY ROLL RECIPE: HOW TO MAKE IT
I came up with this dessert just in time for Easter. Everyone agreed the flavor reminded them of orange creamsicles. It was a definite hit! —Michelle Tokarz, Newport, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan. , Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. 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. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange zest and food coloring if desired. Fold in whipped topping., Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.
Nutrition Facts : Calories 279 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 345mg sodium, CarbohydrateContent 48g carbohydrate (31g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
ORANGE SPONGE CAKE ROLL RECIPE: HOW TO MAKE IT
This recipe looks hard, but it isn't. People will think you spent hours working on this pretty melt-in-your-mouth sponge cake. —Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon 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 marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange zest strips if desired.,
Nutrition Facts : Calories 230 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 46g carbohydrate, FiberContent 0 fiber), ProteinContent 5g protein.
More about "jelly roll orange peel recipes"
AMAZING ORANGE-VANILLA CAKE ROLL RECIPE
Total Time 50 minutes
Category baby shower, birthday, bridal shower, Christmas, dinner party, Easter, feed a crowd, baking, dessert
Calories 329 calories per serving
- Heat oven to 375°F. Lightly grease a 15 1/2 x 10 1/2-inch jelly-roll pan. Line bottom and sides with waxed paper; grease paper. Beat cream cheese and sugar with an electric mixer until smooth. Beat in eggs, milk and vanilla just until blended. Spread evenly in lined pan. Beat eggs, granulated sugar, orange peel and vanilla in a large bowl (see Note) with an electric mixer on high speed 8 to 12 minutes until very thick, pale and at least tripled in volume. Sprinkle with flour. Fold until just blended. Add butter and fold until just blended. Spread evenly over filling in pan. Bake 19 to 21 minutes or until cake springs back when touched in center. While cake bakes, spread a clean kitchen towel (not paper or terry cloth) on countertop. Sift confectioners' sugar through a small strainer over towel, covering an area the size of the cake. Invert hot cake on towel. Remove pan and carefully peel off paper. Starting at one narrow end, neatly roll up cake, using towel as an aid. Cool completely on a wire rack. Wrap and refrigerate up to 1 week. When ready to serve, garnish with candied citrus slices. Candied Citrus Slices: Choose fruit with thin skin for best results. We used three varieties to vary size of slices. Use leftovers to garnish other desserts or as an accompaniment to ham or poultry. Scrub skins of 2 oranges, 2 clementines and 4 kumquats. Slice in 1/8-inch-thick rounds. Bring 2 cups each water and sugar to boil in a wide skillet. Add 1 citrus type at a time in a single layer. Reduce heat and simmer uncovered 20 to 40 minutes until translucent. Remove to a bowl with slotted spoon; repeat with remaining fruit. Pour syrup over slices (add a little water if the syrup is too thick) and refrigerate up to 3 months.
JELLY ROLL FRUIT FILLINGS, LEMON, ORANGE,PINEAPPLE RECIPE ...
From food.com
Total Time 25 minutes
Calories 73.8 per serving
- PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .
JELLY ROLL FRUIT FILLINGS, LEMON, ORANGE,PINEAPPLE RECIPE ...
From food.com
Total Time 25 minutes
Calories 73.8 per serving
- PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .
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