LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
JELLY ROLL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
- Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
- Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
TART LEMON JELLY ROLL
Tart and delicious, this cake roll will tickle any lemon lover's fancy with this not overly complicated recipe.
Provided by gailanng
Categories Dessert
Time 40m
Yield 1 jelly roll
Number Of Ingredients 16
Steps:
- To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
- Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
- Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
- For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
- Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
- Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
- Bake in the preheated oven for 12 to 15 minutes.
- Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
- Spread cake at once with clear lemon jelly filling and roll up beginning at short end.
CLEAR LEMON JELLY FILLING
Make and share this Clear Lemon Jelly Filling recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 25m
Yield 1 filling for cake
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, corn starch and salt.
- Stir in water gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Continue to cook at a boil for 1 minute.
- Remove from heat and add lemon peel and butter.
- Stir in lemon juice and food coloring.
- Allow to cool before using.
- *If the filling is too soft, refrigerate.
Nutrition Facts : Calories 792.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 692.7, Carbohydrate 177.8, Fiber 0.7, Sugar 151.8, Protein 0.5
JELLY CAKE ROLL AND FILLINGS
Will list the recipe for the cake roll and some of the fillings and hope this post is not too long I want to get all my recipes in one spot--decided to share with my "friends".
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Prepare a jelly roll pan with cooking spray and flour; line with waxed paper and grease and flour this; 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 peaks soft peaks, gradually sprinkle with 1/3 cup granulated sugar, beating until sugar is completely dissolved and stiff peaks forms.
- 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 removed 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.
Nutrition Facts : Calories 183.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 109.3, Carbohydrate 40, Fiber 0.5, Sugar 29.4, Protein 2.9
JELLY ROLL FRUIT FILLINGS, LEMON, ORANGE,PINEAPPLE
These recipes will work in any cake roll..I love them all...just trying to get them all in one place..I will list lemon filling first..then other fillings will be under directions
Provided by grandma2969
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine granulated sugar, cornstarch and salt in 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 the hot mixture into egg yolks.
- Gradually stir egg 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; SUBSTITUTE ORANGE JUICE FOR COLD WATER,
- PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .
Nutrition Facts : Calories 73.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 31.5, Sodium 61.3, Carbohydrate 14.8, Fiber 0.1, Sugar 12.6, Protein 0.4
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