Peaches And Cream Jelly Roll Food

PEACHES & CREAM JELLY ROLL

Steps:

• Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan. , Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form., To assemble, unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners' sugar. Refrigerate 2 hours.

PEACHES 'N' CREAM ROLL

Steps:

• 1. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or till thick. Gradually add the 3/4 cup sugar; beat on medium speed for 4 to 5 minutes or till light and fluffy. Add pancake mix; beat on low speed just till combined.
• 2. Grease and flour a 15x10x1-inch jelly-roll pan. Spread mixture in the prepared pan. Bake in a preheated 400-degree oven for 8 to 10 minutes or till golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
• 3. Meanwhile, add rum to the eaches; set aside. Beat together whipping cream and 1/2 cup sugar till stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill till serving time, for up to 2 hours.

JELLY ROLL

Steps:

• Beat eggs until thick. Gradually beat in remaining ingredients.
• Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
• While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
• Do not let jelly roll cool after taking out of the oven. Immediately turn out onto the prepared dish towel. Spread with favorite jam or jelly and use towel to help roll into a log shape. Trim ends. The powdered sugar will have stuck to jelly roll. Let cool and serve.

JELLY ROLL

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! =).

GRANDMA CHRS JELLY ROLL

Steps:

• beat yolks.
• Add sugar and water mix well
• Add flour, salt, baking powder and extract mix well.
• Beat egg whites until stiff enough to stand in peaks.
• Then fold into the rest.
• Preheat oven to 375°F
• Grease large baking sheet/jellyroll sheet.
• Bake until sponge is golden and springs to the touch.
• Turn out on cloth dusted with Confectioners sugar.
• Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends.
• Place on platter.

RASPBERRY JELLY ROLL

Steps:

• Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil.
• Beat the eggs and salt at high speed until they're foamy.
• Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer.
• Gently mix in the water and vanilla.
• Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined.
• Pour the batter into the prepared pan, making sure it spreads into the corners.
• Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes.
• While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel.
• Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan.
• Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log.
• Let the wrapped cake cool for 30 minutes, or until it's completely cool.
• Unroll the cooled cake, and lift it off the towel onto a clean work surface.
• Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake.
• Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast.
• Sprinkle the cake heavily with confectioners' sugar.
• Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.

PEACHY GINGERBREAD CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 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., For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired.,

PEACHES AND CREAM JELLY ROLL

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees.
• With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
• Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
• Fold into the egg mixture and blend thoroughly until smooth.
• Add the vanilla and 2 tablespoons of the butter.
• Mix gently.
• Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
• Sprinkle with the remaining 2 tablespoons sugar.
• Pour the cake batter into the prepared pan, spreading it evenly.
• Bake until the cake springs back when touched, about 15 minutes.
• Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
• For the Filling:.
• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• Whisk to blend well.
• Set aside.
• Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• Be forewarned: the mixture will break.
• Don't be alarmed.
• Pour it into a glass bowl.
• Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• Let cool completely at room temperature.
• When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• Beat at a medium speed to combine the mixture.
• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• Whip until you have a thick and creamy custard.
• For the Peaches:.
• Heat the butter in a large saute pan over medium-high heat.
• Add the light brown sugar and cinnamon, stir until it dissolves.
• Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• Add the rum, carefully ignite it, and flambe the peaches.
• Remove from the heat and allow to cool for about 10 minutes.
• Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
• To Assemble:.
• Place the parchment-lined cake on a work surface.
• Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
• Using a small pallet knife, spread the peach mixture evenly over the cake.
• Spread the pastry cream evenly over the peaches.
• Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
• Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
• Remove from the refrigerator and slice diagonally 2 inches thick.
• Place on each serving plate.
• Garnish with whipped cream, mint and powdered sugar.