Simple Jelly Roll Cake Food

SHEET PAN JELLY ROLL

Steps:

• Position an oven rack in the center of the oven and preheat it to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is set but still pale, about 15 minutes. Make sure not to overcook the cake or it will crack when you roll it.
• While the cake is still hot, sift a thin layer of confectioner's sugar over the top. Run a sharp paring knife around the edges of the cake to loosen it. Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Starting at one of the short ends, gently roll the still-warm cake and the towel together. (This must be done while the cake is hot to keep it from cracking.) Wear oven mitts, if needed.
• Allow the rolled-up cake to cool completely.
• Gently unroll the cake and spread the strawberry jam evenly over the cake using an offset spatula. Re-roll the cake this time without the towel and place on a platter seam-side down. Dust the top with more confectioner's sugar. Slice and serve.

LEMON-VANILLA CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and lemon juice in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup confectioners' sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks with the vegetable oil, milk and vanilla seeds in a separate large bowl until smooth. Sift the remaining 1 cup confectioners? sugar, the flour, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir about one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 12 to 14 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the frosting: Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks form, 6 to 8 minutes. Beat in the butter, 1 piece at a time, until combined (the mixture may look curdled). Add the lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes.
• Gently unroll the cake. Spread 2 cups of the frosting over the cake about 1/4 inch from the edges, then top with a layer of the lemon curd; swirl together. Reroll the cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake.

MINI SWISS ROLLS

Steps:

• For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment.
• Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup of the sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Spread the batter in the prepared baking sheet. Bake until the cake springs back when gently pressed, about 10 minutes. Let cool 5 minutes.
• Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Starting at the long end, roll up the cake and towel together. Transfer seam-side down to a rack and let cool completely.
• For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
• For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Let cool slightly.
• To assemble: Unroll the cake and spread with the filling. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Roll the strips to form tight mini jelly rolls. Dust off any excess cocoa powder. Chill for 15 minutes.
• Fit a baking sheet with a wire rack. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Chill at least 15 minutes to set the glaze before serving.

PRIZE-WINNING JELLY ROLL

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.

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.

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! =).

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
• In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
• Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
• Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
• Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
• Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
• To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.

JELLY ROLL CAKE

Steps:

• Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

CARROT CAKE JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
• In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
• While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
• For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
• For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
• To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
• Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.

JELLY ROLL

Steps:

• Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
• Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
• With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
• Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
• Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

OLD SOUTH JELLY ROLL CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl beat egg whites until stiff but not dry and set aside.
• In another bowl, beat the egg yolks until light.
• Gradually add the sugar and vanilla, and mix well.
• Sift together the flour, baking powder, and salt.
• Add the sifted flour mixture to the egg yolk mixture.
• Fold in the egg whites into the egg mixture and pour batter into a 15 x 10 by 1-inch jelly roll pan lined with waxed paper.
• Bake for 8 to 10 minutes or until the cake is golden.
• Loosen up edges of cake, invert cake onto a towel dusted with confectioners’ sugar.
• Carefully peel wax paper off cake.
• Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
• Begin with the narrow side and roll the cake and towel up together.
• Cool cake on rack, seam side down, for 10 to 15 minutes.
• Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.
• Sprinkle with confectioners’ sugar or cover with whipped cream.
• Enjoy!

EASY JELLY ROLL TRIFLE

Steps:

• Cut small jelly rolls into 1/2" slices. Or use a full-size jelly roll and freeze any leftover cake for another time.
• Thaw the Cool Whip topping. Divide it into one cup and two cup portions.
• Save a few strawberries for garnish. Slice the rest of the strawberries, lightly sugar them and set aside.
• Arrange jelly roll slices on the sides and bottom of a clear 2-1/2 quart glass bowl or trifle dish or use a 9 x 13 glass dish.
• For presentation, arrange some strawberry slices around the bottom edge of the bowl before adding the jelly roll slices (optional).
• Prepare instant vanilla pudding according to box directions using 1-1/2 cups milk. Let stand for 5 minutes to thicken. Fold in the 1 cup of whipped topping.
• Arrange 1/2 of the strawberries on jelly roll slices; top with pudding, then remaining strawberries and 2 cups of whipped topping.
• Cover and chill for 8 hours; garnish with whole strawberries with stems or strawberry halves.

JELLY CAKE ROLL AND FILLINGS

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.

SIMPLE JELLY ROLL CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
• Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
• To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.