Archive for the ‘Jellyroll’ Category

Peaches and Cream Roll

The secret to easy-to-roll sponge cake is using pancake mix in the batter.

3 eggs
1/4 teaspoon salt
1/4 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup packaged complete buttermilk pancake mix
1 tablespoon light or dark rum
4 large peaches peeled, pitted, and chopped (4 cups)
    or 1 (16 ounce) package frozen unsweetened peach slices,
    thawed, drained, and chopped
1 cup whipping cream
1/2 cup granulated sugar

Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside.

In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan. Bake in a 400 degrees F oven for 8 to 10 minutes or until 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 confectioners’ sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.

Meanwhile, add rum to peaches; set aside.

Beat together whipping cream and 1/2 cup granulated sugar until 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 confectioners’ sugar. Cover and chill until serving time, for up to 2 hours.

Makes 10 servings.

Mocha Chocolate Ice Cream Rollup Cake

Posted by Annette at recipegoldmine.com 8/12/2001 4:57 pm

Serves 12.

For the cake
1 1/2 cups semi-sweet chocolate
1 1/2 cups (3 sticks) butter
3 tablespoons brewed coffee
2 teaspoons vanilla extract
10 eggs, separated
1/4 cup plus 3 tablespoons sugar

For the ice cream filling
2 quarts vanilla ice cream
3 tablespoons coffee extract
1 cup chocolate chips

For garnish
Hot fudge sauce
Chocolate espresso beans
Confectioners’ sugar

To make the cake: Preheat oven to 350 degrees F. Line two 16-by-11-inch sheet pans with parchment paper.

In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a microwave. Add the brewed coffee and vanilla extract. Set aside.

In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light. Fold the whipped egg yolks into the chocolate mixture.

In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue. Fold the chocolate and egg yolk mixture into the whipped egg whites. Scrape and spread the batter onto the prepared sheet pans. Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside.

Allow the ice cream to sit at room temperature until it starts to soften. Blend in the coffee extract and chocolate chips. To assemble, spread the ice cream mixture evenly on top of each cake. Roll the cake lengthwise, jellyroll style, until it forms a tight, firm roll. Cover with plastic wrap and freeze overnight.

To serve, remove plastic wrap and cut into portions. Place cake onto individual dessert plates. Top with hot fudge sauce, then decorate the plate with espresso beans and confectioners’ sugar.

Pumpkin Cheese Roll

3 large eggs
1 cup granulated sugar
2/3 cup mashed pumpkin, canned or fresh
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped walnuts
Confectioners’ sugar

Cheese Filling
6 ounces cream cheese, room temperature
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter or
    margarine (room temperature)

Make pumpkin roll by first greasing a 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Line with parchment or wax paper. Grease the paper. If using wax paper, flour paper, shaking out the excess. Set aside.

In bowl of electric mixer, beat eggs and sugar until thick, light and creamy, about 3 to 4 minutes. Mix in pumpkin and lemon juice.

In a separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Pour into prepared pan; smooth top evenly. Sprinkle nuts over top. Bake at 375 degrees F for 12 to 15 minutes or until top springs back when lightly pressed with finger tip and cake begins to pull away from sides of the pan.

While cake is baking, place a clean dish towel on counter. Sprinkle confectioners’ sugar through a strainer onto towel. Remove cake from oven and immediately turn it upside down onto towel. Remove cake pan and paper. Beginning at narrow end of cake, roll towel and cake together; set aside seam side down to cool.

Make cheese filling: In a mixing bowl blend cream cheese and butter until light and fluffy. Slowly beat in sugar and vanilla extract.

When cake is cool, unroll and remove towel. Spread cheese filling over the top. Roll again. The nuts will be on the outside of the cake. Refrigerate for several hours.

*May be refrigerated, covered, overnight. *May be frozen wrapped in foil for 1 month. Defrost in refrigerator overnight.

Serves 8 to 10.

Pineapple Jellyroll

1 cup granulated sugar
1/3 cup pineapple juice
3 eggs (large)
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Line a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F.

Mix sugar and pineapple juice together and set aside.

Beat egg whites until stiff, but not dry. Set aside.

Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.

Sift cake flour, baking powder and salt. Fold gently into egg mixture. Add vanilla extract. Fold in. Pour into prepared jellyrollpan. Bake for 12 minutes or until cake springs back when lightly touched. Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll.

Pineapple Filling
1 cup crushed pineapple
1/2 cup granulated sugar
1 cup juice
2 tablespoons cornstarch

In saucepan put pineapple, sugar and liquid. Bring to boiling point. Dissolve cornstarch in small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly. Cool and spread on unrolled cake and re-roll. Sprinkle top of roll with confectioners’ sugar or Cool Whip.

Strawberry and Lemon Cream Roulade

Posted by bettyboop50 at recipegoldmine.com May 15, 2001

Serves 12

1 (16 ounce) package angel food cake mix
Powdered sugar
Lemon Cream (recipe below)
6 cups (about 2 pounds) whole strawberries, divided use
Granulated sugar, to taste

Lemon Cream
1/2 cup powdered sugar
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel

Preheat oven to 350 degrees F.

Line a 15 x 10-inch jellyroll baking pan with wax paper or aluminum foil. (Do not grease.)

Prepare cake mix as package directs. Pour batter into prepared pan, spreading evenly. Bake 20 to 24 minutes or until golden brown and top springs back when touched lightly. While still warm, loosen cake from edges of pan, turn upside down onto large baking sheet. Remove wax paper, turn cake again onto kitchen towel sprinkled with powdered sugar. Roll up cake with towel, beginning at short end, cool on wire rack.

Meanwhile, in mixing bowl, beat all ingredients for Lemon Cream until smooth and creamy.

On clean surface, unroll cake. Trim any hard edges from cake. Spread evenly with filling to within 1/2 inch of edges and set aside.

Rinse and stem strawberries and cut up 1 cup of them into slice; arrange the sliced berries in even layer over filling. Roll up and transfer, seam side down onto serving platter.

Cover and refrigerate 30 minutes to firm the filling.

In blender process 2 cups of the strawberries until smooth; sweeten with sugar, as desired. Set aside.

Cut remaining 3 cups strawberries into quarters; sweeten with sugar, as desired.

To serve, sprinkle top of cake with powdered sugar. Cut into 12 slices. Serve each on individual dessert plate with 1/4 cup quartered strawberries and about 1 tablespoon strawberry sauce.