Serving Size : 6
Categories : 101 Weekly 101weekly@yahoogroups.com
Amount Measure Ingredient -- Preparation Method
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2 tb Unsalted butter
5 lg Eggs, separated
1/2 c All-purpose flour
3/4 c Granulated sugar
1/3 c Plus 2 tb unsweetened cocoa
1 t Vanilla extract
1/2 ts Salt
1/2 ts Baking powder
Coffee Cream Filling
1 1/2 c Milk
1/4 ts Salt
1 tb Cold water
3 Egg yolks
1 t Unflavored gelatin
2 tb Instant coffee powder
1/2 c Granulated sugar
1 t Vanilla extract
1/4 c All-purpose flour
1 c Heavy cream
Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll.
1. Position a rack in the center of the oven and preheat to 400 degrees F.
Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.
2. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder.
3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.
4. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form.
5. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched.
6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.
Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature.
7. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.
8. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the
vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature.
9. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together.
10. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight.
Trim the ends and cut into slices. Serve cold.
BANANA JELLY ROLL CAKE
Bananrulltarta
3 eggs
2 dl sugar
1 tbs wheat flour
1/2 dl potato flour/corn starch
1 tsp baking powder
2 tbs cocoa powder
Filling and decoration:
3 dl whipping cream
2 tsp vanilline sugar
3 bananas
chocolate
Beat eggs and sugar porously. Add wheat and potato flour, mixed with baking powder and cocoa. Spread out the batter in a well-buttered roasting pan, 25 x 35 cm, dressed with baking paper. Bake in 250掳C/475掳F for 5 - 8 minutes. Turn the cake up onto a sugared baking paper.
Whip the cream. Cover the cooled cake with thinly sliced bananas and put half the whipped cream, flavored with vanilla, on top of the bananas. Roll it up and spread the rest of the cream on the outside of the cake. Decorate with leaf-thin chocolate pieces or flaked chocolate.Give me roll cake recipes.?
Here's a couple yummy ideas :)
Pumpkin Roll Cake
3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)
PREHEAT oven to 375掳F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
Oreo Ice Cream Roll
23 OREO Chocolate Sandwich Cookies, divided
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
3 eggs
3/4 cup sugar
1/2 cup water
1 square BAKER'S Unsweetened Baking Chocolate, melted
1 tsp. vanilla
1/4 cup unsweetened cocoa powder
1 qt. (4 cups) vanilla ice cream, softened
1 cup KRAFT Hot Fudge Microwavable Sundae Topping, warmed
3/4 cup thawed COOL WHIP Whipped Topping
12 large strawberries
PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil; grease foil. Set aside. Finely crush 13 of the cookies; coarsely chop remaining 10 cookies. Set aside. Mix cookie crumbs, the flour, baking powder and salt in small bowl; set aside.
BEAT eggs in large bowl with electric mixer on high speed 5 min. or until very thick and lemon colored. Gradually add sugar, beating on medium speed until well blended. Add flour mixture, water, chocolate and vanilla; beat on low speed just until blended. Spread into prepared pan.
BAKE 12 to 15 min. or until wooden pick inserted in center comes out clean. Sprinkle clean cloth kitchen towel with cocoa. Immediately invert cake onto prepared towel. Gently peel foil from bottom of cake; roll towel with cake from narrow end, jelly-roll fashion. Place, seam-side down, on wire rack; cool completely.
UNROLL cake from towel. Mix ice cream and chopped cookies; spread evenly onto cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on platter; freeze until firm. Let stand at room temperature 20 min. before cutting into slices to serve. Place one slice on each of 12 dessert plates. Drizzle evenly with the fudge topping. Top each serving with 1 Tbsp. of the whipped topping and 1 of the strawberries. Store leftover cake in freezer.
Yule Log
1 pkg. (2-layer size) yellow cake mix
4 eggs
1 cup plain nonfat yogurt
1/2 cup oil
3 Tbsp. powdered sugar
1/2 cup powdered sugar, sifted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
2 squares BAKER'S Semi-Sweet Baking Chocolate, divided
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350掳F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.
MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.
GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate.
UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
13 OREO Chocolate Sandwich Cookies, finely crushed (about 1 cup)
3/4 cup sugar
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 cup water
1 square BAKER'S Unsweetened Baking Chocolate, melted
1 tsp. vanilla
3 eggs, separated
3 Tbsp. unsweetened cocoa powder
3 cups ice cream (any flavor), softened
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
2 strawberries, sliced
PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Mix cookie crumbs, sugar, flour, baking powder and salt; set aside. Mix water, melted chocolate and vanilla; set aside. Beat egg yolks in large bowl with electric mixer on high speed 5 min. or until thick and lemon colored. Gradually add flour mixture alternately with the chocolate mixture, beating until well blended after each addition. Beat egg whites with electric mixer on high speed until stiff peaks form; gently stir into batter. Spread into prepared pan.
BAKE 10 to 12 min. or until toothpick inserted in center comes out clean. Lift cake from pan, using foil handles. Invert cake onto clean cloth towel sprinkled with cocoa; remove foil. Cut cake crosswise into thirds; place 2 of the cake pieces on wire racks to cool. Roll up the remaining cake piece along with the towel, starting at one of the short ends of cake; cool completely.
UNROLL cake and remove towel; spread cake with 1 cup of the ice cream. Re-roll cake; place, seam side down, in center of serving plate. Spread 1 cup of the remaining ice cream onto each of the remaining 2 cake pieces. Wrap 1 of the pieces around the cake roll on the serving plate, with the ice cream layer facing the center cake roll. Repeat with the remaining cake roll, wrapping it around the other side of the center cake roll. Frost side of cake with 1 cup of the whipped topping. Freeze 4 hours or until firm. Remove cake from freezer about 5 minutes before serving to soften slightly. Top with the remaining 1/2 cup whipped topping and strawberries just before serving. Store leftover dessert in freezer.Give me roll cake recipes.?
a lot of a taste.
Strawberry Cream Roll
Submitted by: Eleanor Johnson
Photo by: COLLEGECHEF1 ';Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.';
Original recipe yield: 1 jelly roll cake.
Servings:15 (change)
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INGREDIENTS:
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar
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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.
Luscious Lemon Angel Roll
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Serving Size : 12 servings.
Category : Cakes
Amount Measure Ingredient -- Preparation Method
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1 package angel food cake mix -- 16 ounces
3/4 cup powdered sugar -- divided
1 package cream cheese -- 8 ounces - softened
1 lemon
7 drops yellow food coloring
8 ounces cool whip lite庐 -- thawed, divided
1 jar strawberry ice cream topping -- 12 ounces,
divided
powdered sugar
12 fresh whole strawberries -- for garnish
Ready, set, cook!
Preheat oven to 350F. Line 10';x15 1/2';x1'; baking pan with parchment
or waxed paper. Prepare cake mix according to directions on box;
pour batter over wax paper, spreading evenly. Bake 30-35 minutes or
until top springs back when lightly touched with fingertip. Remove
from oven to cooling rack, keeping in pan. Sprinkle 1/2 cup powdered
sugar over cake. Place a sheet of waxed paper over cake and turn out
onto cooling rack, removing baking pan carefully at once. Roll up
cake in waxed paper as for a jelly roll. Cool completely. Unroll
cake when cool and transfer to cutting surface. Discard waxed paper.
Spread cake with 1/4 cup ice cream topping, pressing lightly.
Combine cream cheese and remaining 1/4 cup powdered sugar; mix well.
Zest whole lemon; juice to yield 1 tablespoon juice. Add zest and
juice to cream cheese mixture; whisk. Add food coloring; mix well.
Fold in 1 cup Cool Whip; gently spread over ice cream topping to
within 1 inch of edge; re-roll. Sprinkle with additional powdered
sugar. Slice; garnish with additional whipped topping, a strawberry
fan, and ice cream topping, if desired.
Nutritional Information: 275 Calories (kcal); 9g Total Fat; (30%
calories from fat); 5g Protein; 43g Carbohydrate; 21mg Cholesterol;
328mg Sodium
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