ORANGE-ANGEL JELLY ROLL
I came up with this dessert just in time for Easter. Everyone agreed the flavor reminded them of orange creamsicles. It was a definite hit! -Michelle Tokarz, Newport, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan. , Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. 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 cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange zest and food coloring if desired. Fold in whipped topping., Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 345mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.
ANGEL FOOD CAKE ROLL
There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
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
LUSCIOUS LIME ANGEL FOOD CAKE ROLLS
From a Diabetic cookbook. Dietary exchanges are 2 starch. I can see this being really good using other kinds of yogurt, like raspberry or strawberry!
Provided by BeccaB3c
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line two 17x11 1/4x1 inch jelly-roll pans with parchment or waxed paper; set aside.
- Prepare angel food cake mix according to package directions. Divide batter evenly between prepared pans. Draw knife through batter to remove large air bubbles.
- Bake 12 minutes or until cakes are lightly browned and toothpick inserted into centers comes out clean.
- Invert each cake onto separate clean towel. Starting at short end, roll up warm cake, jelly-roll fashion, with towel inside. Cook cakes completely.
- Place 1 to 2 drops green food coloring in each container of yogurt, if desired. Stir well.
- Unroll cakes; remove towels. Spread each cake with 1 container yogurt, leaving 1 inch border. Roll up cakes; place seam side down. Slice each cake roll into 8 pieces.
- Garnish with lime slices, if desired. Serve immediately or refrigerate.
Nutrition Facts : Calories 105.8, Fat 0.1, Sodium 208.9, Carbohydrate 24.1, Fiber 0.1, Sugar 12.5, Protein 2.5
HEAVENLY STRAWBERRY JELLY ROLL
Make this Heavenly Strawberry Jelly Roll for a sweet treat at your next gathering. This jelly roll will also double as a centerpiece for a special occasion.
Provided by My Food and Family
Categories Home
Time 2h42m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan. Spread batter to cover bottom of pan. (Pan will be full.) Bake 20 to 22 min. or until top is golden brown and cake springs back when touched lightly in center. Cool in pan 30 min.
- Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel together. Cool completely. Reserve 1 cup berries; coarsely chop remaining berries.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min. Stir in 1 cup COOL WHIP and chopped berries. Unroll cake; remove towel. Spread berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap just before serving; place, seam-side down, on platter. Frost with remaining COOL WHIP. Top with reserved berries.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5613 g, Sugar 0 g, Protein 2 g
RAINBOW SHERBET ROLL
Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
- Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
- Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.
Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
LOW-FAT STRAWBERRY ANGEL FOOD CAKE ROLL
A slice of heaven!! No one will know it's low in fat and calories!! Looks pretty sliced, too! Plan ahead, needs to freeze!
Provided by Wildflour
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Line a 15x10x1" baking pan with waxed paper.
- Prepare cake according to pkg. directions.
- Pour batter into prepared pan.
- Bake at 350º for 15-20 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Turn cake onto a lint-free kitchen towel dusted with powdered sugar.
- Gently peel off waxed paper.
- Roll up jelly-roll style in the towel, starting with a short end.
- Cool on a wire rack.
- In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping.
- Unroll cake, spread filling evenly over cake to within 1/2" of edges.
- Roll up.
- Wrap and freeze.
- *Remove 30 minutes before slicing.
- Plate with additional whipped topping and sliced fresh strawberries.
Nutrition Facts : Calories 261.6, Fat 2.7, SaturatedFat 2.1, Cholesterol 0.4, Sodium 290.7, Carbohydrate 54.8, Fiber 0.2, Sugar 31.5, Protein 5.6
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