CHOCOLATE ROLL I
This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
- Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
- Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g
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
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.
STRAWBERRY JELLY ROLL
This pretty jelly roll makes a wonderful dessert for summer or any time of year. It gets a head start with a convenient angel food cake mix.-Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Mix cake according to package directions. Spread batter into a greased and waxed paper-lined 15x10x1-in. baking pan. Bake at 375° for 15-17 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., Combine strawberries and sugar; set aside. To serve, drain strawberries. Unroll cake; spread with half of the topping. Cover with the berries. Roll up again. Place on a serving plate, seam side down. Spread with remaining topping. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 55g carbohydrate, Fiber 4g protein.
CHOCOLATE JELLY ROLL
A friend gave this recipe to my a long time ago and I have really enjoyed making it. You can always make it in advance and store in the freezer without filling. When you want to serve it, take it out and fill with your favorite filling, like ice cream.
Provided by Shar-on
Categories Dessert
Time 37m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a large cookie sheet with lining it with wax paper.
- Mix together sugar, whole eggs and water.
- Beat in remaining ingredients.
- Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
- Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
- Quickly remove the wax paper and trim off crisp edges.
- While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
- When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.
Nutrition Facts : Calories 197.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 145.6, Carbohydrate 40.2, Fiber 0.8, Sugar 25.1, Protein 4.3
STRAWBERRY JELLY ROLL
Delicious strawberry jelly roll.
Provided by Larry Sims
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
- Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
- Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
- Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
- Beat jelly slightly with a fork to soften.
- Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 45.3 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 128.4 mg, Sugar 36.8 g
CHOCOLATE JELLY ROLL
Make and share this Chocolate Jelly Roll recipe from Food.com.
Provided by Lali8752
Categories Breads
Time 22m
Yield 1 Jelly Roll, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Grease 15 1/2" X 10 1/2" X 1" pan.
- Line bottom with wax paper.
- in small bowl, combine flour, cocoa, baking powder and salt.
- Set aside.
- In large bowl, beat eggs, sugar, vanilla until thick& pale yellow.
- Beat in flour& oil mix.
- Spread in prepared pan.
- Bake 10-12 min til brown.
- Sprinkle towel with conf.
- sugar.
- Immediately invert cake onto towel.
- Gently peel off wax paper.
- Roll warm cake with towel inside.
- Place seam side down on wire rack.
- Cool.
- Unroll cake.
- Spread filling within 1/2" of edges.
- Roll up.
- Wrap tight in foil.
- Freeze 2 hours.
Nutrition Facts : Calories 598.6, Fat 45.5, SaturatedFat 26.3, Cholesterol 115.2, Sodium 149.3, Carbohydrate 55, Fiber 9.5, Sugar 15.7, Protein 12
CHOCOLATE-STRAWBERRY CAKE ROLL
Roll a creamy layer of COOL WHIP, cream cheese and strawberry jam for a sweet complement of textures and flavors in our Chocolate-Strawberry Cake Roll.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
- Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Mix flour, cocoa powder and baking powder until blended. Gradually add to batter, mixing well after each addition. Add egg whites; stir gently with whisk just until blended. Spread onto bottom of prepared pan.
- Bake 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
- Mix cream cheese and 1/4 cup of the remaining powdered sugar in medium bowl until blended. Gently stir in 1-1/2 cups COOL WHIP.
- Unroll cake; remove towel. Spread cream cheese mixture onto cake. Drop small spoonfuls of jam over cream cheese mixture. Reroll cake; place, seam side down, on platter. Sprinkle with remaining powdered sugar. Garnish with strawberries.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
JELLY ROLL CAKE
Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g
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- Preheat the oven to 350°F. Line a 10" x 15" jelly roll pan with parchment paper., To make the cake: Sift together the flour, cocoa, and baking powder; set aside., Beat the eggs and oil together until pale and thick.
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