Filippino Jelly Roll Recipes

PIANONO (FILIPINO SPONGE CAKE ROLL)

Steps:

• Separate egg yolks from egg whites.
• In a bowl, beat the egg whites using a mixer at low speed for 1 minute or until frothy.
• Sprinkle the cream of tartar on top and continue beating until soft peaks form.
• Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks.
• In a large bowl, cream together the egg yolks, the remaining 1/4 cup sugar, milk, and vanilla extract until it becomes light in texture and color.
• Sift the flour, cornstarch, and baking powder and add to the egg yolk mixture. Mix well.
• Gently fold in a third of the meringue into the egg mixture and then add the rest and fold until well combined.
• Pour the batter into a 15x10x1-inch pan lined with wax or parchment paper.
• Bake in a 375 F oven for about 15 minutes or until the cake is golden.
• Remove from the oven and loosen the edges of the cake. Transfer the cake including the wax paper to a rack and allow to cool.
• Dust a wax or parchment paper with powdered sugar and invert cake onto the paper. Gently peel the other wax paper off the cake.
• Beginning with the narrow side, roll the cake up together with the wax paper. Let it cool down completely, seam side down, for 10 to 15 minutes.
• Once the cake has cooled, gently unroll and spread cake with softened margarine and sprinkle with granulated sugar and re-roll.
• Cut into 1-inch thick slices to serve.

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.

FILIPPINO JELLY ROLL

Steps:

• 1. Preheat oven to 350 F. Fold all ingredients together (do not over mix) & bake in Jelly roll pan for 15 minutes or until cake springs back. While hot roll in dish towel. Let cool. Unroll cake and fill with frosting or butter and re-roll and refrigerate. Before serving sprinkle with powdered sugar & slice into desired size. Serve.

STRAWBERRY JELLY ROLL

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.