Jelly Roll Fruit Fillings Lemon Orangepineapple Recipes

JELLY ROLL FRUIT FILLINGS, LEMON, ORANGE,PINEAPPLE

Steps:

• Combine granulated sugar, cornstarch and salt in saucepan.
• Gradually stir in cold water until smooth.
• Cook over medium heat., stirring constantly, until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat.
• In a mixing bowl, beat egg yolks; stir about 1/4 cup of the hot mixture into egg yolks.
• Gradually stir egg yolk mixture into hot mixture.
• cook over low heat, stirring constantly.
• Remove from heat; stir in margarine, lemon peel and lemon juice.
• Cool, then spread over jelly cake roll.
• FOR ORANGE FILLING; SUBSTITUTE ORANGE JUICE FOR COLD WATER,
• PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .

PRIZE-WINNING JELLY ROLL

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 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. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.

PINEAPPLE JELLY ROLL

Steps:

• Line an 11 x 15 jellyroll pan with wax paper, then grease well.
• Preheat oven to 375°F.
• Mix sugar and pineapple juice together; 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 flour, baking powder and salt.
• Fold gently into egg mixture.
• Add vanilla extract; fold in gently.
• Pour into prepared jelly roll pan.
• 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.
• Filling: 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.

SWISS ROLL WITH LEMON-CURD FILLING

Steps:

• To make lemon curd:.
• In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
• Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
• Do NOT let your mixture boil, the eggs will curdle.
• Pour into small bowl and stir in lemon peel.
• Refrigerate until ready to use.
• Swiss Roll:.
• Heat oven to 400°F.
• Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
• Line pan with wax paper, allow to extend over the sides.
• Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
• Turn pan over and tap to remove extra flour.
• With beater or wire whisk beat sugar and eggs together until light and fluffy.
• A little at a time, sift self rising flour over eggs.
• Fold gently together with rubber spatula, do NOT overmix.
• Pour batter into lined pan and spread evenly.
• Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
• Remove from oven and dust evenly with superfine sugar.
• Turn it out on a sheet of wax paper and peel away paper.
• Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
• Cool.
• To serve, cut into 1/2 inch slices.