JELLY ROLL FRUIT FILLINGS, LEMON, ORANGE,PINEAPPLE
These recipes will work in any cake roll..I love them all...just trying to get them all in one place..I will list lemon filling first..then other fillings will be under directions
Provided by grandma2969
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
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 -- .
Nutrition Facts : Calories 73.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 31.5, Sodium 61.3, Carbohydrate 14.8, Fiber 0.1, Sugar 12.6, Protein 0.4
JELLY ROLL
A 1944 vegetable shortening advertisement claimed that their product produced lighter cakes without even creaming the shortening to soften it. To prove it, they offered this Jelly Roll recipe that beats the shortening with the dry ingredients and half of the eggs using an electric mixer.
Provided by Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
- Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
- With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
- Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
- Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
ORANGE-PINEAPPLE JELL-O®
Prepare a refreshing dessert for your next get-together with this Orange-Pineapple JELL-O® recipe. Our Orange-Pineapple JELL-O® recipe is made with pineapple juice and studded with mandarin oranges and pineapple chunks.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add enough cold water to juice to measure 2 cups. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in pineapple liquid. Refrigerate 1-1/2 hours or until thickened.
- Add pineapple chunks and oranges to gelatin; mix well. Pour into serving bowl.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0.5176 g, Sugar 0 g, Protein 0.9224 g
TART LEMON JELLY ROLL
Tart and delicious, this cake roll will tickle any lemon lover's fancy with this not overly complicated recipe.
Provided by gailanng
Categories Dessert
Time 40m
Yield 1 jelly roll
Number Of Ingredients 16
Steps:
- To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
- Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
- Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
- For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
- Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
- Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
- Bake in the preheated oven for 12 to 15 minutes.
- Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
- Spread cake at once with clear lemon jelly filling and roll up beginning at short end.
CLEAR LEMON JELLY FILLING
Make and share this Clear Lemon Jelly Filling recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 25m
Yield 1 filling for cake
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, corn starch and salt.
- Stir in water gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Continue to cook at a boil for 1 minute.
- Remove from heat and add lemon peel and butter.
- Stir in lemon juice and food coloring.
- Allow to cool before using.
- *If the filling is too soft, refrigerate.
Nutrition Facts : Calories 792.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 692.7, Carbohydrate 177.8, Fiber 0.7, Sugar 151.8, Protein 0.5
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4.3/5 (11)Total Time 42 minsCategory DessertCalories 2542 per serving
- Move the oven rack to the lowest position and preheat oven to 350°F. Grease a rimmed 13x18-inch baking sheet and line with parchment paper.
- Place sugar in a blender and and blend on high speed until powdery and fine. Empty into a small bowl.
- To the now empty pitcher, add the flour, baking powder, and salt. Blend on high until powdery. Leave covered to let the dust settle.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and whites on medium speed. Slowly add the fine sugar, followed by the vanilla. Increase the speed to high and whip until pale, slightly thickened, and voluminous.
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