Old South Jelly Roll Cake Recipes

JELLY ROLL CAKE

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.

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.

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.

OLD SOUTH JELLY ROLL CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl beat egg whites until stiff but not dry and set aside.
• In another bowl, beat the egg yolks until light.
• Gradually add the sugar and vanilla, and mix well.
• Sift together the flour, baking powder, and salt.
• Add the sifted flour mixture to the egg yolk mixture.
• Fold in the egg whites into the egg mixture and pour batter into a 15 x 10 by 1-inch jelly roll pan lined with waxed paper.
• Bake for 8 to 10 minutes or until the cake is golden.
• Loosen up edges of cake, invert cake onto a towel dusted with confectioners’ sugar.
• Carefully peel wax paper off cake.
• Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
• Begin with the narrow side and roll the cake and towel up together.
• Cool cake on rack, seam side down, for 10 to 15 minutes.
• Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.
• Sprinkle with confectioners’ sugar or cover with whipped cream.
• Enjoy!

SIMPLE JELLY ROLL CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
• Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
• To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.

JELLY ROLL

Steps:

• Preheat oven to 375°F.
• Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
• Fit with waxed paper and spray with cooking Pam again.
• Whip eggs, sugar, vanilla and water until light.
• Mix in dry ingredients.
• Pour thin batter unto sheet.
• Bake until sponge is golden and springs to the touch.
• Turn out on cloth wrung in cold water.
• Remove waxed paper.
• Spread with jam/jelly.
• Using the cloth as an aid, roll up the cake into a roll and trim the ends.
• Place on platter.
• Sprinkle with confectioner sugar.
• Serve warm or cold. Enjoy! =).

LIME JELLY ROLL CAKE

Steps:

• Cake:.
• Combine eggs and sugar and beat until thick and lemon coloured, and a ribbon forms when you lift the beater, about 5 minutes.
• Add vanilla and lime zest.
• Fold in the dery ingredients carefully.
• Spray a 15x10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.
• Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.
• Bake at 375 for 15-20 minutes, or until a toothpick comes out clean. Do not overbake!
• While the cake is baking prepare a large towel (I use a bath towel) by laying it on the table and sprinkling with confectioners sugar. Tip the finished cake onto the towel, and working quickly, trim 1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.
• Filling:.
• In a microwave safe bowl, whisk egg yolks, sugar, juice and zest until smooth. (I'm going to add some green food colouring to make it more appropriate for St Patricks day).
• Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition.
• Let cool completely. Store for up to three weeks.
• When cake is cool unroll it gently and spread with cooled lime curd. Carefully spread the whipped cream over that and roll back up.
• If you have time, refrigerate for a few hours.
• Sprinkle with confectioners sugar and slice carefully.

NANA'S OLD FASHIONED JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.