Prize Winning Jelly Roll Recipes

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 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.

ARLENE'S PRIZE-WINNING CINNAMON ROLLS

Steps:

• 1. In large mixing bowl, combine 1 1/2 cups flour with yeast. Using a microwave safe 2 cup measuring cup, heat milk, sugar, and Crisco to very warm-about 130F. Add to flour mixture, mix well and let rest for a few minutes.
• 2. Add egg and salt, mix for 3 minutes with electric mixer or by hand with a wire whisk. Stir in remaining 2 cups flour with large rubber spatula, adding the 2nd cup gradually until a soft dough forms.(Humidity may affect texture of dough and amount of flour needed)Spray a clean mixing bowl with cooking spray, place dough in bowl and cover with plastic wrap. Dough may be placed in refrigerator to rise overnight, or left to rise at room temperature for immediate use.
• 3. After dough has doubled in size, punch down and let rest for 5 minutes. On a large floured surface, roll dough into a large rectangle. Spread with softened butter and sprinkle with cinnamon sugar mixture. Roll up tightly and pinch seam together. Cut into 1 inch slices with sharp knife. Place slices evenly on large (approx. 12" X 16") sheet cake pan sprayed with cooking spray. Cover with clean dish towel or waxed paper and let rise until double. Preheat oven to 375F. Bake rolls for approx. 10-15 minutes until they are light golden brown. Watch rolls closely! Remove from oven.
• 4. For the icing, melt butter in microwave safe dish until it boils. Add powdered sugar and mix well. Add vanilla and cream until icing is thin enough to drizzle over warm rolls.
• 5. Options and helpful hints: Substitute about 1/2 cup whole wheat flour for the white flour when mixing with yeast. Sometimes the dough has to be kneaded a few times to reach the right consistency and more or less flour may be needed. Use a long piece of dental floss to cut slices...slide floss underneath, cross at top and pull through dough. Maple flavoring and chopped pecans may be added to the icing for a different taste experience.

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! =).

JELLY ROLL

Steps:

• Beat eggs until thick. Gradually beat in remaining ingredients.
• Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
• While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
• Do not let jelly roll cool after taking out of the oven. Immediately turn out onto the prepared dish towel. Spread with favorite jam or jelly and use towel to help roll into a log shape. Trim ends. The powdered sugar will have stuck to jelly roll. Let cool and serve.