LEMON-VANILLA CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and lemon juice in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup confectioners' sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks with the vegetable oil, milk and vanilla seeds in a separate large bowl until smooth. Sift the remaining 1 cup confectioners? sugar, the flour, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir about one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 12 to 14 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the frosting: Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks form, 6 to 8 minutes. Beat in the butter, 1 piece at a time, until combined (the mixture may look curdled). Add the lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes.
- Gently unroll the cake. Spread 2 cups of the frosting over the cake about 1/4 inch from the edges, then top with a layer of the lemon curd; swirl together. Reroll the cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake.
THE TIE DYE CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield one 3-layer 9-inch cake
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans or line them with wax paper or parchment paper and butter the paper.
- Divide the Classic Vanilla Cake batter evenly among 5 small bowls. Add food coloring to each bowl--1 drop at a time--until the desired intensity of each color is reached. Scoop each color into a disposable pastry bag and snip the tip of the bag. I tie the ends of the pastry bags with plastic wrap or rubber bands to keep the batter in. Pipe the batter into the first pan, one color at a time, one over the next. (You could also use a spoon, but the pastry bags make this much easier.) Repeat with the remaining 2 pans.
- To make the tie dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
- Bake until the middle of the cake feels springy when you gently press your finger against it, 35 to 40 minutes. Set the cakes aside to cool completely before icing.
- Level the cakes with a serrated knife. Place one layer on a cake turntable and frost the top with the Vanilla Icing. Add the second cake layer and frost the top. Place the third layer on top and cover the entire cake with a "crumb" coat of vanilla icing. I do a crumb coat--a thin layer of icing spread around the cake to seal in all the crumbs and ensure a neat finish. Unless it's a chocolate cake, the crumb coat is done with vanilla icing. It looks so clean and creates a nice blank canvas for decorating.
- Divide the Vanilla Glaze between 2 mixing bowls. Add pink food coloring to one bowl and blue food coloring to the other bowl--1 drop at a time--until the desired intensity of each color is reached. The food coloring will thin out the glaze a bit. You can always add more liquid, but you can't take it away. Working with an offset spatula, spread pink glaze over the top of the cake and let it drip down the sides. Spread the blue glaze over the pink, but do not let it completely cover the pink. Finally, spoon more pink glaze onto the center of the cake top. Alternate the glazes just like you did with the batter. Use a skewer to pull the glaze from the center out to the edge and make the tie dye design. Work quickly before the glaze starts to dry.
- With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the granulated sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. Add the vanilla extract. While mixing at medium-low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through.
- Combine the flour, baking powder, and sea salt in a separate bowl. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
- With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.
- In a separate bowl, mix the confectioners' sugar and salt. With the mixer on low speed, add the sugar mixture 1 cup at a time until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy.
- With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
- If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.
RED, WHITE AND BLUE CAKE ROLL
Provided by Food Network Kitchen
Time 2h30m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess.
- Make the cake: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring.
- Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Add the marshmallow cream and vanilla; beat on medium-high speed until fluffy, 2 to 3 more minutes. Beat in the confectioners' sugar, then beat in the milk (the frosting should be spreadable).
- Gently unroll the cake (don't worry if the ends are still curled up). Spread with half of the frosting all the way to the edges. Reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting.
RED, WHITE, AND BLUE TIE DYE SWISS ROLL CAKE RECIPE BY TASTY
Enjoy a swirly slice of Fourth of July fun with this red, white, and blue tie-dye dessert. It's a colorful sponge cake filled with sweet whipped cream and sprinkles rolled up into a log. Top with more whipped cream and more sprinkles because we're Tasty and that's what we do. You'll be feeling like a firework with every bite.
Provided by Betsy Carter
Categories Desserts
Time 2h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch rimmed baking sheet with nonstick spray and line with parchment paper.
- In a medium bowl, whip the egg whites with an electric hand mixer on high speed until they are light and foamy and hold soft peaks, 3-4 minutes. With the mixer running, slowly pour in ⅓ cup granulated sugar. Continue mixing for 2-3 minutes more, until the whites hold medium peaks.
- Add the egg yolks and remaining ⅔ cup (135 g) granulated sugar to a large bowl. Beat with an electric hand mixer on high speed until pale yellow, 3-4 minutes. Add 2 teaspoons of vanilla and mix until combined, about 1 minute.
- Add half the whipped egg whites to the egg yolk mixture. Gently fold with a rubber spatula until mostly combined. Add the remaining egg whites and fold until evenly distributed.
- Sift in ½ cup flour and the salt. Fold until the batter is mostly smooth. Sift in the remaining ½ cup (60 g) flour and fold until combined.
- Divide the batter evenly between 3 medium bowls. Add the red food coloring to one bowl and the blue food coloring to another and mix until combined.
- Starting in one corner of the prepared baking sheet, scoop ¼ cup red batter, then scoop ¼ cup blue batter onto the center of the red batter, then scoop ¼ cup white batter onto the center of the blue batter to make a bullseye. Make another bullseye directly next to the first, beginning with blue batter, then white, then red. Make the next bullseye beginning with white batter, then red, then blue. Repeat, alternating colors and working around the pan until completely covered and all of the batter is used. If there are any gaps in the batter, use a knife to carefully nudge the batter to fill in.
- Starting in the center of each bullseye, use a knife to drag the batter outwards 5-6 times to create a tie-dye effect.
- Bake for 11-13 minutes, until fluffy and the cake springs back when gently pressed. Remove from the oven and run a knife around the edge of the pan to loosen the cake. Let cool for exactly 10 minutes.
- Drape a kitchen towel over the cake and dust with 1 tablespoon of powdered sugar. Flip the towel over, dust with another tablespoon of powdered sugar, and set a wire rack or large cutting board on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom. Starting from a short end, carefully roll the cake into a log with the towel inside. Refrigerate the cake for 1 hour.
- While the cake is chilling, make the whipped cream filling: Add the heavy cream to a medium bowl. Whip with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the remaining ⅔ cup powdered sugar and remaining 2 teaspoons vanilla. Mix for 30-60 seconds more, until combined and just stiff. Transfer ½ cup of the whipped cream to a piping bag fitted with a medium open star tip and refrigerate until ready to use.
- Carefully unroll the cooled cake. Spread the remaining whipped cream evenly over the cake. Sprinkle 2 tablespoons of sprinkles over the whipped cream. Roll the cake up again, leaving the towel behind. Chill the cake for at least 1 hour, or up to 12 hours, to set.
- Transfer the cake to a serving platter. Use a serrated knife to trim about 1 inch (2.54 cm) off each end to expose the spiral (save the scraps for snacking). Use the piping bag filled with whipped cream to pipe a coil of whipped cream down the center of the top of the cake, about 1½ inches (3.8 cm) wide. Sprinkle the remaining 2 tablespoons of sprinkles over the whipped cream.
- When ready to serve, cut with a serrated knife, cleaning the blade between each slice.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 41 grams, Fat 14 grams, Fiber 0 grams, Protein 6 grams, Sugar 30 grams
More about "tie dye cake roll recipes"
TIE DYE VANILLA ROLL CAKE - RECIPES - INSPIRATIONAL …
Web Apr 9, 2021 1 white cake mix (including ingredients in box directions) 6 neon food dye colors 1/2 cup butter, softened 1 tsp vanilla 3 cups …
From inspirationalmomma.com
5/5 (1)Total Time 4 hrs 53 minsCategory DessertsCalories 206 per serving
From inspirationalmomma.com
5/5 (1)Total Time 4 hrs 53 minsCategory DessertsCalories 206 per serving
- Prepare a jelly roll pan with shortening and flour. This step will ensure that your cake does not stick. Set aside for later.
HOW TO MAKE CAKE ROLL WITH BOX CAKE MIX - KITCHEN …
Web Jul 7, 2021 You want your vanilla cake roll to have a tye-died effect. That means swirling patterns of distinct colors throughout the cake. Don't …
From kitchendivas.com
Cuisine AmericanTotal Time 5 hrs 8 minsCategory DessertCalories 286 per serving
From kitchendivas.com
Cuisine AmericanTotal Time 5 hrs 8 minsCategory DessertCalories 286 per serving
FOOD NETWORK - TIE-DYE CAKE ROLL - FACEBOOK
Web Sep 12, 2022 76K views, 400 likes, 54 loves, 44 comments, 218 shares, Facebook Watch Videos from Food Network: Tie-dyeing a cake roll is even more fun than tie-dyeing t-shirts #TrendingEats …
From facebook.com
Author Food NetworkViews 76.6K
From facebook.com
Author Food NetworkViews 76.6K
RAINBOW TIE-DYE SURPRISE CAKE RECIPE - TABLESPOON.COM
Web May 24, 2022 Roll individual pieces of the colored fondant into logs. Press the logs together. Twist and fold to create a marble effect. Press fondant pieces together. 11 Roll out to a 24x15-inch rectangle. 12 Cover cake …
From tablespoon.com
From tablespoon.com
RAINBOW TIE DYE CAKE - MOM LOVES BAKING
Web Sep 2, 2019 How to Make a Rainbow Tie Dye Cake 1) Prepare two store bought white cake mixes according to the package instructions. 2) Divide batter equally into five bowls. Color each with bowl of batter with color of …
From momlovesbaking.com
From momlovesbaking.com
HOW TO MAKE TIE DYE CAKE
Web Divide the cake batter into as many bowls as you want colors. Drop 1-2 drops of gel food coloring into each different bowl. Mix each bowl until the desired color is achieved for each bowl. In the cake pan, scoop ¼ cup …
From littlecooksreadingbooks.com
From littlecooksreadingbooks.com
4TH OF JULY TIE-DYE CAKE (AND CUPCAKES!) - SALLY'S …
Web Jun 27, 2013 Instructions. Preheat oven to 350°F (177°C). Spray 9×2 inch round cake pan (or 9-inch springform pan) with nonstick spray. Make the cake batter according to my directions (see link in the ingredient list). …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
HOW TO MAKE A TIE DYE CAKE - EVERYDAY SHORTCUTS
Web May 13, 2020 How to Make a Tie Dye Cake Mix the cake according to box directions. Divide the batter into 4-6 separate bowls depending on how many colors you want. Add food coloring to each bowl until you get the …
From everydayshortcuts.com
From everydayshortcuts.com
18 BRILLIANT RAINBOW-INSPIRED RECIPES - FOOD NETWORK
Web Jun 30, 2022 1 / 18 Rainbow Jell-O Shot Cups These eye-popping, multilayered rainbow treats are spiked with a little vodka but you could substitute water to make them alcohol …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
RAINBOW DRIP TIE-DYE CAKE | READY SET EAT
Web Directions Step one. Preheat oven to 350°F. Spray three 8-inch round pans with baking spray. Step two. Blend both cake mixes, eggs, water, and oil in large bowl with an …
From readyseteat.com
From readyseteat.com
THE TIE-DYE CAKE RECIPE - BAKED BY MELISSA
Web How to Make the Tie-Dye Cake Preheat your oven to 350ºF. Butter your cake pans or line them with parchment. (I recommend buttering the parchment paper, too. It makes lift-off …
From bakedbymelissa.com
From bakedbymelissa.com
DESSERT - TIE DYE CAKE ROLL RECIPES
Web Oct 11, 2022 If you want an easy but tasty recipe, you should learn how to make a cake roll with a box of cake mix. Layered cakes are fun and tasty, but cake rolls are even …
From findsimplyrecipes.com
From findsimplyrecipes.com
HOW TO MAKE TIE-DYE CAKE | SALLY'S BAKING RECIPES - YOUTUBE
Web How to make festive, colorful tie-dye homemade vanilla cakes and cupcakes for any occasion. These are always a huge hit!Get the full recipe: https://sallysba...
From youtube.com
From youtube.com
TIE DYE CAKE (EASTER CAKE) - CRAZY FOR CRUST
Web Mar 28, 2023 Preheat oven to 350°F and grease a 9×13 baking dish. In a large mixing bowl, use an electric mixer to beat cake mix, water, egg whites, oil, sour cream, and …
From crazyforcrust.com
From crazyforcrust.com
HOW TO MAKE A TIE-DYE CAKE — INSIDE AND OUT | CRAFTSY
Web Fill the Cake Pans Spraying and dust your pans with flour. Use a big spoon or ice cream scoop to add one color of batter to the center of the pan. Keep adding different colors …
From craftsy.com
From craftsy.com
TIE DYE VANILLA CAKE ROLL | RECIPE | CAKE ROLL, RAINBOW ... - PINTEREST
Web Jul 29, 2021 - This Tie Dye Vanilla Cake Roll is a sweet, rich, and decadent roll cake filled with homemade buttercream frosting. Perfect for parties! Pinterest. Today. Explore. …
From pinterest.com
From pinterest.com
TIE-DYE PINWHEEL CAKE - KITCHEN FUN WITH MY 3 SONS
Web May 21, 2021 6 neon food dye colors 1/2 cup butter softened 1 tsp vanilla 3 cups powdered sugar 3-4 tbsp milk Instructions Preheat oven to 325ºF. Prepare a jelly roll …
From kitchenfunwithmy3sons.com
From kitchenfunwithmy3sons.com
TIE DYE CAKE | MCCORMICK
Web Surprise everyone this Easter with a tie dye cake that’s swirled with vibrant colors! The recipe starts with one package of white cake mix, and includes only seven ingredients. …
From mccormick.com
From mccormick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love