Jelly Roll Recipe From Scratch

DIRECTIONS. 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, …

Rating: 5/5(24)
Total Time: 35 mins
Category: Dessert
Calories: 184 per serving
1. Preheat oven to 375°F.
2. Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
3. Fit with waxed paper and spray with cooking Pam again.
4. Whip eggs, sugar, vanilla and water until light.

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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 …

Rating: 5/5(3)
Author: Joanne Lamb Hayes
Cuisine: American
Category: Dessert

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Directions. 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 …

Rating: 5/5(10)
Category: Desserts
Servings: 8-10
Total Time: 40 mins
1. Place egg whites in large bowl; let stand at room temperature for 30 minutes.
2. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°.
3. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored.
4. Gradually beat in 1 cup sugar. Stir in extracts.

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Add flour, salt, baking powder and extract mix well. Beat egg whites until stiff enough to stand in peaks. Then fold into the rest. Preheat oven to 375°F. Grease large baking …

Rating: 5/5(7)
Total Time: 40 mins
Category: Dessert
Calories: 154 per serving
1. beat yolks.
2. Add sugar and water mix well
3. Add flour, salt, baking powder and extract mix well.
4. Beat egg whites until stiff enough to stand in peaks.

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Simple almondy cake batter is baked and spread with raspberry jam and a thick layer of whipped cream before it's rolled, chilled, dusted with sugar, …

Rating: 3/5(133)
Category: Cake Recipes
1. Preheat oven to 400 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Stir flour, ground almonds, and salt in a bowl; set aside.
2. Put eggs, yolks, and granulated sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
3. Sift flour mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour butter down side of bowl; gently fold. Spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 7 to 8 minutes.
4. Run a knife around sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Roll cake in towel, starting at a short end. Let cool completely, seam side down.

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Steps. Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or

Rating: 4/5(24)
Category: Dessert
Servings: 10
Total Time: 1 hr 15 mins
1. 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.
2. 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.
3. 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.
4. Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

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Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F. Line an aluminum half-sheet pan with parchment along the bottom, and grease with pan spray or oil. For the Cake: In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, sugar, baking powder, salt, and baking soda.

Rating: 4.4/5(8)
Category: Dessert, Cakes, Fruit Desserts, Cake
Cuisine: American
Calories: 248 per serving

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Heat oven to 375. Line roll pan (10 1/2 X 15 1/2) with aluminum foil or waxed paper. In small bowl, beat eggs about 5 minutes until very thick or lemon colored. Pour eggs into a larger mixing bowl, gradually add sugar. On low speed blend in water and vanilla. Gradually add flour, baking powder, and salt, beat until batter is smooth.

Rating: 4/5(1)

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Fold in the egg whites into the egg mixture and pour the batter into a 15x10x1-inch jelly roll pan lined with wax paper. Bake for 8 to 10 minutes or until cake is golden. Loosen edges of cake, invert cake onto a towel dusted with confectioners sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly

Rating: 5/5(5)
Total Time: 20 mins
Servings: 20

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On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Spread batter evenly in pan. 3. Bake 8 to …

Rating: 5/5(1)
Category: Dessert
Servings: 10
Total Time: 2 hrs
1. Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean towel with powdered sugar; set aside.
2. In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Spread batter evenly in pan.
3. Bake 8 to 12 minutes or until cake springs back when touched lightly in center.
4. Immediately loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Remove pan and foil. While cake is hot and starting with one short side, carefully roll up cake and towel; place on wire rack. Cool completely, about 1 hour.

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Powdered sugar. Heat oven to 375 degrees. Line jelly roll pan, 15 1/2" x 10 1/2" x 1" with aluminum foil or waxed paper; grease generously. Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla on low speed.

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Instructions. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes.

Category: Cakes
Total Time: 15 mins

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Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan. Bake at 325 degrees F (165 …

Rating: 3/5(32)
Calories: 128 per serving
Category: Chocolate Cake
1. Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
2. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
3. Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
4. Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

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Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short …

1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 15x10x1-inch pan; set pan aside. Stir together flour and baking powder; set aside.
2. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
3. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
4. Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cakes short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with jelly or jam to within 1 inch of edges. Roll up cake. Makes 10 servings.

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Gather the ingredients. Preheat oven to 375 F. Line a jelly roll pan with parchment paper or waxed paper and grease generously or spray with baking spray . In a clean and dry bowl, using an electric mixer, beat the eggs for about 5 minutes, or …

Rating: 4.2/5(84)
Total Time: 30 mins
Category: Dessert, Cake
Calories: 259 per serving

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Make the cake roll: Preheat the oven to 375º Fahrenheit. Using whisk attachment on a stand mixer, beat room temperature eggs for 6 minutes on medium speed. (My stand mixer was set to 6.) Set a timer and beat for the whole 6 minutes. Add the cake mix, oil and water. Beat for 30 seconds on low speed.

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The beauty of this cake is in its unpretentious ingredients that can be found in most kitchen pantries: flour, vanilla, butter, cocoa powder, sugar, buttermilk and eggs.You’ll need a “baker’s pan” — a 13-by-18-inch pan. If you don’t have one, a jelly roll pan will do. Read Less. View Recipe. 3.625.

Rating: 4.5/5
Estimated Reading Time: 4 mins

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Frequently Asked Questions

What is the best way to make a jelly roll?

Directions. Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour. In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy,...

How to make raspberry jelly roll cake recipe?

Raspberry Jelly Roll Cake Recipe. Prepare jelly roll pan with no stick spray. Line pan with wax paper which has been greased and floured. In a medium bowl, beat the eggs with electric mixer approximately 3-4 minutes. Slowly add the sugar while mixing. Beat in water and vanilla. Gradually add flour,* baking powder and salt. Beat until smooth.

How do you make a jelly roll pan with eggs?

Prepare jelly roll pan with no stick spray. Line pan with wax paper which has been greased and floured. In a medium bowl, beat the eggs with electric mixer approximately 3-4 minutes.

How much ice cream do you put in a jelly roll?

Spread 1 to 1 1/2 pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll up cake; wrap in plastic wrap. Freeze about 4 hours or until firm. Make jelly roll cake as directed adding 2 teaspoons grated lemon peel to batter with flour.

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