Jelly Roll Recipes From Scratch

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 …

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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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.

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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.

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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.

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Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly. Advertisement. Step 2. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar. Step 3. Sift the remaining sugar, cocoa, and flour together.

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Favorite Pumpkin Cake Roll. This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. —Erica Berchtold, Freeport, Illinois.

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Steps. 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 …

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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.

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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

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Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.

Author: Nancy Fuller
Steps: 8
Difficulty: Intermediate

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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.

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Step 1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper. Step 2. 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.

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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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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.

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