Jelly Roll Sponge Cake Recipe

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 …

Rating: 5/5(62)
Total Time: 20 mins
Category: Cake Recipes
Calories: 236 per serving
1. Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. 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.
3. 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.
4. 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.

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Increase eggs to 4. Beat in 1/4 cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam. 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.

Rating: 4/5(24)
Category: Dessert
Servings: 10
Total Time: 1 hr 15 mins

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Preheat oven to 400°F. Grease jelly roll pan with 1 Tablespoon shortening. Sprinkle well with cake flour, shaking off loose flour. Click to mark this step as completed. 2. Separate eggs; beat yolks 1 minute. Add pinch of salt to egg whites, then beat until foamy. Click to …

Servings: 5
Category: Recipes-Cake-Batters

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Instructions. Preheat the oven to 400°F and line the bottom of a 10” x 15” jelly roll pan with parchment. Lightly grease the parchment to ensure the cake releases easily. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a small bowl, sift together the flour, baking powder, and salt.

Rating: 4/5(4)
Calories: 210 per serving
Total Time: 1 hr 19 mins

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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 …

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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Line the bottom of a jelly roll pan with parchment paper then grease. Sift together flour, baking powder, and salt in a small bowl. Beat egg yolks, sugar, and vanilla extract in a small bowl. Beat egg whites until stiff peaks form. Fold in yolk and flour mixture. Bake 20 minutes or …

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Traditionally, roulades or jelly rolls start with a sponge cake, a broad category of recipes based on foamed eggs and a relatively low proportion of added fat (think angel food and chiffon. Because there isn't a lot of fat for tenderization, sponge cakes achieve a little more gluten development than richer cakes based on creaming together

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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.

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Gently 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.

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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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A Jelly Roll is defined as a thin sheet of sponge cake that is spread with a layer of jam or jelly and then rolled up. Normally it's decorated very simply, that is, with just a sprinkling of powdered sugar. When you cut the Jelly Roll crosswise, each slice has a pretty pinwheel design.

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Sift together flour and cornstarch. Combine the whole eggs, granulated sugar, vanilla and honey in the bowl of a stand mixer fitted with the flat beater bar/paddle attachment. Use a rubber spatula to gently transfer the mixture to a mixing bowl. Add half of the flour mixture to the sponge. Add the remaining half of the flour and fold again.

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Unroll cake. Spread with jam, leaving a 1/2-inch border. Whip cream until soft peaks form; spread over jam. Roll cake without towel, starting at a short end. Refrigerate 30 minutes (up to 3 hours). Serve dusted with confectioners' sugar.

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Jelly Roll (sponge cake, 1960's), Desserts, Cakes. If appropriate, please select a message description; This message includes a recipe that I have not made Recipe: will appear as the first word of the title This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title This message is a question or a request for a recipe ISO: (In Search …

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7. Flop the cake out of the pan and onto the dishtowel. Slowly remove the parchment paper. 8. Now take your favorite jelly and spread it over the cake. A thin coat is enough. 9. With the help of the towel now roll the cake like a maki roll. If it breaks into pieces, the towel was probably too dry or the cake baked in the oven too long.

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Directions. Directions. HEAT oven to 400°F. COAT 15½ x 10½ x 1-inch jelly roll pan with cooking spray. LINE bottom with waxed or parchment paper; SPRAY paper with cooking spray. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy.

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Bake the cake(s) for 15 to 20 minutes for three 8” pans or a jelly roll pan; for two 9” pans, bake for 20 to 25 minutes. The finished cake will be light gold in color and spring back when touched lightly in the center. Remove the cake(s) from the oven and cool in the pan for 15 minutes.

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Frequently Asked Questions

How to make the best homemade sponge cakes?

Method

  • Preheat the oven to 180C/160C Fan/Gas 4. ...
  • Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. ...
  • Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. ...
  • Bake the cakes on the middle shelf of the oven for 25 minutes. ...

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What is the best sponge cake recipe?

Instructions

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). ...
  • Butter 2 x 20cm / 8" cake pans (Note 2). ...
  • Place Wet ingredients in a bowl and whisk to combine.
  • Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.
  • Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. ...

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How to make a jelly roll with cake mix?

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. ...
  • Add the cake mix, oil and water. ...
  • Spray a 10x15x1” jelly roll pan with cooking spray. ...
  • Spread the batter into the pan, making it as even as possible. ...

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How to make jelly rolls?

Make the filling:

  • We used a strawberry buttercream filling for this recipe. ...
  • In the bowl of a stand mixer, cream the butter until it is almost white in appearance. ...
  • Add the powdered sugar, one cup at a time. ...
  • The strawberries will create juice from the sugar in the frosting, but if needed, add a tablespoon of heavy cream to thin the buttercream to get it soft. ...

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