Red, White and Blue Jellyroll

Posted by philocrates at recipegoldmine.com 6/26/01 12:31:13 pm

1 box yellow cake mix or your favorite jellyroll recipe
8-10 strawberries, sliced
2 (8 ounce) containers whipped topping
1 bag MILKY WAY? Miniatures: 1/2 bag
    sliced, 1/2 bag chopped in half
1 bag M&M’s? Milk Chocolate Candies with
    red and blue candies separated out

Line a 20 1/2 x 14 1/2-inch sheet pan with parchment paper and spray sides of pan with cooking spray.

Bake cake in pan and let cool completely.

Place onto wax paper that has been sprinkled with confectioners’ sugar to prevent sticking.

Spread one container of whipped topping onto cake; place strawberries and sliced MILKY WAY? Brand Miniatures onto whipped topping.

Roll into cylinder and frost with remaining container of whipped topping.

Decorate with remaining chopped MILKY WAY? Miniatures or red and blue M&M’s? Milk Chocolate Candies.

Red, White and Blue Jellyroll

1 box yellow cake mix or your favorite jellyroll recipe
8-10 strawberries, sliced
2 (8 ounce) containers whipped topping
1 bag MILKY WAY? Miniatures: 1/2 bag sliced,
    1/2 bag chopped in half
1 bag M&M’s? Milk Chocolate Candies with red and
    blue candies separated out

Line a 20 1/2 x 14 1/2-inch sheet pan with parchment paper and spray sides of pan with cooking spray. Bake cake in pan and let cool completely.

Place onto wax paper that has been sprinkled with confectioners’ sugar to prevent sticking.

Spread one container of whipped topping onto cake; place strawberries and sliced MILKY WAY? Brand Miniatures onto whipped topping.

Roll into cylinder and frost with remaining container of whipped topping.

Decorate with remaining chopped MILKY WAY? Miniatures or red and blue M&M’s? Milk Chocolate Candies.

Lemonade Jellyroll

3/4 cup sifted all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup confectioners’ sugar
4 eggs
1 teaspoon vanilla extract

Grease bottom of 15 x 10 x 1-inch jellyroll pan with vegetable oil. Line bottom of pan with wax paper. Grease paper with oil.

Sift together flour, baking powder and salt.

Beat eggs in deep bowl with rotary beater until foamy. Beat in sugar gradually and beat until thick as cream. Add vanilla extract. Sift in a little flour at a time, folding in lightly. Turn into prepared pan. Bake at 375 degrees F or until cake springs back when touched, about 13 to 15 minutes. Loosen edges of cake from pan. Turn out on tea towel that has been spread with confectioners’ sugar. Remove wax paper at once. Roll cake gently with tea towel in it. Cool.

Lemonade Filling
1 (6 ounce) can frozen lemonade concentrate
Water
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 cup granulated sugar
2 egg yolks, slightly beaten
2 teaspoons butter

Add enough water to lemonade concentrate to make 1 1/2 cups.

Mix cornstarch, flour and sugar thoroughly in saucepan. Stir in lemon and water mixture. Stir constantly. Cook until mixture is smooth and comes to a boil. Boil 1 minute. Remove from heat.

Beat a little of the hot mixture into egg yolks which have been slightly beaten. Beat back into hot mixture. Return to heat and boil for 1 minute. Add butter and cool.

Unroll the jellyroll. Fill roll and roll up again.

Serves 10 to 12.

Peaches and Cream Roll

The secret to easy-to-roll sponge cake is using pancake mix in the batter.

3 eggs
1/4 teaspoon salt
1/4 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup packaged complete buttermilk pancake mix
1 tablespoon light or dark rum
4 large peaches peeled, pitted, and chopped (4 cups)
    or 1 (16 ounce) package frozen unsweetened peach slices,
    thawed, drained, and chopped
1 cup whipping cream
1/2 cup granulated sugar

Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside.

In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan. Bake in a 400 degrees F oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with confectioners’ sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.

Meanwhile, add rum to peaches; set aside.

Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with confectioners’ sugar. Cover and chill until serving time, for up to 2 hours.

Makes 10 servings.

Strawberry and Lemon Cream Roulade

Posted by bettyboop50 at recipegoldmine.com May 15, 2001

Serves 12

1 (16 ounce) package angel food cake mix
Powdered sugar
Lemon Cream (recipe below)
6 cups (about 2 pounds) whole strawberries, divided use
Granulated sugar, to taste

Lemon Cream
1/2 cup powdered sugar
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel

Preheat oven to 350 degrees F.

Line a 15 x 10-inch jellyroll baking pan with wax paper or aluminum foil. (Do not grease.)

Prepare cake mix as package directs. Pour batter into prepared pan, spreading evenly. Bake 20 to 24 minutes or until golden brown and top springs back when touched lightly. While still warm, loosen cake from edges of pan, turn upside down onto large baking sheet. Remove wax paper, turn cake again onto kitchen towel sprinkled with powdered sugar. Roll up cake with towel, beginning at short end, cool on wire rack.

Meanwhile, in mixing bowl, beat all ingredients for Lemon Cream until smooth and creamy.

On clean surface, unroll cake. Trim any hard edges from cake. Spread evenly with filling to within 1/2 inch of edges and set aside.

Rinse and stem strawberries and cut up 1 cup of them into slice; arrange the sliced berries in even layer over filling. Roll up and transfer, seam side down onto serving platter.

Cover and refrigerate 30 minutes to firm the filling.

In blender process 2 cups of the strawberries until smooth; sweeten with sugar, as desired. Set aside.

Cut remaining 3 cups strawberries into quarters; sweeten with sugar, as desired.

To serve, sprinkle top of cake with powdered sugar. Cut into 12 slices. Serve each on individual dessert plate with 1/4 cup quartered strawberries and about 1 tablespoon strawberry sauce.

Mocha Chocolate Ice Cream Rollup Cake

Posted by Annette at recipegoldmine.com 8/12/2001 4:57 pm

Serves 12.

For the cake
1 1/2 cups semi-sweet chocolate
1 1/2 cups (3 sticks) butter
3 tablespoons brewed coffee
2 teaspoons vanilla extract
10 eggs, separated
1/4 cup plus 3 tablespoons sugar

For the ice cream filling
2 quarts vanilla ice cream
3 tablespoons coffee extract
1 cup chocolate chips

For garnish
Hot fudge sauce
Chocolate espresso beans
Confectioners’ sugar

To make the cake: Preheat oven to 350 degrees F. Line two 16-by-11-inch sheet pans with parchment paper.

In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a microwave. Add the brewed coffee and vanilla extract. Set aside.

In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light. Fold the whipped egg yolks into the chocolate mixture.

In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue. Fold the chocolate and egg yolk mixture into the whipped egg whites. Scrape and spread the batter onto the prepared sheet pans. Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside.

Allow the ice cream to sit at room temperature until it starts to soften. Blend in the coffee extract and chocolate chips. To assemble, spread the ice cream mixture evenly on top of each cake. Roll the cake lengthwise, jellyroll style, until it forms a tight, firm roll. Cover with plastic wrap and freeze overnight.

To serve, remove plastic wrap and cut into portions. Place cake onto individual dessert plates. Top with hot fudge sauce, then decorate the plate with espresso beans and confectioners’ sugar.

Raspberry Jelly Roll

Serve this well chilled.

Serves 6 to 8.

4 eggs
2/3 cup granulated sugar
2/3 cup grated almonds scant
1/4 cup flour

Filling
5 ounces cream cheese
2/3 cup heavy cream
1 tablespoon confectioners’ sugar
2 teaspoons vanilla sugar
Scant 4 cups fresh raspberries

Preheat the oven to 400 degrees F and line a standard-size roasting pan with parchment paper.

Beat eggs and sugar until fluffy and fold in the grated almonds mixed with flour. Stir as little as possible to keep the air in the batter, but it should still be well blended.

Pour into the prepared pan and bake for about 10 minutes. Unmold onto a rack (with the baking paper still on) and let cool under the pan.

Stir together cream cheese, cream, sugar and vanilla sugar to a smooth cream. Pull off the baking paper from the cake and spread with the cheese mixture. Divide the raspberries on top and roll the cake up from the long side. Put in a cold place for a couple of hours.

Sift some confectioners’ sugar over the top before serving.