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.
Mocha Chocolate Ice Cream Rollup Cake
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.
Pumpkin Cheese Roll
3 large eggs
1 cup granulated sugar
2/3 cup mashed pumpkin, canned or fresh
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped walnuts
Confectioners’ sugar
Cheese Filling
6 ounces cream cheese, room temperature
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter or
margarine (room temperature)
Make pumpkin roll by first greasing a 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Line with parchment or wax paper. Grease the paper. If using wax paper, flour paper, shaking out the excess. Set aside.
In bowl of electric mixer, beat eggs and sugar until thick, light and creamy, about 3 to 4 minutes. Mix in pumpkin and lemon juice.
In a separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Pour into prepared pan; smooth top evenly. Sprinkle nuts over top. Bake at 375 degrees F for 12 to 15 minutes or until top springs back when lightly pressed with finger tip and cake begins to pull away from sides of the pan.
While cake is baking, place a clean dish towel on counter. Sprinkle confectioners’ sugar through a strainer onto towel. Remove cake from oven and immediately turn it upside down onto towel. Remove cake pan and paper. Beginning at narrow end of cake, roll towel and cake together; set aside seam side down to cool.
Make cheese filling: In a mixing bowl blend cream cheese and butter until light and fluffy. Slowly beat in sugar and vanilla extract.
When cake is cool, unroll and remove towel. Spread cheese filling over the top. Roll again. The nuts will be on the outside of the cake. Refrigerate for several hours.
*May be refrigerated, covered, overnight. *May be frozen wrapped in foil for 1 month. Defrost in refrigerator overnight.
Serves 8 to 10.
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.
Pineapple Jellyroll
1 cup granulated sugar
1/3 cup pineapple juice
3 eggs (large)
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Line a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F.
Mix sugar and pineapple juice together and set aside.
Beat egg whites until stiff, but not dry. Set aside.
Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
Sift cake flour, baking powder and salt. Fold gently into egg mixture. Add vanilla extract. Fold in. Pour into prepared jellyrollpan. Bake for 12 minutes or until cake springs back when lightly touched. Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll.
Pineapple Filling
1 cup crushed pineapple
1/2 cup granulated sugar
1 cup juice
2 tablespoons cornstarch
In saucepan put pineapple, sugar and liquid. Bring to boiling point. Dissolve cornstarch in small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly. Cool and spread on unrolled cake and re-roll. Sprinkle top of roll with confectioners’ sugar or Cool Whip.
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.
Strawberry And Lemon Cream Roulade
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.
Jelly Roll
3 eggs
1 cup granulated sugar
3 tablespoons cold water
1 cup flour
1 teaspoon baking powder
1/3 teaspoon salt
Beat eggs and sugar until thick. Add water, then flour, baking powder and salt, sifted together. Line cookie sheet with wax paper and rub with oil, then flour. Pour in batter. Bake at 425 degrees F for 12 to 15 minutes. Turn onto cloth on which you have sifted confectioners’ sugar. Trim edges and spread with jelly or lemon sauce and roll in cloth.
Lemon Sauce
Grated rind and juice of 1 lemon
1 cup granulated sugar
3 tablespoons flour
2 tablespoons butter
Salt
1 egg
1 cup hot water
Cook ingredients until thick. Cool. This is enough for two jelly rolls. Will keep in refrigerator.
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.
Jellyroll Pancakes
Makes 8 (6-inch) pancakes.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
3 tablespoons vegetable oil
1/3 cup your favorite flavor jam, jelly or preserves
Confectioners? sugar
In medium bowl, stir together flour, baking powder and salt.
In small bowl or in blender, beat milk, eggs and oil. Stir egg mixture into flour mixture just until blended ? a few lumps may remain.
Heat greased or nonstick griddle or skillet over medium-high heat until a drop of water ?dances? on the pan surface. Pour about 1/4 cup batter for each pancake. Cook until bubbles on top burst. Turn and cook on second side. Cook the pancakes until just golden brown on both sides – if overcooked, ,they will not roll up as easily. Lift out with spatula and let cool slightly – a minute or two. Spread each pancake with about 2 teaspoons jam. Roll up and place on serving plate, seam-side down. Keep warm in 250 degree F oven. Sprinkle with confectioners? sugar, if desired.
