Greetings...

Greetings...
Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.

Wednesday, February 11, 2015

This Is How I Roll

My dad worked the 2nd shift at a local factory while I was growing up.   Nearly everyday, I remember my mom packing his lunch and setting it out for him in a simple brown lunch Bag.   One of the things she used to pack him was a piece of Jelly Roll Cake that she had purchased at the local store.    

I have attempted many recipes in trying to recreate it and many have failed.  This one, however, hits the nail right on the head.    Yipee!    Now I can make it and play with the fillings.  As you can see from the photo below I have already strayed from the plain strawberry jelly filling.   


Jelly Cake Roll Recipe
Ingredients
6 eggs, separated and at room temperature
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners' sugar

Filling
1 jar (12 ounces) your favorite jelly
1 8-oz. pkg. Cream Cheese Softened
1/3 cup confectioners’ sugar
1 tsp. vanilla
2 cups Original Cool Whip

Bring eggs to room temperature and separate the yolks from the whites.  Save each in a separate bowl.
Preheat oven to 350°. 
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter; continue to fold in remaining whites. Spread evenly into prepared pan.


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. 

Make the filling by placing the room temperature cream cheese in a bow.  Beat on low to medium speed until cream cheese is soft and pliable.  Add in the 1/3 cup confectioner's sugar, mix until thoroughly combined.   Add in vanilla and 2 cups cool whip.   Mix until combined.    

Unroll cake; spread evenly with a layer of jelly and then the cream cheese filling, Roll up; place on serving dish and dust with confectioners' sugar.

Note & Swaps


  • I used home made black raspberry jelly, but you can use your favorite. 
  • I also filled mine with a cream cheese, whip cream filling, but why not try filling it with Cheesecake, Ice Cream or Pudding?   All of those sound delicious. 

Follow me on Facebook





Or find me on Pinterest





Click this image to subscribe





Join me on Google+





From the bottom of my heart..............