Mom and I would spend quiet mornings together doing housework and errands in town.
Even when I started school it was half day so I still got another year of time alone with mom, forever tying me to her apron strings.
Peek inside. I am sure you will find something you like.
These RECIPES may not have been laboratory tested and are not necessarily original, but their mark has been established by family members, friends, and my husband.
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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
eggs, separated and at room
cups sugar, divided
teaspoon vanilla extract
teaspoon lemon extract
cups cake flour
teaspoon baking powder
teaspoon cream of tartar
jar (12 ounces) your favorite jelly
8-oz. pkg. Cream Cheese Softened
cup confectioners’ sugar
cups Original Cool Whip
Bring eggs to room temperature and separate the yolks from
the whites. Save each in a separate
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.