How To make Jelly Roll
4 Large Eggs
At Room Temperature
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Sugar
Juice of 1 Lemon 1 Cup Cake Flour :
Sifted
1 Jar Jelly or Jam
Start oven at 400 degrees or moderately hot. Grease jelly roll pan, 15X10X1-inch. Line bottom of pan with wax paper. Put eggs, baking powder, and salt into mixer bowl. Beat 2 minutes at high speed or until light and lemon colored. Reduce speed to medium. Gradually add sugar and beat 3 minutes (mixture should be thick and very light colored). Reduce to lowest speed and add lemon juice, then flour, beating only until moistened. Pour into pan, bake 15 minutes.
After baking, carefully turn cake out onto clean tea towel (previously coated with confectioners sugar). Peel wax paper from bottom of cake. Trim all the crisp edges from cake. Lightly roll cake, towel, sugar and all--leave rolled up and cool for about 10 minutes on a cooling rack. Unroll cake. Carefully spread jam or jelly on cake. Reroll cake with jam in it. Wrap it in the towel to finish cooling. The final touch, just before serving, is to sprinkle confectioners sugar on each serving.
How To make Jelly Roll's Videos
How to make jelly roll using cake mix
How to Make Roll Cakes & Roulades | Bake It Up A Notch with Erin McDowell
Erin's rolling roulades! In this episode, our resident Baking BFF demystifies the technique behind jelly roll cakes and bakes it up a notch with some festive holiday versions of the roulade, including a classic yule log (Buche de Noel) and a spectacular, candy-cane-inspired Peppermint Roll Cake. Show us what you make with #bakeitupanotch and happy baking!
RECIPES IN THIS EPISODE:
Blueberry Cream Roulade:
Chocolate Roulade:
Cinnamon Roll-ade:
Peppermint Roll Cake:
Also featured in this video
GIR Silicone Spatulas:
Nordic Ware Natural Aluminum Baking Sheets:
LOOKING FOR A SPECIFIC MOMENT?
0:00 Introduction
01:27 Open Up Your Toolkit
04:56 Get to Know the Sponge
19:39 (Not) Too Hot to Handle
22:16 Ready to Roll
24:13 Filling Good, Filling Great
25:28 Put it All Together
31:19 Mistakes Happen
35:40 A Photo Finish
36:10 Peppermint Roll Cake
37:37 Yule Log
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Jelly Roll Cake - Tutorial
Hi guys! Welcome to Jong Lai Channel!
In this video we are showing you how to make Jelly Roll Cake. Note that the recipe is almost similar to Chiffon Cake that is because both are sponge type of cakes. We just added custard filling to make it more irresistable.
Also, watch out for our next episode (sequel) where we will frosting the Jelly Roll Cake using Swiss Butter Icing.
Hope you enjoy watching. Dont forget to leave a comment and kindly give us a thumbs up.
Thank you and God bless us all always.
Love,
Jong Lai Channel
Julia Child's French Jelly Roll had Me Hitting Rock Bottom
Julia Child's French Jelly Roll recipe from The French Chef cookbook.
00:00 Intro
01:30 Orange and Almond Cake
09:35 Strawberry and Kumquat Filling
14:04 The Roll Up!
17:42 Attempt 2
21:15 Attempt 3
24:00 Attempt 4
26:35 Order Up!
27:51 Final Thoughts
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Mastering the Art of French Cooking Vol 1 & 2:
Music:
#juliachild #jamieandjulia #antichef #cake #fail #cakefail
ingredients:
prep:
butter
cake pan 11inches by 17 inches
parchment paper
flour
cake:
2/3 cup sugar
3 eggs separated
1 orange rind
3/4 fresh juice from orange
3/4 cup pulverized almonds
1/4 tsp almond extract
3/4 cup sifted cake flour
1/4 tsp cream of tartar
pinch of salt
1 tb sugar
1.5 tb tepid melted butter
filling:
4 cups strawberries sliced and 1/2 cup sugar
2 tb white vermouth
2 tb of either cognac, orange liqueur or kirsch
2 packages gelatin
2/3 cup sliced almonds
1/2 cup kumquats ;)
and whatever you please for decoration
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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How to Roll a Roulade Cake
Fine Cooking's senior food editor Shelley Wiseman demonstrates how to roll a roulade without letting the cake crack. Get the recipe for the almond-raspberry jelly roll at