How To make Jellyroll Layer Cake
6 Eggs
1 2/3 c Sugar
2 c Self-rising flour
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
2/3 c Water
2 ts Vanilla extract
2 tb Powdered sugar; 2 to 4
English toffee frosting ; see recipe for Chocolate curls (optional) Recipe by: Southern Living Grease bottom and sides of two 15- x 10- x 1-inch jellyroll pans with vegetable oil; line with wax paper, and grease and flour wax paper. Set aside. Beat eggs at high speed of an electric mixer until foamy. Gradually add 1-2/3 cups sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes). Sift flour and spices together. Gradually fold flour mixture, water, and vanilla into egg mixture. Spread batter evenly into prepared pans. Bake at 375 degrees for 8 to 10 minutes. Sift powdered sugar in a 15- x 10-inch rectangle on each of 2 towels. When cakes are done, immediately loosen from
sides of pan, and turn each out on a sugared towel. Peel off wax paper. Trim 1/8 inch from edges of cake, using a long serrated knife. Starting at narrow end, roll up cake and towel together; chill. Carefully unroll chilled cakes. Cut each cake lengthwise into 3 equal strips. Spread each cake strip with about 1/3 cup English Toffee Frosting; set aside remaining frosting. Gently roll up one cake strip jellyroll fashion starting at narrow end. Set roll upright in center of serving plate. Starting where roll ends, wind second cake strip around first roll. Repeat until all 6 strips are used. Spread top and sides of cake with remaining frosting. Arrange chocolate curls in a pattern on top, if desired. 8-inch cake.
NOTE: On the outside, Jellyroll Layer Cake looks like any other cake, but slicing reveals vertical, not horizontal layers. The layers are baked in a jellyroll pan, sliced, then rolled in the traditional manner, adding a new strip where the rolled strip ends -----
How To make Jellyroll Layer Cake's Videos
The lightest, most moist SWISS ROLL cake recipe I've ever had. Literally melts in your mouth!
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This Swiss roll is probably one of my proudest recipes! It is so light and moist, and literally melts in your mouth. I filled my Swiss roll with homemade raspberry jam and whipped cream (both recipes provided) – a flavour combo that can’t go wrong!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Swiss Roll
▢⅔ cups (80 g) all purpose flour
▢¼ cup (30 g) cornstarch - also known as cornflour in some countries
▢¼ tsp baking powder
▢¼ tsp salt
▢3 tbsp (45 g) milk - full fat, room temperature
▢3 tbsp (45 g) unflavoured vegetable oil - I use canola oil
▢6 large eggs - whites and yolks separated, room temperature
▢1 tbsp warm water - not boiling
▢⅓ cup (66 g) white granulated sugar (for the egg yolk mixture)
▢2 tsp vanilla essence/extract
▢½ cup (100 g) white granulated sugar (for egg whites)
▢1 tsp unflavoured vegetable oil - for lightly greasing the baking paper after the sponge is cooked.
Bake at 170 °C (340°F) with the fan on (convection mode) for 18-20 minutes, or until golden brown and the sponge slowly springs back when touched. If you don't have a fan function, increase the temp to 190°C (375°F).
Raspberry Jam
▢1 cup (110 g) frozen raspberries
▢¾ tbsp (6 g) cornstarch - also known as cornflour
▢1 tbsp (15 g) lemon juice - must be fresh
▢3 tbsp (38 g) white granulated sugar
Whipped Cream
▢1¾ cups (400 g) cold whipping cream - minimum fat percentage of 34%
▢2 tbsp icing sugar - also known as powdered or confectioners sugar
▢½ tsp vanilla essence/extract
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Swiss Roll Cake Recipe! -How to Make a Foolproof, Crack-Free Jelly Roll Cake
There's no such thing as healthy cake but why not try and make it a little better for you? I reduced the granulated white sugar in this recipe by 30% compared to the original. The result is still a light and fluffy sponge cake which is the perfect compliment to the strawberries & cream! I made this with the intention of being a celebratory cake for Dad's birthday, but feel free to substitute the cream for nonfat Greek yogurt for a higher protein, lower fat twist! Who doesn't want cake for breakfast right?
Makes 1 medium sized Swiss roll.
4 large eggs, room temperature
1/3 cup (68 g) granulated white sugar
2 teaspoons pure vanilla extract
1/2 cup (65 g) all purpose flour
3 tablespoons (23 g) cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1-2 tablespoons powdered sugar
1 cup strawberries
Preheat oven to 325 F (160 C). Lightly grease a 9 13 (23 cm x 33 cm) jelly roll pan and line with parchment paper. Set aside.
In a bowl of an electric mixer, whip together eggs and sugar until pale yellow, tripled in volume, and falls back in a ribbon. This takes ~5-7 min. on high speed. Add vanilla and mix for an additional 30 seconds. Sift over dry ingredients (flour, cornstarch, baking powder, and salt) and fold until just incorporated. Be careful not to overmix and deflate the batter, while also making sure there are no dry pockets of flour left on the bottom of the bowl. Pour into prepared cake pan and bake for 15-18 min or until just golden on top and dry when lightly touched.
Immediately remove from oven and run a knife along the edges to release from the pan. Dust the top with powdered sugar, place a piece of parchment paper over the top, and flip. Remove bottom layer of parchment paper, dust with another light layer of powdered sugar, and begin rolling. Allow to cool completely on a wired rack.
In the meantime, prepare the cream by whipping it with powdered sugar until stiff peaks form. When cake is cooled, unroll and fill with cream and layer with strawberries. Now you're ready to roll & serve! Enjoy!
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Swiss Roll (Jelly Roll) Recipe
This is a cake with many names but is simply a thin, light sponge spread with jam and rolled up. In the UK we call it Swiss Roll. Recipe at FACEBOOK:
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Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
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PLAIN JELLY ROLL SPONGE CAKE
This jelly roll sponge is spongy and moist. You can use it to make any jelly or cream filled roll you desire. You can also use this as a layer for a cake. See what I used this for in my upcoming videos. See the recipe below. Enjoy!
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PLAIN JELLY ROLL SPONGE
50g cake flour
2ea eggs, whole
2ea eggs, separated
TWO MEASURMENTS OF GRANULATED SUGAR
80g granulated sugar, for whole eggs
30g granulated sugar, for egg whites
- Preheat oven to 350F
- Sift the flour and set aside
- Crack the whole eggs into one bowl
- In another bowl, separate the remaining two eggs adding the yolks to the bowl of the whole eggs
- Whip the whole eggs and yolks with the first measurement of sugar (80g) until the mixture reaches ribbon stage
- Whip the egg whites with the second measurement of sugar (30g) to a soft peak meringue
- Fold the meringue into the whole egg mixture
- Add the sifted flour and fold in very gently
- Pour the batter onto a prepared pan and bake for 5-10 minutes or until the cake springs back when gently pressed in the center
- Unmold while still warm
- Pre-roll the sponge and let cool completely. Pre-rolling will set the memory of how the sponge should roll when filled.
- Fill with desired filling, roll and chill to make it easy to cut
#cake #jellyroll #homemade
How to Make an Easy Pattern Roll Cake
Make beautiful designs on the outside of your pattern roll cake! Such a fun and easy way to get creative without all the fuss of a layer cake. This sponge cake recipe is so fluffy and soft, and when filled with stabilized whipped cream, makes the perfect light dessert.
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Pattern Batter ►
1 ounce powdered sugar
1 ounce butter (softened)
2 large egg whites (or 2 ounces pasteurized egg white)
2 ounces all-purpose flour
2 drops food coloring (I used americolor electric blue)
Roll Cake Ingredients ►
6 large eggs
6 ounces sugar
6 ounces cake flour (or all purpose flour)
1/4 teaspoon salt
1 teaspoon vanilla extract
Stabilized whipped cream ►
10 ounces heavy whipping cream
2 Tablespoons powdered sugar
2 teaspoons powdered gelatin
2 ounces cold water
2 teaspoons vanilla extract
2 teaspoon heavy whipping cream
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