Chocolate Strawberry Jelly Roll Recipes

CHOCOLATE ROLL

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
• Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
• Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
• Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
• Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
• Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
• Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
• Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
• Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
• When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F.
• Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper.
• In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside.
• In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan.
• Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle.
• For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended.
• Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake.
• Garnish with powdered sugar.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
• In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
• Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
• Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
• Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
• Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
• To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.

CHOCOLATE - COVERED STRAWBERRY JAM

Steps:

• Place strawberries into a saucepan with the sugar and lemon juice and gently heat, while stirring, until the sugar has dissolved.
• Increase heat and bring to a low boil, stirring often, until the temperature reaches 220°F on a candy thermometer.
• Remove from the heat and cool 3 minutes.
• Stir the chopped chocolate and cacao nibs into the strawberry mixture. The chocolate should melt into the mixture.
• Can 15 minutes in a waterbath.

CHOCOLATE STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

STRAWBERRY JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 15 1/2x10 1/2x1-inch jelly roll pan with aluminum foil. Spray generously with cooking spray.
• Beat eggs in a small bowl with an electric mixer on high speed until very thick and lemon colored, about 5 minutes. Pour into a larger bowl and beat in sugar gradually. Beat in water and vanilla on low speed.
• Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Remove cake from the oven. Immediately loosen cake from the edges of the pan and invert onto a kitchen towel. Carefully remove aluminum foil and trim off any stiff edges if needed.
• Sprinkle generously with powdered sugar and carefully roll the hot cake and towel from the narrow end. Place on a wire rack and cool for at least 30 minutes.
• Beat jelly slightly with a fork to soften.
• Unroll cake and remove towel. Spread jelly over the cake. Roll cake, transfer to a serving platter, and sprinkle with powdered sugar.

CHOCOLATE-STRAWBERRY CAKE ROLL

Steps:

• Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
• Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Mix flour, cocoa powder and baking powder until blended. Gradually add to batter, mixing well after each addition. Add egg whites; stir gently with whisk just until blended. Spread onto bottom of prepared pan.
• Bake 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Mix cream cheese and 1/4 cup of the remaining powdered sugar in medium bowl until blended. Gently stir in 1-1/2 cups COOL WHIP.
• Unroll cake; remove towel. Spread cream cheese mixture onto cake. Drop small spoonfuls of jam over cream cheese mixture. Reroll cake; place, seam side down, on platter. Sprinkle with remaining powdered sugar. Garnish with strawberries.